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
Scale
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.
