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Fluffy Japanese Milk Bread Strawberry Shortcake Recipe Easy Homemade Dessert

Japanese Milk Bread Strawberry Shortcake - featured image
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A soft, pillowy Japanese milk bread layered with lightly sweetened whipped mascarpone and fresh strawberries, creating a refined and luscious strawberry shortcake perfect for special occasions or quiet afternoons.

Ingredients

Scale
  • 3 cups (360 g) bread flour
  • 1 cup (240 ml) milk, whole or 2%
  • 1/4 cup (60 ml) water
  • 3 tbsp (43 g) unsalted butter, softened
  • 1/4 cup (50 g) sugar
  • 2 tsp (7 g) instant yeast
  • 1 tsp (5 g) salt
  • 1 large egg, room temperature
  • Tangzhong: 3 tbsp (25 g) bread flour + 1/2 cup (120 ml) water
  • 1 cup (240 g) mascarpone cheese, cold
  • 1/2 cup (120 ml) heavy cream, cold
  • 2–3 tbsp (15–22 g) powdered sugar
  • 1 tsp (5 ml) vanilla extract
  • 2 cups (about 300 g) fresh strawberries, hulled and sliced
  • 2 tbsp (25 g) sugar for macerating strawberries
  • 1 tsp (5 ml) fresh lemon juice (optional)

Instructions

  1. Prepare the Tangzhong: In a small saucepan, whisk together 3 tbsp bread flour and 1/2 cup water until smooth. Cook over medium heat, stirring constantly, until thickened to pudding-like consistency (3-5 minutes). Transfer to a bowl and cool to room temperature.
  2. Make the Dough: In a mixer bowl, combine bread flour, instant yeast, sugar, and salt. Add cooled tangzhong, milk, water, egg, and softened butter. Mix with dough hook on low until combined, then knead on medium speed for about 10 minutes until smooth and slightly sticky. Cover and let rise in a warm spot for 1 to 1.5 hours until doubled.
  3. Shape and Second Rise: Punch down dough and divide into 6 equal pieces (~75 g each). Shape each into smooth balls and place side by side in a greased 8-inch loaf or round cake pan. Cover and let rise for 45 minutes until puffed.
  4. Bake the Bread: Preheat oven to 350°F (175°C). Bake for 25-30 minutes until golden brown and hollow sounding when tapped. Tent with foil if browning too quickly.
  5. Cool Completely: Remove bread from pan and cool on a rack for 1 hour before slicing.
  6. Prepare Strawberries: Toss sliced strawberries with sugar and lemon juice. Let macerate for at least 10 minutes.
  7. Whip Mascarpone: Beat mascarpone, heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Avoid overwhipping.
  8. Assemble Shortcake: Slice cooled bread horizontally into 2 or 3 layers. Spread whipped mascarpone on each layer, top with macerated strawberries, and stack. Finish with a dollop of mascarpone and strawberry slices on top.

Notes

Do not skip the tangzhong step for the softest bread. Use instant yeast for faster rise or proof active dry yeast first. Keep mascarpone and cream cold and whip gently to avoid graininess. Chill mascarpone mixture if too loose before assembling. Slice bread with a gentle sawing motion to keep layers neat.

Nutrition

Keywords: Japanese milk bread, strawberry shortcake, whipped mascarpone, homemade dessert, fluffy bread, tangzhong method, easy dessert

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