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Fluffy Japanese Strawberry Shortcake Recipe Easy Homemade Ichigo Sando with Cream

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A light and airy Japanese strawberry shortcake featuring a fluffy sponge cake, freshly whipped cream, and juicy strawberries, perfect for a delicate and satisfying dessert.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Baking powder – 1 tsp
  • Salt – 1/4 tsp
  • Granulated sugar – 3/4 cup (150g), divided
  • Eggs – 3 large, room temperature
  • Whole milk – 1/4 cup (60ml), warmed slightly
  • Unsalted butter – 3 tbsp (45g), melted and cooled
  • Vanilla extract – 1 tsp
  • Heavy whipping cream – 1 1/2 cups (360ml), chilled
  • Powdered sugar – 3 tbsp (30g), sifted
  • Vanilla extract – 1/2 tsp
  • Fresh strawberries – 1 pint (about 500g), hulled and sliced
  • Optional: Strawberry jam or preserves

Instructions

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch cake pan and line the bottom with parchment paper.
  2. Sift together the flour, baking powder, and salt in a medium bowl and set aside.
  3. In a large mixing bowl, beat 3 large eggs and 1/2 cup granulated sugar on high speed for 5-7 minutes until pale, thick, and tripled in volume.
  4. Warm the milk slightly and melt the butter; stir vanilla extract into the milk mixture. Slowly drizzle into the egg mixture, folding gently with a spatula.
  5. Gradually sift the dry ingredients over the wet batter and fold gently until smooth and airy without streaks.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool the cake in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Chill mixing bowl and beaters for 10 minutes. Beat heavy cream, powdered sugar, and vanilla extract on medium-high until soft peaks form.
  9. Slice the cooled cake horizontally into two or three even layers about 1 inch thick.
  10. Assemble the cake by placing one layer on a plate, spreading whipped cream, then arranging sliced strawberries evenly. Add another layer of whipped cream over the strawberries and top with the next cake layer. Repeat if using three layers. Finish with a light spread of cream and garnish with whole or halved strawberries.
  11. Chill the assembled cake for at least 30 minutes before serving.

Notes

Use room temperature eggs for better volume. Be gentle when folding to keep the batter airy. Chill the assembled cake for at least 30 minutes before serving to let flavors meld and cream set. Pat strawberries dry if too juicy to avoid soggy layers. For dairy-free, substitute coconut cream and almond or oat milk. For gluten-free, use a gluten-free baking blend with xanthan gum.

Nutrition

Keywords: Japanese strawberry shortcake, Ichigo Sando, fluffy sponge cake, whipped cream, strawberry dessert, easy strawberry shortcake, homemade strawberry cake

Find it online: https://elvafood.com/fluffy-japanese-strawberry-shortcake-recipe-easy-homemade-ichigo-sando-with-cream/