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Strawberry shortcake cake 苺のショートケーキ
4.9 from 122 votes

Strawberry shortcake cake 苺のショートケーキ

This Strawberry shortcake cake is built on a light sponge cake made from whipped egg whites and yolks combined with flour, milk, and butter. The cake is baked in an 18cm round tin and cooled before assembly. Though the decoration and strawberry layers are not detailed here, the sponge provides a tender, airy base typical for shortcakes.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr
Servings: 8 slices
Calories: 282 kcal
Course: Dessert
Cuisine: Japanese

Ingredients

sponge cake
  • 3 egg 1/2 cup
  • 115 g sugar 3/4 cup
  • 100 g plain flour
  • 40 g milk 2 tbsp + 2 tsp
  • 25 g butter 1/4 butter stick, unsalted
Syrup
  • 60 g water 1/4 cup
  • 30 g sugar 2 tbsp
Decoration
  • 250 ml heavy cream 1 cup, fresh whipping cream
  • 20 g sugar 1 tbsp + 1 tsp

Instructions

    Cup of Yum
  1. Line an 18cm (7 inch) round cake tin with parchment paper and set aside. Start to preheat the oven to 170 °C (338°F).
  2. Separate the egg yolk and egg whites.
  3. Place the egg whites in an electric mixer and gradually (at three different times) add the sugar into the mixer bowl.
  4. Beat the egg whites and sugar until stiff peaks form.
  5. Combine the egg yolks through the egg white mixture.
  6. Fold the sifted flour through the egg mixture 3-4 times.
  7. Mix the milk and melted butter together in a small bowl.
  8. Take a small amount of the egg white mixture and put it into the milk and butter bowl and mix together then add it all into the egg white mixture and mix altogether.
  9. Pour the mixture into the 18cm lined round cake tin.
  10. Bake for about 40 minutes or until cooked when tested with a skewer.
  11. If a skewer comes out clean, the cake is baked. Turn the oven off and remove the cake tin.
  12. Drop the cake tin onto the kitchen bench from 10 cm (4 inches) high.
  13. Cool it in the tin for 5 minutes then turn onto a wire rack upside down.
  14. Turn it back and remove the parchment paper. Let it cool completely.
  15. Wrap the cake with cling wrap and leave it in room temperature overnight.
  16. Slice the cake horizontally into two slabs *1
  17. Combine water and sugar to make syrup.
  18. Brush the syrup on the two cut sides of the cake.
  19. Whip the cream and spread it on one side of the sponge cake. *2
  20. Decorate with sliced strawberries and spread more whipped cream over the strawberries.
  21. Top with the other side of the cake and spread whipped cream over the whole cake.
  22. Decorate with strawberries and raspberries or your choice of decorations.

Notes

  • This recipe is designed for an 18 cm (7 inch) round cake tin; adjustments may be needed for different pan sizes.
  • Ensure egg whites are whipped to stiff peaks for the best sponge rise and texture.
  • Cooling the cake completely before decorating helps maintain structure and prevents cream from melting.

Nutrition Information

Calories 282kcal (14%) Carbohydrates 31g (10%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 9g (45%) Cholesterol 111mg (37%) Sodium 39mg (2%) Potassium 66mg (1%) Fiber 1g (4%) Sugar 21g (42%) Vitamin A 635IU (13%) Vitamin C 1mg (1%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8 slices

Amount Per Serving

Calories 282

% Daily Value*

Calories 282kcal 14%
Carbohydrates 31g 10%
Protein 4g 8%
Fat 16g 25%
Saturated Fat 9g 45%
Cholesterol 111mg 37%
Sodium 39mg 2%
Potassium 66mg 1%
Fiber 1g 4%
Sugar 21g 42%
Vitamin A 635IU 13%
Vitamin C 1mg 1%
Calcium 37mg 4%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.