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Authentic Japanese Strawberry Shortcake (Fluffy Genoise Sponge & Light Whipped Cream)

A perfect slice of japanese strawberry shortcake showing layers of fluffy sponge cake, whipped cream, and fresh strawberry slices.
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Make the classic Japanese Strawberry Shortcake, known for its incredibly light, airy genoise sponge cake, lightly sweetened fresh cream, and perfectly ripe strawberries. This recipe delivers the softest sponge cake texture popular in Asian bakeries.

Ingredients

Scale
  • For the Genoise Sponge Cake:
  • 4 large eggs, room temperature
  • 100g granulated sugar
  • 100g cake flour, sifted
  • 30g unsalted butter, melted and cooled slightly
  • 1 tablespoon whole milk
  • For the Syrup (Soak):
  • 50ml water
  • 25g granulated sugar
  • 1 teaspoon lemon juice
  • For the Whipped Cream Filling and Frosting:
  • 500ml heavy whipping cream (at least 35% fat)
  • 50g powdered sugar (or to taste)
  • 1 teaspoon vanilla extract
  • For Assembly:
  • 400g fresh, ripe strawberries, hulled and sliced

Instructions

  1. Prepare the Genoise Sponge: Preheat your oven to 170°C (340°F). Line the bottom of an 18cm (7-inch) round cake pan with parchment paper; do not grease the sides.
  2. In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), whisk the eggs and sugar constantly until the mixture is warm to the touch (about 40°C or 105°F) and the sugar is dissolved.
  3. Remove the bowl from the heat. Using an electric mixer, beat the egg mixture on high speed until it triples in volume, becomes very pale, and forms a thick ribbon when the whisk is lifted (this takes 8-10 minutes). This step is crucial for a fluffy Japanese sponge cake.
  4. Gently fold in the sifted cake flour in three additions using a spatula, being careful not to deflate the batter.
  5. In a small bowl, mix the melted butter and milk. Take about one-third of the batter and gently fold it into the butter mixture to lighten it.
  6. Pour the lightened butter mixture back into the main batter and fold until just combined. Do not overmix.
  7. Pour the batter into the prepared pan and immediately bake for 25-30 minutes, or until a skewer inserted into the center comes out clean.
  8. Cool the cake in the pan for 5 minutes, then invert it onto a wire rack, remove the pan, and let it cool completely.
  9. Make the Syrup: Combine water, sugar, and lemon juice in a small saucepan. Heat until the sugar dissolves. Let cool.
  10. Prepare the Cream: Chill your mixing bowl and whisk attachment. Pour the heavy cream, powdered sugar, and vanilla extract into the chilled bowl. Whip on medium-high speed until stiff peaks form. Be careful not to over-whip, as Japanese cream is meant to be light.
  11. Assemble the Cake: Once the cake is cool, slice it horizontally into two or three even layers. Place the first layer on your serving plate.
  12. Brush the cake layer generously with the cooled syrup. Spread a layer of whipped cream over the cake. Arrange half of your sliced strawberries evenly over the cream.
  13. Place the next cake layer on top. Brush with syrup, spread with cream, and top with the remaining strawberries. If using a third layer, repeat.
  14. Cover the entire cake with a thin crumb coat of cream, chill for 15 minutes, then apply the final, thicker layer of cream. Decorate simply with whole or halved strawberries. Chill for at least 1 hour before serving.

Notes

  • For the lightest genoise, use cake flour and ensure your eggs are at room temperature before whipping.
  • Use high-quality, sweet strawberries, as they are the star flavor in this simple fresh cream cake.
  • If you want a slightly firmer cream for piping decorations, use a cream cheese stabilizer or slightly increase the powdered sugar.

Nutrition

Find it online: https://juliameal.com/japanese-strawberry-shortcake-recipe/