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Japanese Strawberry Shortcake Torte | Bake to the roots

Japanese Strawberry Shortcake Cake

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  • Author: Bake to the roots
  • Prep Time: 00:30
  • Cook Time: 00:22
  • Total Time: 02:00
  • Yield: 1 1x
  • Category: Cakes
  • Cuisine: Japan


Easy and quick to prepare – a Japanese Strawberry Shortcake Cake is the perfect gift for your mom for Mother’s Day!



For the cakes:
7.4 oz. (210g) cake flour
3/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 cup (120g) butter, at room temperature
3/4 cup (150g) sugar
1 large egg, at room temperature
1 1/2 tsp. vanilla extract
2 large egg whites, at room temperature
1/2 cup (120g) sour cream, at room temperature
1/4 cup (60ml) whole milk, at room temperature
1/4 cup (60ml) Baileys Strawberries & Cream

Whipped cream frosting:
14 oz. (400g) heavy cream, cold
23 tbsp. confectioners’ sugar
3 tsp. cream stiffener
1 tbsp. Baileys Strawberries & Cream

For the soaking liquid:
45 tbsp. Baileys Strawberries & Cream
12 EL sugar (optional)

18 oz. fresh strawberries, cleaned and dried (plus some more)


1. Preheat the oven to 350°F (175°C). Grease and line three round 6 inches (15cm) baking tins with baking parchment and set aside. Mix the flour with baking powder, baking soda, and salt and set aside. Mix the milk with the liquor and set aside. Make sure all other ingredients have room temperature.

2. Add the butter and sugar to a large bowl and mix on high speed until light and fluffy – about 4-5 minutes. Add the egg, egg whites, and vanilla extract and mix until well combined. Add the sour cream and mix in. Add the flour mixture and milk/liquor mixture alternating in three batches to the bowl and mix until just combined – you can actually do that with a rubber spatula. Divide the batter between the three baking tins, smooth out the tops and bake for about 20-22 minutes or until a toothpick inserted into the center of the cakes comes out clean. Take out of the oven and let the cakes cool down in the baking tins, remove when cooled completely.

3. When the cakes are cooled completely, prepare the whipped cream frosting. Add the cold heavy cream to a tall bowl/vessel, add the confectioners’ sugar and whisk to combine. As soon as the heavy cream starts to thicken add the cream stiffener gradually while whisking constantly. Whisk until stiff peaks form and you can flip the bowl and nothing escapes. Add the liquor and mix well. Fill the cream into a large piping bag with a large round tip. Set aside.

4. For the soaking liquid mix the liquor with the sugar (optional). If you want it less sweet, you can use the Baileys Strawberries & Cream as it is.

5. To assemble the cake place one cake layer on a serving plate and brush it with the soaking liquid. Place a foil or tall cake ring around the cake layer to keep the next layers in place – you can do it without, but then you have to work a bit more carefully. Place strawberries with some space in between on the cake layer and fill the gaps with the cream – be generous. Place the second cake layer on top and press down a bit, then brush with the soaking liquid. Repeat with the strawberries and the cream in between, then place the last cake layer on top. Brush again with the soaking liquid. Decorate with more cream and strawberries to your liking. Place in the fridge for about 30 minutes before serving. Remove the foil/cake ring and cut gently into the cake or it might collapse ;)


Enjoy baking!