Japanese Strawberry Desserts: Shortcakes, Mochi, and Sweets from Japan

By Richard Leonard Lorke

Forty-five Japanese strawberry desserts, each one built on a single page you can prop open on the counter.

Japanese strawberry sweets look delicate and are, in fact, mostly a matter of ratios: cream sweetened at roughly a third of Western rates, a warm-whipped sponge that stays soft for days, and fruit cut so the face of the slice tells you what is inside. This book teaches those ratios once, then rescales them forty-five ways.

What is inside
- The classic shortcake, from a six-inch cake to cupcakes, glasses and squares
- Ichigo daifuku and mochi, made in a bowl and a microwave within an hour
- Fruit sando, cut on the diagonal through the widest part of every berry
- Roll cakes and mille crepe, including matcha and cocoa versions
- Small sweets: dango skewers, anmitsu, kanten, yokan bars and candied strawberries

Written for people who want the reason, not just the step
- Every recipe on one page: ingredients, numbered method, timing and yield, with nothing to turn mid- whisk
- Grams first, cups alongside, and oven temperatures in both scales
- Full nutrition per serving for all forty-five recipes
- A troubleshooting section for

Strawberry season is short. This is what to do with it.

This book was created using artificial intelligence tools. Its text, illustrations and cover artwork are AI-generated. Any people shown in the illustrations are AI-generated and do not depict real individuals.

• Format: Paperback
• Language: English
• ISBN: B0HFDXRS43
• ISBN13: 9798192874486
• Release Date: August 2026
• Publisher: Independently Published
• Length: 74 Pages
• Weight: 0.32 lbs.
• Dimensions: 0.1" x 7.0" x 10.0"