Name: Japanese Strawberry Shortcake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 8 servings
Cuisine: Japanese
Ingredients: 4 pieces Large eggs, room temperature; 0.5 cup Granulated sugar; 1 cup Cake flour, sifted; 1.5 tbsp Unsalted butter, melted; 2 tbsp Whole milk; 2 cups Heavy whipping cream, chilled; 0.33 cup Powdered sugar; 1 tsp Vanilla extract; 1 lb Fresh strawberries, hulled and sliced

Desserts

Japanese Strawberry Shortcake

Experience the quintessential Japanese dessert featuring layers of pillowy soft sponge cake, stabilized whipped cream, and succulent fresh strawberries. This airy, light-as-a-cloud cake offers the perfect balance of delicate sweetness and elegant presentation for any celebration.

Prep

45m

Cook

30m

Serves

Calories

380kcal

Qty	Ingredient
4 pieces 200 g	Large eggs, room temperature
0.5 cup 120 g	Granulated sugar
1 cup 120 g	Cake flour, sifted
1.5 tbsp 20 g	Unsalted butter, melted
2 tbsp 30 ml	Whole milk
2 cups 480 ml	Heavy whipping cream, chilled
0.33 cup 40 g	Powdered sugar
1 tsp 5 ml	Vanilla extract
1 lb 450 g	Fresh strawberries, hulled and sliced

2 Method

Step 1. Preheat your oven to 340°F (170°C) and line an 8-inch round cake pan with parchment paper.

Step 2. In a large heat-proof bowl, combine eggs and granulated sugar. Place the bowl over a pot of simmering water (bain-marie) and whisk until the mixture reaches approximately 100°F (40°C).

Step 3. Remove from heat and beat the egg mixture with an electric mixer on high speed until it becomes thick, pale, and reaches the 'ribbon stage' (about 5-8 minutes).

Step 4. Gently fold in the sifted cake flour in three batches using a spatula, being careful not to deflate the air bubbles.

Step 5. Combine the melted butter and milk in a small bowl, then fold a small amount of the cake batter into it to lighten. Pour this mixture back into the main batter and fold gently until just combined.

Step 6. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool completely on a wire rack.

Step 7. For the frosting, whip the chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 8. Slice the cooled cake horizontally into two even layers. Brush each layer with a light simple syrup (optional) for extra moisture.

Step 9. Place the bottom layer on a plate, spread a layer of whipped cream, and arrange sliced strawberries on top. Add another thin layer of cream to fill gaps.

Step 10. Place the second cake layer on top. Frost the top and sides of the cake with the remaining whipped cream. Decorate with whole strawberries and serve chilled.

·
Sift the cake flour at least twice to ensure a light, lump-free texture.
·
Don't skip the warm water bath for the eggs; it helps the sugar dissolve and improves the stability of the foam.
·
Keep the whipping cream very cold, and if your kitchen is hot, whip it over an ice bath.
·
Let the cake rest in the refrigerator for at least 2 hours before slicing to allow the layers to set.

? FAQ

Can I use All-Purpose flour instead of Cake flour?

Cake flour is preferred for its lower protein content which creates a softer crumb. If you must use AP flour, replace 2 tablespoons of it with 2 tablespoons of cornstarch.

Why did my sponge cake deflate?

This usually happens if the eggs weren't beaten enough to reach the ribbon stage or if you were too aggressive while folding in the flour and butter.

How long does Japanese Strawberry Shortcake stay fresh?

It is best enjoyed the day it is made, but it will keep in the refrigerator for up to 2 days if stored in an airtight container.

Why is this different from American Strawberry Shortcake?

American shortcakes usually use a biscuit-like base, whereas the Japanese version uses a very light and airy 'Genoise' sponge cake and stabilized whipped cream.