Strawberry Shortcake

Strawberry Shortcake is a classic Japanese cake that is popular during the strawberry season, which typically falls in late winter and early spring. It features layers of fluffy sponge cake, whipped cream, and fresh strawberries, resulting in a light and refreshing dessert that is perfect for springtime. Here's a basic recipe for making a Strawberry Shortcake:

Ingredients: 

For the sponge cake:

1. 4 large eggs, separated
2. 1/2 cup granulated sugar
3. 1/2 cup all-purpose flour
4. 1/4 cup cornstarch
5. 1/4 teaspoon baking powder
6. 1/4 teaspoon salt
7. 1 teaspoon vanilla extract

For the whipped cream filling:

1. 2 cups heavy cream, chilled
2. 1/2 cup powdered sugar
3. 1 teaspoon vanilla extract

For assembling:

2 cups fresh strawberries, hulled and halved

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
2. In a large bowl, beat the egg yolks and 1/4 cup of sugar together until pale and thick. Add the flour, cornstarch, baking powder, salt, and vanilla extract to the egg yolk mixture and mix until just combined.
4. In a different bowl, beat the egg whites until frothy. Progressively add the excess 1/4 cup of sugar and keep on beating until solid pinnacles structure.
5. Tenderly overlap the egg white blend into the cake hitter until completely consolidated.
6. Partition the hitter equitably between the pre-arranged cake dish and smooth the tops with a spatula.
7. Prepare in the preheated broiler for 20-25 minutes, or until the cakes are delicately brilliant and a toothpick embedded into the middle tells the truth.
8. Eliminate the cakes from the stove and let them cool in the searches for gold minutes prior to moving them to a wire rack to totally cool.
9. While the cakes are cooling, prepare the whipped cream filling by whisking together the chilled heavy cream, powdered sugar, and vanilla extract until thick and creamy.
10. Once the cakes have completely cooled, place one cake layer on a serving plate and spread a layer of whipped cream over the top.
11. Arrange the fresh strawberry halves on top of the whipped cream, covering the entire surface.
12. Place the second cake layer on top of the strawberries and press down gently to secure.
13. Frost the entire cake with the remaining whipped cream, covering the top and sides with a thick and even layer.
14. Decorate the cake with additional strawberries on top, if desired.
15. Refrigerate the Strawberry Shortcake for at least 1 hour to allow it to set.
16. Before serving, you can dust the top of the cake with powdered sugar for decoration, if desired.
17. Slice the Strawberry Shortcake into slices and serve chilled. Enjoy the delightful combination of fluffy cake, sweet whipped cream, and juicy strawberries in this classic Japanese dessert!