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Japanese Strawberry Shortcake Recipe

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  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6-8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Description

This Japanese Christmas Cake, a delightful strawberry shortcake, features a light and fluffy sponge layered with whipped cream and fresh strawberries. Perfect for the holiday season, this elegant cake combines the subtle sweetness of a traditional sponge with the rich, creamy texture of whipped cream and the fresh burst of strawberries. It’s a beloved festive treat in Japan and sure to impress your guests with its beautiful presentation and delicious flavor.

Ingredients

For the Sponge Cake

  • 4 large eggs
  • 120g (1/2 cup) granulated sugar
  • 120g (1 cup) cake flour, sifted
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons milk

For the Whipped Cream Filling

  • 200ml (3/4 cup) heavy cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

For Decoration

  • 1 pint fresh strawberries, hulled and halved

Instructions

  1. Preheat 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 prevent sticking.
  2. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together vigorously until the mixture becomes pale, thick, and forms ribbons when lifted, approximately 8 minutes.
  3. Fold in Cake Flour: Sift the cake flour and gently fold it into the egg mixture using a spatula to maintain the airy texture without deflating the batter.
  4. Add Butter and Milk: Combine the melted unsalted butter with milk, then carefully fold this mixture into the batter, ensuring an even distribution without losing volume.
  5. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then remove it from the pan and transfer it onto a wire rack to cool completely.
  7. Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, indicating the cream holds shape but is still smooth.
  8. Slice and Fill Cake: Once the cake is fully cooled, slice it horizontally into two layers. Spread a generous layer of the whipped cream on the bottom half and evenly arrange the strawberry halves over the cream.
  9. Assemble and Decorate Cake: Place the top cake layer over the strawberries. Cover the entire cake with the remaining whipped cream and garnish with additional fresh strawberries on top for an attractive finish.
  10. Chill Before Serving: Refrigerate the assembled cake for at least one hour to set and allow flavors to meld. Serve chilled for the best texture and taste.

Notes

  • Ensure the eggs and sugar are beaten sufficiently to incorporate air, which gives the cake its characteristic fluffiness.
  • Use fresh, ripe strawberries for the best flavor and visual appeal.
  • The cake can be prepared a day ahead, but keep it refrigerated and bring to room temperature before serving for optimal texture.
  • If desired, you can substitute heavy cream with whipping cream, but make sure it has at least 30% fat for stability.
  • The cake flour must be sifted to avoid lumps and to maintain a light texture.

Find it online: https://slsrecipes.com/japanese-strawberry-shortcake-recipe/