If you’ve ever wondered how to bring a bit of Japanese bakery magic into your own kitchen, this Japanese Strawberry Shortcake Recipe is exactly what you need. Light, fluffy sponge cake paired with clouds of sweetened whipped cream and fresh strawberries make for a dessert that’s both simple and show-stopping. It’s a classic treat in Japan, especially around Christmas, and once you try it, you’ll understand why this cake has captured hearts worldwide. The harmony of airy textures, delicate sweetness, and vibrant red berries creates a dessert experience that feels like a warm hug on a plate.

Japanese Strawberry Shortcake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Japanese Strawberry Shortcake Recipe lies in its simplicity and the quality of its ingredients. Each component plays a crucial role in achieving that light texture, creamy richness, and perfect balance of sweetness and freshness you’re aiming for.

4 large eggs: Provide structure and richness to your sponge cake, helping it rise beautifully.
120g (1/2 cup) granulated sugar: Sweetens the batter while aiding in creating a soft and tender crumb.
120g (1 cup) cake flour, sifted: Ensures a delicate, fine crumb without toughness.
2 tablespoons unsalted butter, melted: Adds a subtle richness without weighing the sponge down.
2 tablespoons milk: Moisturizes and helps the batter reach just the right consistency.
200ml (3/4 cup) heavy cream: Whipped to create that luscious cream layer.
2 tablespoons powdered sugar: Sweetens the whipped cream gently, avoiding any graininess.
1 teaspoon vanilla extract: Infuses the cream with a warm, aromatic note that complements the strawberries.
1 pint fresh strawberries, hulled and halved: Offers bright color, natural sweetness, and that juicy pop of freshness.

How to Make Japanese Strawberry Shortcake Recipe

Step 1: Prep Your Oven and Pan

Start by preheating your oven to 170°C (340°F). Then, grease and line an 18cm (7-inch) round cake pan with parchment paper to ensure your sponge won’t stick and slides out perfectly after baking.

Step 2: Beat Eggs and Sugar

In a large bowl, vigorously beat the eggs together with the granulated sugar until the mixture turns pale and thick. This process, taking about eight minutes, is essential to trapping air inside the batter — the secret behind the sponge’s incredible fluffiness.

Step 3: Fold in the Flour

Gently sift and fold the cake flour into your egg mixture. The key is to be delicate here to keep as much air in the batter as possible, avoiding over mixing which can deflate your sponge.

Step 4: Add Butter and Milk

Combine the melted butter and milk, then carefully fold them into the batter. This adds moisture and creaminess without compromising the light texture you’ve worked hard to build.

Step 5: Bake Until Light and Springy

Pour your batter into the prepared cake pan, smoothing it out evenly. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. You’ll know your cake is ready when it springs back with a gentle press.

Step 6: Cool the Cake Properly

Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack so it can cool completely. This step prevents sogginess and prepares your cake for layering.

Step 7: Whip the Cream

Whip the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. This silky, lightly sweetened cream is the perfect foil for the fresh strawberries and airy sponge.

Step 8: Layer With Cream and Strawberries

Once the cake is cooled, slice it horizontally into two layers. Spread a generous layer of whipped cream over the bottom half, then arrange halved strawberries on top. This fresh strawberry filling is where all the charm lies!

Step 9: Assemble and Decorate

Place the top layer gently over the strawberries. Cover the entire cake with the remaining whipped cream, smoothing it out for a clean finish. Finally, garnish the cake with more fresh strawberries for that classic, inviting look.

Step 10: Chill Before Serving

Pop your beautifully assembled cake into the fridge for at least one hour. Chilling helps the flavors meld, the cream set, and makes slicing easier when you’re ready to enjoy.

How to Serve Japanese Strawberry Shortcake Recipe

Garnishes

Adding a few extra fresh strawberries on top is a must, but you can also sprinkle some powdered sugar or add a few mint leaves for a pop of green. These small touches elevate the cake’s appearance and hint at the freshness inside.

Side Dishes

This shortcake pairs beautifully with a simple cup of green tea or matcha latte. The earthy bitterness of tea balances the sweet, creamy cake wonderfully, making it an ideal pairing for any special tea time or dessert course.

Creative Ways to Present

Slice the cake into delicate wedges and serve each piece with a drizzle of strawberry sauce or coulis for an extra burst of berry flavor. For a party, individual shortcake parfaits in glasses layered with cake bits, whipped cream, and strawberries make for a stunning, portable alternative.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (though that’s rare!), store them in an airtight container in the fridge. The whipped cream and fresh strawberries make this cake best enjoyed within 1 to 2 days for optimal freshness.

Freezing

Because of the delicate whipped cream and fresh fruit, freezing this cake isn’t recommended if you want to maintain that perfect texture. However, you can freeze the sponge layers separately for up to a month, then thaw and assemble fresh when ready.

Reheating

Reheating is not advised for this cake, as it’s meant to be enjoyed chilled. The cream and strawberries lose their freshness and texture with heat. Serve cold for the best experience every time.

FAQs

Can I use frozen strawberries for this Japanese Strawberry Shortcake Recipe?

While fresh strawberries are always best for this cake, you can use thawed frozen strawberries if fresh aren’t available. Just be sure to drain any excess juice well to avoid soggy layers.

Is cake flour necessary for this recipe?

Cake flour is key to achieving that tender, airy crumb typical of Japanese shortcakes. If you don’t have cake flour, you can substitute all-purpose flour with a bit of cornstarch to lighten it, but the texture won’t be quite as delicate.

How important is the whipping of the eggs?

Very important! Beating the eggs and sugar until pale and thick traps air that gives the sponge its signature lightness. Don’t rush this step—it can take around 8 minutes, so patience pays off.

Can I use a different fruit instead of strawberries?

Strawberries are traditional and ideal for their sweetness and acidity, but you can experiment with raspberries, blueberries, or even sliced peaches. Just remember these fruits have different moisture levels which may slightly alter the texture.

What’s the best way to slice the cake for layering?

Use a long serrated knife and gently saw back and forth rather than pressing down hard. For an even cut, you can mark the edges with toothpicks or use a cake leveler tool.

Final Thoughts

Making this Japanese Strawberry Shortcake Recipe at home is such a rewarding experience. It feels like bringing a little slice of Japan directly to your dining table, with every bite as lighter-than-air and delightful as the last. Whether you’re celebrating a special occasion or simply want to treat yourself, this cake never fails to impress. So, grab those fresh strawberries and get ready to experience a truly wonderful dessert that’s as joyful to make as it is to eat.