If you have a soft spot for delicate, airy cakes that melt in your mouth and a craving for something both beautiful and delicious, then you absolutely must try this Japanese Strawberry Shortcake Recipe. This classic dessert features a feather-light sponge cake paired with fluffy, lightly sweetened whipped cream and fresh strawberries, creating a harmony of texture and flavor that feels nothing short of sublime. It has quickly become one of my go-to recipes when I want to impress friends or treat myself to something truly special. The simplicity of this cake is its charm, relying on quality ingredients and precise technique to deliver that perfect bite every time.
Ingredients You’ll Need
The magic behind this Japanese Strawberry Shortcake Recipe lies in a handful of simple, essential ingredients. Each component plays a crucial role, from the airy structure of the sponge to the creamy sweetness of the whipped cream and the bright, juicy strawberries that provide vibrancy both in flavor and appearance.
- 4 large eggs, at room temperature: Eggs provide structure and richness, and bringing them to room temperature helps them whip up more voluminously for a light sponge.
- 2/3 cup (130g) granulated sugar: Sweetens and stabilizes the egg mixture, ensuring the sponge remains tender yet holds its shape.
- 2/3 cup (85g) cake flour, sifted: Cake flour is key for a soft, fine crumb that melts in your mouth without heaviness.
- 2 tablespoons milk: Adds moisture and helps create a smooth batter.
- 2 tablespoons unsalted butter, melted: Brings richness and a slight buttery flavor that complements the strawberries beautifully.
- 1 teaspoon vanilla extract: Gives a sweet aroma and a subtle depth to the cake flavor.
- 1 1/2 cups (360ml) heavy whipping cream, chilled: Whipping cream is the luscious coating that adds a light, creamy balance to the sponge and fruit.
- 3 tablespoons powdered sugar: Sweetens the whipped cream softly without graininess.
- 1 teaspoon vanilla extract: Adds flavor complexity to the whipped cream, tying it back to the sponge.
- 2 cups fresh strawberries, hulled and halved: Fresh fruit enhances juiciness, color, and that refreshing natural sweetness.
- Additional strawberries for topping: For a stunning presentation and extra burst of fresh flavor.
How to Make Japanese Strawberry Shortcake Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Line an 8-inch round cake pan with parchment paper so that you get a clean release after baking. This small prep step ensures a smooth outcome and helps prevent sticking, which is critical for the delicacy of this cake.
Step 2: Whisk Eggs and Sugar
Next, place the eggs and sugar in a heatproof bowl over a pot of warm water, whisking gently until the sugar fully dissolves and the mixture feels warm to the touch. This gentle warming helps the sugar integrate smoothly and prepares the eggs for whipping. Remove from the heat and beat with an electric mixer on high speed until the mixture triples in volume and becomes pale and fluffy. Achieving this airy, thick texture is what makes the sponge so light and tender.
Step 3: Fold in Dry Ingredients and Butter Mixture
Carefully fold the sifted cake flour into the egg mixture using a spatula, combining gently to avoid deflating the fluff you’ve created. Then, mix the melted butter, milk, and vanilla extract together and fold this wet mixture into the batter just until incorporated. These steps ensure that the batter stays light while incorporating the moisture and flavor needed for perfect sponge cake consistency.
Step 4: Bake the Sponge
Pour the batter into your prepared pan and bake for about 25 to 30 minutes, until it’s golden and springs back when lightly pressed. Once baked, let the cake cool for about 10 minutes in the pan before transferring it to a wire rack. Cooling properly helps the cake set gently without collapsing, which is super important for assembling later.
Step 5: Prepare the Whipped Cream
While the cake cools, whip the chilled heavy cream together with powdered sugar and vanilla extract until soft peaks form. This whipped cream should be fluffy but stable enough to hold in layers, giving your Japanese Strawberry Shortcake Recipe that signature creamy texture and delightful sweetness that pairs perfectly with the sponge.
Step 6: Assemble the Cake
Slice the cooled cake horizontally into two even layers. Spread a generous layer of whipped cream over the bottom layer, then arrange the halved strawberries evenly on top. Add a bit more whipped cream to help everything stick, then place the second layer of sponge cake on top. Cover the entire cake with the remaining whipped cream for a smooth finish. This layering is what makes this cake so visually stunning and delicious.
Step 7: Garnish and Chill
To finish, decorate the top with additional whole strawberries for an irresistible look that invites you to dig right in. Chill the cake for at least one hour before serving to let the flavors meld and the whipped cream set perfectly. This chilling step ensures every slice is clean and the ingredients harmonize beautifully.
How to Serve Japanese Strawberry Shortcake Recipe
Garnishes
Simple, fresh garnishes make all the difference. Whole strawberries resting atop the cake create an elegant finish that highlights the fresh fruit inside. For an extra touch, you can add a few mint leaves or a light dusting of powdered sugar right before serving. It’s the little details that make this Japanese Strawberry Shortcake Recipe look as incredible as it tastes.
