If you have a sweet tooth and love a dessert that feels like a breath of fresh air, you absolutely need to try this Japanese Strawberry Shortcake Recipe. This cake is the perfect balance of light, fluffy sponge cake, airy whipped cream, and fresh, juicy strawberries that come together in a celebration of color, texture, and flavor. It’s incredibly elegant yet wonderfully simple, making it the ideal treat for any occasion—from festive holidays to a casual afternoon with friends.
Ingredients You’ll Need
What makes the Japanese Strawberry Shortcake Recipe so special is its handful of simple ingredients, each playing a crucial role in delivering the perfect soft texture, sweet creaminess, and vibrant freshness. Every component adds something unique, from the silky sponge cake base to the luscious whipped cream and irresistibly ripe strawberries.
- 4 large eggs: The foundation for the pillowy sponge, beaten to trap air for lightness.
- 120g granulated sugar: Adds sweetness while helping create a stable egg foam.
- 120g cake flour, sifted: Keeps the cake tender and soft, preventing it from becoming too dense.
- 2 tablespoons unsalted butter, melted: Adds richness and moisture for a melt-in-your-mouth bite.
- 2 tablespoons milk: Balances the batter’s texture for smoothness without weighing it down.
- 200ml heavy cream: Whipped to fluff up the layers with silky softness.
- 2 tablespoons powdered sugar: Sweetens the cream without graininess, essential for a smooth finish.
- 1 teaspoon vanilla extract: Infuses a warm, inviting aroma into the whipped cream.
- 1 pint fresh strawberries, hulled and halved: The star fruit that brings a pop of natural sweetness and tartness.
How to Make Japanese Strawberry Shortcake Recipe
Step 1: Prepare Your Pan and Preheat the Oven
Start by heating your oven to 170°C (340°F). Grease an 18cm (7-inch) round cake pan and line it with parchment paper to ensure your cake releases beautifully after baking. This simple prep sets the stage for flawless baking.
Step 2: Beat the Eggs and Sugar
In a large bowl, combine the eggs and sugar, then beat vigorously for about 8 minutes until pale and thick. This step is vital for aerating the batter, which creates the airy texture that’s key to this Japanese Strawberry Shortcake Recipe.
Step 3: Carefully Fold in the Cake Flour
Sift the cake flour and gently fold it into your egg mixture. The trick here is to combine just enough to avoid deflating all the air you’ve worked so hard to incorporate. This ensures the cake remains light and fluffy.
Step 4: Add Butter and Milk
Mix together the melted butter and milk, then fold them into the batter delicately. This addition enriches the cake with moisture and a tender crumb without compromising its softness.
Step 5: Bake the Cake
Pour the batter into your prepared pan and slide it into the oven. Bake for 25-30 minutes, watching for a lightly golden top and the classic toothpick test—when inserted, it should come out clean. This is the signal your sponge cake is perfectly cooked.
Step 6: Cool and Prepare the Cream
After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. The cream should be firm enough to hold shape but still silky smooth.
Step 7: Assemble Your Japanese Strawberry Shortcake Recipe
Once the cake is cool, slice it horizontally to create two layers. Spread a generous layer of whipped cream on the bottom half, then arrange halved strawberries evenly over the cream. Place the top layer on and cover the entire cake with the remaining whipped cream. Finally, garnish with more fresh strawberries for a stunning finish.
How to Serve Japanese Strawberry Shortcake Recipe
Garnishes
Adding a handful of fresh strawberries on top is classic, but you can also dust the cake lightly with powdered sugar or add a sprig of mint for a fresh, aromatic touch. These small details elevate the dessert’s presentation and add a delightful contrast of flavors.
Side Dishes
This strawberry shortcake pairs beautifully with a cup of green tea or a light fruit salad. The tea’s subtle bitterness balances the sweet cream and cake, while a fruit salad complements the fresh strawberries, making a refreshing duo.
Creative Ways to Present
Try serving individual slices with extra whipped cream and a drizzle of strawberry sauce for a restaurant-style experience. For festive occasions, stacking mini versions of the cake or arranging strawberries in fun shapes adds a playful, eye-catching twist to the traditional presentation.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Japanese Strawberry Shortcake Recipe in an airtight container in the refrigerator. Because of the fresh cream, it’s best enjoyed within 2 days to preserve its texture and freshness.
