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Japanese Strawberry Cream Delight

Indulge in this delightful Japanese Strawberry Cream Cake that's perfect for birthdays, Christmas, or any festive occasion. It features a light and airy sponge cake layered with luscious whipped cream and fresh strawberries.
1
52 min
TOTAL TIME
300
CALORIES
$0.52
PER SERVING
Japanese Strawberry Cream Delight
Ingredients
11 INGREDIENTS
8 SERVINGS
Granulated Sugar
1 1/8 g granulated sugar
Heavy Whipping Cream
8 1/2 ml heavy whipping cream
Powdered Sugar
3/4 g powdered sugar
Eggs
3 large eggs
Granulated Sugar
4 1/8 g granulated sugar
Cake Flour
3 1/2 g cake flour
Whole Milk
1 3/8 g whole milk
Water
2 g water
Unsalted Butter
7/8 g unsalted butter
melted
Strawberries
11 g strawberries
hulled and sliced
Raspberries
raspberries
optional, for decoration
Directions
18 STEPS
12 min
PREP TIME
40 min
COOK TIME
52 min
TOTAL TIME
1
Line an 18cm (7 inch) round cake tin with parchment paper and set aside.
2
Preheat the oven to 170 °C (338°F).
3
Separate the egg yolks and egg whites.
4
Beat the egg whites in an electric mixer, gradually adding 115 g granulated sugar in three parts, until stiff peaks form.
5
Gently fold the egg yolks into the egg white mixture.
6
Sift the cake flour and fold it into the egg mixture while making sure not to overmix.
7
Combine the whole milk and melted unsalted butter in a small bowl. Fold a small amount of the egg mixture into the milk/butter mixture, then fold the milk/butter mixture back into the main egg mixture.
8
Pour the cake batter into the prepared cake tin and bake for about 40 minutes, or until a skewer comes out clean.
9
After removing the cake tin from the oven, drop it onto the kitchen bench from a height of 10 cm (4 inches) to release the trapped air, then let the cake cool in the tin for 5 minutes.
10
Turn the cake onto a wire rack, remove the parchment paper, and let it cool completely.
11
Wrap the cooled cake in cling wrap and leave it at room temperature overnight.
12
Combine 60 g water and 30 g granulated sugar to make the syrup.
13
Slice the cake horizontally into two layers.
14
Brush the syrup onto the cut sides of the cake layers.
15
Whip the heavy whipping cream with 20 g powdered sugar until thick.
16
Spread a layer of whipped cream on one side of the sliced sponge cake and arrange the sliced strawberries on top. Then, spread more whipped cream over the strawberries.
17
Place the other layer of sponge cake on top and spread whipped cream over the entire cake.
18
Decorate the cake with additional strawberries and optional raspberries.
Health Info
Macros
34g
CARBS
16g
FAT
5g
PROTEIN
Allowed on these diets
GLUTEN FREE
LACTOSE FREE
VEGETARIAN
Contains these allergens
MILK
EGGS
WHEAT