Ichigo Shortcake (Japanese Strawberry Shortcake)
Two light sponge layers filled and covered with softly whipped cream and ripe strawberries, a Japanese bakery classic.
Made with Victoria sponge base. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min plus chilling
- LevelMedium
- Costabout £0.82 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Make your Victoria sponge first (see the base recipe) and let it cool completely. Warm the caster sugar and water until dissolved, then cool this syrup.
- 2
Slice the sponge horizontally into two thin layers using a serrated knife. Place the bottom layer on a plate and brush with the syrup.
- 3
Whip the cream, icing sugar and vanilla until it holds firm peaks, taking care not to overwhip. Chill about a third of it for piping.
- 4
Slice 250 g of the strawberries. Spread a third of the cream over the bottom layer and press the sliced strawberries into it, then add a thin layer of cream.
- 5
Add the top layer, brush with syrup, and cover the top and sides with the remaining cream, smoothing with a palette knife.
- 6
Pipe swirls of the chilled cream around the top and place whole strawberries on each. Chill for 2 hours before slicing.
120 min
Tips
- Choose strawberries of a similar size, with firm, red flesh, for the neatest slices.
- Whip cream in a chilled bowl for best volume, and stop as soon as it holds its shape.
- Use a long knife dipped in hot water to cut tidy slices.
Storing and freezing
Keeps in the fridge for up to 2 days. Whipped cream and strawberries soften after that. Do not freeze.
Questions
Is Japanese sponge different from Victoria sponge?
Yes. Japanese shortcake traditionally uses a lighter whisked sponge. Victoria sponge is a little denser but still works very well, especially when soaked with syrup.
How do I stop the cream from weeping?
Use cold cream with at least 35 percent fat, sugar it lightly and avoid overwhipping. Dry the strawberries well before using.
Can I make it ahead?
Assemble up to 8 hours ahead and keep covered in the fridge. Add the decorative strawberries on top just before serving.
More made with victoria sponge base
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