Freezing
While the sponge cake itself freezes well, it’s recommended to assemble the cake fresh. You can freeze the cake layers separately and thaw them completely before whipping cream and assembling the cake to maintain that perfect lightness.
Reheating
This cake is best served cold or at room temperature, so reheating isn’t necessary. If desired, simply let refrigerated slices sit out for 15 minutes before serving to take the chill off and bring out the full flavor.
FAQs
What makes Japanese Strawberry Shortcake different from other shortcakes?
The Japanese version is known for its incredibly light and fluffy sponge cake that’s less dense than American shortcakes, combined with softly whipped cream and fresh strawberries rather than heavy biscuits and clotted cream.
Can I use frozen strawberries in this recipe?
Fresh strawberries are ideal for their texture and juiciness, but if you use frozen, make sure to thaw and drain them thoroughly to prevent the cake from becoming soggy.
Is there a gluten-free alternative for this cake?
Yes, you can substitute the cake flour with a gluten-free blend, but be cautious as the texture may alter slightly. Adding xanthan gum can help improve the cake’s structure.
How do I prevent the whipped cream from overwhipping?
Stop whipping as soon as the cream holds soft peaks that gently fold over when you lift the whisk. Overwhipping causes the cream to become grainy and eventually turn into butter.
Can I make this cake ahead of time?
You can bake the sponge layers a day in advance and keep them wrapped in the fridge. Assemble the cake and add the whipped cream and strawberries on the day you plan to serve for the freshest results.
Final Thoughts
This Japanese Strawberry Shortcake Recipe is truly a gem worth sharing. Its light and tender cake, whipped cream, and fresh strawberries come together to create a dessert that feels both special and approachable. Whether you’re celebrating a milestone or simply craving a slice of happiness, this cake is sure to bring smiles around the table. Give it a try—it might just become your new favorite!
Print
Japanese Strawberry Shortcake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Japanese Christmas Cake, a light and fluffy strawberry shortcake featuring a soft sponge cake layered with fresh whipped cream and ripe strawberries, perfect for festive celebrations or anytime you desire a delicate and delightful dessert.
Ingredients
Cake
- 4 large eggs
- 120g (1/2 cup) granulated sugar
- 120g (1 cup) cake flour, sifted
- 2 tablespoons unsalted butter, melted
- 2 tablespoons milk
Filling & Topping
- 200ml (3/4 cup) heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 1 pint fresh strawberries, hulled and halved
Instructions
- Preheat Oven 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 ensure the cake doesn’t stick.
- Beat Eggs and Sugar: In a large bowl, vigorously beat the eggs and granulated sugar together until the mixture is pale, thick, and fluffy—this takes about 8 minutes and gives the cake its light texture.
- Fold in Flour: Gently sift the cake flour over the egg mixture and fold it in carefully until just combined, maintaining the airy structure of the batter.
- Add Butter and Milk: Combine the melted unsalted butter with milk and fold this mixture gently into the batter to add richness without deflating it.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25-30 minutes. Test doneness with a toothpick inserted in the center; it should come out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before removing it onto a wire rack to cool completely to room temperature.
- Prepare Whipped Cream: Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form—this will be the cake’s luscious filling and topping.
- Assemble the Cake: Once the cake is fully cooled, carefully slice it horizontally into two layers. Spread a generous layer of whipped cream on the bottom half and evenly distribute halved fresh strawberries over it.
- Finish and Decorate: Place the top cake layer over the strawberry and cream layer, then cover the entire cake with the remaining whipped cream. Garnish with additional strawberries for an attractive and festive finish.
Notes
- Use room temperature eggs for better volume when beating.
- Gently folding the flour and butter mixture preserves the batter’s airy texture for a light sponge.
- For best results, chill the whipped cream slightly before spreading to help it hold shape.
- Fresh strawberries should be hulled and halved for even layering and presentation.
- This cake is best served fresh but can be refrigerated for up to 2 days.
