Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe

Fluffy, delicate, and bursting with sweet fresh berries and pillowy whipped cream, Japanese Strawberry Sponge Cake (Strawberry Shortcake) is the ultimate treat for celebrations or a simple afternoon tea. This classic cake is adored across Japan for its melt-in-your-mouth texture, airy vanilla-flavored sponge, and layers of luscious cream and strawberries. Every bite is a beautiful balance of lightness and indulgence, making this dessert a favorite for birthdays, holidays, and those moments when you just want to spoil yourself or someone special.

this Recipe

Ingredients You’ll Need

Making Japanese Strawberry Sponge Cake (Strawberry Shortcake) is a joyful experience because of how few but vital the ingredients are. Each component is chosen for freshness and purpose: to amplify the softness of the sponge, the shine of the strawberries, and the cloudlike cream that ties it all together.

• Eggs (4 large): Room-temperature eggs help create maximum airiness for that signature fluffy sponge.
• Granulated Sugar (120g): Gives sweetness and structure, ensuring every bite is soft and lightly caramelized.
• Cake Flour (120g, sifted): The key to a tender, light crumb; sifting removes clumps and aerates the flour.
• Unsalted Butter (40g, melted and cooled): Adds richness without weighing down the cake—be sure to let it cool before adding.
• Whole Milk (2 tablespoons, room temperature): Extra moisture and softness come from the milk; use room temp so it blends effortlessly.
• Vanilla Extract (1 teaspoon): Warms up the flavors and brings sweetness to the foreground.
• Heavy Whipping Cream (1 ½ cups): The foundation for your dreamy, fluffy whipped cream topping.
• Powdered Sugar (3 tablespoons): Sweetens the cream while keeping it ultra-light and smooth.
• Vanilla Extract for Cream (1 teaspoon): Adds a lovely aromatic undertone to the fresh cream.
• Fresh Strawberries (2 cups, washed, hulled, and halved or sliced): The star of the show—choose the ripest, juiciest strawberries you can find!

How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Step 1: Prepare the Cake Pans and Preheat

Begin by lining the bottoms of two 8-inch round cake pans with parchment paper. Don’t grease the sides—this allows the cake to climb the pan and stay beautifully tall. Preheat your oven to 350°F (175°C) so the batter goes in at just the right moment.

Step 2: Whip the Eggs and Sugar

Place your eggs and granulated sugar in a large heatproof bowl set above simmering water. Beat with a hand mixer until the mixture is warm and thick, about 5 minutes. This helps dissolve the sugar completely and gives the cake its signature lightness. Remove from heat, continue to beat until it triples in volume, and forms gorgeous ribbons when you lift the beaters.

Step 3: Incorporate the Cake Flour

Sift your cake flour in thirds over the egg mixture, gently folding after each addition with a spatula. Take your time here—the key is gentle, patient folding to avoid deflating the airy batter. You want a smooth, lump-free mixture that holds its shape.

Step 4: Add Butter, Milk, and Vanilla

In a small bowl, blend the melted, cooled butter with the milk and vanilla extract. Gently stir a scoop of the sponge batter into this mixture to lighten it up. Then, fold it all back into the main batter—doing this ensures the butter incorporates evenly without collapsing the volume.

Step 5: Bake the Perfect Sponge

Divide the batter evenly between your prepared pans. Pop them into the hot oven and bake for 20 to 25 minutes, or until the cakes are golden and spring back when touched lightly. A skewer inserted in the center should come out clean. Cool the cakes in their pans for about 10 minutes, then run a knife around the edges and turn them onto wire racks to cool completely. Patience pays off—frosting warm cake is a recipe for a mess!

Step 6: Make the Fluffy Whipped Cream

While your sponge cools, whip up happiness in a bowl by beating the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Watch as the mixture transforms into a billowy, cloudlike frosting perfect for smothering between and over your cake layers.

Step 7: Assemble the Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Place the first cake layer on a pretty plate. Spread a thick, pillowy blanket of whipped cream all over, then top with half the sliced strawberries. Gently set the second layer on top and cover with more whipped cream, smoothing it over the top and sides. Finally, arrange the remaining strawberries artfully—this is your chance to get creative!

Step 8: Let It Chill

For the best flavor and structure, chill your Japanese Strawberry Sponge Cake (Strawberry Shortcake) for at least an hour before serving. This rest lets all the flavors mingle and the cream set into dreamy perfection.

How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Garnishes

The finishing touches make all the difference! Top your cake with a few whole strawberries, mint leaves, or even a light dusting of powdered sugar. Each garnish brings brightness and elegance, making every slice look worthy of a patisserie window.

Side Dishes

This cake pairs wonderfully with a pot of fresh green tea or a delicate Japanese milk tea. If you want more variety, a scoop of vanilla bean ice cream or a few slices of kiwi can ramp up the fruit factor and refresh your palate between bites.

Creative Ways to Present

For special occasions, try assembling your Japanese Strawberry Sponge Cake (Strawberry Shortcake) in individual glasses for parfaits, or cut it into tiny cubes for a dessert buffet. You can even stack thinner layers for a tall, elegant centerpiece at festive gatherings.

Make Ahead and Storage

Storing Leftovers

Store any leftover slices of Japanese Strawberry Sponge Cake (Strawberry Shortcake) in an airtight container in the refrigerator. The cake will stay fresh for up to two days, though you may notice the cream softening a bit—which some actually love, as it melds beautifully with the sponge.

Freezing

If you’d like to freeze, it’s best to do so before assembling. Wrap the plain sponge layers tightly in plastic and freeze for up to one month. Thaw them at room temperature, then whip up fresh cream and assemble right before serving for the best possible texture.

Reheating

As this is a cream-based cake, reheating isn’t recommended. Enjoy Japanese Strawberry Sponge Cake (Strawberry Shortcake) cold or at a cool room temperature for the freshest taste and texture.

FAQs

Can I use all-purpose flour instead of cake flour?

While you can substitute, cake flour is what keeps this cake extra soft and tender. If using all-purpose, replace 2 tablespoons per cup with cornstarch and sift well for a closer result to the traditional Japanese Strawberry Sponge Cake (Strawberry Shortcake).

What if I don’t have two cake pans?

No problem! You can bake the batter in one pan and slice it in half once it’s cool, or bake in batches. Just adjust the baking time as needed, and keep an eye so you don’t overbake.

Can I make the cake ahead of time?

Absolutely! You can bake the sponge layers a day in advance and assemble your Japanese Strawberry Sponge Cake (Strawberry Shortcake) the day you plan to serve it. This makes party prep a breeze!

How do I keep the whipped cream from deflating?

Use chilled tools and beat the cream just until soft peaks form—don’t overmix. For extra stability, add a teaspoon of instant vanilla pudding mix or a touch of gelatin if you want the cream to hold up longer, especially in warm weather.

Do I have to chill the cake before serving?

It’s highly recommended! Chilling allows the whipped cream to set properly, and gives the flavors time to meld. Japanese Strawberry Sponge Cake (Strawberry Shortcake) tastes even better after a brief rest in the fridge.

Final Thoughts

This Japanese Strawberry Sponge Cake (Strawberry Shortcake) is a true delight—light, luscious, and guaranteed to impress with its simple elegance. I hope you’ll give it a whirl in your own kitchen and find as much joy in every slice as so many fans of this beloved classic do!

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