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Japanese Strawberry Shortcake

Japanese Strawberry Shortcake, airy cake filled with sweet strawberries and whipped cream is the ultimate light treat for any celebration.
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Prep Time 1 minute
Cook Time 30 minutes
Chill Time 3 minutes
Total Time 34 minutes
Servings: 8
Course: Dessert
Cuisine: Asian, Japanese
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Genoise Sponge:
  • 2 large eggs room temperature
  • 1 egg yolk total weight with whole eggs: 127 g
  • ⅓ cup 65 g granulated sugar (for sweetness)
  • 2 teaspoon 10 ml honey (for extra sweetness)
  • ½ cup 62 g cake flour (for a delicate texture)
  • 1 tablespoon 8 g cornstarch (to lighten the texture)
  • 2 ½ teaspoon 12 ml whole milk (for moisture)
  • 1 tablespoon + 1 tsp 20 ml neutral oil (for smooth texture)
  • ½ teaspoon vanilla extract for flavor
  • For the Sugar Syrup:
  • 1 tablespoon sugar for moisture
  • 2 tablespoon water to dissolve the sugar
  • For the Whipped Cream:
  • 2 cups heavy whipping cream 42% preferred, minimum 35% fat content (for a rich creamy texture)
  • ½ cup 50 g powdered sugar (for sweetness)
  • For Decoration:
  • 1 pint 450 g fresh strawberries (for freshness and decoration)

Method
 

  1. Preheat your oven to 350°F (180°C). Line a 6-7 inch round cake pan with parchment paper.
  2. Sift the cake flour and cornstarch twice to ensure no lumps.
  3. In a small bowl, whisk together milk, neutral oil, and vanilla extract. Set this mixture aside.
  4. Heat a pot of water (about 2.5 inches deep) to a gentle simmer on medium-low heat.
  5. In a heatproof bowl or stand mixer bowl, combine eggs, egg yolk, sugar, and honey. Mix lightly, then place the bowl over the simmering water bath. Warm the mixture to about 40–43°C (104–110°F).
  6. Immediately transfer the bowl to the stand mixer and beat on high speed for 5-6 minutes until the mixture thickens and forms ribbons.
  7. Lower the mixer speed to medium and beat for an additional minute to smooth the batter and eliminate large air bubbles.
  8. Gently fold in the sifted flour and cornstarch using a spatula, ensuring even incorporation.
  9. Take a scoop of batter and mix it with the milk-oil mixture until smooth, then fold it back into the main batter.
  10. Pour the batter into the prepared cake pan. Tap the pan lightly to remove air bubbles.
  11. Bake for 25-28 minutes or until golden and slightly springy to the touch. You may hear a soft "fizz" when it’s ready.
  12. Once out of the oven, tap the pan lightly, invert the cake onto a wire rack lined with paper towels, and let it cool completely.
  13. Once cooled, wrap the cake tightly in plastic wrap until ready to assemble.
  14. To make the sugar syrup, heat sugar and water in a saucepan or microwave-safe bowl until the sugar dissolves completely. Let cool.
  15. For the whipped cream, prepare an ice bath by filling a large bowl with ice and water. Place your mixing bowl into the ice bath. Add cold heavy cream and powdered sugar. Whip on high speed until medium peaks form. Set aside half of the cream. Continue whipping the remaining cream to stiff peaks for layering.
  16. Slice the strawberries into ¼-inch thick pieces, reserving a few whole or halved strawberries for decoration.
  17. Using a cake slicer or serrated knife, slice the cooled sponge cake horizontally into 2 or 3 even layers.
  18. Lightly brush both sides of each layer with the sugar syrup to keep the cake moist.
  19. On the first layer, spread a thin layer of stiff whipped cream, followed by a single layer of sliced strawberries. Spread another layer of cream over the strawberries.
  20. Repeat the process with the second layer of cake.
  21. Place the final cake layer on top and apply a thin crumb coat of whipped cream.
  22. Use the softer whipped cream to frost the entire cake. Decorate with the remaining whipped cream and top with whole or halved strawberries.
  23. Chill the assembled cake in the refrigerator for at least 3 hours, preferably overnight, to set.
  24. Slice with a sharp knife and serve to enjoy.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 22gVitamin A: 150IUVitamin C: 25mgCalcium: 50mgIron: 1mg

Notes

This Japanese strawberry shortcake is soft, light, and the perfect treat for special occasions. Be sure to chill the cake for at least a few hours to let the flavors develop and achieve the ideal texture.

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