Japanese Strawberry Shortcake is a delightful treat that’s perfect for any occasion. This cake is light, airy, and topped with sweet strawberries and creamy whipped cream. It’s an easy dessert that’s sure to please your family and friends. Enjoy a slice on a sunny afternoon or serve it at a gathering to impress your guests.
Why You Will Love This Japanese Strawberry Shortcake
This shortcake is not only delicious but also incredibly easy to make. With simple ingredients, it’s perfect for both novice bakers and seasoned cooks. The blend of soft cake, fresh strawberries, and rich cream makes it irresistible. Plus, it comes together in no time, making it ideal for busy weeknights or last-minute celebrations.
How to Make Japanese Strawberry Shortcake
Making this cake is straightforward and rewarding. You’ll start with two soft sponge cakes and assemble them with sweet cream and strawberries. It’s a fun process that the whole family can enjoy. Once you try it, you’ll want to share it with everyone you know!
What You Need
- 2 cups of all-purpose flour
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, softened
- 1 cup of granulated sugar
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 cup of milk
- 2 cups of heavy cream
- 4 tablespoons of powdered sugar
- 1 pound of fresh strawberries, hulled and sliced
Step-by-Step
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt. In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide batter between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Whip the heavy cream with the powdered sugar until stiff peaks form.
- Once the cakes are cool, slice each cake in half horizontally.
- Place one layer on a serving plate, spread with whipped cream, and add a layer of sliced strawberries. Repeat with the second layer, then top with the final cake layer.
- Frost the top and sides with the remaining whipped cream and decorate with additional strawberries.
- Slice and serve.
How to Serve Japanese Strawberry Shortcake
This cake is best enjoyed fresh but can also shine at special events. Serve it during a picnic, a birthday celebration, or whenever you crave something sweet. Add a sprinkle of mint or a dusting of powdered sugar for an extra touch. Pair it with a cup of tea or lemonade for a lovely afternoon treat.
How to Store Japanese Strawberry Shortcake
To keep your cake fresh, store any leftovers in the refrigerator. Place it in a sealed container to prevent it from drying out. Enjoy it within a few days for the best flavor and texture. While it’s not ideal to freeze once assembled, you can freeze the cake layers separately before frosting. Just let them cool completely and wrap them well.
Recipe Tips
- Use room temperature ingredients for better mixing.
- Don’t overmix the batter; stop as soon as everything is combined.
- Adjust sugar based on the sweetness of strawberries.
- Make sure your cream is cold for better whipping.
- For a lighter flavor, add a splash of lemon juice to the cream.
Variations & Swaps
- Try using raspberries or blueberries instead of strawberries for a berry medley.
- For a gluten-free option, swap all-purpose flour with a gluten-free blend.
- Add a hint of almond extract instead of vanilla for a unique twist.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and keep them in the fridge. Assemble them with the whipped cream and strawberries on the day you plan to serve.
Can I freeze Japanese Strawberry Shortcake?
It’s best to freeze just the unassembled cake layers. You can wrap them in plastic wrap and then foil before freezing. Make sure to frost and assemble the cake fresh for the best texture and taste.
What if I don’t have heavy cream?
You could use a non-dairy whipped topping or a lighter cream if heavy cream isn’t available. Just keep in mind that the texture and richness will vary.
How do I avoid a dry cake?
Be sure not to overbake the cakes. Start checking for doneness a few minutes before the suggested baking time. The cakes should be light and spring back when gently pressed.
What’s the best way to slice the cake?
Use a sharp, serrated knife to slice through the layers gently. This helps to keep the cake from crumbling and maintains its soft texture.
Japanese Strawberry Shortcake
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
Frosting and Topping
- 2 cups heavy cream
- 4 tablespoons powdered sugar
- 1 pound fresh strawberries, hulled and sliced
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a bowl, combine flour, baking powder, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla.
- Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
- Divide batter between the prepared pans and smooth the tops.
Baking
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
Whipping Cream
- Whip the heavy cream with the powdered sugar until stiff peaks form.
Assembling the Cake
- Once the cakes are cool, slice each cake in half horizontally.
- Place one layer on a serving plate, spread with whipped cream, and add a layer of sliced strawberries.
- Repeat with the second layer, then top with the final cake layer.
- Frost the top and sides with the remaining whipped cream and decorate with additional strawberries.
- Slice and serve.
