This is my take on the Japanese Strawberry Shortcake. I’ve tried a few recipes before and they’re usually quite complicated, requiring double boilers and water baths – so I sought to find an easier way that requires less steps and equipments instead. This cake has got 2 layers of light sponge, covered in strawberries and whipped cream – the dreamiest combo! The result is not too sweet, rather light and easy to eat. Whipped cream is usually a nightmare to work with, especially in hot weather so the whipped cream icing mix that I use will help you get that smooth icing layer that you desire! For a demo on how I assemble and ice these type of cakes, check out my “🍓shortcake” highlights on my Instagram feed!Print
Japanese Strawberry Shortcake
Recipe for a basic Japanese Strawberry shortcake, using a light sponge and a smooth whipped cream icing
These measurements and recipe has been tested on a 6×3″ cake pan – If you are using a pan of a different size, please adjust the measurements and baking time accordingly.
- 3 eggs
- 35 g butter – softened
- 100 g sugar divided into 2 portions
- 40 g milk
- 80 g plain flour
- 20 g Corn flour
(this was enough to for the filling and outside layer, if you want some more for decoration, adjust the amounts to make a bit extra)
- 300 ml liquid whipping cream (or double cream if you can’t find any – though double cream will give it a slightly yellow hue)
- 200 g mascarpone cheese
- 30 g sugar
- A few strawberries for decoration and filling
- Preheat the oven to 170 Degrees C
- Separate the eggs into egg whites and egg yolk
- In a bowl mix the softened butter with the first portion of sugar
- Once the butter and sugar mix becomes light in colour and creamy, add in the egg yolks and mix until well combined.
- Pour in the milk and mix until it’s well dissolved
- Sift in the plain flour and corn flour
- Mix until there are no more lumps (avoid over mixing or the sponge will become dense and heavy)
- In a separate bowl, beat the egg whites whilst gradually adding the second portion of sugar until it reaches stiff peaks.
- Carefully fold the yolk mixture into the egg white mixture until it’s well combined without deflating the batter
- Line the pan with a circle cut out of baking paper at the bottom and use butter the grease the sides
- Pour the batter into the tin and bake for 40 minutes at 170 degrees C.
- Once complete, take the cake out of the oven
- Use a small knife or spatula to go around the cake and remove it from the tin.
- Leave the cake rest upside down on a cooling rack for 20-30 minutes until it’s fully cooled down (otherwise you risk to melt your icing)
- Using a bread knife or cake leveller, cut the sponge into 2 layers
- Optional: I also cut out the outer golden ‘skin’ layers of the sponge, keeping only the pale sponge insides so that it looks prettier
Icing & Assembly
- While waiting for the cake to cool down, you can start making the icing and cut the strawberries
- In a bowl, add the whipping cream (or double cream) mascarpone and sugar then using a hand mixer mix until you get a thick icing texture, be careful not to over-whip for too long otherwise the icing will break apart and won’t be as smooth – you can add some more cream or mascarpone to fix this
- Slice some strawberries
- Using a turntable (optional, but it will make the icing phase much easier), place the first layer of sponge then add a layer of cream, followed by a layer of sliced strawberries then topped with another layer of cream.
- Use a spatula to even out the cream layer, then add the second layer of sponge on top
- Cover the rest of the cake with the remaining whipped cream and decorate with strawberries