If you’re ready to experience a holiday tradition that combines pillowy-soft cake, clouds of fresh whipped cream, and ruby-red strawberries, you’re going to fall in love with Japanese Christmas Cake (Strawberry Shortcake). This delightful dessert is the centerpiece of countless Japanese Christmas celebrations. Its charm lies in its irresistible lightness—gently sweet sponge cake, lush layers of whipped cream, and a crown of juicy strawberries. It’s as festive and joyful as the season itself, making every bite a little celebration.

Japanese Christmas Cake (Strawberry Shortcake) Recipe - Recipe Image

Ingredients You’ll Need

Japanese Christmas Cake (Strawberry Shortcake) comes together with a beautiful simplicity, using staple ingredients to create something truly memorable. Each component works harmoniously, giving the cake its airy crumb, fresh flavor, and stunning holiday look.

Cake flour: The secret to a feathery, tender sponge that practically melts in your mouth.
Baking powder: Gives the cake a gentle lift, ensuring a soft, cloudlike texture.
Salt: Just a pinch—this enhances all the other flavors without ever standing out.
Eggs (room temperature): Essential for structure and that signature golden hue; room temperature eggs whip up fluffier.
Granulated sugar: Sweetness for the cake and the berries, helping both shine and stay succulent.
Unsalted butter (melted and cooled): Adds richness and a subtle buttery note, keeping the cake moist.
Whole milk: Offers extra tenderness and helps blend the flavors together.
Vanilla extract: Fragrant and sweet, vanilla rounds out the cake and cream’s flavors.
Fresh strawberries: The star attraction—sliced for filling and whole for a stunning, festive garnish.
Heavy whipping cream: Whipped into a soft, billowy frosting that’s much lighter than buttercream.
Powdered sugar: Sweetens the whipped cream for a hint of extra indulgence.

How to Make Japanese Christmas Cake (Strawberry Shortcake)

Step 1: Prepare the Cake Pan and Oven

Begin by preheating your oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper. This simple step guarantees your sponge cake won’t stick, so your layers come out perfectly smooth every time.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the cake flour, baking powder, and salt. This even distribution of leavening ensures your Japanese Christmas Cake (Strawberry Shortcake) will rise beautifully without lumps or dense spots.

Step 3: Whip the Eggs and Sugar

Crack the eggs into a large mixing bowl and add the granulated sugar. Using an electric mixer, beat on high speed for about 8 minutes until the mixture becomes pale, thick, and triples in volume. This stage creates the delicate, airy structure so essential to Japanese Christmas Cake (Strawberry Shortcake).

Step 4: Combine Wet and Dry Ingredients

Gently fold the flour mixture into the egg and sugar batter, doing your best to keep all the lovely air you just whipped in. Separately, mix melted butter, whole milk, and vanilla extract, then carefully fold this into the batter until just combined. Overmixing can deflate the cake, so be gentle!

Step 5: Bake the Sponge Cake

Pour the batter into your prepared pan and smooth the top. Bake for 25 to 30 minutes—your kitchen will smell amazing! The cake is done when it springs back lightly to the touch. Allow it to cool in the pan for a few minutes, then turn it out onto a rack to cool completely.

Step 6: Prep the Strawberries

While the cake cools, slice 2 cups of fresh strawberries and toss them with a bit of granulated sugar. Let them sit for at least 10 minutes. This light maceration draws out juices and enhances their sweetness, making the filling extra luscious.

Step 7: Make the Whipped Cream

Pour the chilled heavy whipping cream into a clean bowl. Add powdered sugar and vanilla extract. Whip until soft peaks form—don’t overwhip or the cream will lose its silkiness. Japanese Christmas Cake (Strawberry Shortcake) truly shines with fresh, delicate whipped cream.

Step 8: Assemble Your Masterpiece

Slice the fully cooled cake horizontally into two even layers. Place one layer on your serving plate, spread on a generous portion of whipped cream, and arrange the sugared strawberries in an even layer. Gently set the second cake layer on top and frost the entire cake with the remaining whipped cream.

Step 9: Garnish and Chill

To finish, decorate the top with whole or halved fresh strawberries. Chill the cake in the fridge for at least an hour to let flavors meld and for the whipped cream frosting to firm up slightly. The wait only makes it better!

How to Serve Japanese Christmas Cake (Strawberry Shortcake)

Garnishes

For the prettiest presentation, crown your cake with a mound of gleaming strawberries—whole, halved, or even fanned out in a spiral. Extra clouds of whipped cream piped with a star tip add a festive touch. A sprinkle of powdered sugar or a few edible gold stars can make it extra magical for the holidays.

Side Dishes

Japanese Christmas Cake (Strawberry Shortcake) is delightfully light, so it pairs well with equally delicate sides. Serve it with a pot of green tea or a lightly sweetened matcha latte. For extra sparkle, a flute of sparkling wine or a fruity mocktail makes any celebration feel special.

Creative Ways to Present

Transform your cake into mini individual shortcakes by assembling layers in glass cups for a parfait-style treat, or bake the sponge in a sheet pan and cut out circles for a more playful, petite version. For a Christmas brunch, pair slices with a trio of berry sauces or scatter sugared rosemary for wintry flair.

Make Ahead and Storage

Storing Leftovers

Leftover Japanese Christmas Cake (Strawberry Shortcake) can be stored in the refrigerator, loosely covered, for up to two days. The whipped cream may soften, but the flavors will continue to meld and become even more delicious. For best texture, enjoy within 24–48 hours.

Freezing

While you can freeze the plain sponge cake layers, avoid freezing the fully assembled cake as fresh whipped cream and strawberries change in texture after thawing. Bake and cool sponge layers ahead of time, wrap tightly in plastic wrap and foil, and freeze for up to one month. Simply thaw at room temperature before finishing the cake.

Reheating

Japanese Christmas Cake (Strawberry Shortcake) is best enjoyed chilled or at cool room temperature. No reheating needed—simply remove from the refrigerator and let sit for a few minutes to soften slightly before serving.

FAQs

Can I use regular flour instead of cake flour in Japanese Christmas Cake (Strawberry Shortcake)?

Absolutely! If you don’t have cake flour on hand, simply measure out 1 cup of all-purpose flour, remove 2 tablespoons, and add 2 tablespoons of cornstarch. Sift together before using for a similar soft and tender result.

Why should I chill the cake before serving?

Chilling is key for Japanese Christmas Cake (Strawberry Shortcake) because it helps the whipped cream set and allows the cake to meld evenly with the berries. This extra step ensures clean slices and the very best texture.

How can I keep the whipped cream stable for longer?

To help whipped cream hold its shape a bit longer, you can add a teaspoon of cornstarch or use stabilized whipped cream powder, but for this cake, fresh cream gives the lightest, most authentic experience. Chill your bowl and beaters for even fluffier cream!

Can I make this cake the day before my celebration?

Yes, in fact Japanese Christmas Cake (Strawberry Shortcake) tastes even better after resting overnight in the fridge. Just be sure to store it in a cake dome or cover loosely with plastic wrap to prevent it from drying out.

What’s the best way to slice Japanese Christmas Cake (Strawberry Shortcake) cleanly?

Run a sharp knife under hot water, wipe it dry, then slice—repeating between each cut. This keeps the whipped cream neat and gets you picture-perfect slices every time.

Final Thoughts

If you’re searching for a showstopping yet effortless dessert to share with loved ones, you simply have to try Japanese Christmas Cake (Strawberry Shortcake). It’s elegant, light, and absolutely delightful—holiday magic on a plate. Give it a go and create a new holiday tradition you’ll crave year after year!