Description
Light and fluffy Japanese Strawberry Shortcake
Ingredients
Scale
- 2 cups cake flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 4 eggs
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 2 cups fresh strawberries
Instructions
- Preheat oven to 350°F.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Sift flour and baking powder, then fold into wet mixture alternating with milk.
- Pour batter into greased pans, bake for 25 mins.
- Whip cream and sugar until stiff peaks form.
- Assemble cake with whipped cream and strawberries. Refrigerate before serving.
Notes
- Use room-temperature ingredients for a smoother batter.
- Gently fold the flour to keep the cake light and airy.
- Adjust sugar to taste depending on strawberry sweetness.
- Prep Time: 20
- Cook Time: 25