The Japanese Strawberry Shortcake (Ichigo Shortcake) is famous for its light, melt-in-your-mouth texture. Unlike its American counterpart, which uses biscuits, the Japanese version features a delicate Genoise sponge cake layered with barely-sweetened fresh whipped cream and vibrant, fresh strawberries. It’s the essential celebratory cake in Japan.

Key Components

• Genoise Sponge: A soft, airy cake that relies on whipped eggs for its volume (requires precision; use a kitchen scale).
• Simple Syrup: Brushed onto the cake layers to keep them moist and tender.
• Fresh Whipped Cream: Heavy cream is whipped to soft-medium peaks with a minimal amount of sugar. The less-sweet cream is key to the cake’s light profile.
• Fresh Strawberries: The star! Use ripe, high-quality berries for the best flavor.

Simple Steps to Perfection

1. Bake the Genoise: Prepare the batter by whipping whole eggs with sugar until they reach the ribbon stage (thick and pale). Gently fold in sifted cake flour and a warm milk/oil mixture. Bake in a round pan until golden and springy. Cool completely.
2. Moisten the Cake: Slice the cooled sponge cake horizontally into two or three even layers. Brush each layer generously with a simple sugar syrup (equal parts sugar and water, boiled and cooled).
3. Whip the Cream: Whip very cold heavy cream with a small amount of powdered sugar and a touch of vanilla until soft-medium peaks form—it should be fluffy but still soft and spreadable.
4. Assemble: Place one cake layer on a serving platter. Spread a layer of whipped cream, then arrange sliced strawberries over the cream. Cover the strawberries with another thin layer of cream. Repeat with the next cake layer.
5. Frost and Decorate: Frost the entire cake with the remaining whipped cream. Finish by piping cream rosettes around the top edge and decorating with whole or halved fresh strawberries. Chill for at least an hour before serving for the la