shortcake

Moist, airy, and light Japanese strawberry shortcake recipe with homemade whipped cream. This simple and elegant cake is perfect for celebrating all occasions. Detailed step-by-step picture instructions included.

Japanese Strawberry Shortcake

unsalted butter

Tbsp whole milk

eggs (50 g each w/o shell)

sugar ((½ cup + 2 Tbsp to be precise))

cake flour

butter

water

Tbsp sugar

heavy (whipping) cream ((36% fat; must be at least 30-35% fat))

Tbsp sugar ((8%

strawberries

blueberries

mint leaves

Gather all the ingredients.

Make sure the eggs and butter are at room temperature. Sift the cake flour at least twice.

Place the cake pan on top of parchment paper, trace around the pan and cut out the circle. Grease one side of the parchment paper and also both the bottom and sides of the cake pan with butter. Then fit the parchment paper in the cake pan. (I avoid parchment paper on the side because sometimes it pulls the batter and affects the final result of the cake).

Preheat oven to 350ºF (180ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). It’s always better to preheat longer, preferably 15-20 minutes extra. Tip: You preheat the oven so that all the surfaces inside your oven (walls, floor, door, racks) are the desired cooking temperature, which makes for more even temperatures throughout the oven and you won’t lose as much heat when you open the door for a few seconds. Depending on your oven, regular preheating might take 10 to 20 minutes.

Prepare a double boiler. If you have never done this before, please see Notes section below. Turn on the stove’s heat to high and bring the water in the saucepan (Pot A) to a rapid boil. When boiling, reduce heat to maintain a steady simmer. Put the 40g (3 Tbsp) of butter in the small bowl (Bowl #1) and set over the saucepan. Let the butter melt gently.

Once the butter is melted, remove the bowl from the saucepan. Then add 30 ml (2 Tbsp) whole milk and whisk to combine. Set aside to keep it around 104ºF (40ºC).

Before we start

In the stand mixer bowl (Bowl #2), add 4 eggs and break the egg yolks and whites.

Add 120 g (½ cup + 2 Tbsp) sugar and whisk to combine.

In the large pot (Pot B), bring about 2 inches of water to 140ºF or 60ºC and maintain the temperature. Then set the stand mixer bowl (Bowl #2) directly in the pot and whisk constantly so the eggs don’t become scrambled eggs. This method is called bain marie (or water bath), where the bowl of food is set directly in a larger container of hot or simmering water. You can also use the double boiler method, where you set the egg mixture bowl (Bowl #2) over the Pot B. The bowl doesn’t touch the simmering water of the pot. In both cases, the water tempers the heat to permit gentle, even cooking.

Whisk until the temperature of the egg mixture reaches 104ºF (40ºC). Remove Bowl #2 from Pot B and set it up on the stand mixer with the whisk attachment.

Whisk on high speed (level 10) until the mixture is fluffy, for about 2 minutes. The batter should be loose yet thick and glossy.

When the batter is pale and fluffy and tripled in volume, slow down to low speed (level 4) for several seconds. Stop and lift up some of the mixture and fold it in, and if the batter stays on top of the mixture, that’s “ribbon stage” (see Notes). Remove from the stand mixer.&nbsp;

Add half of the flour. Using the whisk, fold gently but thoroughly. Do this by rotating your bowl slowly, and simultaneously moving your whisk in a downward-then-over motion.

Add the rest of the flour and fold gently to make sure all the flour is incorporated quickly so your mixture doesn’t deflate.

Take out 1 (spatula) scoop of the batter from the bowl and add to the butter &amp; milk mixture.

Mix very well. We incorporate butter into batter first because fat in butter will deflate the batter if we add the butter directly.

Add the mixture back to the batter by pouring over the silicon spatula. This prevents the mixture from deflating the batter and helps disperse the mixture. Gently fold in. When you lift the spatula, the batter should fold down like ribbon.

Pour the batter into the center of the cake pan, from right above the cake pan. You want to avoid introducing extra air into the batter at this point. Collect the leftover batter in the bowl and pour around the edges of the cake pan, not the center.

Drop the cake pan on the counter to release air bubbles in the batter.

In the preheated oven, bake at 350ºF (180ºC) for 20-25 minutes. Check if the sponge cake is done by inserting a skewer in the middle and comes out clean. Meanwhile, move on to the cake assemble prepping stage.

As soon as you take out the cake pan from the oven, drop it on the counter to give shock to the cake (so it stops shrinking). Separate the cake from the pan by running a sharp knife or offset spatula around the pan.

Take the cake out of the pan by placing the wire rack on top and flipping it over.&nbsp;

Immediately remove the parchment paper.

