If you are craving a dessert that feels like a gentle hug and melts on your tongue, then you have to try the Best Japanese Strawberry Shortcake Recipe. This delightful cake is the perfect balance of fluffy sponge, lightly sweetened whipped cream, and juicy, fresh strawberries that create an experience unlike any other strawberry dessert. It’s elegant yet simple, and once you taste this gem, you’ll understand why it’s a beloved classic in Japanese patisseries.
Ingredients You’ll Need
The beauty of the Best Japanese Strawberry Shortcake Recipe lies in its straightforward, quality ingredients. Each component plays a crucial role, whether it’s creating the soft sponge, the luxurious cream, or showcasing the fresh fruit’s vibrant color and natural sweetness.
- Butter: 1.5 tablespoons to grease the pan ensuring an easy cake release and an additional 3.5 tablespoons unsalted (preferably Kerrygold) to add richness to the batter.
- Milk: 3 tablespoons at room temperature to keep the batter smooth and tender.
- Eggs: 4 large eggs, essential for the airy sponge texture and rich flavor.
- Sugar: Divided use with 1/2 cup for the batter, 3 tablespoons and 3.5 tablespoons for syrup and whipped cream, balancing sweetness throughout.
- Vanilla extract: 1 teaspoon, which elevates the aroma and enhances all the flavors.
- Cake flour: 1 cup (King Arthur recommended), providing that light, delicate crumb that Japanese shortcakes are famous for.
- Water: 2 tablespoons added to the syrup creating a perfect balance of moisture.
- Liquor: 1 tablespoon Kirsch or Grand Marnier to add a subtle floral sophistication.
- Heavy cream: 2 cups very cold, to whip into a luscious, stable cream that’s not too sweet.
- Strawberries: 1.25 pounds hulled and sliced into quarter-inch segments, bringing vibrant freshness and juiciness.
- Blueberries: 10 for an extra burst of color and mild tartness on top.
- Mint leaves: 2 sprigs for a refreshing aromatic garnish.
How to Make Best Japanese Strawberry Shortcake Recipe
Step 1: Preparing the Pan and Ingredients
Begin by generously greasing your cake pan with 1.5 tablespoons of butter to ensure the delicate cake won’t stick, then preheat your oven. Having all ingredients at the right temperature, particularly the milk and eggs, is crucial for a smooth batter and perfect rise.
Step 2: Whipping the Eggs and Sugar
Whip the 4 large eggs with 1/2 cup sugar until the mixture becomes thick, pale, and almost tripled in volume. This step is the secret to the airy sponge texture that makes the Best Japanese Strawberry Shortcake Recipe so light and fluffy.
Step 3: Incorporating Flour and Flavorings
Gently fold in 1 cup of sifted cake flour to the egg mixture, being careful not to deflate it. Add 1 teaspoon of vanilla extract for that classic sweet fragrance and flavor that’s signature to this cake.
Step 4: Adding Butter and Milk
Warm the 3.5 tablespoons unsalted butter with 3 tablespoons of milk until just melted and mix it delicately into the batter. This adds moisture and richness without weighing down the sponge, keeping it tender and light.
Step 5: Baking the Sponge Cake
Pour the batter into your prepared pan and bake at the correct temperature until the cake springs back lightly when touched, about 25-30 minutes. The cake should be golden and soft but hold its shape perfectly.
Step 6: Making the Syrup
Combine 2 tablespoons water, 3 tablespoons sugar, and 1 tablespoon of Kirsch or Grand Marnier in a saucepan, heating gently until the sugar dissolves. This syrup is brushed over the sponge layers for added moisture and a hint of floral complexity.
Step 7: Whipping the Cream
Using very cold 2 cups heavy cream with 3.5 tablespoons sugar, whip until soft peaks form. The cream should be smooth yet sturdy enough to hold its shape. This luscious cream is the perfect counterbalance to the sponge and fresh fruit.
Step 8: Assembling the Cake with Strawberries
Slice the sponge horizontally into two or three layers. Brush each with the syrup then spread a thick layer of whipped cream and a generous helping of sliced strawberries. Repeat for all layers and finish with a smooth coat of cream on the outside.
How to Serve Best Japanese Strawberry Shortcake Recipe
Garnishes
Top your masterpiece with the vibrant blueberries and a couple of mint leaves for a fresh, colorful finish. This adds visual appeal and a subtle aroma that complements the rich flavors perfectly.
Side Dishes
Serve alongside a cup of light green tea or a mild jasmine tea, as these will enhance the strawberry shortcake’s sweetness without overpowering it. Fresh fruit salad with citrus notes can offer a refreshing contrast, too.
Creative Ways to Present
Try serving individual mini cakes or shortcake parfaits layered in clear glasses for stunning presentations. You can also add a drizzle of strawberry or chocolate sauce to elevate the dessert’s look and flavor profile.
Make Ahead and Storage
Storing Leftovers
Store your strawberry shortcake in an airtight container in the refrigerator for up to two days. The sponge may soften slightly but will remain delicious and moist, especially if covered well.
Freezing
This delicate cake is best enjoyed fresh; however, you can freeze the sponge layers separately wrapped tightly in plastic wrap and foil for up to a month. Defrost in the fridge before assembling for best results.
