Easy Eggless Japanese Strawberry Shortcake Recipe (Light & Fluffy!)

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If you’ve been searching for the perfect strawberry shortcake that’s light, fluffy, and completely egg-free, you’ve just found your new signature dessert! This eggless Japanese-style strawberry shortcake combines a tender sponge cake with fresh strawberries and billowy whipped cream for a dessert that looks as stunning as it tastes. Whether you’re avoiding eggs due to allergies, dietary preferences, or simply ran out, this recipe delivers bakery-quality results every single time.

Japanese strawberry shortcake has captivated dessert lovers worldwide with its delicate texture and elegant presentation. Unlike traditional American shortcakes made with biscuits, the Japanese version features a soft, airy sponge cake that practically melts in your mouth. The combination of lightly sweetened whipped cream and fresh strawberries creates a harmonious balance that’s never too sweet just pure, refined deliciousness. And the best part? You can achieve this professional result right in your own kitchen with simple ingredients and straightforward techniques.

Why You’ll Love This Eggless Strawberry Shortcake

This recipe is a game-changer for anyone who thought eggless cakes couldn’t compete with traditional versions. The secret lies in creating a homemade buttermilk mixture that provides the acidity needed for a tender, springy crumb. When combined with the right balance of baking powder and baking soda, you get a sponge cake that’s incredibly soft yet stable enough to hold layers of cream and fruit.

• Egg-free perfection: No compromise on texture or flavor this cake is just as fluffy as any egg-based version
• Beginner-friendly: Simple mixing method with no complicated techniques required
• Make-ahead convenience: Actually improves after chilling, making it perfect for party planning
• Customizable: Easy to adapt with different fruits or flavor variations
• Stunning presentation: Creates those picture-perfect strawberry shortcake aesthetic vibes for your Instagram feed

Essential Equipment for This Recipe

Before you start baking, let’s talk about the tools that’ll make this recipe a breeze. While you can work with basic kitchen items, having the right equipment ensures consistent results. For mixing your batter, a good electric mixer makes quick work of combining ingredients, though a whisk works fine for the cake batter. You’ll need a standard oven preheated to 180°C (350°F) for baking.

For measuring your ingredients accurately which is crucial in baking invest in quality measuring cups and spoons set. You’ll also need mixing bowls of various sizes, including one large chilled bowl for whipping cream. A baking sheet (30x38cm or 12×15 inch) is essential for this recipe, and a serrated knife helps trim those perfect edges for a professional finish.

Ingredients Breakdown

For the Eggless Sponge Cake

For the Filling and Decoration

Step-by-Step Instructions

Making the Eggless Sponge Cake

1. Create buttermilk: In a medium bowl, combine milk and vinegar. Stir gently and let sit for 10 minutes. You’ll notice the mixture thicken slightly this is perfect! This homemade buttermilk is the secret to achieving a tender crumb without eggs.
2. Prepare dry ingredients: While waiting, sift flour, cornstarch, baking powder, baking soda, and salt into a large mixing bowl. Add sugar and whisk everything together thoroughly. Sifting is crucial for an ultra-light texture.
3. Combine wet ingredients: Add vegetable oil to your buttermilk mixture and stir until well combined. The oil should emulsify with the liquid, creating a smooth mixture.
4. Mix batter: Gradually pour the wet ingredients into the dry ingredients, whisking gently as you go. Mix until just combined you should see no large flour pockets, but don’t overmix! A few small lumps are okay.
5. Add vanilla: Incorporate vanilla paste or extract and fold in with a spatula until evenly distributed. The batter should be smooth and pourable.
6. Prepare pan and bake: Pour batter into a lined and greased baking sheet (30x38cm/12×15 inch). Use a spatula to spread evenly across the pan. Bake in your preheated oven at 180°C (350°F) with upper and lower heat (no fan) for about 15 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool completely: Let the cake cool slightly in the pan, then carefully remove it and place on a wire rack. Allow it to cool completely before assembling this prevents the cream from melting.
8. Cut cake layers: Once cooled, use a serrated knife to divide the cake into 2 equal rectangles (30x19cm or 12×7.5 inches each). Use a ruler for precise measurements if you want that professional look.

