Japanese Christmas Strawberry Shortcake Recipe

If you’re looking to create a dessert that truly captures the festive spirit with a delicate balance of lightness and sweet freshness, this Japanese Christmas Strawberry Shortcake Recipe is absolutely the way to go. This beloved cake is celebrated for its fluffy sponge, lush whipped cream, and vibrant strawberries, making it a standout centerpiece at any holiday gathering or special occasion. The combination of airy cake and juicy fruit layered with silky cream is simply irresistible and evokes a sense of joy and tradition that you’ll want to share again and again.

Ingredients You’ll Need

These ingredients may be simple, but each plays a crucial role in delivering that classic texture and flavor that makes this cake so special. From the light cake flour to the fresh strawberries, every item contributes to making this a truly memorable dessert.

• 4 large eggs: Provide structure and volume when beaten, creating a fluffy sponge.
• 120g (1/2 cup) granulated sugar: Sweetens and helps with the cake’s tender crumb.
• 120g (1 cup) cake flour, sifted: Light and delicate flour ensures a soft, airy texture.
• 2 tablespoons unsalted butter, melted: Adds richness without weighing the cake down.
• 2 tablespoons milk: Moistens the batter, enhancing softness.
• 200ml (3/4 cup) heavy cream: Whipped to soft peaks, forms the luscious cream layers.
• 2 tablespoons powdered sugar: Sweetens the cream subtly without graininess.
• 1 teaspoon vanilla extract: Brings a warm, aromatic note to the cream.
• 1 pint fresh strawberries, hulled and halved: Adds freshness, color, and essential juiciness.

How to Make Japanese Christmas Strawberry Shortcake Recipe

Step 1: Prepare Your Baking Setup

Start by preheating your oven to 170°C (340°F). Grease and line an 18cm (7-inch) round cake pan with parchment paper to ensure your sponge will release easily after baking. This little prep step sets the foundation for a flawless cake base.

Step 2: Beat Eggs and Sugar

In a large mixing bowl, beat the eggs and granulated sugar together until the mixture becomes pale and thick. This takes about 8 minutes by hand or with an electric mixer. This step is crucial as it incorporates air, helping the sponge rise beautifully and stay tender.

Step 3: Fold in the Cake Flour

Gently sift the cake flour over the egg mixture and carefully fold it in. This gentle folding technique keeps the air bubbles intact and prevents the batter from deflating, which ensures a light and fluffy cake texture.

Step 4: Add Butter and Milk

Combine melted butter and milk, then fold this mixture into the batter carefully. The butter adds richness, while the milk keeps the batter moist without making it heavy. Mixing delicately here keeps the perfect balance between richness and fluffiness.

Step 5: Bake the Sponge

Pour the batter into your prepared cake pan and bake for 25 to 30 minutes—or until a toothpick inserted into the center comes out clean. Baking time might vary slightly depending on your oven, so keep an eye on it to avoid drying out the cake.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before transferring it onto a wire rack to cool completely. Fully cooled cake prevents the whipped cream from melting and slipping off later on.

Step 7: Whip the Cream

Beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. The cream should be smooth and fluffy, ready to compliment the sponge and strawberries perfectly.

Step 8: Assemble the Cake

Slice the cooled cake horizontally into two layers. Spread a generous layer of whipped cream on the bottom half and arrange halved strawberries on top. This juicy layer creates the iconic look and taste of the cake.

Step 9: Finish and Garnish

Place the top half of the cake over the strawberries and cover the entire cake with the remaining whipped cream. Decorate with additional strawberries for a festive, eye-catching presentation.

Step 10: Chill Before Serving

Chill the completed cake in the refrigerator for at least one hour. The chilling helps set the whipped cream and allows the flavors to meld beautifully, making every bite a creamy, fruity delight.

How to Serve Japanese Christmas Strawberry Shortcake Recipe

Garnishes

For a simple yet stunning garnish, fresh whole strawberries or even a light dusting of powdered sugar work wonders. These touches enhance the visual appeal and add that extra hint of sweetness when served.

Side Dishes

This cake pairs wonderfully with a cup of matcha green tea or a light fruit punch. These refreshing drinks balance the richness of the whipped cream and the sweetness of the strawberries, creating a harmonious holiday dessert experience.

