Name: Japanese Style Strawberry Shortcake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 2 whole eggs; 60g sugar; 60g rice flour; 10g water; 8g concentrated sesame oil; 1 tsp vanilla extract (or vanilla essence); 300ml heavy cream; 100g mascarpone cheese; 40g sugar; 1 tsp vanilla extract; Fresh strawberries

Japanese Style Strawberry Shortcake Recipe, a delightful twist on the classic dessert. Made with rice flour for a soft, airy texture and sesame oil for a subtle depth of flavor, this cake is perfectly balanced with layers of fresh strawberries and a velvety mascarpone whipped cream. Unlike traditional Western shortcakes, the Japanese version is a moist sponge cake with a delicate sweetness, making it a popular treat for celebrations, birthdays, and holidays. Topped with fresh strawberries, smooth whipped cream, and optional festive decorations, this cake is as beautiful as it is delicious. Whether you're making it for a special occasion or simply to enjoy a light and creamy dessert, this Japanese-Style Strawberry Shortcake is sure to impress!

Directions

1. Step

In a bowl, beat the egg whites with 60g of sugar until light and creamy. Gently mix in the egg yolks, followed by the rice flour, water, sesame oil, and vanilla extract. Stir until fully combined. Pour the batter into a 15cm cake pan and bake in a preheated oven at 170°C (340°F) for 20 to 25 minutes. Once baked, allow the cake to cool completely, then slice it into three equal layers.

2. Step

In a chilled bowl, whisk together the heavy cream, mascarpone cheese, 40g of sugar, and vanilla extract until smooth and fluffy. Cut the strawberries into small pieces. Spread a layer of cream on the first cake layer, then add some strawberries. Place the second cake layer on top, repeat with more cream and strawberries. Add the final cake layer, then cover the entire cake with the remaining cream. Decorate as desired with additional cream, strawberries, or other toppings.