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Fluffy Strawberry Whipped Cream Cake – A Japanese Dessert Classic

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A light and airy Japanese-style sponge cake layered with whipped cream and fresh strawberries. Perfect for birthdays, holidays, and elegant tea-time treats.

Ingredients

Scale

Sponge Cake:

  • 3 large eggs (room temperature)

  • 90g granulated sugar

  • 90g cake flour

  • 20g unsalted butter (melted)

  • 30ml warm milk

  • 1 tsp vanilla extract

Whipped Cream:

  • 400ml heavy cream (36-40% fat)

  • 40g powdered sugar

  • 1 tsp vanilla extract

Filling & Topping:

  • 12–15 fresh strawberries (hulled and halved or whole for topping)

Instructions

  • Preheat oven to 340°F (170°C). Line a 7-inch round pan with parchment.

  • Warm eggs and sugar over a hot water bath and beat until thick and pale.

  • Sift in flour and fold gently.

  • Mix butter, milk, and a bit of batter, then fold back into the mix.

  • Pour into the pan and bake 25–30 minutes. Cool completely and slice.

  • Whip cream with sugar and vanilla to medium-stiff peaks.

  • Layer sponge with cream and sliced strawberries.

  • Frost the outside and decorate with whole berries. Chill before serving.

Notes

  • Add mascarpone for extra cream stability.

  • Sponge can be made a day ahead.

  • Not suitable for freezing once assembled.

Find it online: https://thefoodaunt.com/fluffy-strawberry-whipped-cream-cake-a-japanese-dessert-classic/