If you have a soft spot for desserts that embody elegance and simplicity, you are going to adore this Japanese Strawberry Shortcake Recipe. This cake is a beautiful celebration of fluffiness, light sweetness, and fresh, juicy strawberries. It’s perfectly balanced with airy sponge layers and luscious whipped cream, making it an irresistible treat that feels special without any effort. Whether it’s for a holiday, a birthday, or just a weekend indulgence, this recipe brings a bit of festive joy with every bite.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, each one playing a key role in creating the delicate texture and fresh flavor that define this cake. From the eggs giving it lift, to the fresh strawberries adding vibrant color and taste, every item matters.
- 4 large eggs: The eggs provide structure and volume, essential for a fluffy cake.
- 120g (1/2 cup) granulated sugar: Sweetens the sponge while helping to create a tender crumb.
- 120g (1 cup) cake flour, sifted: Using cake flour keeps the texture light and soft.
- 2 tablespoons unsalted butter, melted: Adds a subtle richness without weighing down the batter.
- 2 tablespoons milk: Helps create a smooth batter and supports moisture.
- 200ml (3/4 cup) heavy cream: Whipped to fluffy perfection, it’s the luscious filling and topping.
- 2 tablespoons powdered sugar: Sweetens the cream delicately while stabilizing it.
- 1 teaspoon vanilla extract: Infuses the whipped cream with a comforting, floral aroma.
- 1 pint fresh strawberries, hulled and halved: Offers a fresh, tangy burst and classic fruity texture.
How to Make Japanese Strawberry Shortcake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 170°C (340°F). It’s important to have the right temperature for a light and evenly baked sponge. Grease your 18cm (7-inch) round cake pan and line it with parchment paper to ensure your cake doesn’t stick and pulls away easily after baking.
Step 2: Beat Eggs and Sugar Until Fluffy
In a large bowl, combine the eggs and granulated sugar, then beat them for about 8 minutes. You’ll notice the mixture turn pale and thick – this step is crucial as it incorporates air, which gives your cake sponge its famous softness.
Step 3: Fold in Sifted Cake Flour
Carefully fold in the sifted cake flour to maintain the airiness you’ve beaten into the eggs. Overmixing here can deflate your batter, so gentle folding is key to keep the sponge light and tender.
Step 4: Add Butter and Milk mixture
Mix melted butter with milk and gently incorporate into the cake batter. This addition enriches the cake without compromising its fluffy texture and adds just a touch of moisture for a perfect crumb.
Step 5: Bake Until Light and Golden
Pour the batter into your prepared pan, then bake for 25 to 30 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let it cool briefly in the pan, then transfer to a wire rack to cool completely for the best results.
Step 6: Whip Cream to Soft Peaks
While your cake cools, whip together heavy cream, powdered sugar, and vanilla extract until soft peaks form. This creamy filling will balance the cake’s gentle sweetness with a smooth, rich mouthfeel.
Step 7: Assemble with Strawberries and Whipped Cream
Slice your cooled sponge cake in half horizontally. Spread a generous layer of whipped cream on the bottom half, then top with halved fresh strawberries. Place the cake’s top layer over the strawberries and spread the remaining whipped cream over the whole cake, finishing by decorating with more fresh strawberries on top.
Step 8: Chill and Serve
Chill your assembled cake for at least one hour to let the flavors meld and the cream set. This step also helps the cake slice neatly without squishing the delicate layers.
How to Serve Japanese Strawberry Shortcake Recipe
Garnishes
Fresh strawberries on top make a classic garnish, but feel free to add a dusting of powdered sugar or a few mint leaves for a pop of color and aroma. A delicate drizzle of strawberry sauce could also add an extra wow factor if you’re feeling creative.
Side Dishes
This dessert pairs wonderfully with a light green tea or a cup of freshly brewed coffee. For a more indulgent experience, try serving alongside a scoop of vanilla ice cream or a small bowl of mixed berries to complement the strawberry theme.
