Strawberry Matcha Shortcake
Japan's iconic strawberry shortcake reimagined with matcha — a pillowy Japanese sponge (the classic whipped-egg sponge used in every Japanese bakery) filled with matcha-flavoured whipped cream and fresh strawberries. The exterior is frosted with whipped cream, creating that iconic fluffy white dome with jewel-like strawberries.
- Total
- 50 min
- Serves
- 10
- Level
- Medium
Prep 20 min · Cook 30 min
Ingredients
Method
Sponge: whisk whole eggs and sugar over a bowl of hot water until light, pale and tripled in volume. Gently fold in sifted flour in three additions. Fold in warm butter-milk mixture. Pour into a 20cm lined tin. Bake at 170°C for 25 minutes.
About 5 min
Cool completely on a wire rack. Soak syrup: dissolve sugar in water (add Grand Marnier).
About 14 min
Matcha cream: sift matcha into cold cream; whip with icing sugar to stiff peaks. Reserve some plain whipped cream for the exterior.
About 14 min
Slice the sponge into 2–3 layers. Brush each layer with soak syrup. Fill with matcha cream and halved strawberries.
About 14 min
Frost the exterior with plain whipped cream. Decorate with whole strawberries on top in the classic Japanese pastry shop style. Refrigerate 1 hour before slicing.
About 3 min
Nutrition per serving (estimate)
- Calories
- 340
- Protein
- 6 g
- Carbs
- 36 g
- Fat
- 20 g
- Fibre
- 1 g
- Sugar
- 26 g
- Sodium
- 80 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.