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A delicious slice of Japanese Strawberry Shortcake with fresh whipped cream and strawberries is shown in this featured image.

Perfect Japanese Strawberry Shortcake

This Japanese Strawberry Shortcake is a delightful dessert featuring a light and airy sponge cake, delicately sweetened whipped cream, and fresh strawberries. With its elegant simplicity, this recipe will elevate your dessert game and impress everyone.
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Prep Time 45 minutes
Cook Time 35 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs, separated
  • 120 g granulated sugar
  • 1 tsp vanilla extract
  • 60 ml milk
  • 60 ml vegetable oil
  • 120 g cake flour, sifted
  • 1 tsp baking powder
  • 400 ml heavy cream, cold
  • 40 g powdered sugar, sifted
  • 500 g fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar or to taste

Equipment

  • Electric mixer
  • Mixing bowls
  • Whisk
  • Sifter
  • 8-inch round cake pan
  • Parchment paper (optional)
  • Wire rack
  • Serrated knife
  • Spatula
  • Measuring cups
  • Measuring spoons

Method
 

  1. Preheat your oven to 325°F (160°C). Grease and flour an 8-inch round cake pan. Alternatively, line the bottom with parchment paper.
  2. In a clean, dry bowl, beat the egg whites with an electric mixer until soft peaks form. Gradually add half of the sugar and continue beating until stiff, glossy peaks form.
  3. In a separate bowl, whisk the egg yolks with the remaining sugar and vanilla extract until pale and thick.
  4. Gradually whisk in the milk and vegetable oil into the egg yolk mixture until well combined.
  5. Gently fold in the sifted cake flour and baking powder into the egg yolk mixture in two additions, being careful not to overmix.
  6. Gently fold 1/3 of the whipped egg whites into the batter to lighten it. Then, gently fold in the remaining egg whites until just combined.
  7. Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. Ensure your mixing bowl and whisk attachment are chilled.
  10. Pour the cold heavy cream into the chilled bowl and beat with an electric mixer until soft peaks form.
  11. Gradually add the sifted powdered sugar and vanilla extract, and continue beating until stiff peaks form. Be careful not to overwhip, or the cream will become grainy.
  12. Gently wash, hull, and slice the strawberries.
  13. In a bowl, toss the sliced strawberries with the granulated sugar. Let them sit for about 15-20 minutes to macerate and release their juices.
  14. If your cake has a domed top, use a serrated knife to carefully level it (optional).
  15. Using a long serrated knife, carefully slice the sponge cake into two or three even layers.
  16. Place the first cake layer on a serving plate. Brush it lightly with some of the strawberry syrup from the macerated strawberries.
  17. Spread a generous layer of whipped cream over the cake layer, and then arrange a layer of sliced strawberries on top of the cream.
  18. Repeat with the remaining cake layers, whipped cream, and strawberries.
  19. Frost the entire cake with the remaining whipped cream, creating a smooth and even surface.
  20. Decorate the top of the cake with fresh strawberries.
  21. Refrigerate the cake for at least 30 minutes before serving.

Notes

Cake flour is key for a tender cake. Use cold heavy cream for better whipping. Macerate strawberries to enhance flavor and create syrup. Don't overmix the batter. Let the cake cool completely before assembling. For variations, brush cake layers with liqueur, use different fruits, or make a chocolate sponge cake. Strawberry jam can be used as a shortcut for the filling.