Name: Japanese Strawberry Shortcake | Japanese Christmas Cake Recipe
Prep time: 20 min
Cook time: PT-491675H42M46S
Total time: 45 min
Cuisine: Japanese
Ingredients: 8 oz strawberries (washed and dried); ½ cup cake flour (65g, sifted); ¼ cup white sugar (44g, for egg yolks); 2 ½ Tablespoons white sugar (37g, for egg whites); ¼ teaspoon baking powder; ⅛ teaspoon salt (½ g); 3 large eggs (whites and yolks separated); 2 ½ Tablespoons avocado oil (31g, substitute with neutral vegetable oil); 1 Tablespoon water (12g); 1 teaspoon corn syrup (6g, substitute with honey); ¼ teaspoon vanilla bean paste or vanilla extract; 2 cups heavy whipping cream (should be cold); 6 to 8 Tablespoons powdered sugar (adjust to taste); 3 Tablespoons sugar; ⅓ cup hot water

Jump to Recipe

Introduction

Japanese Strawberry Shortcake, also known as Japanese Christmas Cake, is a light and fluffy sponge cake layered with whipped cream and fresh strawberries. Its delicate texture and subtly sweet flavor make it a favorite for celebrations and special occasions.

A white frosted cake with two layers of light yellow sponge, separated by a thick layer of white cream with sliced red strawberries embedded in it. The top layer of the cake is coated with smooth white cream and decorated with whole bright red strawberries, each dusted lightly with powdered sugar. There are also dollops of whipped white cream piped around the strawberries on top. A slice has been cut and is slightly pulled out, showing the inner layers and strawberries clearly. The cake sits on a white plate placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz strawberries (washed and dried)
½ cup cake flour (65g, sifted)
¼ cup white sugar (44g, for egg yolks)
2 ½ tablespoons white sugar (37g, for egg whites)
¼ teaspoon baking powder
⅛ teaspoon salt (½ g)
3 large eggs (whites and yolks separated)
2 ½ tablespoons avocado oil (31g, substitute with neutral vegetable oil)
1 tablespoon water (12g)
1 teaspoon corn syrup (6g, substitute with honey)
¼ teaspoon vanilla bean paste or vanilla extract
2 cups heavy whipping cream (cold)
6 to 8 tablespoons powdered sugar (adjust to taste)
3 tablespoons sugar
⅓ cup hot water

Instructions

Step 1: Preheat the oven to 350°F (175°C). Prepare a round cake pan (8-inch or two 6-inch pans) lined with parchment paper.
Step 2: In a medium bowl, combine the egg yolks, ¼ cup sugar, salt, corn syrup, vanilla, and water. Beat on high speed until the mixture becomes fluffy, pale yellow, and ribbons form when lifting the whisk. Set aside.
Step 3: In a large bowl, beat the egg whites on high speed until foamy. Gradually add the 2 ½ tablespoons sugar in three additions, beating well each time. Continue beating until firm peaks form, where the meringue holds its shape but the tip drops slightly.
Step 4: Gently fold half of the egg white meringue into the egg yolk mixture until mostly incorporated and light.
Step 5: Sift the cake flour and baking powder into the batter in three additions, folding gently after each to maintain airiness.
Step 6: Remove 2 tablespoons of the batter and mix with the avocado oil until combined. Fold this mixture gently back into the batter.
Step 7: Fold in the remaining egg white meringue gently until the batter is smooth and airy.
Step 8: Pour the batter into the prepared pan(s). Tap the pan on a flat surface twice to release large air bubbles.
Step 9: Bake for about 15 minutes if using two 6-inch pans, or 23 to 25 minutes for one 8-inch pan. The cake is done when golden brown and a toothpick inserted in the center comes out clean.
Step 10: Remove the cake from the oven and cool on a rack. Once cool, remove from the pan and peel off the parchment paper.
Step 11: To prepare the whipped cream, beat cold heavy cream with powdered sugar on medium speed until medium peaks form. Be careful not to overbeat to avoid graininess.
Step 12: Slice the cake into even layers. Make a sugar syrup by dissolving 3 tablespoons sugar in ⅓ cup hot water. Brush syrup evenly onto all cake layers.
Step 13: Slice half of the strawberries thickly to use between layers. Leave the rest whole for decoration.
Step 14: Spread a layer of whipped cream on a cake layer, top with sliced strawberries, then add another layer of cream. Repeat with remaining layers.
Step 15: Frost the entire cake with whipped cream and decorate the top with whole strawberries, dusted lightly with powdered sugar. Serve immediately.

Tips & Variations

Use a neutral oil such as vegetable or canola oil if avocado oil is unavailable.
For more stability, chill the whipped cream before assembling the cake.
To slice even cake layers, use a serrated knife and rotate the cake as you cut slowly.
Try adding a splash of strawberry liqueur to the sugar syrup for extra flavor.

Storage

Store the assembled cake in the refrigerator, covered, for up to 2 days. The whipped cream frosting is best fresh, so consume promptly. If storing the cake layers before assembly, wrap tightly in plastic wrap and refrigerate for up to 1 day. To serve, let the cake sit at room temperature for 15 minutes for a softer texture.

How to Serve

A small round cake with smooth white cream on the outside sits on a white plate. On top, there are two layers: the bottom layer has nine bright red strawberries arranged in a close circle, each strawberry dusted lightly with powdered sugar, and the top layer is decorated with eight dollops of white whipped cream placed around the strawberries. The cake is set on a white marbled surface with a red ribbon flowing beside it and pine cones and red and green baubles blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are recommended for the best texture and flavor. Frozen strawberries release extra moisture and may make the cake soggy if used in the filling or decoration.

What can I substitute for cake flour?

You can substitute cake flour with all-purpose flour by removing 2 tablespoons per cup and replacing it with cornstarch, then sifting well to combine. This creates a lighter texture closer to cake flour.