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Japanese Strawberry Shortcake

Yields8 ServingsPrep Time30 minsCook Time25 minsTotal Time55 mins

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.

Japanese Strawberry Shortcake

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.

Nutrition Facts

0 servings

Serving size