Preparing the Filling

1. Chill your bowl: Place a large mixing bowl in the freezer for 15 minutes. This step is crucial for achieving perfectly whipped cream cold equipment means better volume and stability.
2. Prepare strawberries: While the bowl chills, wash and thoroughly dry about 500g (1 pound) of strawberries. Cut them in half lengthwise and place cut-side down on paper towels or a cutting board to remove excess moisture. This prevents the cream from becoming watery.
3. Whip cream: Remove the chilled bowl from the freezer and pour in the cold heavy cream. Using an electric mixer, beat on medium speed until medium peaks form the cream should hold its shape but still have a slight softness.
4. Sweeten cream: Add vanilla powdered sugar (or regular powdered sugar plus vanilla extract) and continue beating until medium-stiff peaks form. Be careful not to overbeat, or you’ll end up with butter! The cream should be spreadable but hold its shape nicely.

Assembling Your Strawberry Shortcake

1. First layer of cream: Place one cake rectangle on your serving platter or cutting board. Spread a thin layer of whipped cream across the entire surface think of this as your “glue” layer.
2. Arrange strawberries: Place the halved strawberries cut-side down on the cream layer. Start by positioning the largest berries at an angle in the corners for visual interest, then fill in the rest of the surface. Pack them relatively close together for maximum strawberry flavor.
3. Cover with cream: Spread a generous amount of whipped cream over the strawberries, making sure to fill all gaps and create an even surface. Don’t skimp here this layer provides moisture and holds everything together.
4. Add second layer: Carefully place the second cake rectangle on top. Press down very gently to secure it without squishing everything out the sides.
5. Top coat: Spread a layer of whipped cream on top of the cake. You’ll have some leftover for final decoration, so don’t use it all.
6. Chill thoroughly: This is where patience pays off! Refrigerate the cake for at least 4-5 hours, or ideally overnight. This chilling time allows the flavors to meld and the cake to set, making it much easier to slice cleanly.
7. Final touches: Remove from refrigerator and trim the edges with a serrated knife for those perfectly clean sides that scream “professional bakery.” Decorate the top with remaining whipped cream and whole strawberries arranged beautifully. Get creative with your strawberry shortcake pictures this dessert is made for sharing!

Pro Tips for Perfect Results

• Room temperature matters: Make sure your milk is at room temperature before adding vinegar. Cold milk won’t create the right buttermilk texture.
• Don’t overmix: Once you add wet to dry ingredients, mix just until combined. Overmixing develops gluten, resulting in a tough, dense cake.
• Cornstarch is key: While you can substitute with flour, cornstarch creates an extra-tender crumb that’s characteristic of Japanese-style cakes.
• Use a scale: For most accurate results, weigh your ingredients with a kitchen scale rather than using volume measurements.
• Dry those strawberries: Any excess moisture will make your cake soggy, so take time to thoroughly dry your berries before assembly.
• Chill before cutting: Always refrigerate assembled cake before slicing. A warm cake will be impossible to cut cleanly.
• Sharp knife technique: Wipe your knife clean between each slice for those Instagram-perfect cuts that show off the beautiful layers.

Storage and Make-Ahead Tips

One of the best things about this eggless Japanese-style strawberry shortcake is that it actually tastes better after resting in the refrigerator. The flavors meld together beautifully, and the cake absorbs just enough moisture from the cream to become incredibly tender without getting soggy.

Store your assembled cake covered in the refrigerator for up to 3 days. The cake layers can be baked ahead and frozen (well-wrapped) for up to 2 months just thaw in the refrigerator before assembling. However, it’s best to prepare the whipped cream and assemble the cake no more than 24 hours before serving for optimal texture and appearance.

Frequently Asked Questions

Can I use a different size pan?

Yes, but you’ll need to adjust baking time. A deeper pan will require longer baking (check at 20-25 minutes), while smaller pans may cook faster. The toothpick test is your best indicator of doneness regardless of pan size.

What can I substitute for cornstarch?

You can replace cornstarch with an equal amount of all-purpose flour. The cake will still be delicious, just slightly less tender than the original recipe.

Can I make this dairy-free?

For the cake, yes! Use plant-based milk with vinegar. For the cream, try full-fat coconut cream chilled overnight, then whip the solid portion. Results may vary slightly from dairy version.

Why is my whipped cream runny?

Your cream or bowl wasn’t cold enough, or you underwhipped it. Make sure your heavy cream has at least 35% fat content and everything is well-chilled. If you overwhipped, the cream will become grainy or butter-like.

