Japanese-Style Fresh Cream Cake

 🍓 Strawberry Shortcake (Japanese-Style Fresh Cream Cake)

Servings : 8–10 slices

Ingredients

• For the Sponge Cake

• 120 g (1 cup) cake flour (or all-purpose flour sifted well)
• 4 large eggs (room temperature)
• 120 g (½ cup + 2 tbsp) granulated sugar
• 40 g (3 tbsp) unsalted butter (melted, cooled)
• 40 ml (3 tbsp) milk (warm)
• 1 tsp vanilla extract
• Pinch of salt

• For the Syrup (optional, keeps cake moist)

• 50 ml water
• 30 g (2 tbsp) sugar
• 1 tsp liqueur (Kirsch or rum, optional)
• For the Whipped Cream Filling & Frosting
• 400 ml heavy cream (cold)
• 60 g (½ cup) powdered sugar
• 1 tsp vanilla extract

• For the Filling & Decoration

• 250 g (about 2 cups) fresh strawberries (halved or sliced)
• 1–2 slices canned peach or mango (optional, for garnish)
• White chocolate decoration or curls (optional)
• Extra strawberries, mint leaves, or edible flowers for topping

Instructions

1. Bake the Sponge Cake

1. Preheat oven to 170°C (340°F). Line the bottom of two 8-inch (20 cm) round cake pans with parchment (or bake in one tall pan and slice later).

2. Beat eggs and sugar with a hand mixer over a bowl of hot water (bain-marie) until thick, pale, and tripled in volume.

3. Sift flour and salt into the egg mixture in 2–3 additions, folding gently with a spatula.

4. Mix melted butter, warm milk, and vanilla in a small bowl. Take a spoonful of batter, mix it in, then fold this back into the main batter (prevents deflation).

5. Pour into pans, smooth tops, and bake for 20–25 minutes, or until golden and springy.

6. Cool in the pan for 10 minutes, then unmold and cool completely on a rack.

2. Make the Syrup (optional)

1. Heat water and sugar until dissolved.

2. Add liqueur if using. Let cool.

3. Prepare the Cream

1. Whip cold heavy cream, powdered sugar, and vanilla until soft–medium peaks form (not grainy).

2. Chill until ready to use.

4. Assemble the Cake

1. Slice each sponge horizontally to make 3 even layers.

2. Place one layer on a cake board. Brush with syrup.

3. Spread whipped cream, then scatter sliced strawberries.

4. Add the second sponge layer, repeat with cream + strawberries.

5. Place the final sponge layer on top.

6. Frost the outside with whipped cream, smoothing with a spatula.

5. Decoration

1. Pipe cream rosettes on top.

2. Garnish with halved strawberries, peach slices, chocolate lattice, or curls.

3. Chill at least 1–2 hours before slicing for best results.

✨ Tips

Use cake flour for a finer, softer sponge.

Keep the cream cold at all times for stability.

Add chocolate decorations right before serving to prevent softening.