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Japanese Strawberry Shortcake

Japanese Strawberry Shortcake

A light and elegant Japanese strawberry shortcake made with an airy chiffon sponge, softly whipped cream, and fresh strawberries. Delicately sweet and beautifully balanced, this bakery-style dessert is perfect for celebrations or weekend baking.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 90 g cake flour
  • 5 eggs (separated)
  • 70 g sugar
  • 60 ml whole milk
  • 40 g unsalted butter
  • 300 ml heavy whipping cream
  • 30 g powdered sugar
  • 300 g fresh strawberries
  • 50 ml cake syrup (sugar + water)
  • 1 tsp gelatin (optional, for stabilizing)

Equipment

  • 8-inch round cake pan
  • mixing bowls
  • hand or stand mixer
  • whisk
  • spatula
  • baking tray (for water bath)
  • cooling rack

Method
 

  1. Line an 8-inch cake pan with parchment paper and preheat the oven to 325°F (160°C). Prepare a larger pan for a water bath and bring water to a boil.
  2. Melt butter and milk together, then mix in sifted cake flour. Add egg yolks and stir until smooth and glossy.
  3. Whip egg whites until frothy, then gradually add sugar and beat to soft, glossy medium peaks.
  4. Fold a portion of egg whites into the yolk mixture, then gently fold everything together to keep the batter airy.
  5. Pour batter into the pan, tap lightly to remove air bubbles, and bake in a water bath for 90 minutes.
  6. Cool completely on a rack before slicing into layers.
  7. Slice strawberries and macerate with a little sugar. Reserve juices for syrup.
  8. Whip cold cream with powdered sugar to soft peaks. Add gelatin if using for stability.
  9. Slice cake into layers, brush with syrup, spread cream, and layer strawberries between each layer.
  10. Frost the cake, decorate with strawberries, chill briefly, then serve.

Notes

Use cake flour for the softest texture. Do not overwhip egg whites—medium peaks are key. Always bake in a water bath for even cooking. Chill the cake before serving for clean slices and best structure. Stabilized whipped cream helps it hold shape for up to 2 days.