Have you ever tasted a cake so light and airy it feels like a cloud melting in your mouth? That’s exactly what a Japanese Strawberry Shortcake is all about. This iconic dessert isn’t just a cake—it’s a celebration of simplicity, elegance, and flavor. Whether you’re planning a special occasion or just craving something sweet, this Japanese Strawberry Shortcake recipe is your ticket to dessert heaven.
Why Japanese Strawberry Shortcake is a Must-Try
Unlike its American counterpart, the Japanese Strawberry Shortcake is a delicate balance of fluffy sponge cake, fresh strawberries, and lightly sweetened whipped cream. It’s not overly sweet, making it perfect for those who prefer desserts that are indulgent yet refined.
Fun fact: In Japan, this cake is a staple during celebrations like birthdays and Christmas. It’s so beloved that it’s often referred to as “Christmas Cake.” But don’t worry—you don’t need a special occasion to enjoy it. With strawberries in season, there’s no better time to bake this masterpiece.
What Makes This Japanese Strawberry Shortcake Recipe Special?
This recipe is all about precision and technique. The sponge cake is the star of the show—moist, airy, and just the right amount of sweetness. Paired with fresh strawberries and whipped cream, it’s a match made in dessert heaven.
Here’s what sets this recipe apart:
- Perfectly Balanced Sponge Cake: Light, fluffy, and not too sweet.
- Fresh Whipped Cream: Just the right amount of sweetness to complement the strawberries.
- Seasonal Strawberries: The star ingredient that adds a burst of freshness.
Ingredients You’ll Need
Before we dive into the steps, let’s gather everything you’ll need. Trust me, having all your ingredients ready makes the process so much smoother.
For the Sponge Cake:
- 3 Tbsp unsalted butter
- 2 Tbsp whole milk
- 4 large eggs (room temperature)
- ½ cup + 2 Tbsp sugar
- 1 cup cake flour (sifted twice)
For the Syrup:
- 2 Tbsp water
- 3 Tbsp sugar
- 1 Tbsp liquor (optional, but Grand Marnier or Cointreau works wonders)
For the Whipped Cream:
- 2 cups heavy whipping cream (36% fat)
- 3 Tbsp sugar
For the Decoration:
- 1 lb fresh strawberries (choose similar-sized ones for a polished look)
- 10 blueberries (optional, for extra flair)
- 2 sprigs of mint leaves (for a pop of color)
Step-by-Step Instructions
1. Preparing the Sponge Cake
The sponge cake is the foundation of this dessert, so let’s get it right.
- Preheat your oven to 350°F (180°C).
- Grease your cake pan with butter and line it with parchment paper.
- Melt the butter and milk together using a double boiler. Set aside to cool slightly.
- Whisk eggs and sugar in a stand mixer until pale and fluffy. This is where the magic happens—your mixture should triple in volume and reach the “ribbon stage.”
- Fold in the sifted flour gently to avoid deflating the batter.
- Add the butter and milk mixture by folding it in carefully.
- Bake for 20-25 minutes until a skewer comes out clean.
Pro tip: Let the cake cool completely before slicing it into layers. This makes it easier to handle and ensures a clean cut.
2. Making the Whipped Cream
Whipped cream is simple but requires a bit of finesse.
- Chill your bowl and whisk in the freezer for 10 minutes.
- Whip the heavy cream and sugar until it forms medium peaks. Be careful not to over-whip, or it’ll turn into butter!
3. Assembling the Cake
Now for the fun part—putting it all together.
- Slice the sponge cake horizontally into two even layers.
- Brush each layer with the prepared syrup to keep the cake moist.
- Spread a layer of whipped cream on the bottom cake layer, then arrange sliced strawberries on top.
- Add the second cake layer and cover the entire cake with whipped cream.
- Decorate with halved strawberries, blueberries, and mint leaves for a stunning finish.
Tips for Success
- Use a kitchen scale: Precision is key, especially when measuring flour and sugar.
- Chill your tools: Cold bowls and whisks make whipping cream easier and faster.
- Choose fresh strawberries: They’re the star of the show, so pick the best ones you can find.
Why You’ll Love This Japanese Strawberry Shortcake Recipe
This cake isn’t just a dessert—it’s an experience. The light sponge, the fresh strawberries, and the creamy whipped cream come together in perfect harmony. It’s a dessert that feels indulgent without being heavy, making it perfect for any occasion.