Can I add other fruits?

Absolutely! Try raspberries, blueberries, sliced peaches, or mixed berries. Just make sure to pat them dry to avoid excess moisture.

How do I get clean slices?

Use a long, sharp serrated knife dipped in hot water and wiped dry between each cut. Cut with a gentle sawing motion rather than pressing straight down.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend. The texture may be slightly different, but it should still work well. Make sure your blend contains xanthan gum or add ½ teaspoon to the recipe.

Variations to Try

• Chocolate strawberry: Add 3 tablespoons of cocoa powder to the dry ingredients for a chocolate version
• Lemon strawberry: Add 1 tablespoon of lemon zest to the batter and 2 tablespoons to the whipped cream
• Matcha twist: Replace 2 tablespoons of flour with matcha powder for a Japanese-inspired green tea flavor
• Berry medley: Use a combination of strawberries, raspberries, and blueberries for a patriotic or colorful variation

Kitchen Equipment We Recommend

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

• Oven – Essential for baking the perfect sponge cake
• Electric Mixer – Makes whipping cream effortless
• Baking Sheets – For your sheet cake base
• Measuring Cups and Spoons Set – Precision is key in baking
• Mixing Bowls – Multiple sizes for different tasks
• Cutting Board – For preparing strawberries
• Chef’s Knives – Sharp knives for clean cuts
• Kitchen Scale – For accurate measurements

Easy Eggless Japanese Strawberry Shortcake Recipe (Light & Fluffy!)

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A light and fluffy eggless Japanese-style strawberry shortcake featuring tender sponge cake layers, fresh strawberries, and billowy whipped cream. This egg-free version delivers bakery-quality results with simple ingredients and straightforward techniques.

• Author: Sara
• Prep Time: 30
• Cook Time: 15
• Total Time: 5 hours 45 minutes (including chilling)
• Yield: 12
• Category: Dessert
• Method: Baking
• Cuisine: Japanese
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

**Eggless Sponge Cake:**

300 ml (1¼ cup) milk, room temperature

18 g (1¼ tbsp) white vinegar or lemon juice

260 g (2 cups + 2 tbsp) all-purpose flour

50 g (5 tbsp) cornstarch

10 g (2¼ tsp) baking powder

4 g (½ tsp) baking soda

¼ tsp salt

225 g (1 cup) sugar

1½ tsp vanilla paste or extract

160 g (¾ cup) vegetable oil

**Filling:**

600 ml (2½ cups) heavy cream, chilled

65 g (½ cup) vanilla powdered sugar

700 g (1.5 pounds) fresh strawberries, washed and dried

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Instructions

1. Mix milk and vinegar in a medium bowl; set aside for 10 minutes to create buttermilk.

2. Sift flour, cornstarch, baking powder, baking soda, and salt into a large bowl. Add sugar and whisk together.

3. Add vegetable oil to the milk mixture and stir to combine.

4. Gradually pour wet ingredients into dry ingredients, whisking until just combined. Do not overmix.

5. Fold in vanilla paste or extract until evenly distributed.

6. Pour batter into a lined and greased 30x38cm (12×15 inch) baking sheet and spread evenly.

7. Bake at 180°C (350°F) for 15 minutes or until a toothpick comes out clean.

8. Cool slightly, remove from pan, and cool completely. Cut into 2 equal rectangles.

9. Chill a large bowl in freezer for 15 minutes. Cut 500g strawberries in half and dry on paper towels.

10. Whip chilled heavy cream in the cold bowl until medium peaks form.

11. Add powdered sugar and continue beating until medium-stiff peaks form.

12. Spread thin layer of cream on first cake layer. Arrange halved strawberries on top.

13. Spread generous amount of cream over strawberries, filling all gaps.

14. Place second cake layer on top and spread cream on top surface.

15. Refrigerate for 4-5 hours to set.

16. Trim edges with serrated knife and decorate with remaining cream and whole strawberries.

Notes

Room temperature milk is essential for proper buttermilk formation.

Do not overmix the batter to maintain a tender, fluffy texture.

Thoroughly dry strawberries to prevent soggy cake.

Chilling time is crucial for clean slicing and best flavor.

Cake can be made 1 day ahead for convenience.

Store covered in refrigerator for up to 3 days.