Easy Japanese Strawberry Cake
A delightful and fluffy strawberry cake with a light cream frosting.
Ingredients
Main Ingredients
- 1.1 cup cake flour Sifted for lightness
- 0.8 cup sugar Divided into two portions
- 4 large eggs Room temperature
- 0.3 cup milk Warm
- 0.5 cup unsalted butter Melted
- 1 tsp vanilla extract Pure extract preferred
- 1 lb fresh strawberries Sliced
- 1.5 cup heavy cream Chilled for whipping
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease two round cake pans.
- In a bowl, whisk together eggs and half of the sugar until light and fluffy.
- Gradually incorporate the melted butter, milk, and vanilla extract.
- Gently fold in the sifted cake flour until just combined.
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes or until a toothpick comes out clean.
- Let cakes cool in pans for 10 minutes before transferring to wire racks.
- Whip the chilled heavy cream and the remaining sugar until soft peaks form.
- Spread a layer of whipped cream on one cake, top with sliced strawberries, and repeat.
- Decorate the top with more strawberries and serve chilled.
Notes
For extra flavor, drizzle some strawberry syrup on top before serving.
Nutrition
Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
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