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Japanese strawberry shortcake - Image 3

Japanese Strawberry Shortcake

This authentic Japanese strawberry shortcake features a feather-light sponge cake, fresh strawberries, and lightly sweetened whipped cream. It's a stunning, elegant dessert perfect for celebrations.
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Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 large eggs room temperature, separated
  • 120 grams granulated sugar divided (100g for meringue, 20g for yolks)
  • 30 ml whole milk room temperature
  • 30 grams unsalted butter melted and cooled slightly
  • 1 tsp pure vanilla extract
  • 100 grams cake flour sifted twice
  • 1 tbsp cornstarch
  • 1/4 tsp fine sea salt
  • 450 ml heavy whipping cream very cold, 36% fat or higher
  • 30 grams powdered sugar plus more for dusting
  • 450 grams fresh strawberries hulled, plus extra for garnish
  • 2 tbsp strawberry jam optional, for brushing

Equipment

  • 8-inch (20cm) round cake pan
  • Parchment paper
  • Stand mixer or hand mixer
  • Large mixing bowls
  • Fine-mesh sieve
  • Rubber spatula
  • Wire cooling rack
  • Offset spatula
  • Serrated bread knife for splitting cake

Method
 

  1. Preheat oven to 340°F (170°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Do not grease the sides. In a large, impeccably clean bowl, beat the egg whites on medium-low speed until foamy. Gradually add 100g of the granulated sugar, 1 tablespoon at a time, increasing speed to medium-high. Whip until you achieve stiff, glossy peaks that hold their shape when the whisk is lifted. This meringue is the foundation of your cake's lift.
  2. In a separate bowl, whisk the egg yolks with the remaining 20g of sugar until pale, thick, and ribbon-like, about 3-4 minutes. Whisk in the milk, melted butter, and vanilla until just combined. Sift the cake flour, cornstarch, and salt over the yolk mixture. Gently fold with a spatula until no dry streaks remain, being careful not to deflate the mixture.
  3. Add about 1/3 of the meringue to the yolk batter and fold vigorously to lighten it. Then, carefully fold in the remaining meringue in two additions, using a large, gentle J-folding motion. Stop as soon as the batter is uniform and no white streaks remain. Pour the batter into the prepared pan and smooth the top. Tap the pan firmly on the counter twice to release large air bubbles.
  4. Bake for 23-25 minutes, or until the top is golden and springs back when lightly touched. A skewer inserted should come out clean. Immediately invert the pan onto a wire rack. Let it cool completely upside down (about 2 hours) to prevent collapse. This step is non-negotiable for the perfect height.
  5. Once cool, run a thin offset spatula around the edges to release the cake. Slice it horizontally into two even layers. Whip the cold cream and powdered sugar to medium-stiff peaks. Place one cake layer on a serving plate. Brush lightly with strawberry jam (if using). Spread a thin layer of whipped cream, then arrange a ring of sliced strawberries in the center. Cover with more cream.
  6. Carefully place the second cake layer on top. Apply a thin 'crumb coat' of whipped cream over the entire cake and chill for 20 minutes. Apply the final, smooth layer of whipped cream. Decorate with halved or whole strawberries and a dusting of powdered sugar. Chill for at least 3 hours before slicing with a hot, dry knife for clean cuts.

Notes

Chef's Tips:
• For the fluffiest sponge, ensure all ingredients are at room temperature before starting.
• Do not over-whip the cream; medium-stiff peaks are ideal for spreading without becoming grainy.
• Serve chilled but not ice-cold for the best texture and flavor.
Food Safety:
• Cake with fresh cream and fruit must be refrigerated and consumed within 2 days.
• Use clean, dry tools when whipping cream to ensure proper aeration and stability.