Place another wire rack on top and flip it back. The top of the cake is now facing up.

Cover the cake with a damp towel until cooled (to keep moisture in the cake). Make sure the towel is thin (not heavy) and squeeze the water out VERY tightly so that it’s damp, not wet. I use IKEA’s thin dish towel. If you keep the sponge cake for later use, wrap with plastic wrap and keep it in the fridge (See Notes).

For the sponge cake

Divide the strawberries into 2 groups, for decoration and for filling. Keep the beautiful, same-sized strawberries for the decoration. Remove the husk and clean the strawberries with damp paper towel (do not wash, as we don’t want strawberries to have moisture and become moldy). Slice off the core for all the strawberries.

For the strawberries that we use for topping, cut in half. For the strawberries that we use for filling, slice them into ¼ inch (5 mm) slices.

To make syrup, in a small bowl (Bowl #3), combine 30 ml (2 Tbsp) water, 38 g (3 Tbsp) sugar, 1 Tbsp. liquor, and microwave for 1 minute to dissolve the sugar.

Preparation for cake assembly (while the cake is baking)

Prepare ice bath by placing ice cubes and water in a large bowl (Bowl #4). Place a clean and dry mixing bowl (Bowl #2) over and add 473 ml (1 Pint) heavy cream and 38 g (3 Tbsp) sugar to keep cool.

Once cooled, transfer the mixing bowl to the stand mixer and whisk on high speed. The cream will become thicker and smooth. When you lift the whisk out of the cream while it’s still liquid, but holds it shape as it drops, then it’s ready. Remove the bowl from the stand mixer and put it back in the ice bath.

For whipping cream (while cake is cooling)

With a serrated knife, slice the middle of the cake horizontally into half. Now you have 2 layers (top and bottom).

Place the bottom of the cake on the cake circle. Brush the syrup on top and the sides of the bottom layer. This will keep the sponge cake stay moist.

Start to whisk the cream at one location by the edge of the bowl instead of whisking the entire cream. We will be making the whipped cream as we need. With this approach, we can also control the hardness of the cream.

When the cream reaches “soft peaks”, take out the cream and transfer to the bottom of the cake. Soft peaks means when you lift the whisk, the cream will hold its line but the top peaks will be soft and after a second or two will fall back on itself.

Spread the whipped cream evenly. If the whipped cream is not enough, whip more and add onto the cake.

Place the strawberries on top of the whipped cream as you see in the pictures. Keep the center area open by not covering with strawberries. This will be easier to cut the cake into slices.

Whip the cream again at the edge of the bowl.

Transfer the whipped cream to the top of the strawberry layer. Spread just enough cream to cover the strawberries, do not put too much.

Place the top layer of the sponge cake. Brush the syrup on the top and sides of the sponge cake.

Whip more cream and place on the top.

Place the tip of the offset spatula in the center at 30 degree angle, turn cake turntable toward you to create a smooth top. Lightly cover the sides of the cake with thin layer of the cream.

Now add more cream to the side little by little. Place the offset spatula at 90 degree angle and push the turning table away from you.

Remove the excess cream from the cake and put back into the bowl.

The cake assembly

For a basic decoration, I use Wilton 2A decoration tip. Put the tip in the piping bag and cut off the tip so the metal will show from the bag. Fold the top half of the bag outward as you see in the picture (over the hands).

Whip the cream to “stiff peaks”. When you lift the whisk, the peaks will hold firm. Put the cream into the piping bag. Once you fill out the bag half way, lift the bag and push the cream down to the tip.

Squeeze the pipe to test to make sure the cream comes out smoothly. When you’re ready, hold the piping bag at 90 degree angle and squeeze about 1 inch diameter of whipped cream around the edge of the cake. This will be the base for the strawberries.

Decorate and place the strawberries sideways on top of the whipped cream. Then squeeze more whipped cream in between strawberries, dropping small whipped cream all around. Place blueberries between the whipped cream dollops. Place the small mint leaves in some area to add colors.

For cake decoration

I recommend putting the cake in a cake stand with dome or a cake box to keep the cake shape while preventing it from drying. Keep the cake in the refrigerator and enjoy it in 2 days.

To Store

These two-ingredient biscuits have one of the lowest effort-to-greatness ratios of any recipe I can think of. They take practically no effort or practice to pull off, yet produce some of the lightest, tenderest, tastiest biscuits around.

2-Ingredient Never-Fail Cream Biscuits Recipe

(about 2 cups) self-rising flour

sugar (if making sweet shortcake-style biscuits)

(about 1 1/4 cups) heavy cream,

Adjust oven rack to center position and preheat oven to 450°F. Place flour in a large bowl. If making sweet biscuits, whisk in sugar. Stirring with a wooden spoon, drizzle in cream. Stir until a lumpy dough is formed. Do not over mix.

