Strawberry Açaí Shokupan

Get a taste of summer with this super soft loaf inspired by the beloved Starbucks Strawberry Acai Refresher!

This Strawberry Açaí loaf is a showstopper—both in flavor and in appearance.

Imagine cutting into a soft, pillowy loaf that is almost too pretty to eat. The subtle pink from the freeze-dried strawberries combined with the darker tones from the Açaí create a beautiful, dark pink shade that blends both flavors into one stunning color, very similar to Starbuck’s Strawberry Açaí Refresher.

I would take this loaf to any gathering and just wait for the compliments like

Let’s get into the recipe, which is a version of the shokupan I love to make for my kids.

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What is Shokupan?

Shokupan, often called Japanese milk bread, is a soft, fluffy bread with origins tracing back to Japan’s late 19th century, when the country opened up to Western influences. Portuguese missionaries and traders introduced bread to Japan, and over time, Japanese bakers adapted the recipe to local tastes.

The bread became distinctly Japanese by incorporating milk, butter, and a little sugar, creating a sweeter and softer loaf compared to traditional European breads.

Some people add eggs, yudane or tangzhong to their shokupan recipes, but I don’t think it needs it? It comes out perfectly rich and soft while keeping things simple, but as always, I would love to hear your thoughts on this.

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What mixer to use?

If you enjoy making bread often, I highly recommend using a mixer like my beloved Bosch (use code Maria to get $$ off and free shipping).

If you only have a conventional stand mixer like a Kitchen Aid with the dough hook, that works great too, but here are some things to keep in mind:

• If you have the larger 7q bowl, you should double the recipe, otherwise it will be hard to mix the dough properly.

• If you have the smaller bowl, do not double the recipe. You want the mixer to do a good job at kneading the dough.

• For either larger or smaller stand mixer you will have to hold the mixer down during the later part of mixing, and you might need to turn it off for a few minutes in between mixing, so it doesn’t overheat.

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What loaf pan to use?

I use this 9 x 4 x 4 pullman pan (it comes with a lid).

If you are using a larger or smaller pan, please adjust the recipe accordingly. I used the lid for the loaf pan in the pictures, but you can also bake it without the lid if you prefer that shape.