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Japanese Strawberry Shortcake

Japanese strawberry shortcake

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.
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Course: Dessert
Cuisine: American, Japanese
Keyword: jappanese strawberry shortcake, shortcake, strawberry cream cake, strawberry shorcake
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6 serving
Author: Huma

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

  1. 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.
  2. 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.
To freeze strawberry shortcake:
  1. It's best to freeze the cake layers separately without the filling or toppings.
  2. 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.
  3. 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.
Note: It's not recommended to freeze the assembled cake with whipped cream and fresh strawberries as they don't freeze well and will become soggy when thawed.