A proper Japanese strawberry shortcake is nothing like the whipped-cream-and-sponge version I grew up with, the cream here is barely sweet and the strawberries do the talking. I like to build it just before serving so the soft sponge stays tender against the fresh fruit.
This recipe combines simple ingredients and techniques to create a stunning dessert that’s as delicious as it is beautiful. It’s an ideal choice for birthdays, anniversaries, or any celebration where you want to impress your guests.
Traditional Japanese Strawberry Shortcake
This recipe for Japanese Strawberry Shortcake yields a tender sponge cake layered with luscious whipped cream and juicy strawberries. The cake takes about 1 hour to prepare and serves around 8 people.
Ingredients
- 3 large eggs
- 100g (1/2 cup) granulated sugar
- 100g (3/4 cup) all-purpose flour
- 1 teaspoon baking powder
- 30g (2 tablespoons) unsalted butter, melted
- 1 teaspoon vanilla extract
- 300ml (1 1/4 cups) heavy cream
- 50g (1/4 cup) powdered sugar (for whipped cream)
- 300g (10 oz) fresh strawberries, hulled and sliced
- Extra strawberries for decoration
Instructions
- Preheat Oven: Preheat your oven to 170°C (340°F). Grease and line an 8-inch round cake pan.
- Make the Sponge Cake: In a large mixing bowl, beat the eggs and granulated sugar with an electric mixer until pale and fluffy (about 5 minutes).
- Combine Dry Ingredients: Sift the flour and baking powder together. Gently fold them into the egg mixture, being careful not to deflate the batter.
- Add Butter and Vanilla: Stir in the melted butter and vanilla extract until just combined.
- Bake: Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
- Prepare the Whipped Cream: In a separate bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Assemble the Cake: Once the cake has cooled, slice it into two layers. Spread a layer of whipped cream on the bottom layer, add sliced strawberries, and place the top layer of cake.
- Decorate: Cover the top and sides of the cake with remaining whipped cream, and decorate with additional strawberries.
- Serve: Slice and serve chilled.
Cook and Prep Times
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
Nutrition Information
- Servings: 8 slices
- Calories: 300kcal
- Fat: 18g
- Protein: 4g
- Carbohydrates: 32g
Chill the components separately and assemble at the last minute so the cream stays light and the cake does not go soft.