Creative Ways to Present
If you want to impress guests or add a personal touch, serve individual mini versions in clear glass jars layered with sponge, cream, and strawberries. This Japanese Strawberry Shortcake Recipe also looks stunning if you add layers of kiwi or peaches for a colorful twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake covered in the refrigerator to maintain the freshness of the cream and strawberries. It’s best eaten within 2 days for optimal texture and flavor.
Freezing
This cake is not the best candidate for freezing because fresh strawberries and whipped cream don’t freeze well, often changing texture. However, you can freeze the sponge separately for up to one month by wrapping it tightly in plastic wrap and foil.
Reheating
If you’ve frozen the sponge alone, let it thaw completely at room temperature before assembling the cake. Avoid reheating the assembled cake to preserve the whipped cream’s delicate texture.
FAQs
Can I use frozen strawberries in this Japanese Strawberry Shortcake Recipe?
While fresh strawberries are best for texture and flavor, you can use frozen ones if fresh aren’t available. Just make sure to thaw and drain them thoroughly to avoid excess moisture that can make the cake soggy.
What is the best way to achieve a light sponge?
Beating the eggs and sugar until pale and thick is the secret to a light sponge. Also, gently folding in flour without overmixing keeps the batter airy and prevents the cake from becoming dense.
Can I substitute the heavy cream with something else?
Heavy cream is key for that rich, fluffy whipped topping, but you could try whipping double cream or a plant-based cream substitute, although results may slightly vary in texture and stability.
How do I make sure the cake doesn’t stick to the pan?
Greasing the pan carefully and lining it with parchment paper will prevent sticking. You can also lightly dust the pan with flour after greasing for extra insurance.
Can this recipe be doubled for a larger cake?
Absolutely! Just make sure to use a larger pan or split the batter into two pans for even baking. Adjust baking time accordingly, checking doneness with a toothpick regularly.
Final Thoughts
There’s something truly magical about this Japanese Strawberry Shortcake Recipe. It feels like a gentle hug in cake form — light, fresh, and just the right amount of sweet. If you want a dessert that is as lovely to look at as it is to eat, this recipe will quickly become one of your favorites. Give it a try, and watch those smiles grow with every bite.
Print
Japanese Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Christmas Cake, also known as Strawberry Shortcake, is a light and fluffy sponge cake layered with fresh strawberries and whipped cream. Perfectly sweet and creamy, this festive dessert combines the delicate texture of a Japanese sponge with the freshness of seasonal strawberries, making it an ideal celebration treat for Christmas or any special occasion.
Ingredients
Cake Batter
- 4 large eggs
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
Whipped Cream Topping
- 200ml (3/4 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Fruit
- 1 pint fresh strawberries, hulled and halved
Instructions
- Preheat and Prepare Pan: Preheat your oven to 170°C (340°F). Grease and line an 18cm (7-inch) round cake pan with parchment paper to prevent sticking and ensure easy cake removal.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar together vigorously for about 8 minutes until the mixture becomes pale, thick, and fluffy, which incorporates air essential for a light sponge texture.
- Fold in Flour: Gently fold the sifted cake flour into the egg mixture. Use a light hand to keep the batter airy and avoid deflating the foam.
- Add Butter and Milk: Combine the melted unsalted butter with milk. Carefully fold this mixture into the batter to add moisture and richness without compromising the texture.
- Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25 to 30 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely, preventing sogginess from trapped steam.
- Whip the Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth, sweet topping.
- Slice and Layer: Once the cake is completely cooled, carefully slice it horizontally in half to create two layers.
- Assemble the Cake: Spread a generous layer of whipped cream on the bottom cake layer, then arrange halved strawberries evenly over the cream. Place the top layer over the strawberries.
- Decorate and Chill: Cover the entire cake surface with the remaining whipped cream and garnish with additional halved strawberries. Chill the assembled cake in the refrigerator for 1 hour to set before serving.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Use fresh, ripe strawberries for the best flavor and presentation.
- Do not overmix the batter to keep the sponge light and airy.
- Chilling the cake before serving helps the flavors meld and the cream to stabilize.
- This cake is best consumed the same day but can be refrigerated for up to 2 days.
