There’s something magical about a slice of Japanese Strawberry Sponge Cake (Strawberry Shortcake): impossibly light sponge layers, clouds of softly whipped cream, and juicy, jewel-bright strawberries nestled in between. It’s a dessert that whispers “celebration,” a favorite for spring birthdays and cozy afternoon teas alike. Whether you’re new to Japanese baking or a cake connoisseur, this beautifully simple creation makes every gathering feel just a little bit more special. Let me show you how easy (and entirely delightful!) it can be to bring this beloved cake to your own table.
Ingredients You’ll Need
The beauty of Japanese Strawberry Sponge Cake (Strawberry Shortcake) lies in its simplicity—each ingredient plays an essential role in delivering that signature fluffy crumb, dreamy cream, and delicate fruitiness. Here’s what you’ll need, plus a little tip for each!
- Large eggs (room temperature): Whipping room-temperature eggs ensures maximum volume and a fluffy, melt-in-your-mouth sponge.
- Granulated sugar: Dissolves during the gentle warming process and gives the cake its fine, tender sweetness.
- Cake flour (sifted): Critical for a soft and delicate texture; always sift for a perfectly smooth batter.
- Unsalted butter (melted): Adds subtle richness without overpowering the lightness of the sponge.
- Whole milk (room temperature): Keeps the crumb moist and soft—don’t skip it!
- Vanilla extract: Perfume the sponge and whipped cream with pure, aromatic vanilla for a gentle flavor lift.
- Heavy whipping cream (cold): The star for ultra-fluffy, cloud-like filling and frosting; chill your tools for best results.
- Powdered sugar: Sweetens the cream without any graininess—just a gentle touch does the trick.
- Fresh strawberries (hulled and sliced): Choose the ripest, sweetest berries you can find for maximum flavor and color.
- Whole strawberries for topping: Makes your cake look straight out of a Tokyo bakery—don’t be shy with your fruit decor!
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Step 1: Prepare the Cake Pans and Ingredients
Preheat your oven to 350°F (175°C) and line the bottoms of two 6-inch round cake pans with parchment paper. This ensures an easy release and beautifully shaped cakes. Get all your ingredients measured out—having everything ready makes the process smooth and stress-free.
Step 2: Make the Fluffy Sponge Batter
In a large heatproof bowl, whisk your eggs and granulated sugar together. Set this bowl over a pot of simmering water (making sure the bowl doesn’t touch the water) and whisk constantly until the mixture feels warm and the sugar has dissolved—this is key for a stable, airy sponge. Remove from heat, then use a hand mixer to beat on high speed until the mixture is pale, thick, and has tripled in volume. Take your time—the fluffy texture is what makes Japanese Strawberry Sponge Cake (Strawberry Shortcake) so special!
Step 3: Fold in Flour and Finish the Batter
Gently sift the cake flour over your egg mixture in three additions, folding softly after each. This is a tender process; you want to keep every bubble of air you worked so hard for. In a separate bowl, mix the melted butter, whole milk, and vanilla extract, then carefully fold this into the batter as well. A delicate touch is key here!
Step 4: Bake and Cool the Sponge Cakes
Divide the batter evenly between your prepared pans, smooth the tops, and pop them into the oven. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean and the cakes are golden. Let your cakes cool in the pans for about 10 minutes before turning them out onto a rack to cool completely—patience makes for perfect layering later.
Step 5: Make Perfect Whipped Cream
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until the mixture holds stiff peaks. For the fluffiest, dreamiest texture, keep the cream and tools cold. This lush cream is what makes every bite of Japanese Strawberry Sponge Cake (Strawberry Shortcake) so irresistible.
Step 6: Assemble and Decorate
Once your sponges are completely cool, trim the tops if needed to create flat layers. Place one cake layer on your serving plate, spread with a generous layer of whipped cream, and scatter with sliced strawberries. Gently place the second cake layer on top, cover the entire cake with whipped cream, and artfully decorate with whole or halved strawberries. Chill the finished cake before serving—it slices beautifully and tastes even better!
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Garnishes
For an authentic and eye-catching presentation, top your cake with a crown of whole strawberries—leave the green tops on for a pop of color! A dusting of powdered sugar before serving brings a snowy, festive look. Edible flowers or small mint leaves can also add a lovely touch if you want to get creative.
