Go Back
japanese-strawberry-shortcake

Japanese Strawberry Shortcake

Minako
Fluffy sponge cake, fresh strawberries and whipped cream. Bake the most popular Japanese cake at home. It's easy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Course cake, Dessert
Cuisine Japanese
Servings 1 cake

Ingredients
  

  • 3 eggs
  • 80 g sugar
  • 90 g all-purpose flour
  • 15 g butter
  • 1 tbsp milk

Syrup (optional):

  • 2 tbsp sugar
  • 3 tbsp warm water
  • 1 tbsp rum

Filling:

  • 400 ml whipping cream
  • 3 tbsp sugar

Instructions
 

  • Crack eggs into a bowl, add sugar and mix together. Put the bowl over a pot with water and heat the mixture to 35-40°C. Set aside and mix with a mixer for about 3-4 minutes until a thick foam is formed.
    beating-egss
  • Then add sifted flour and mix lightly.
    flour-stifed
  • Melt the butter and add a spoon of milk. Take a little bit of the dough (about 1-2 tablespoons) and add it to the milk and butter and mix, then put it all back into the dough and mix.
    butter-mixture
  • Put baking paper in the mold, pour the dough and bake at 160 °C for 20-25 minutes.
  • In the meantime, prepare the strawberries. It's up to you whether you leave them whole or cut them up.
    strawberries
  • Cut the baked sponge cake into two parts. If you want, you can mix sugar + hot water + rum and use this syrup to sweeten the sponges.
  • Whip the cream with sugar. Spread some of the whipped cream on the first sponge, put strawberries and cover with whipped cream. Place the second sponge on top and cover the entire cake with the remaining whipped cream.

Notes

I baked the sponge cake in a mold with a diameter of 18 cm.