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Japanese Strawberry Shortcake

  • Author: Cherie L.
  • Prep Time: 2 Hours
  • Cook Time: 30 Mins
  • Total Time: 2 hours 30 minutes
  • Yield: One 6-Inch Cake 1x


This is a light and fluffy Japanese strawberry shortcake, made with layers of fluffy genoise sponge cake and filled with light whipped cream. This simple yet elegant cake would be so perfect for celebrations as well as on festive season!


Units Scale

Genoise Sponge

  • 3 egg yolks
  • 3 egg whites
  • 90g caster sugar
  • 90g top flour or cake flour
  • 1/8 tsp salt
  • 30g oil
  • 30g whole milk
  • 1/2 tsp vanilla extract


  • 1 Punnet of Korean Strawberries (about 1214 pcs)
  • 10g caster sugar
  • 20g hot water


  • 250g whipping cream, chilled
  • 20g icing sugar


  • Neutral glaze, optional
  • Edible gold leaf, optional
  • Toasted sliced almonds, optional


Prep Work

  1. Rinse and pat dry strawberries. Ensure there is no moisture on the strawberries. Reserve 4 strawberries; hull and cut the rest of the strawberries into halves. For the 4 strawberries, reserve calyx and cut into halves. Lay the cut strawberries on kitchen paper towel, placed in a container. Set aside in fridge.
  2. Grease and line the bottom and side of a 6″ cake pan. Make sure the lined parchment paper around the side of the pan sits higher above the rim for easy removal later. Set aside.
  3. Prepare syrup by combining hot water and caster sugar. Stir till all sugar is dissolved. Set aside to cool completely. (You can also combine and boil the sugar and water in a small pot over the stove.)
  4. Whisk together oil and milk in a bowl placed over a hot water bath. Set aside.
  5. Preheat oven to 170C.

Genoise Sponge

  1. Beat the egg whites using a handheld mixer or standing mixer till frothy. Add sugar in 3 batches. Beat until soft peaks form. You will see a slanted peak with hook in the meringue when you lift the whisk.
  2. Combine egg yolks and vanilla extract with the meringue.
  3. Sift flour in and fold gently till no trace of flour can be seen.
  4. Add some of the batter into oil/milk mixture. Mix well.
  5. Pour back into egg/flour batter and fold gently. Do not over-mix here. You should see a homogeneous mixture with no oil floating on the surface of the batter.
  6. Pour cake batter into prepared cake pan. Bake in preheated oven at 170C for about 30 mins, or until skewer inserted into the middle comes out clean.
  7. Once cake is baked, drop cake pan on counter top for 1-2 times. Holding the parchment paper, lift cake out from cake pan carefully. Place on cooling rack and remove parchment paper around the side of the cake. Leave to cool completely.
  8. When cake is cooled completely, trim the top off and slice the cake horizontally into 3 layers. Try to slice into as equal height as possible. Cling wrap to prevent drying and set aside.


  1. Beat cold whipping cream with icing sugar on medium-high speed until the cream thickens and soft peaks form. The peak should hold a soft shape before eventually falling back onto the cream.
  2. Sit the bowl of whipped cream on ice packs while you frost the cake.


  1. Place 1 cake layer on your turntable, brush the surface of the cake generously with syrup.
  2. Spread some whipped cream on the cake with offset spatula, layer on with sliced strawberries. Cover the strawberries with whipped cream. Smooth with offset spatula.
  3. Repeat with another layer of cake, strawberries and whipped cream.
  4. Place the last layer of cake on top. Try to ensure the sides are aligned neatly. Take some whipped cream using the offset spatula, spread on the top and side of the cake. Smooth well to ensure all cake layers are covered thinly.
  5. Chill the cake for about 10 mins in the fridge. You can also cling wrap the bowl of whipped cream and chill in the fridge.
  6. Once cake has set slightly, bring out from fridge. Cover the top and sides with final coat of whipped cream. Smooth the side neatly with your offset spatula or bench scraper.
  7. Chill cake in the fridge.


  1. While waiting for the cake to chill, beat the whipped cream with handheld mixer until it reaches stiff peak so that it is easier to pipe without melting. The peak should stand up straight and hold itself up well. Do not over-beat once it reaches stiff peak. If the cream separates and curdle, you will have to whip another batch of cream to pipe.
  2. Bring cake out from fridge. Pipe as preferred on the top of cake. Decorate with strawberries. Glaze strawberries with neutral glaze if you will be chilling the cake overnight. Decorate with edible gold leaf and toasted sliced almonds if preferred. Chill cake in fridge.


I’m using Wilton 1M piping tip.

Cake will keep well in fridge for up to 2-3 days. If you will be chilling the cake overnight, I recommend storing the cake in a cake carrier or cake box for hygiene purpose.

For toasted sliced almonds, I toast them on a baking tray, in preheated oven at 180C for about 3 mins. They burn easily so keep an eye on the oven. You will just need to toast until the sliced almonds turn golden brown.

  • Category: Cake
  • Method: Bake
  • Cuisine: Japanese

Keywords: Cake, Japanese Strawberry Shortcake