Japanese strawberry shortcake is a dessert that has become synonymous with elegance, sophistication, and indulgence in Japan. The cake is made with a light, airy sponge cake layered with whipped cream and fresh strawberries, and is typically decorated with additional strawberries on top.
Beyond its delicious taste and stunning presentation, the Japanese strawberry shortcake has a cultural significance that sets it apart from other desserts. In Japan, the cake is often associated with celebrations and special occasions, such as birthdays, weddings, and Christmas. It is considered a symbol of love and care, and it is not uncommon for people to gift a Japanese strawberry shortcake to someone they care about.
Whats the Difference between American strawberry shortcake and Japanese strawberry shortcake?
Strawberry shortcake is a classic dessert that has been enjoyed by people for generations in different parts of the world, but there are some differences between the American and Japanese versions of this dessert.
In America, strawberry shortcake typically consists of sweet, crumbly biscuits, sliced fresh strawberries, and whipped cream. The biscuits are usually made with butter, sugar, and flour, and are often lightly sweetened. The whipped cream is usually flavored with vanilla or sugar, and is used both as a filling and a topping for the dessert. The result is a dessert that's sweet and slightly tangy, with a light and airy texture.
In Japan, strawberry shortcake is made with sponge cake instead of biscuits. The sponge cake is typically lighter and fluffier than American biscuits, which gives the cake a lighter and more delicate texture. Fresh strawberries and whipped cream are also used in Japanese strawberry shortcake, but the cream is usually sweeter and denser than American whipped cream. Japanese strawberry shortcake often has several layers of sponge cake, with whipped cream and sliced strawberries in between each layer. The cake is then frosted with a layer of whipped cream and decorated with additional strawberries.
Overall, the main difference between American and Japanese strawberry shortcake is the texture and sweetness. American strawberry shortcake is denser and less sweet than Japanese strawberry shortcake, while the Japanese version is lighter and more delicate. Both desserts are delicious and have their own unique flavor profiles, so it's worth trying both versions to see which one you prefer.
Ingredients
For the sponge cake:
- Eggs- you will need 4 whole and 4 egg yolks .
- Sugar- white granulated sugar
- Flour- you will need cake flour for this recipe because cake flour in helps create a tender and delicate cake with a fine and even crumb. Its lower protein content and finer texture help reduce gluten formation, absorb more liquid and sugar, and tenderize the cake.
- Butter- melted and cooled butter
For the filling:
- Whipping cream-
- Mascarpone cheese-
- Sugar
- Strawberry-fresh sliced strawberries
How to make Japanese strawberry shortcake
- Preheat the oven to 350F and line two 8x8 square pans, then set them aside.
- In a large bowl, add the eggs, egg yolks, and sugar. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until it becomes thick and pale in color.
- Add the shifted cake flour in three additions and carefully fold the batter to avoid losing too much air.
- Next, add the melted butter and fold it into the batter until well combined.
- Divide the batter equally between the two prepared pans.
- Bake for 20 minutes, then let the cakes cool completely.
- To make the filling, beat the whipping cream, Mascarpone cheese, and sugar together until stiff peaks form.
- Place one layer of cake on a serving plate and spread the filling over it. Add sliced strawberries on top of the filling, and then place the second cake layer on top.
- Finally, decorate the top of the cake with whipped cream and fresh strawberries.
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Recipe video:
Japanese strawberry shortcake
Equipment
- 2 8x8 baking pans
Ingredients
Sponge cake
- 4 whole eggs, large
- 4 egg yolks
- ½ cup sugar
- ⅔ cup(80g) cake flour
- ¼ cup melted butter
Filling
- 1 ½ cup heavy whipping cream
- 100 g mascarpone cheese
- 4 tablespoon sugar
Instructions
sponge cake
- Preheat the oven to 350F and line two 8x8 square pans, then set them aside.
- In a large bowl, add the eggs, egg yolks, and sugar. Using a hand mixer or stand mixer, beat the mixture on medium-high speed until it becomes thick and pale in color.
- Add the shifted cake flour in three additions and carefully fold the batter to avoid losing too much air.
- Next, add the melted butter and fold it into the batter until well combined.
- Divide the batter equally between the two prepared pans.
- Bake for 20 minutes, then let the cakes cool completely.
Filling
- To make the filling, beat the whipping cream, Mascarpone cheese, and sugar together until stiff peaks form.
- Place one layer of cake on a serving plate and spread the filling over it. Add sliced strawberries on top of the filling, and then place the second cake layer on top.
- Finally, decorate the top of the cake with whipped cream and fresh strawberry slices.
Notes
- If you have assembled the cake with whipped cream and strawberries, it's best to store it in the refrigerator in an airtight container or covered with plastic wrap to keep it fresh.
- If you have leftover cake and filling separately, you can store them in separate airtight containers in the refrigerator for up to 3 days. When ready to serve, assemble the cake just before serving.
- It's best to freeze the cake layers separately without the filling or toppings.
- Wrap each cake layer tightly in plastic wrap, then place them in an airtight container or freezer-safe bag. Label with the date and freeze for up to 3 months.
- When ready to assemble, remove the cake layers from the freezer and let them thaw at room temperature for about 30 minutes before adding the filling and toppings.
