Japanese Strawberry Shortcake Recipe

If you have a soft spot for light, fluffy, and fruit-forward desserts, then you are going to absolutely adore this Japanese Strawberry Shortcake Recipe. It’s a delightful classic that combines airy sponge cake with luscious whipped cream and juicy strawberries, creating a perfect balance of sweet and fresh in every bite. This Japanese take on the traditional shortcake is all about simplicity and elegance, making it a dessert that looks as stunning as it tastes. Whether you’re celebrating a special occasion or just treating yourself, this cake never fails to impress.

Ingredients You’ll Need

Getting this Japanese Strawberry Shortcake Recipe just right comes down to a handful of simple but essential ingredients. Each one plays a crucial role—whether it’s bringing moisture, structure, creaminess, or that signature fresh tang from strawberries, nothing is unnecessary here.

• Whole milk (80 g / 1/3 cup): Adds tenderness and richness to the sponge cake batter.
• Unsalted butter (50 g / 3 1/2 tablespoons): Provides a subtle buttery flavor and soft texture.
• Cake flour (75 g / 1/2 cup + 1/2 tablespoon): The key to a light, airy sponge that’s not too dense.
• Large egg yolks (4): Offer richness and color to the batter.
• Large egg whites (4): Whipped to create volume and the signature fluffy texture.
• Sugar (caster if possible, 70 g / 5 1/2 tablespoons): Sweetens and stabilizes the meringue in the cake.
• Strawberries (12 oz to 1 lb / 340 g to 450 g): The star ingredient for fabulous fresh flavor and color, divided for macerating and decorating.
• Sugar for macerating (1 1/2 teaspoons): Draws out the natural juices from strawberries for extra sweetness.
• Heavy whipping cream (280 g / 10 oz): Whipped to fluffy perfection for frosting and filling.
• Confectioners sugar (2 tablespoons): Sweetens the whipped cream without graininess.
• Gelatin (3/4 teaspoon, optional): Helps stabilize the whipped cream, perfect for those wanting a firmer finish.
• Cold water (2 tablespoons, optional): Used to bloom gelatin prior to adding.
• Extra sugar (2 tablespoons) and hot water (3 tablespoons): For making a sweet syrup that keeps your layers moist and flavorful.

How to Make Japanese Strawberry Shortcake Recipe

Step 1: Prepare the Cake Pan and Oven

Start by lining the bottom of an 8-inch round cake pan with parchment paper. Preheat your oven to 325°F (160°C), then prepare a water bath to ensure the cake bakes gently and evenly, giving it that iconic tender crumb. If your pan has a removable bottom, wrapping it in foil prevents any leaks during baking.

Step 2: Make the Batter

In a heatproof bowl, melt the butter with the milk until well combined, then sift and fold in the cake flour. The cake flour is what makes the sponge light and airy rather than dense. Next, mix in the egg yolks until smooth and fully incorporated, creating a silky batter base that will support the whipped egg whites beautifully.

Step 3: Beat the Egg Whites

Whip the egg whites at medium-high speed until frothy, then gradually add the sugar, continuing to beat until glossy medium peaks form. This meringue step is crucial for the delicate lift and sponginess that make this Japanese Strawberry Shortcake Recipe so special.

Step 4: Combine Mixtures Gently

Fold a quarter of the egg whites into the yolk mixture to lighten it before folding that mixture back into the rest of the whites. Gentle folding keeps the air intact, resulting in a fluffy and tender cake once baked.

Step 5: Bake the Cake

Pour your batter into the prepared pan and tap it to release large air bubbles. Place the pan inside the water bath, pour hot water into the bath about 1 inch up the side of the cake pan, and bake for 1 hour and 30 minutes. This slow, gentle bake produces a moist, soft sponge cake that is the perfect canvas for the cream and strawberries.

Step 6: Macerate the Strawberries

While the cake cools, slice about half of your strawberries and toss them with the 1 1/2 teaspoons of sugar. Let them sit for 1 to 2 hours to bring out plenty of juicy sweetness—the perfect fresh filling for the cake layers.

Step 7: Make the Syrup

Dissolve 2 tablespoons of sugar in 3 tablespoons of hot water to create a simple syrup. To add extra strawberry flavor, whisk in some of the reserved strawberry juice from the macerated berries. This syrup keeps the cake wonderfully moist and flavorful.

