Japanese Strawberry Shortcake

Japanese Strawberry Shortcake is a light and elegant dessert made with fluffy sponge cake, fresh whipped cream, and juicy strawberries. This iconic cake is a popular choice for birthdays, holidays, and celebrations in Japan, admired for its clean flavors and beautiful presentation. Unlike its Western counterparts, the Japanese version emphasizes airiness and subtle sweetness, allowing the freshness of the ingredients to shine through.

Why You’ll Love This Recipe

• Light, airy sponge layers make for an incredibly soft texture
• Not overly sweet, highlighting the natural flavor of fresh strawberries
• Visually stunning, perfect for festive occasions
• Easy to customize with different fruits or creams
• A classic Japanese treat with refined taste and presentation

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Sponge Cake

• Eggs
• Granulated sugar
• Cake flour
• Unsalted butter (melted)
• Whole milk
• Vanilla extract

For the Whipped Cream

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Optional Syrup

• Water
• Granulated sugar

For the Filling and Topping

• Fresh strawberries

Directions

1. Bake the Sponge Cake
   Preheat the oven to 170°C (340°F). Line the bottom of a round cake pan (about 18 cm/7 inches) with parchment paper. Beat eggs and sugar together over a hot water bath until the mixture reaches body temperature, then remove from heat and beat until thick and pale. Sift in cake flour and fold gently. Mix melted butter, milk, and vanilla separately, then incorporate a portion of the batter into this mixture before folding it back into the main batter. Pour into the prepared pan and bake for 25–30 minutes. Cool completely.
2. Prepare Syrup (Optional)
   Combine water and sugar in a small pan and heat until the sugar dissolves. Let cool.
3. Whip the Cream
   Beat cold heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble the Cake
   Slice the cooled sponge into two even layers. Place the first layer on a serving plate and brush with syrup. Spread whipped cream over it and add sliced strawberries. Place the second sponge layer on top, apply syrup, and frost the entire cake with the remaining whipped cream. Decorate with whole or halved strawberries.

Servings and timing

• Servings: 8
• Preparation Time: 1 hour 30 minutes
• Baking Time: 30 minutes
• Total Time: 2 hours

Variations

• Fruit Options: Replace strawberries with other fruits like mango, blueberries, or peaches.
• Flavor Additions: Add matcha powder to the sponge for a Japanese twist.
• Cream Variation: Blend a bit of mascarpone or cream cheese into the whipped cream for richness.
• Mini Cakes: Bake the sponge in a sheet pan and cut out individual rounds to make single-serve versions.

Storage/Reheating

• Refrigeration: Store in an airtight container in the refrigerator for up to 2 days.
• Freezing: Not recommended, as the texture of whipped cream can become grainy.
• Reheating: This cake is served chilled, so reheating is not necessary or suitable.

FAQs

What makes Japanese Strawberry Shortcake different from Western versions?

Japanese Strawberry Shortcake is lighter and less sweet, with a soft sponge base instead of biscuits or dense cake.

Can I make the sponge cake in advance?

Yes, bake and cool the sponge cake a day ahead. Wrap tightly in plastic wrap and keep at room temperature.

Can I use all-purpose flour instead of cake flour?

Yes, but the cake may be slightly denser. You can make a cake flour substitute by replacing 2 tablespoons of flour with cornstarch per cup.

How do I prevent the whipped cream from becoming too runny?

Use well-chilled cream and bowl, and beat only until stiff peaks form. Avoid overwhipping.

What size cake pan should I use?

An 18 cm (7-inch) round cake pan is ideal for this recipe.

Can I skip the syrup step?

Yes, but brushing with syrup adds moisture and enhances flavor, especially if the cake is made in advance.

How long will the cake stay fresh?

It is best consumed within 48 hours, as the whipped cream and strawberries can weep or dry out.

Can I decorate the cake with something other than strawberries?

Absolutely. Other fruits, edible flowers, or even chocolate decorations can be used.

Is this cake suitable for freezing?

Freezing is not recommended due to the whipped cream. The texture may change significantly after thawing.

Can I use store-bought sponge cake?

Yes, for convenience, you can use pre-made sponge cake, though the texture and flavor might differ slightly from homemade.

Conclusion

Japanese Strawberry Shortcake is a beautiful and refreshing dessert, perfect for those who enjoy light textures and fresh flavors. Its balanced sweetness, delicate presentation, and versatility make it a favorite for many occasions. Whether you’re celebrating a holiday or simply enjoying an afternoon treat, this cake offers a delightful taste of Japan’s refined dessert culture.

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