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Mini Japanese Shortcake

08/11/2024

Indulge in a mini Japanese strawberry shortcake, perfect for one or two! With a fluffy vanilla sponge, creamy whipped topping, and fresh strawberries, it’s a delightful dessert that’s just as great for special moments as it is for everyday enjoyment.

Recipes

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One-Egg Mini Japanese Shortcake

Servings 2 people

Ingredients

Vanilla sponge cake

  • 1 large egg
  • 30 g (2+1/2 tbsp) caster sugar
  • 30 g (3 tbsp) cake flour
  • 5 g (1 tsp) unsalted butter
  • 10 ml (2 tsp) milk
  • vanilla extract

Whipped Cream

  • 240 ml (1 cup) whipping cream
  • 18 g (1+1/2 tbsp) caster sugar

Simple Syrup

  • 13 g (1 tbsp) sugar
  • 15 ml (1 tbsp) water
  • Fresh strawberries

Instructions

Vanilla sponge cake

  1. Preheat your oven to 170°C (340°F). Line a 10cm (4-inch) round cake pan with baking paper.

  2. In a large bowl, mix together egg and caster sugar. Start mixing with a hand mixer at a low speed until the sugar dissolves, then increase to the highest speed and whip for 3-5 minutes, or until the mixture thickens and forms soft peaks.

  3. Gently fold in the sifted flour using a rubber spatula. Be careful not to deflate the mixture. Stop as soon as the flour is incorporated.

  4. Melt butter, milk, and a drop of vanilla extract together (microwave), add to the batter. Gently mix to combine using the spatula.

  5. Pour the batter into the prepared pan. Tap it to remove air bubbles. Bake for 20-25 minutes, or until golden brown. Once baked, remove it from the pan and let it cool.

Simple Syrup

  1. In a microwave-safe cup, combine sugar and water. Microwave until the sugar dissolves. Let it cool.

Whipped Cream

  1. Put the whipping cream and sugar into a mixing bowl, whip it up until medium peaks form. Keep in the fridge before using.

Assembly

  1. Once the cake has cooled, peel off the baking paper. Slice the cake into 2 or 3 layers, depending on your preference.

  2. Brush the first layer with simple syrup. Spread a thin layer of whipped cream on top, then place halved strawberries on top of the cream. 

  3. Cover the strawberries with the cream then place the second layer on top. Brush the top with simple syrup.

  4. Spread whipped cream generously on top of the cake and around the sides, smoothing it out.

  5. Decorate with extra whipped cream and strawberries. Refrigerate the cake for at least 30 minutes to set before serving.

Helpful Tips

If your strawberries are not sweet enough, you can spread a little strawberry jam underneath the strawberries to enhance their flavor.