Step 8: Prepare the Whipped Cream

Whip the heavy cream with the confectioners sugar until firm peaks form. If you want your cream to hold up longer and stay perfectly fluffy, bloom the gelatin in cold water, melt it gently, and whisk it into the cream at soft peak stage before final whipping. This step is optional but fantastic for celebrations when your cake needs to look perfect for hours.

Step 9: Slice and Soak the Cake Layers

Once your sponge is completely cool, carefully slice off the browned top and then cut the cake into two even layers. Brush the exposed surfaces with your strawberry syrup to keep them moist and flavorful.

Step 10: Assemble the Cake

Place the bottom layer on your serving plate, spread a thin layer of whipped cream, then scatter the macerated strawberries on top. Add another layer of cream before placing the second cake layer over it. Brush that top layer with more syrup to enhance moistness.

Step 11: Frost and Decorate

Give the cake a crumb coat with a thin layer of whipped cream to lock in crumbs, then apply a thicker final layer for a smooth, elegant finish. Use remaining cream in a piping bag for decorative touches and crown your creation with whole or halved strawberries for an irresistible look.

Step 12: Chill and Serve

If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes to set up perfectly. Otherwise, enjoy it immediately or within a few hours. Serving the cake at room temperature brings out the best texture—soft, moist, and creamy with that burst of fresh strawberry in every bite!

How to Serve Japanese Strawberry Shortcake Recipe

Garnishes

Fresh strawberries are a must-have garnish here, their bright color and juicy sweetness providing a crowning touch. You can also add a light dusting of confectioners sugar for a delicate snowy effect or a few mint leaves to introduce an herbal freshness that pairs beautifully with the cream.

Side Dishes

Because this cake is wonderfully balanced and not overly heavy, simple sides work best—think a cup of green tea or a lightly brewed coffee to complement the soft sweetness. For a more indulgent experience, a scoop of vanilla bean ice cream alongside works beautifully.

Creative Ways to Present

Transform this Japanese Strawberry Shortcake Recipe into individual servings by layering cake, cream, and strawberries in clear glasses or jars for a charming parfait presentation. Alternatively, turn the layers into a trifle with added layers of strawberry jelly or custard for a playful twist on the classic.

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered in the refrigerator to maintain freshness and prevent the cream from drying out. Ideally, consume within 2 days to enjoy the cake’s delicate texture and fresh strawberry flavor at their peak.

Freezing

While it’s possible to freeze this cake, it’s best to freeze the sponge layer separately before assembling. Wrap the sponge tightly in plastic wrap and foil, then thaw completely in the refrigerator before adding cream and strawberries. Freezing fully assembled cake may cause the cream to lose its texture.

Reheating

This cake is best enjoyed chilled or at room temperature rather than reheated. If your cake has been refrigerated, let it sit out for 20 to 30 minutes before serving to soften the cream and bring out the flavors.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries are key to the light, fresh taste of this Japanese Strawberry Shortcake Recipe, but if fresh aren’t available, thaw frozen strawberries completely and drain excess moisture first to avoid soggy layers. Macerating with sugar will help amplify their flavor.

What is the purpose of the water bath when baking the cake?

The water bath helps regulate the oven’s heat around the cake, allowing it to bake more gently and evenly, which is essential for achieving the soft, moist sponge texture that sets this recipe apart.

Can I skip the gelatin in the whipped cream?

Yes, you can make this cake without gelatin if you plan to serve it soon after decorating. Gelatin stabilizes the cream for longer presentation times but isn’t necessary for immediate serving.

How do I prevent the cake from drying out?

Brushing the cake layers generously with the sugar syrup is the best way to lock in moisture and add an extra touch of sweetness that enhances the overall flavor and texture of the Japanese Strawberry Shortcake Recipe.

Can I make this recipe dairy-free?

For a dairy-free version, substitute the milk with a plant-based milk like almond or oat, and use dairy-free butter and coconut cream whipped in place of heavy cream. The texture will vary slightly, but the delightful strawberry flavor will still shine through.

Final Thoughts

Making this Japanese Strawberry Shortcake Recipe is like bringing a piece of elegant Japanese patisserie into your home kitchen. It’s thoughtful and rewarding, perfect for sharing with loved ones or simply indulging in a sweet moment of bliss. Give this recipe a go—you’ll fall in love with how approachable it is and how incredibly delicious the results turn out. Trust me, once you taste it, it will become one of your favorite go-to desserts.

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