japanese-style strawberry cake

  • Serves: 4
  • Calories: 510 kcal
  • Total Time: 55 m
    • Prep: 45 m
    • Cook: 10 m
  • Japanese: Ichigo no kēki

ingredients:

  • 400 g strawberries
  • 18 cm. diameter sponge cake
  • 250 g whipped cream
  • 15 g sugar
  • 2 tablespoons water

step 1:

Slice the cake in half from the side. Mix the sugar and water. Dribble this syrup over both halves of the cake.

step 2:

Spread 1/3 of the whipped cream over the surface of the bottom half of the cake. Cut half of the strawberries in half and place on top of the whipped cream.

step 3:

Spread some cream over the strawberries until they are covered.

step 4:

Put the upper layer on top and spread the remaining cream over the top surface and side.

step 5:

Decorate with the remaining strawberries as you like.

comment:

This strawberry cake is very popular in Japan. One cake shop originated the combination of sponge cake, strawberries and whipped cream, and it spread all over Japan.