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Japanese Strawberry Shortcake

Light & Fluffy Japanese Strawberry Shortcake for Special Moments

A delightful Japanese Strawberry Shortcake, featuring a light sponge and fluffy whipped cream, perfect for special occasions.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Cake Flour Do not substitute with all-purpose flour.
  • 1 teaspoon Baking Powder
  • 1 pinch Salt
  • 3 large Eggs Separate yolks and whites.
  • 1/2 cup Granulated Sugar
  • 1/4 cup Milk Can be replaced with milk alternatives.
  • 2 tablespoons Neutral Oil
  • 1 teaspoon Vanilla Extract.
For the Whipped Cream
  • 1 cup Cold Heavy Whipping Cream Main component for frosting.
  • 2 tablespoons Powdered Sugar
For the Strawberries
  • 1 pint Fresh Strawberries Ensure well dried.
Optional Syrup
  • 1 tablespoons Sugar For moisture, can be omitted.
  • 1 tablespoon Warm Water

Equipment

  • Mixing bowls
  • hand mixer
  • measuring cups
  • measuring spoons
  • spatula
  • Cake pans
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare two 6-inch round cake pans by lining with parchment paper.
  2. Sift together the cake flour, baking powder, and salt in a mixing bowl.
  3. Beat egg yolks and half of the sugar until pale and thick, about 3 minutes.
  4. Mix in the milk, oil, and vanilla until smooth.
  5. Whip egg whites until foamy, then gradually add remaining sugar until stiff peaks form.
  6. Fold whipped egg whites into the yolk mixture carefully to maintain airiness.
  7. Pour batter into pans, smooth the tops, and tap to release air bubbles.
  8. Bake for 25–30 minutes or until golden and a toothpick comes out clean.
  9. Cool cakes in pans for 10 minutes, then invert onto a wire rack.
  10. Whip heavy cream on medium speed until soft peaks form, then add powdered sugar and whip to firm peaks.
  11. Slice each cake horizontally into two layers, optionally brushing with syrup.
  12. Layer cream and strawberries between cake layers.
  13. Decorate top and sides with whipped cream and whole strawberries; dust with powdered sugar.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

For best results, use cake flour and allow the cake to cool completely before cutting.

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