Side Dishes
This shortcake is wonderfully light, so it pairs well with similarly delicate sides. Consider serving it alongside a scoop of green tea ice cream for a cool, slightly bitter contrast or a light fruit salad featuring citrus and berries to brighten the palate. These accompaniments balance the creamy sweetness of the cake and give your dessert table a refined variety.
Creative Ways to Present
Want to add a bit of flair? Try assembling individual shortcakes in clear glass jars or dessert cups, layering cake, whipped cream, and strawberries for a charming, portable treat. You can also create petite versions using cupcake pans. Both ideas make this Japanese Strawberry Shortcake Recipe fun for parties, allowing guests to savor their own perfectly portioned slice of heaven.
Make Ahead and Storage
Storing Leftovers
If you have any shortcake left after the party (which might be tough), store it covered in the refrigerator. The whipped cream can cause the cake to soften over time, so it’s best enjoyed within 2 days for the freshest texture and flavor.
Freezing
Freezing this cake is not recommended because the whipped cream and fresh strawberries don’t freeze well; they tend to release water and lose their lovely texture when thawed. If you want to prepare in advance, bake the sponge cake separately and freeze it unadorned, then defrost and assemble just before serving.
Reheating
This dessert is best served chilled and should not be reheated because warming will ruin the whipped cream’s texture and freshness. Instead, let it come to room temperature for about 10-15 minutes if it feels a bit too cold out of the fridge, and then enjoy.
FAQs
Can I use frozen strawberries for this Japanese Strawberry Shortcake Recipe?
It’s best to use fresh strawberries because frozen ones can become watery and mushy when thawed, which will affect the cake’s texture and appearance. If frozen must be used, make sure to drain and pat them dry thoroughly before incorporating.
Is Japanese Strawberry Shortcake Recipe difficult to make?
Not at all! The recipe relies on simple techniques like whipping eggs and folding ingredients gently, which only require a bit of patience. With clear steps, anyone can achieve that delicate and fluffy cake.
What can I substitute for cake flour?
If you don’t have cake flour, you can make your own by replacing 2 tablespoons of all-purpose flour with cornstarch per cup of flour. Sift it well to mimic the lighter texture of cake flour.
Can I make this cake dairy-free?
Yes, you can substitute the milk and butter with plant-based alternatives such as almond milk and vegan butter. For the whipped cream, try using coconut cream (the solid part of chilled coconut milk) whipped with powdered sugar and vanilla.
How do I know when the sponge cake is perfectly baked?
The sponge cake should be slightly golden on top and spring back when gently pressed with your finger. You can also insert a toothpick in the center — it should come out clean or with a few moist crumbs attached.
Final Thoughts
Making this Japanese Strawberry Shortcake Recipe is truly a labor of love that results in a breathtakingly light, creamy, and fresh dessert that never fails to impress. Whether for a special occasion or a weekend treat, this cake brings a slice of happiness to anyone lucky enough to taste it. I promise, once you try it, it will quickly become one of your cherished favorites too!
Print
Japanese Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a delicate and fluffy dessert featuring a light sponge cake layered with airy whipped cream and fresh strawberries. The cake is subtly sweet with a perfect balance of creamy texture and fruity freshness, making it a classic treat for any occasion.
Ingredients
Sponge Cake
- 4 large eggs, at room temperature
- 2/3 cup (130g) granulated sugar
- 2/3 cup (85g) cake flour, sifted
- 2 tablespoons milk
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
Whipped Cream
- 1 1/2 cups (360ml) heavy whipping cream, chilled
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 2 cups fresh strawberries, hulled and halved
- Additional whole strawberries for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch (20cm) round cake pan by lining it with parchment paper to prevent the cake from sticking.
- Make the Sponge Cake Batter: Whisk the eggs and granulated sugar together over warm water until the sugar dissolves completely. Then, using an electric mixer, beat the mixture until it is thick, pale, and has tripled in volume, creating a light and airy base for the cake.
- Fold in Dry Ingredients and Butter Mixture: Gently fold the sifted cake flour into the egg mixture carefully to preserve the airiness. In a separate small bowl, combine melted butter, milk, and vanilla extract, then delicately fold this into the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract together until soft peaks form. Be careful not to overbeat to maintain a smooth, creamy texture.
- Assemble the Cake: Once the sponge cake has cooled, slice it horizontally into two even layers. Spread a generous layer of whipped cream on the bottom layer, then evenly arrange the halved strawberries over the cream. Add another layer of whipped cream on top of the strawberries and place the second cake layer on top. Cover the entire cake with the remaining whipped cream.
- Garnish and Serve: Decorate the top of the cake with whole strawberries for an attractive presentation. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and the cream to set.
Notes
- Ensure the eggs are at room temperature for better volume when beating.
- Be gentle when folding flour and butter mixture to keep the batter light and airy.
- The cake should be completely cooled before assembling to prevent the whipped cream from melting.
- Use chilled bowls and utensils for whipping cream to achieve optimal volume.
- Leftovers should be kept refrigerated and consumed within 2 days for best freshness.
