3.89 from 9 votes
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Japanese Strawberry Shortcake

Try this easy and very delicious recipe for Japanese strawberry shortcake! Includes a recipe for the best sponge cake you'll ever need - super moist, light and cotton-fluffy - filled and frosted with Chantilly cream and freshly sliced (or whole) strawberries.
Celia Lim
Course: Cakes, Dessert, Snacks and Treats
Cuisine: Asian, Japanese
Prep Time: 1 hr
Cook Time: 50 mins
Total Time: 1 hr 50 mins
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INGREDIENTS

For the sponge cake:

  • 4 egg yolks, at room temperature
  • 2 oz water
  • 2 1/2 oz vegetable oil
  • 1/8 tsp butter oil or vanilla extract
  • 4 oz optima sponge mix
  • 2 oz Hong Kong flour
  • 1/8 tsp baking soda
  • 4 egg whites, at room temperature
  • 1/4 tsp cream of tartar
  • 2 1/4 oz caster sugar

For the Chantilly cream:

  • 600 g whip topping cream (or substitute with whipping cream)
  • 30 g caster sugar (only for whipping cream)
  • 1 tsp vanilla extract

For the strawberry filling and topping:

  • 16-18 whole strawberries, dry
  • 30 g white chocolate curls

INSTRUCTIONS

Make the Sponge Cake:

  • Pre-heat oven to 165°C (330°F) with baking shelf placed on the lowest rack in the oven. Do NOT grease the cake pan.
  • In a medium mixing bowl, combine optima flour, Hong Kong flour and baking soda and stir with a whisk to mix well.
  • In another mixing bowl, place egg yolks, water, vegetable oil, butter oil (or vanilla extract). Use a whisk to stir until well mixed. Sprinkle in flour-soda mixture from step (2), 1 to 2 tbsps at a time, stirring with a whisk to mix well, before adding more. Mix until mixture is smooth and free of lumps.
  • Place egg whites and cream of tartar into a dry and grease-free mixer bowl. Using a hand-held or electric mixer fitted with a whisk attachment, whip on high speed until egg whites turn frothy. Sprinkle in the sugar a little at a time, and continue to whip until stiff peaks form.
  • Add one-third of the whipped egg white mixture to the wet flour mixture from step (3), fold gently by hand with a spatula. Then add all the remaining whipped egg whites and fold gently, moving always in one direction, until well mixed.
  • Pour out into prepared cake pan and level the surface. Gently tap the pan on the counter a few times to eliminate air pockets. Bake at 165°C (330°F) for 50 to 60 minutes, or until done. To test: (a) Insert a skewer into the centre of the the cake, it is done when it emerges clean and free of sticky batter; AND/OR (b) press your fingers gently on the centre, the cake is done if it feels pillowy and springs back to the touch; AND/OR (c) insert an instant-read thermometer into the centre of the cake, the cake is done when it's internal temperature reaches 98°C (210°F).
  • Once immediately out of the oven, invert the cake pan onto a cooling rack, and let it 'hang' for 15 minutes. Turn the cake pan back on its base, run a knife around the pan to loosen the sides and remove the cake. Allow to cool to room temperature.
  • Meanwhile, if you choose to wash your strawberries, make sure that they are patted very dry with paper towels. Choose 13 (more or less) of the nicest strawberries for decorating the top of the cake. Slice the rest for the filling.

Make Chantilly cream:

  • Place the mixer bowl and whisk attachment in the chiller or freezer for at least 30 mins. Make sure whip topping cream (or substitute with whipping cream) is kept chilled until ready for whipping. When ready, place the whip topping cream (or substitute with whipping cream) and vanilla extract in the mixer bowl. (Note: Add sugar only if using whipping cream)
  • Using a hand-held or electric mixer, whisk on high speed until the cream just starts to thicken - you will start to see the whisk lines faintly trailing in the cream as you whisk. Reduce to medium speed, continue to whisk until stiff peaks form.Cover with cling wrap and keep chilled until ready to use. (Note: Be careful not to over-whip as whipped cream goes from soft to stiff very quickly – over-whipped cream will start to turn buttery. If this happens, you will have to start over with a fresh batch of cream).

Complete the cake:

  • Slice the sponge cake into 3 layers. Spoon some Chantilly cream onto one layer and spread evenly. Arrange half of strawberry slices evenly over the cream,leaving the edge of the cake clear by half an inch (1-cm), and top with enough Chantilly cream to cover the slices.
  • Place the second sponge layer on top. Spoon some Chantilly cream onto the second layer and spread evenly. Arrange the remaining strawberry slices evenly, leaving the edge of the cake clear by half an inch (1-cm). Top with enough cream to cover the slices.
  • Finally, place the third layer on top. Spread enough Chantilly cream to cover the top and sides of the cake, reserving some for decorating.
  • Transfer the remaining Chantilly cream to a piping bag fitted with a tip of your choice. Pipe a border all around on top. Decorate the bottom of the cake with a border of white chocolate curls, if desired.
  • Chill the frosted cake in the refrigerator for at least an hour before serving. When ready to serve, arrange whole strawberries in the centre of the cake. Sprinkle remaining white chocolate curls over the strawberries, if desired.
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