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Fluffy Japanese Strawberry Shortcake Recipe with Easy Whipped Matcha Cream

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A light and fluffy Japanese strawberry shortcake topped with whipped matcha cream, combining a delicate sponge with fresh strawberries and a subtle green tea flavor for a unique and elegant dessert.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Granulated sugar – 3/4 cup (150g)
  • Eggs – 4 large, room temperature (separate yolks and whites)
  • Milk – 1/4 cup (60ml), whole milk preferred
  • Unsalted butter – 2 tablespoons (30g), melted and cooled
  • Vanilla extract – 1 teaspoon
  • Cream of tartar – 1/4 teaspoon
  • Salt – a pinch
  • Heavy whipping cream – 1 cup (240ml), chilled
  • Powdered sugar – 2 tablespoons
  • Matcha powder – 1 to 1.5 teaspoons
  • Vanilla extract – 1/2 teaspoon
  • Fresh strawberries – about 1 pound (450g), hulled and sliced

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and line the cake pan with parchment paper.
  2. Separate the egg yolks and whites into two large bowls, ensuring no yolk gets into the whites.
  3. In the yolk bowl, whisk together the egg yolks, half of the sugar (75g), milk, melted butter, and vanilla extract until combined. Sift the flour and salt into this mixture and gently fold until smooth.
  4. Add cream of tartar to the egg whites and beat on medium speed until soft peaks form. Gradually add the remaining sugar and continue beating until stiff peaks form.
  5. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it. Then carefully fold in the rest, preserving as much air as possible.
  6. Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until the cake springs back when touched and a toothpick inserted comes out clean.
  7. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
  8. Sift matcha powder with powdered sugar to remove lumps. In a chilled bowl, whip the heavy cream with vanilla until soft peaks form. Gradually add the matcha-sugar mixture and whip to medium peaks. Adjust sweetness if needed.
  9. Slice the cooled cake horizontally into two layers using a serrated knife. Spread a generous layer of whipped matcha cream over the bottom half, then arrange sliced strawberries on top. Add more cream over strawberries, then place the second cake layer on top. Finish by spreading remaining cream and decorating with whole or halved strawberries.
  10. Refrigerate the assembled cake for at least 1 hour before serving to let flavors meld and cream set.

Notes

Use room temperature eggs for fluffier batter. Be gentle when folding egg whites to preserve air. Chill cream and bowl before whipping to achieve better peaks. Cool cake completely before assembling to prevent melting the cream. For dairy-free, substitute heavy cream with coconut cream. Gluten-free flour blend can replace all-purpose flour for gluten-free version.

Nutrition

Keywords: Japanese strawberry shortcake, matcha cream, whipped cream, strawberry dessert, fluffy sponge cake, easy cake recipe, celebration dessert

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