Japanese Strawberry Shortcake
Ingredients
For the Sponge Cake:
- 3 Tbsp unsalted butter
- 2 Tbsp whole milk
- 4 large eggs room temperature
- ½ cup + 2 Tbsp sugar
- 1 cup cake flour sifted twice
For the Syrup:
- 2 Tbsp water
- 3 Tbsp sugar
- 1 Tbsp liquor optional, but Grand Marnier or Cointreau works wonders
For the Whipped Cream:
- 2 cups heavy whipping cream 36% fat
- 3 Tbsp sugar
For the Decoration:
- 1 lb fresh strawberries choose similar-sized ones for a polished look
- 10 blueberries optional, for extra flair
- 2 sprigs of mint leaves for a pop of color
Instructions
- Preparing the Sponge Cake
- The sponge cake is the foundation of this dessert, so let’s get it right.
- Preheat your oven to 350°F (180°C).
- Grease your cake pan with butter and line it with parchment paper.
- Melt the butter and milk together using a double boiler. Set aside to cool slightly.
- Whisk eggs and sugar in a stand mixer until pale and fluffy. This is where the magic happens—your mixture should triple in volume and reach the “ribbon stage.”
- Fold in the sifted flour gently to avoid deflating the batter.
- Add the butter and milk mixture by folding it in carefully.
- Bake for 20-25 minutes until a skewer comes out clean.
- Pro tip: Let the cake cool completely before slicing it into layers. This makes it easier to handle and ensures a clean cut.
- Making the Whipped Cream
- Whipped cream is simple but requires a bit of finesse.
- Chill your bowl and whisk in the freezer for 10 minutes.
- Whip the heavy cream and sugar until it forms medium peaks. Be careful not to over-whip, or it’ll turn into butter!
- Assembling the Cake
- Now for the fun part—putting it all together.
- Slice the sponge cake horizontally into two even layers.
- Brush each layer with the prepared syrup to keep the cake moist.
- Spread a layer of whipped cream on the bottom cake layer, then arrange sliced strawberries on top.
- Add the second cake layer and cover the entire cake with whipped cream.
- Decorate with halved strawberries, blueberries, and mint leaves for a stunning finish.
Notes
- Cake Flour Substitute: If you don’t have cake flour, you can make your own by mixing 1 cup all-purpose flour minus 2 tablespoons, and adding 2 tablespoons of cornstarch. Sift well before use.
- Make Ahead: The sponge cake can be made a day in advance. Wrap it in plastic wrap and store it in the fridge. The assembled cake tastes best within 2 days.
- Storage: Store the cake in the refrigerator, covered with a cake dome or in a cake box to prevent it from drying out.
Image Credit: justonecookbook
Tips & Variations
- Fruit Variations: If strawberries are out of season, try using other fruits like raspberries, blueberries, or even kiwi for a unique twist.
- Alcohol-Free Syrup: Skip the liquor in the syrup for a kid-friendly version.
- Whipped Cream Stability: For a more stable whipped cream, add a teaspoon of cornstarch or gelatin while whipping.
- Layered Cake: For a taller cake, double the recipe and bake two separate sponge cakes, then stack them with extra whipped cream and strawberries.
- Gluten-Free Option: Use gluten-free flour blend to make this cake suitable for those with gluten intolerance.
- Vegan Adaptation: Substitute eggs with aquafaba and use coconut cream for a vegan-friendly version.
This recipe is a must-try for anyone who loves light, fluffy cakes with a touch of elegance. Perfect for special occasions or as a treat to brighten up your day!
Final Thoughts
There’s something magical about baking a Japanese Strawberry Shortcake. It’s not just about the end result—it’s about the process, the aromas filling your kitchen, and the joy of sharing it with loved ones.
So, what are you waiting for? Grab your ingredients, preheat your oven, and let’s bake a cake that’ll have everyone asking for seconds.
Looking for More Japanese Recipes?
Love Japanese food? Here are some easy and tasty recipes you’ve got to try:
- Japanese Daikon Salad Recipe
- Japanese Curry Roux Recipe
- Japanese Fried Chicken (Karaage Chicken)
- Japanese Chiffon Cake Recipe
- Japanese Egg Sandwich (Tamago Sando)
Try these recipes and bring the delicious taste of Japan to your home!
Tried This Recipe?
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