For Drop Biscuits: Using a 1-ounce cookie scoop, scoop balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

For Flaky Rolled Biscuits: With a rolling pin, roll the dough into a 12-inch square. Using a bench scraper, fold the right third of the dough over the center, then fold the left third over so you end up with a 12-by-4-inch rectangle. Fold the top third down over the center, then fold the bottom third up so the whole thing is reduced to a 4-inch square. Press the square down and roll it out again into a 12-inch square. Repeat the folding process once more, then roll the dough again into a 12-inch square. Use a 3- to 4-inch biscuit cutter to cut out rounds and transfer to a parchment-lined baking sheet, spaced 2 inches apart. Press together scraps to form additional biscuits. Brush tops with cream and bake until golden brown, about 12 minutes. Let cool slightly and serve.

Trifles are a super easy dessert to prepare and we loved this summertime strawberry shortcake one. It's almost too pretty to eat. Layered with fresh strawberries, cake, and a creamy vanilla cream, each bite is delicious.

Strawberry Shortcake Trifle

c cold whole milk

sour cream (8 oz)

vanilla pudding mix (3.4 oz)

c heavy whipping cream, whipped

shortcakes (used for strawberry shortcakes)

Easy Chocolate Strawberry Shortcake - this gorgeous, simple cake is so quick to make too, with only about 20 minutes of hands on preparation. It's destined to be one of your go-to desserts.

Easy Chocolate Strawberry Shortcake

tbsp icing sugar (powdered sugar)

whipping cream

tbsp icing sugar, powdered sugar

tsp vanilla extract

sugar

all purpose flour

cocoa

tsp baking powder

tsp baking soda

tsp salt

eggs

brewed black coffee,

vegetable oil

Combine all ingredients in a mixing bowl and...

Combine all ingredients in a mixing bowl and beat with electric mixer for 2 minutes.

Pour into 2 greased and floured 8 or...

Pour into 2 greased and floured 8 or 9 inch cake pans.

Bake at 350 degrees F for 30-35 minutes...

Bake at 350 degrees F for 30-35 minutes or until toothpick inserted in the center comes out clean.

Cool in pans for 5 minutes before turning...

Cool in pans for 5 minutes before turning out onto a wire rack to cool completely.

Simply toss the strawberries in the sugar and...

Simply toss the strawberries in the sugar and let stand at room temperature for about an hour.

Occasionally toss the strawberries and sugar together as...

Occasionally toss the strawberries and sugar together as they macerate.

Be sure to reserve the juice/syrup that forms.

Simply beat the whipping cream, icing sugar and...

Simply beat the whipping cream, icing sugar and vanilla extract in the bowl of an electric mixer until firm peaks form.

Strain the strawberries , reserving the syrup.

Poke holes in both layers of cake with...

Poke holes in both layers of cake with a wooden skewer and spoon the reserved syrup over the cake, allowing it to sink into the holes.

Place the first cake layer on a cake...

Place the first cake layer on a cake plate and spread on a thin layer of whipped cream to help the strawberries stay in place.

Layer the  strawberries over the cream, then pipe...

Layer the  strawberries over the cream, then pipe on or spread on about 1/2 of the whipped cream.

Add the second layer of cake and repeat...

Add the second layer of cake and repeat the thin layer of cream, layered strawberries and the remaining whipped cream.

Garnish with additional strawberries if you like and...

Garnish with additional strawberries if you like and a drizzle e of melted chocolate.

My Strawberry Shortcake Trifle is reminiscent of the famous cake, in that it uses a macerated strawberry sauce with the addition of fresh strawberries, and a delicious whipped cream and cream cheese layer, all stacked together in a trifle bowl with sweet angel food cake.

angel food cake

strawberries (divided, cored, sliced)

cornstarch

lime juice

cream cheese (softened)

Cool Whip (divided

Combine one-quart of sliced strawberries, sugar, cornstarch and lime juice in a large saucepan.

Cook over medium heat, stirring occasionally, bringing to a gentle boil. Continue the gentle boil for about 3 minutes, then reduce heat to low and cook 5 more minutes. Strawberries should be soft and the sauce should be thick but not pasty.&nbsp;

Remove from heat and allow to cool completely.

When cool, add the second quart of sliced fresh strawberry and stir to combine well. Set aside.

Make Strawberry Sauce:

Using a serrated bread knife, cut the cake into three even layers, they will look like donuts.

