CategoryDesserts
Japanese Strawberry Shortcake (ショートケーキ) is a light, airy, and elegantly simple sponge cake layered with fluffy whipped cream and fresh strawberries. Unlike its Western counterpart, this version is delicate, not overly sweet, and has a soft, melt-in-your-mouth texture. It’s a staple in Japan for birthdays, Christmas, and celebrations.
For the Sponge Cake
4 large eggs, room temperature
⅔ cup (130g) granulated sugar
1 cup (120g) cake flour, sifted
1 tsp baking powder
2 tbsp whole milk, room temperature
2 tbsp unsalted butter, melted
1 tsp vanilla extract
½ tsp salt
For the Whipped Cream Filling
2 cups (480ml) heavy whipping cream (cold)
⅓ cup (40g) powdered sugar
1 tsp vanilla extract
For the Strawberry Layer & Decoration
1 ½ cups (250g) fresh strawberries, sliced
8 whole strawberries (for topping)
Mint leaves (optional, for garnish)
Prepare the Sponge Cake
1
- Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- Whip the Eggs & Sugar:
- In a large bowl, beat eggs and sugar using a hand mixer for 8-10 minutes until pale, thick, and tripled in volume.
- Incorporate Dry Ingredients:
- Sift cake flour, baking powder, and salt into the batter in three additions, folding gently after each.
- Add Wet Ingredients:
- Mix milk, melted butter, and vanilla extract in a small bowl.
- Take a small amount of batter and mix it into the milk mixture to lighten it.
- Gently fold the milk mixture back into the main batter.
- Bake the Cakes:
- Divide the batter between the cake pans.
- Bake for 20-22 minutes until golden brown and a skewer inserted comes out clean.
- Cool Completely:
- Let cakes cool in the pan for 5 minutes, then transfer to a rack.
Make the Whipped Cream
2
- Chill Mixing Tools:
- Place the mixing bowl and whisk attachment in the freezer for 10 minutes.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Be careful not to overwhip.
Assemble the Cake
3
- Slice the Cakes:
- If necessary, trim the top to create a flat surface.
- Slice each cake layer in half horizontally, making four thin layers.
- Layer with Cream & Strawberries:
- Place one cake layer on a serving plate.
- Brush with a light syrup (optional, made from sugar and water).
- Spread a thin layer of whipped cream and arrange sliced strawberries.
- Repeat with the next two layers.
- Cover with Whipped Cream:
- Spread a thin crumb coat of whipped cream around the cake.
- Chill for 15 minutes, then apply a final smooth layer of whipped cream.
Decorate & Serve
4
- Pipe Whipped Cream Swirls:
- Using a piping bag, decorate the top with swirls of whipped cream.
- Add Strawberries & Garnish:
- Place whole strawberries on top.
- Add mint leaves for extra freshness (optional).
- Chill Before Serving:
- Refrigerate the cake for 1 hour before slicing.
Pro Tips
5
- For a More Moist Cake: Brush cake layers with simple syrup before adding cream.
- For the Softest Sponge: Whisk eggs and sugar until thick and pale, creating a stable structure.
- Best Served Fresh: Enjoy within 24 hours for the best flavor and texture.
Ingredients
For the Sponge Cake
4 large eggs, room temperature
⅔ cup (130g) granulated sugar
1 cup (120g) cake flour, sifted
1 tsp baking powder
2 tbsp whole milk, room temperature
2 tbsp unsalted butter, melted
1 tsp vanilla extract
½ tsp salt
For the Whipped Cream Filling
2 cups (480ml) heavy whipping cream (cold)
⅓ cup (40g) powdered sugar
1 tsp vanilla extract
For the Strawberry Layer & Decoration
1 ½ cups (250g) fresh strawberries, sliced
8 whole strawberries (for topping)
Mint leaves (optional, for garnish)
Directions
Prepare the Sponge Cake
1
- Preheat the oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- Whip the Eggs & Sugar:
- In a large bowl, beat eggs and sugar using a hand mixer for 8-10 minutes until pale, thick, and tripled in volume.
- Incorporate Dry Ingredients:
- Sift cake flour, baking powder, and salt into the batter in three additions, folding gently after each.
- Add Wet Ingredients:
- Mix milk, melted butter, and vanilla extract in a small bowl.
- Take a small amount of batter and mix it into the milk mixture to lighten it.
- Gently fold the milk mixture back into the main batter.
- Bake the Cakes:
- Divide the batter between the cake pans.
- Bake for 20-22 minutes until golden brown and a skewer inserted comes out clean.
- Cool Completely:
- Let cakes cool in the pan for 5 minutes, then transfer to a rack.
Make the Whipped Cream
2
- Chill Mixing Tools:
- Place the mixing bowl and whisk attachment in the freezer for 10 minutes.
- Whip the Cream:
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Be careful not to overwhip.
Assemble the Cake
3
- Slice the Cakes:
- If necessary, trim the top to create a flat surface.
- Slice each cake layer in half horizontally, making four thin layers.
- Layer with Cream & Strawberries:
- Place one cake layer on a serving plate.
- Brush with a light syrup (optional, made from sugar and water).
- Spread a thin layer of whipped cream and arrange sliced strawberries.
- Repeat with the next two layers.
- Cover with Whipped Cream:
- Spread a thin crumb coat of whipped cream around the cake.
- Chill for 15 minutes, then apply a final smooth layer of whipped cream.
Decorate & Serve
4
- Pipe Whipped Cream Swirls:
- Using a piping bag, decorate the top with swirls of whipped cream.
- Add Strawberries & Garnish:
- Place whole strawberries on top.
- Add mint leaves for extra freshness (optional).
- Chill Before Serving:
- Refrigerate the cake for 1 hour before slicing.
Pro Tips
5
- For a More Moist Cake: Brush cake layers with simple syrup before adding cream.
- For the Softest Sponge: Whisk eggs and sugar until thick and pale, creating a stable structure.
- Best Served Fresh: Enjoy within 24 hours for the best flavor and texture.
Notes
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