Japanese Strawberry Shortcake Recipe

Picture this: a cozy afternoon in the kitchen, where we’re about to whip up a delightful homemade strawberry cake that promises to bring a burst of freshness and a touch of sweet nostalgia to your day.

Creating Japanese Strawberry Shortcake brings me great joy. This delightful cake has light sponge layers made with eggs, sugar, and cake flour.

They are enriched with melted butter and milk and are gently sweet. The real magic happens when you top the cake with fresh strawberries and fluffy whipped cream.

They bring the perfect balance of flavor and texture to this heavenly dessert.

Ingredients

• Eggs: Rich in protein, provide structure and moisture.
• Granulated Sugar: Adds sweetness, aids in browning.
• Cake Flour: Low protein, ensures a soft and tender cake.
• Unsalted Butter: Adds richness, improves flavor and texture.
• Whole Milk: Moisturizes cake, adds subtle richness.
• Vanilla Extract: Enhances flavor with sweet aromatic notes.
• Heavy Cream: Fluffy texture, rich creamy flavor for frosting.
• Powdered Sugar: Sweetens cream, dissolves easily for smoothness.
• Fresh Strawberries: Juicy and sweet, provide vitamin C and fiber.

Ingredient Quantities

• 3 large eggs
• 100g granulated sugar
• 90g cake flour
• 20g unsalted butter, melted
• 30ml whole milk
• 1 tsp vanilla extract
• 200ml heavy cream
• 20g powdered sugar
• 1 tsp vanilla extract (for cream)
• 300g fresh strawberries, hulled and halved

How to Make this

1. Set the oven to 350°F (175°C) and prepare an 8-inch round cake pan by applying parchment paper to its bottom.

2. In a big bowl, beat the eggs and sugar together, using the double boiler method, until the mixture is warm and the sugar is dissolved.

3. Take off the heat and use an electric mixer on high to beat the mixture until it becomes thick, a light color, and triples in size.

4. Sift the cake flour into the egg mixture in thirds, and with a spatula, fold the mixture until it is just combined.

5. Combine the melted butter, milk, and 1 tsp vanilla extract in a small bowl. Then fold them into the batter. The goal is to incorporate the wet ingredients with the batter.

6. Transfer the batter to the lined round tin, smoothing the top with a spatula. Place in an oven preheated to 160C and bake for 20-25 minutes, or until a skewer inserted in the center comes out clean.

7. Chill the cake in the pan for 10 minutes; then, invert the pan onto a wire rack so the cake can finish cooling.

8. Defeat the cream, the sugar in powdered form, and the 1 tsp of vanilla extract together. Do this until the mixture forms peaks that are so stiff they could not be hung out in a laundry basket.

9. Cut the cooled cake in half to form two layers. Spread whipped cream on the bottom layer, then arrange half the strawberries over the cream, and place the top layer of cake over the strawberries.

10. Frost the cake all over with the remaining whipped cream. Garnish with the remaining strawberries. Refrigerate the cake until you are ready to serve it.

Equipment Needed

1. Oven
2. 8-inch round cake pan
3. Parchment paper
4. Large mixing bowl
5. Double boiler or heatproof bowl and saucepan
6. Electric mixer
7. Spatula
8. Sifter or fine mesh sieve
9. Small mixing bowl
10. Skewer or cake tester
11. Wire rack
12. Medium mixing bowl (for whipped cream)
13. Knife (for cutting cake layers)
14. Cake stand or large plate (for serving)
15. Refrigerator (for chilling)

FAQ

• Can I use all-purpose flour instead of cake flour?Yes, but the density may be a bit thicker. Cake flour is recommended for its light and airy texture.
• How should I prepare the strawberries?The strawberries are hulled and halved so that they nestle into the layers of cake perfectly and make a lovely presentation.
• Can I substitute the heavy cream with a lighter option?The ideal type of cream to use for achieving both the consistency and flavor you want in whipped cream is heavy cream.
• Is it essential to add vanilla extract to the cream?The flavor is enhanced by the use of vanilla extract, but not everyone has to use it. If you want to leave it out, you can. But I would not suggest that, because vanilla extract adds an ever so slightly sweet flavor profile that complements the taste of chocolate.
• How long should I beat the eggs and sugar?For a perfect sponge cake texture, beat the eggs and sugar until they are pale and thick. This will take about 8-10 minutes.
• Can the cake be made in advance?Indeed, the cake can be made a day in advance and put together with cream and strawberries on the day of serving.
• What is the best way to melt the butter?Gently melt the butter in the microwave or over low heat on the stovetop. Don’t let it burn.

Japanese Strawberry Shortcake Recipe Substitutions and Variations

Use 100g of caster sugar instead of granulated sugar for a finer texture.
Instead of using cake flour, use 80g of all-purpose flour mixed with 10g of cornstarch.
Use 20g coconut oil instead of unsalted butter for a dairy-free alternative.
Almond milk can be used in place of whole milk for an option that contains no lactose.
Should strawberries be unavailable, substitute them with 300g of either raspberries or blueberries.

Pro Tips

1. Ensure the eggs are at room temperature before beating them with sugar. This will help them whip up more effectively, leading to a lighter and airier cake.

2. When folding in the flour, use a gentle under-over motion to prevent deflating the batter. Overmixing can lead to a dense cake.

3. To avoid the butter and milk from sinking, make sure they are cool before folding into the batter. Gradually drizzle them along the edge of the bowl while folding to maintain the airy texture.

4. For perfectly whipped cream, chill the mixing bowl and beaters in the refrigerator for about 15 minutes before using them. This helps the cream whip up faster and hold its shape longer.

5. For an added flavor boost, consider brushing the cut sides of the cake layers with a simple syrup or a fruit syrup before adding the whipped cream and strawberries. This can add moisture and a subtle taste enhancement.