Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 1,158kcal 57%
Fat 65g 100%
Saturated Fat 40g 200%
Carbohydrates 115g 38%
Fiber 4g 16%
Sugar 80g 160%
Protein 16g 32%
Cholesterol 300mg 100%
Sodium 100mg 4%

Percent Daily Values are based on a 2,000 calorie diet.

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Japanese Strawberry Shortcake

Name: Japanese Strawberry Shortcake
Prep time: 120 min
Cook time: 25 min
Total time: 145 min
Yield: 1
Ingredients: 1 Tbsp butter (for greasing the pan; or use shortening or cooking spray); 3 Tbsp unsalted butter; 2 Tbsp whole milk (use whole milk for the best results); 4 large eggs (50 g each w/o shell); ½ cup sugar (½ cup + 2 Tbsp, to be precise); 1 cup cake flour (weigh your flour or use the “fluff and sprinkle“ method and level it off; see Notes for how to make your own cake flour); 2 Tbsp water; 3 Tbsp sugar; 1 Tbsp liquor of your choice (optional; I like orange liqueurs like Grand Marnier or Cointreau); 2 cups heavy (whipping) cream (36% fat; must be at least 30–35% fat); 3 Tbsp sugar; 1 lb strawberries (for filling and decoration; look for similar-sized strawberries to decorate the cake; buy an extra pack to increase your chances of finding berries of the same size); 10 blueberries; 2 sprigs mint leaves

Prep 2h

Cook 25m

Total 2h 25m

This Japanese strawberry shortcake recipe features a light, airy sponge cake layered with fresh whipped cream, ripe strawberries, and a sweet syrup. Topped with fresh berries and mint leaves, it's a perfect dessert for any special occasion.

Cake

Shortcake

Strawberry

Nutrition Facts

Japanese Strawberry Shortcake

Ingredients

For The Sponge Cake

For The Syrup

For The Fresh Whipped Cream

For The Decoration

Steps

Nutrition Facts

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