Creative Ways to Present

If you want to impress guests, try serving individual mini strawberry shortcakes using small glass jars layered with diced cake, cream, and strawberries. This fun twist makes the classic Japanese Christmas Strawberry Shortcake Recipe perfect for parties and gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover strawberry shortcake in an airtight container in the refrigerator. It’s best eaten within 2 days for optimum freshness, as the strawberries and cream can start to release moisture and soften the cake beyond the ideal texture.

Freezing

Because of the whipped cream and fresh fruit, freezing this cake is not highly recommended. The texture of the cream and strawberries may change after thawing, leading to a less desirable mouthfeel. If you need to freeze, consider freezing the sponge separately and assembling fresh later.

Reheating

This cake is typically served chilled and is not suited for reheating, as warming would melt the cream and alter the delightful balance of textures. Keep it cool and enjoy it fresh for the best experience.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred for their firm texture and vibrant flavor, but if you use frozen, make sure to thaw and drain them well to avoid excess moisture that could make the cake soggy.

Is there a substitute for cake flour?

If you don’t have cake flour, you can make a substitute by measuring one cup of all-purpose flour, removing two tablespoons, and replacing them with two tablespoons of cornstarch. Sift well to lighten the flour.

How long does it take to whip the cream to soft peaks?

Depending on your mixer speed, it usually takes about 3-5 minutes. Keep an eye on it—overwhipping can turn the cream grainy and eventually into butter.

Can this cake be made dairy-free?

Yes, you can substitute heavy cream with a non-dairy whipped topping and use plant-based milk and butter alternatives. The texture will be slightly different but still delicious.

What’s the best way to slice the cake for serving?

Use a serrated knife and cut with gentle sawing motions to avoid squashing the sponge or smearing the cream layers. Chilling the cake beforehand helps with clean slices.

Final Thoughts

The Japanese Christmas Strawberry Shortcake Recipe is a charming and elegant dessert that brings both joy and deliciousness to the table. It’s a wonderful way to celebrate the holidays or any special moment with friends and family. Trust me, once you make it, it will become one of your all-time favorites to bake and share.

Japanese Christmas Strawberry Shortcake Recipe

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• Author: admin
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

Japanese Christmas Cake, also known as Strawberry Shortcake, is a light and fluffy sponge cake layered with fresh whipped cream and ripe strawberries. This festive and elegant dessert features a soft vanilla-flavored sponge base, topped with sweetened whipped cream and fresh strawberries, making it a delightful and traditional treat for the holiday season.

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Ingredients

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Cake

• 4 large eggs
• 120g (1/2 cup) granulated sugar
• 120g (1 cup) cake flour, sifted
• 2 tablespoons unsalted butter, melted
• 2 tablespoons milk

Whipped Cream Topping

• 200ml (3/4 cup) heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Garnish

• 1 pint fresh strawberries, hulled and halved

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Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 170°C (340°F) and grease and line an 18cm (7-inch) round cake pan with parchment paper to prevent sticking.
2. Beat Eggs and Sugar: In a large bowl, beat the eggs and granulated sugar together using an electric mixer until the mixture becomes pale, thick, and fluffy, which typically takes about 8 minutes. This step aerates the batter for a light sponge.
3. Fold in Cake Flour: Gently fold the sifted cake flour into the egg mixture with a spatula until just combined. Be careful not to overmix to maintain the batter’s airiness.
4. Add Butter and Milk: Combine the melted butter with milk, then fold this mixture carefully into the batter to ensure even distribution without deflating the mixture.
5. Bake the Cake: Pour the batter into the prepared cake pan and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is cooked through.
6. Cool the Cake: Let the cake cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to room temperature before frosting.
7. Whip the Cream: Using a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form, creating a smooth and fluffy frosting.
8. Slice Cake Horizontally: Carefully slice the cooled cake horizontally into two layers to prepare for filling.
9. Assemble the Cake: Spread a generous layer of whipped cream on the bottom half of the cake, arrange the halved strawberries evenly on top of the cream, then place the top half of the cake over the strawberries.
10. Frost and Garnish: Cover the entire cake with the remaining whipped cream and garnish the top with additional fresh strawberries for decoration.
11. Chill Before Serving: Refrigerate the assembled cake for at least 1 hour to allow it to set and for the flavors to meld before serving.

Notes

• Use room temperature eggs to help achieve a better batter volume.
• Be gentle when folding the flour and butter mixture to keep the sponge light and fluffy.
• Chilling the bowl and beaters before whipping cream helps achieve better volume and texture.
• Fresh strawberries can be substituted with other seasonal berries if desired.
• This cake is best enjoyed within 1-2 days of preparation for optimal freshness.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese