Japanese Strawberry Shortcake
Recreate the iconic, feather-light, and melt-in-your-mouth Japanese Bakery Strawberry Shortcake at home.
Notes
The undisputed king of Japanese bakeries! This legendary Strawberry Shortcake features layers of feather-light, airy genoise sponge cake soaked in sweet syrup, blanketed in fresh whipped cream and luscious red strawberries.
Ingredients (One 6-inch round cake)
- 3 large Eggs (room temperature) & 1/2 cup Sugar
- 3/4 cup Cake flour (sifted) & 2 tbsp melted Butter
- Whipped Cream: 1.5 cups Heavy whipping cream, 3 tbsp Sugar, 1 tsp Vanilla extract
- Fillings: 1 pack Fresh Strawberries (sliced) & Simple Syrup (1 tbsp sugar dissolved in 2 tbsp hot water)
Instructions
- Bake airy sponge: Beat eggs and sugar in a bowl over a warm water bath using an electric mixer for 8 minutes until pale, thick, and ribbon-stage. Gently fold in sifted cake flour in three batches. Fold in melted butter smoothly. Pour into a lined 6-inch pan and bake at 170°C (340°F) for 25 minutes. Cool and slice horizontally into two layers.
- Whip cream: Whip heavy cream, sugar, and vanilla until medium-stiff, silky peaks form. Keep cold.
- Assemble bottom layer: Place the bottom sponge layer on a plate, brush generously with simple syrup (keeps it moist). Spread a layer of whipped cream and arrange sliced strawberries flat across it. Cover with more cream.
- Stack & Frost: Brush the second sponge layer with syrup and place it on top. Frost the entire outside of the cake cleanly with the remaining whipped cream using a spatula.
- Decorate: Neatly pipe stars of cream on top and center gorgeous whole red strawberries. Chill for 1 hour before slicing cleanly into professional bakery wedges.
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