Description
Feather-light Japanese-style Strawberry Shortcake with a chiffon-like sponge, softly whipped cream, and glossy fresh strawberries. Moist, bouncy layers + cool cream + bright berries make it perfect for birthdays, holidays, or any elegant celebration—no heavy frosting, no dry crumb.
Ingredients
For the sponge (8-inch):
– Cake flour – 1 cup (sifted)
– Granulated sugar – ½ cup + 2 Tbsp, divided
– Large eggs – 4
– Whole milk – 2 Tbsp
– Neutral oil or melted unsalted butter – 3 Tbsp
– Vanilla – 1 tsp
– Pinch of fine salt
For the syrup:
– Sugar – 3 Tbsp
– Water – 2 Tbsp
For the cream & filling:
– Heavy whipping cream – 2 cups (well chilled)
– Sugar – 3 Tbsp
– Fresh strawberries – about 1 pint; hulled (some sliced for filling, some whole for topping)
Instructions
1) Prep & preheat: Heat oven to 325–340°F (165–170°C). Line the bottom of a light-colored 8-inch round pan with parchment; do not grease the sides.
2) Whip eggs + sugar: Beat eggs with sugar until thick, pale, and ribboning (the foam is your main lift).
3) Fold in drys: Sift cake flour + salt over the batter; fold gently until just combined.
4) Temper liquids: Mix milk with oil/butter. Stir in a scoop of batter to lighten, then fold back into the main batter.
5) Bake: Pour into pan and bake until springy and a skewer comes out clean (about 20–25 minutes, depending on oven/pan).
6) Cool: Invert onto a rack to cool. Once barely warm, cover with a damp (not wet) cloth to prevent drying.
7) Make syrup: Dissolve sugar in water; cool completely.
8) Whip cream: With cold cream and bowl, whip to medium peaks (soft shine; holds shape but curls at the tip).
9) Slice cake: Cut sponge into 2 even layers with a serrated knife.
10) Assemble: Brush bottom layer lightly with syrup. Spread cream, then shingle sliced strawberries (leave the center mostly clear for cleaner slices). Add more cream if needed.
11) Top & coat: Add top layer, brush with syrup, apply a thin crumb coat of cream. Chill 15–20 minutes.
12) Finish & decorate: Smooth final cream coat. Pipe simple rounds around the rim and crown with whole strawberries.
13) Chill to set: Refrigerate 1–2 hours before slicing. Slice with a warm, dry knife for clean cuts.
Notes
– Best texture: whip eggs to a strong ribbon and fold gently to avoid deflating.
– Moist insurance: syrup both layers lightly; don’t over-bake.
– Cream control: medium peaks for filling; slightly stiffer for piping.
– Storage: finished cake keeps 2 days refrigerated. Freeze only the plain sponge (up to 3 months), then thaw and assemble fresh.
– Frozen berries bleed—use fresh for the signature “bakery” look.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Dessert
- Method: One-pan sponge + whip & assemble
- Cuisine: Japanese-inspired bakery style