The flavor of the cake is light and fluffy, while the sweet-tartness of the strawberries balances out the sweetness of the cream. This combination creates an unforgettable taste that has been loved by many since its inception. It is commonly served at weddings, birthdays, and other special occasions worldwide.
Brief History and Origin
The origins of Strawberry Shortcake (Japanese) can be traced back to the 19th century when it was first created by a Japanese pastry chef named Kamezou Ishimura. He originally called it “Strawberry Cake” but later changed it to “Strawberry Shortcake” when he realized it was easier to serve in individual portions. Since then, this popular dessert has become a staple in Japanese culture and cuisine.
Strawberry Shortcake (Japanese) – The Recipe
- Preparation Time: 40 mins
- Cooking Time: 30 mins
- Total time: 1 hr 10 mins
- Servings: 16
Ingredients
- 400g softened butter
- 400g light brown sugar
- 5 eggs
- 100ml natural yogurt
- 400g self-rising flour
- 300g strawberries, hulled & halved
- 2 tsp. vanilla extract
For the icing
- 100g softened butter
- 600g icing sugar
- 250g soft cheese
- 400g strawberry jam
Instructions
- Prepare the oven and preheat it to 160 degrees C. Also, prepare 18cm cake tins by greasing them lightly with butter and lining them with parchment paper.
- In a food processor, add sugar and butter until creamy and smooth. Add yogurt, flour, and eggs, and process again to mix well. Add vanilla and 200g strawberries, and process until everything combines well.
- Divide the batter into 3 equal portions and pour into the prepared tins; spread and level the batter using a spatula. Place in the oven and bake for 25 to 30 minutes or until the cake rises. And the inserted skewer comes out clean from the center of the cake.
- Then remove from oven, leave to cool for 5 minutes, remove from tin, and place on the racks until cooled completely.
For the icing
- Add half of the sugar and butter in a bowl, blend with an electric mixer until creamy and smooth, add the remaining sugar and cheese, and blend again until consistent; avoid overmixing.
- Spread a layer of jam on two cakes, followed by a layer of half of the icing, and stack the cakes on each other so that the cake with no layer comes on top.
- Spread the remaining icing on the top and down the sides using a spatula; you can also make rosettes with the remaining icing. Garnish with remaining strawberries and serve.
Popular variations
Here are a few ways you can change this basic recipe to adjust it to your liking:
- Japanese Strawberry and Raspberry Shortcake: This irresistible Japanese cake has both strawberry and raspberry flavors. We love how the alternating berries come in every bite with surprise.
- Japanese Raspberry Shortcake: if you are a true fan of raspberry flavor, then this spongy, creamy cake is perfect for you to try. The tart sweetness accompanies the spongy cake and sweet, fluffy cream.
- Chocolate Strawberry Shortcake: This spins off and has the same cream and fruit selection as the traditional shortcake but with chocolate sponge cake. We love how the richness of the chocolaty cake cuts through the fluffy cream and strawberries.
- Japanese strawberry shortcake with matcha: If chocolate and vanilla cake is not your selection, make the sponge with matcha flavor. It goes so well with the traditional cream and strawberry.
- Strawberry Shortcake Cupcakes: inspired by Japanese strawberry shortcakes, these Light vanilla cupcakes have whipped cream, strawberry sauce, and a fresh strawberry topping. They are so delicious.