Reheating
Since the cake is cream-based, avoid reheating. Instead, bring refrigerated cakes to room temperature for about 15-20 minutes before serving to get the best texture and flavor.
FAQs
What makes this the Best Japanese Strawberry Shortcake Recipe?
Its delicate sponge, lightly sweetened cream, and perfectly ripened fresh strawberries combine for an unmatched balance of flavors and textures that define Japanese-style shortcakes.
Can I substitute the liquor in the syrup?
Yes, if you prefer a non-alcoholic version, simply omit the Kirsch or Grand Marnier. The syrup will still add moisture and sweetness without it.
Is cake flour necessary for this recipe?
Using cake flour is recommended because it has a lower protein content, resulting in a softer, lighter sponge, which is essential for the characteristic texture of this cake.
How do I keep the whipped cream from becoming runny?
Make sure your heavy cream is very cold before whipping, and chill your mixing bowl and beaters as well. Whip to soft peaks and avoid over-beating, which can cause separation.
Can I use other fruits besides strawberries?
Absolutely! While strawberries give the classic flavor, you can experiment with raspberries, cherries, or peaches for a delicious twist on the Best Japanese Strawberry Shortcake Recipe.
Final Thoughts
This recipe is a wonderful invitation to enjoy a timeless Japanese dessert in your own kitchen. With its gentle sponge, rich cream, and fresh fruit, making the Best Japanese Strawberry Shortcake Recipe is both a joyful process and a truly rewarding experience. Go ahead, give it a try, and share the love with friends and family – they’ll thank you for it!
Print
Best Japanese Strawberry Shortcake Recipe
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 20 minutes
- Yield: 4 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Best Japanese Strawberry Shortcake is a delicate and light dessert featuring a soft, airy sponge cake layered with sweetened whipped cream and fresh strawberries. Perfectly balanced with a hint of vanilla and a touch of liquor, this cake elevates a classic dessert into an elegant treat that melts in your mouth.
Ingredients
Cake
- 1.5 tbsp butter (to grease the pan for easy release)
- 3.5 tbsp unsalted butter (preferably Kerrygold for richer flavor)
- 3 tbsp milk (room temperature, about 70°F)
- 4 large eggs
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1 cup cake flour (King Arthur recommended for light, airy crumb)
Syrup
- 2 tbsp water
- 3 tbsp sugar
- 1 tbsp liquor (Kirsch or Grand Marnier for floral notes)
Whipped Cream
- 2 cups heavy cream (very cold for extra creamy and stability)
- 3.5 tbsp sugar
Fruit and Garnish
- 1.25 lbs strawberries (hulled and sliced into 1/4-inch segments)
- 10 blueberries
- 2 sprigs mint leaves
Instructions
- Prepare the pan and ingredients: Preheat your oven to 350°F (175°C). Grease the cake pan with 1.5 tbsp butter thoroughly to ensure the cake releases easily after baking.
- Beat eggs and sugar: In a large mixing bowl, use an electric mixer to beat 4 large eggs and 1/2 cup sugar until the mixture triples in volume and becomes pale and fluffy. This can take about 5-7 minutes.
- Add vanilla and milk-butter mixture: Mix 3 tbsp milk with 3.5 tbsp unsalted butter (melted and slightly cooled). Add 1 tsp vanilla extract to the egg mixture. Gently fold in the milk and butter mixture into the eggs, careful not to deflate the batter.
- Sift and fold flour: Sift 1 cup cake flour over the batter in thirds. Gently fold using a spatula until just combined, maintaining as much air in the batter as possible for a light texture.
- Bake the sponge cake: Pour the batter into the greased cake pan. Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted comes out clean. Remove from oven and let cool completely.
- Prepare syrup: While the cake cools, make a simple syrup by combining 2 tbsp water and 3 tbsp sugar in a small saucepan over medium heat. Stir until sugar dissolves, bring to a gentle boil, then remove from heat and stir in 1 tbsp liquor (Kirsch or Grand Marnier). Let cool.
- Prepare whipped cream: In a chilled bowl, whip 2 cups very cold heavy cream with 3.5 tbsp sugar until stiff peaks form. Keep refrigerated until assembly.
- Slice the cake: Once cooled, carefully slice the sponge cake horizontally into two or three even layers using a serrated knife.
- Assemble the cake: Brush each cake layer with the liquor syrup to moisten. Spread an even layer of whipped cream on the first layer, then arrange sliced strawberries evenly. Repeat with next layers. Finish by covering the entire cake with whipped cream, smoothing the sides and top.
- Decorate: Garnish the top with remaining strawberry slices, 10 blueberries, and 2 sprigs of fresh mint leaves for a refreshing look.
- Chill and serve: Refrigerate the assembled cake for at least 1 hour before serving to allow flavors to meld and cream to set. Slice with a sharp knife for clean portions.
Notes
- Use cake flour for the lightest, airiest sponge texture.
- Ensure eggs are at room temperature for better volume when beaten.
- Chill the heavy cream and bowl thoroughly before whipping to achieve maximum volume and stability.
- Kirsch can be substituted with Grand Marnier or omit alcohol if preferred.
- Slicing the cake when completely cooled prevents crumbling.
- This cake is best enjoyed within 24 hours for freshest taste and texture.
