Japanese Strawberry Shortcake

Soft, pillowy sponge cake layered with stabilized whipped cream and fresh strawberries, resulting in a light and elegant dessert that's easy to assemble and visually impressive.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 8 servings

Course: Dessert

Cuisine: Japanese

Calories: 350

Ingredients Method Notes

Ingredients

Sponge Cake

4 large large eggs Use at room temperature for better volume.
60 g whole milk (¼ cup) adds moisture.
45 ml vegetable oil (3 tablespoons) keeps the sponge tender.
55 g cornstarch Lightens gluten structure.
55 g all-purpose flour Forms the sponge crumb.
90 g granulated sugar Used in cake batter.
80 ml water (⅓ cup) for moistening layers.

Whipped Cream

600 ml whipped cream (2½ cups), use heavy cream for better structure.
100 g granulated sugar (½ cup) sweetens the cream.
1 tsp vanilla extract Enhances flavor.

Fruits

370 g strawberries (13 ounces), fresh for best taste.

Method

Sponge Cake

Preheat your oven and prepare a round cake pan by lining the bottom and greasing the sides.
Sift the cornstarch and all-purpose flour together to ensure even aeration.
Whisk the eggs with 90 g sugar until tripled in volume and pale.
Gently fold in the milk, oil, and sifted dry ingredients in stages.
Bake until a skewer comes out clean.
Cool on a rack to avoid steam soaking the bottom.

Whipped Cream

Chill your mixing bowl and beaters to help the cream whip faster.
Combine the cream, sugar, and vanilla; whip to medium peaks.

Assembly

Slice the cooled sponge horizontally into two or three even layers.
Brush each layer lightly with the reserved water mixed with a touch of sugar.
Spread a thin layer of whipped cream, arrange sliced strawberries, then stack and finish with cream.
Chill briefly to set the layers before serving.

Notes

Refrigerate unused portions and consume within 48 hours for best quality. For making ahead, freeze unfrosted sponge layers for up to 2 months.