Spring is finally here and fresh berries are appearing at the market. You want a dessert that feels light, bright, and special. This Japanese Strawberry Shortcake is exactly what your family needs right now.
It is much lighter than a traditional American cake. The sponge is airy like a cloud. It is the perfect centerpiece for a Mother’s Day brunch or a garden party. You will love how elegant it looks on your table.
Why This Recipe Is a Winner
This cake is famous for its delicate texture and fresh flavor. It uses a special sponge method that keeps it moist. Your guests will think you bought it at a high-end bakery. It is not too sweet, so everyone will want a second slice.
It is a wonderful choice for spring entertaining when you want something fresh. The combination of whipped cream and berries is timeless. You can easily make this a day ahead of your big event. It stays perfectly soft and delicious in the fridge.
Simple Cooking Steps
Making a professional sponge cake might seem scary at first. I promise you can do this with a little patience. The key is whipping the eggs until they are thick and pale. This creates all those tiny air bubbles for the lift.
We use a simple syrup to keep the layers very moist. Even if you are a beginner, these steps are easy to follow. You will feel so proud when you stack those beautiful red strawberries. Let’s get baking together in your kitchen today.
Ingredients You’ll Need
Most of these items are likely already in your pantry. Use the freshest strawberries you can find for the best flavor.
- 3 large eggs, room temperature
- 90 grams granulated sugar
- 90 grams cake flour, sifted twice
- 20 grams unsalted butter, melted
- 15 milliliters whole milk, room temperature
- 450 milliliters heavy whipping cream, minimum 35% fat content
- 40 grams powdered sugar
- 5 milliliters vanilla extract
- 300 grams fresh strawberries, hulled and sliced
- 30 milliliters hot water mixed with 15 grams sugar (simple syrup)
Step-by-Step Directions
- Preheat a convection oven to 170°C (340°F) and line an 18cm round cake pan.
- Combine eggs and granulated sugar in a heat-proof bowl over a bain-marie.
- Whisk until the mixture reaches 40°C, then remove from heat.
- Whip with an electric mixer on high until the volume has tripled.
- Fold in the sifted cake flour gently in three separate stages.
- Mix melted butter and milk with a little batter, then fold back in.
- Pour batter into the pan from 15cm high to remove large bubbles.
- Bake for 25 to 30 minutes until the internal temperature is 95°C.
- Invert the cake onto a wire rack to cool completely.
- Slice the cake horizontally into two equal discs once it is cold.
- Apply simple syrup to the crumb side of both cake layers.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Spread cream and strawberries on the bottom layer and top with the second disc.
- Frost the top and sides smoothly and decorate with whole strawberries.
Best Ways to Enjoy It
Serve this cake chilled with a pot of hot Earl Grey tea. It is the ultimate afternoon treat for a lazy Sunday. The creamy layers look stunning when you cut a clean slice. You can add a few mint leaves for a pop of green.
Keep It Fresh
This cake is best when eaten within two days of assembly. Keep it in an airtight container in the refrigerator. The cream needs to stay cold to maintain its beautiful fluffy shape. I do not recommend freezing this cake once it is frosted. The fresh strawberries will release too much moisture when they thaw.
Tips for Best Results
Ways to Switch It Up
Common Questions
Can I use all-purpose flour instead?
Cake flour is best for that signature tender crumb. If you only have all-purpose, replace two tablespoons with cornstarch. This helps mimic the lower protein content of cake flour.
How do I know the sponge is done?
The top should be golden and spring back when touched. You can also use a thermometer to check for 95°C. A toothpick should come out clean from the center.
I hope this lovely cake brings a smile to your family’s faces. It is such a joy to share something so light and fresh. Happy baking, and enjoy every sweet bite!
— Lidia
Japanese Strawberry Shortcake
Ingredients
- 3 large eggs , room temperature
- 90 grams granulated sugar
- 90 grams cake flour, sifted twice
- 20 grams unsalted butter, melted
- 15 milliliters whole milk, room temperature
- 450 milliliters heavy whipping cream, minimum 35% fat content
- 40 grams powdered sugar
- 5 milliliters vanilla extract
- 300 grams fresh strawberries, hulled and sliced
- 30 milliliters hot water mixed with 15 grams sugar (simple syrup)
Instructions
- Preheat a convection oven to 170°C (340°F) and line an 18cm round cake pan with parchment paper.
- Combine eggs and granulated sugar in a heat-proof bowl; whisk over a bain-marie until the mixture reaches 40°C.
- Remove from heat and whip with an electric mixer on high speed until the ribbon stage is reached and the volume has tripled.
- Fold in the sifted cake flour in three stages using a silicone spatula, employing a cutting and lifting motion to maintain aeration.
- Combine melted butter and milk; temper with a small amount of batter before folding the mixture into the main batter.
- Pour batter into the pan from a height of 15cm to eliminate large air bubbles; bake for 25 to 30 minutes until the internal temperature reaches 95°C.
- Invert the cake onto a wire rack to cool completely before slicing horizontally into two equal discs.
- Apply simple syrup to the crumb side of both cake layers using a pastry brush to ensure moisture retention.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, maintaining a cold environment for the bowl.
- Place the bottom layer on a revolving cake stand; spread a 1cm layer of cream, arrange sliced strawberries, and cover with another layer of cream.
- Place the top cake layer on, frost the top and sides (crumb coat followed by finishing coat), and decorate with whole strawberries.
