Japanese Strawberry Shortcake is a beloved dessert known for its light, fluffy sponge cake layered with fresh strawberries and whipped cream, creating a delicate balance of sweetness and freshness that captivates dessert lovers worldwide. Originating in Japan, this cake has become a cultural icon, representing celebration and elegance in Japanese confectionery, admired for its airy texture and beautifully simple presentation that contrasts with richer Western-style cakes. The history of Japanese Strawberry Shortcake dates back to the early 20th century when Western-style baking was introduced to Japan during the Meiji era, evolving over decades to adapt to local tastes with a softer sponge and less sweet cream, eventually becoming a staple at birthdays and special occasions across the country. The ingredients breakdown includes key components such as cake flour, which provides a tender crumb, eggs for structure and moisture, sugar for sweetness, baking powder to aid in rising, fresh strawberries for a juicy, tart contrast, and lightly sweetened whipped cream that adds a creamy texture without overpowering the cake’s subtle flavors. The step-by-step recipe begins with preparing the sponge cake by whisking eggs and sugar until thick and pale, gently folding in sifted cake flour and baking powder, then baking the batter in round cake pans until golden and springy. Once cooled, the sponge is sliced horizontally, layered generously with whipped cream and fresh sliced strawberries, then stacked and coated with more whipped cream before decorating with whole strawberries on top. Tips for the perfect Japanese Strawberry Shortcake include ensuring the eggs are at room temperature for maximum volume, carefully folding the flour to maintain airiness, chilling the cake before assembly for easier slicing, and using fresh, ripe strawberries for the best flavor and texture. Variations and customizations range from adding other fresh fruits like kiwi or blueberries, incorporating a light syrup brushed onto the sponge for extra moisture, substituting the whipped cream with mascarpone or cream cheese frosting for richness, or even adapting the cake into mini individual servings for elegant presentation. Health considerations and nutritional value reveal that this cake is relatively light compared to many Western desserts, with moderate calories primarily from sugar and cream, offering a good source of vitamin C from the strawberries and protein from the eggs, though it should be enjoyed in moderation by those watching sugar or fat intake. Frequently asked questions often address how to keep the cake moist without sogginess, the best types of strawberries to use, storage tips for maintaining freshness, and how to achieve the perfect whipped cream consistency.
Japanese Strawberry Shortcake
Ingredients
Sponge Cake Ingredients:
- 4 large eggs
- 60 g whole milk ¼ cup
- 45 ml vegetable oil 3 tablespoons
- 55 g cornstarch about ⅓ cup plus 2 tablespoons
- 55 g all-purpose flour about ⅓ cup plus 2 tablespoons
- 90 g granulated sugar about ⅓ cup plus 2 tablespoons
Simple Syrup Ingredients:
- 65 g granulated sugar ⅓ cup
- 80 ml water ⅓ cup
- Whipped Cream Ingredients:
- 600 ml whipped cream 2½ cups
- 100 g granulated sugar ½ cup
- 1 teaspoon vanilla extract
Assembly:
- 370 g strawberries 13 ounces
Instructions
Sponge Cake
- Preheat the oven to 140°C with fan or 150°C for conventional ovens. Line the base of an 8-inch cake pan with parchment paper. In a medium bowl, whisk together the egg yolks, milk, and oil until combined. Sift the flour and cornstarch into the egg yolk mixture and gently mix until smooth. In a separate bowl, using an electric mixer or a stand mixer fitted with a whisk attachment, whip the egg whites and sugar until stiff peaks form. Fold one-third of the meringue into the egg yolk mixture to lighten it, then carefully fold this mixture into the remaining meringue until just combined. Pour the batter into the prepared cake tin. Place the cake tin inside a water bath (a larger tray or tin filled with boiling water) and bake for 70 minutes. Once baked, remove the cake from the oven and let it cool completely. When cooled, run a knife around the edges of the cake pan and invert the cake onto a plate. Wrap the cake tightly in cling wrap and refrigerate until ready to assemble.
Whipped Cream
- Using an electric mixer, whip the cream while gradually adding the sugar. Continue beating until stiff peaks form.
Assembly
- Combine the sugar and water in a small bowl and microwave for 30 seconds until the sugar dissolves; then let it cool. Slice half of the strawberries. Cut the cooled sponge cake horizontally into three even layers. Place one layer of cake on a serving plate and brush it with the simple syrup. Spread a layer of whipped cream over the cake, add a layer of sliced strawberries, then spread another layer of cream. Repeat the process with the next cake layer. Place the final sponge layer on top and apply a thin crumb coat of cream around the cake. Cover the entire cake evenly with the remaining cream. Fit a piping bag with a star tip, fill it with the leftover cream, and pipe a decorative border around the cake’s edge. Finish by decorating with the remaining whole strawberries.