Japanese Strawberry Shortcake
Authentic Japanese Strawberry Shortcake (Ichigo Shortcake) features an ultra-light genoise sponge, lightly soaked with syrup, layered with fresh strawberries and softly whipped cream. Elegant, airy, and perfectly balanced.
Equipment
- 6-inch Round Cake Pan
- Electric mixer
- Mixing bowls
- Rubber Spatula
Ingredients
- 3 large eggs, room temperature
- 90 g granulated sugar
- 90 g cake flour, sifted
- 20 g unsalted butter, melted
- 1 Tbsp milk, room temperature
- 1/2 tsp vanilla extract
- 2 Tbsp hot water
- 1 Tbsp sugar
- 1 tsp kirsch (optional)
- 1 lb fresh strawberries
- 2 cups heavy whipping cream, very cold
- 3 Tbsp powdered sugar
- 1/2 tsp vanilla extract (for cream)
Instructions
- Place eggs and sugar over simmering water and whisk until 104°F. Remove and beat on high speed until pale, thick, and ribbon stage.
- Fold in cake flour gently. Mix butter and milk together and fold in. Bake in lined 6-inch pan at 340°F for 20–25 minutes. Cool upside down.
- Dissolve sugar in hot water and cool. Slice half the strawberries; reserve the rest for topping.
- Whip heavy cream with powdered sugar and vanilla until medium-stiff peaks form.
- Slice sponge into two layers. Brush syrup on bottom layer, spread cream, add strawberries, then top with second layer.
- Brush top with syrup. Frost top and sides with cream. Decorate with whole strawberries.
Notes
This cake improves after chilling and is traditionally served for birthdays and Christmas in Japan.