Side Dishes
This cake pairs wonderfully with a delicate cup of green tea or a floral white tea, both balancing the creamy sweetness with gentle earthiness. For a more indulgent treat, serve alongside vanilla bean ice cream or a bowl of macerated berries for even more juicy flavor.
Creative Ways to Present
If you’re hosting a party, you can make mini versions of Japanese Strawberry Sponge Cake (Strawberry Shortcake) using cupcake pans or cut-outs—adorable and perfectly portioned! Try stacking up the slices or serving with a dramatic swirl of whipped cream and strawberry sauce for a plated dessert that looks as good as it tastes.
Make Ahead and Storage
Storing Leftovers
Store any leftover Japanese Strawberry Sponge Cake (Strawberry Shortcake) in an airtight container in the refrigerator. The cake stays fresh and delicious for up to 2 days—just keep it chilled to preserve the delicate whipped cream and fruit freshness.
Freezing
While the sponge layers freeze beautifully (wrap well and freeze up to 1 month), it’s best to assemble the cake with strawberries and whipped cream just before serving. Assembled cakes can lose some texture after freezing, but individual portions can be wrapped and frozen for a week in a pinch. Thaw overnight in the fridge before enjoying.
Reheating
Since this is a chilled dessert, reheating isn’t recommended. But if you’d like to enjoy the sponge layers warm (before assembling), zap them gently in the microwave for a few seconds or bring to room temperature for a softer bite.
FAQs
Can I use all-purpose flour instead of cake flour?
You can in a pinch, but cake flour is really best for achieving the super-light, fine crumb this cake is known for. If needed, you can DIY cake flour by replacing 2 tablespoons of all-purpose flour per cup with cornstarch and sifting well.
Why do my sponge cakes sometimes sink?
This usually happens if the eggs aren’t whipped enough, or if the oven door is opened too early. For perfect rise, whip until very thick and pale, and avoid disturbing the cakes while baking.
Can I make Japanese Strawberry Sponge Cake (Strawberry Shortcake) ahead?
You can bake the sponge layers a day in advance and keep them tightly wrapped. Assemble with fresh strawberries and whipped cream just a few hours ahead for best flavor and texture.
What can I use if I can’t find fresh strawberries?
Raspberries, peaches, or mangoes work beautifully—choose fruit that’s firm and ripe. If using frozen berries, thaw and pat dry before layering to avoid excess moisture.
Is Japanese Strawberry Sponge Cake (Strawberry Shortcake) very sweet?
Not at all! It’s delicately sweet, letting the fresh berries and rich cream shine. The balance of flavors is what makes this cake feel so light and irresistibly moreish.
Final Thoughts
If you’re looking to bake a memorable treat that’s as elegant as it is comforting, Japanese Strawberry Sponge Cake (Strawberry Shortcake) is a must-try. Gather the freshest berries, whip up some cream, and enjoy the simple joy of a cake that truly brings everyone together. Happy baking!
Print
Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: 1 6-inch cake (6–8 servings)
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Indulge in the delicate and airy delight of this Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. Layers of fluffy sponge cake, fresh strawberries, and whipped cream come together to create a heavenly dessert perfect for any occasion.
Ingredients
Eggs:
- 4 large eggs (room temperature)
Sugar Mixture:
- 2/3 cup granulated sugar
Cake Flour Mixture:
- 2/3 cup cake flour (sifted)
Butter Mix:
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon whole milk (room temperature)
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 1/2 cups heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Strawberry Layer:
- 1 1/2 cups fresh strawberries (hulled and sliced)
- Whole strawberries for topping
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and prepare cake pans.
- Mix Eggs and Sugar: Whisk eggs and granulated sugar over simmering water until warm.
- Beat Mixture: Beat mixture until thick and tripled in volume.
- Add Flour: Gently fold in sifted cake flour.
- Combine Ingredients: Mix melted butter, milk, and vanilla; fold into batter.
- Bake: Divide batter, bake for 20–25 minutes until done.
- Make Cream: Whip cream, sugar, and vanilla until stiff peaks form.
- Assemble Cake: Layer cake with cream and strawberries.
- Decorate: Cover cake with cream, top with strawberries.
- Chill: Chill before serving.
Notes
- Use cake flour for best results.
- Handle sponge batter gently to maintain airiness.
- Chill bowl and beaters for better whipped cream volume.
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