Cut those layers into&nbsp;1.5-inch cubes and set aside.&nbsp;

Prepare the cake:

Beat the cream cheese and sugar on medium-high&nbsp;speed until light and fluffy.

Reserve 1/4 cup of Cool Whip to for the top of the trifle, store in the refrigerator until needed.

&nbsp;Fold the remaining Cool Whip into the cream cheese mixture.

Cream Cheese Layer:

This recipe will fit nicely into a 13-cup (liquid measure) trifle bowl. You will likely have a little cake and strawberry sauce leftover.

Add a generous single layer of cake cubes to the bottom of the trifle bowl. Turn the pieces along the bowl edge so that the white side shows through the glass.

Using a rubber spatula, add dollops of cream cheese mixture carefully over the cake cubes. Start along the glass and finish in the center. use your rubber spatula to carefully spread the mixture and tap it down.

Top the cream cheese layer with half of the strawberry sauce.

Add a single layer of cake cubes over the top of the strawberry sauce, placing each piece rather than dumping them on.

Again, using a rubber spatula carefully add the remaining cream cheese mixture over the cake. Use the rubber spatula to carefully press along the edge, pushing the cream cheese mixture down into the cake.

Place cake cubes onto the cream cheese mixture, positioning them carefully so that the white side of the cake faces outward.

Pile strawberry sauce into the middle of the top layer, leaving the outer cake pieces visible.&nbsp;

Add reserved whipped topping to the center of the strawberry sauce and garnish with a sauced strawberry slice.

Assembly:

Strawberry Cheesecake Salad is a sweet and creamy dessert with fresh hidden strawberries throughout!  This is the biggest hit at any potluck!  

Strawberry Cheesecake Salad

whipped topping (thawed)

cheesecake pudding powder (3.4 ounce)

(6 ounce) strawberry yogurt

bananas. Sliced

marshmallows (optional)

Thaw the whipped topping.  I always put it in the fridge the night before.  In a large salad bowl mix the yogurt, putting and whipped topping together.  Put in the fridge and allow it to set up for an hour.

Wash the strawberries and pat dry with a paper towel.   Add the strawberries, marshmallows and bananas right before serving.  Keep refrigerated.

https://content.jwplatform.com/videos/mdBvoGL4.mp4

Strawberry Cheesecake Salad is a sweet and creamy dessert with fresh hidden strawberries throughout! This is the biggest hit at any potluck!

Strawberry Shortcake is a simple yet impressive dessert that requires nothing but some fresh fruit and a few pantry staples.&nbsp;

Strawberry Shortcake

strawberries (2.99)

Tbsp sugar (0.04)

all-purpose flour (0.26)

salt (0.05)

tsp baking powder (0.16)

heavy whipping cream (1.85)

heavy whipping cream (0.92)

tsp vanilla extract (0.28)

Rinse the strawberries well, then remove the stems and leaves by scooping them out with a spoon. Slice the strawberries lengthwise into about four slices each. Place the sliced strawberries in a bowl, add 2 Tbsp sugar, stir, and set them aside. The sugar will draw out the juice from the strawberries as they sit and create a delicious strawberry syrup. Stir the strawberries occasionally as they sit.

Begin to preheat the oven to 400ºF for the biscuits. Line a baking sheet with parchment paper. Stir together the flour, salt, sugar, and baking powder in a bowl until they are very well combined.

Add the heavy whipping cream to the bowl with the flour and stir until a sticky dough forms and no dry flour remains on the bottom of the bowl.&nbsp;

Dust your hands with flour, then divide the dough into eight pieces, and roughly shape the pieces into circles, about an inch to an inch and a half thick. Place the shaped biscuits onto the baking sheet. Bake in the preheated oven for about 25 minutes, or until they are lightly golden brown on top.

While the biscuits are baking, prepare the vanilla whipped cream. Add the heavy whipping cream, sugar, and vanilla to a glass or metal bowl. Whisk vigorously by hand, or use a mixer, until soft peaks form. Be careful not to over whisk the cream, or it can break and separate.&nbsp;

Once the biscuits have baked, let them sit until they are cool enough to handle. Carefully slice the biscuits in half. Spoon some of the strawberries and strawberry syrup from the bottom of the bowl onto the bottom of each biscuit. Top with a large dollop of whipped cream, then the top half of the biscuit. Finish each stack off with one more dollop of whipped cream, a few strawberry slices, and a drizzle of the strawberry syrup.

What a great dessert to serve for guests!  Perfect for a special occasion brunch or luncheon.

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The most viewed shortcake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Strawberry Shortcake Trifle

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The most viewed shortcake recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine