Japanese Christmas Cake (Strawberry Shortcake) Recipe

If you’re ready to experience sheer delight in cake form, let me introduce you to Japanese Christmas Cake (Strawberry Shortcake). Fluffy sponge layers hug clouds of whipped cream and fresh strawberries, creating a bright, festive dessert that’s beloved across Japan—and, honestly, impossible to resist. This cake encapsulates all the magic of a celebration: soft textures, just-sweet-enough flavor, and gorgeous colors that light up the table. Whether it’s your first time baking it or an annual tradition, you’re about to fall in love with every bite of this classic treat.

this Recipe

Ingredients You’ll Need

Japanese Christmas Cake (Strawberry Shortcake) shines with the help of simple, high-quality ingredients. Each one brings its own magic—whether it’s the cloud-soft crumb from cake flour or the fresh pop of ruby strawberries. Using the right components ensures the cake is as stunning to eat as it is to look at!

• Eggs (4 large, room temperature): The backbone of the sponge, these create lift and structure—make sure they’re at room temp for maximum volume.
• Granulated Sugar (⅔ cup): Adds just enough sweetness and helps the eggs reach that dreamy, pale fluffiness.
• Vanilla Extract (2 teaspoons, divided): A double hit—one for the cake, one for the cream—lends a warm, floral aroma throughout.
• Cake Flour (¾ cup, sifted): The secret to the most delicate, melt-in-your-mouth crumb—don’t skip the sifting for an ultra-light batter.
• Unsalted Butter (2 tablespoons, melted and cooled): Adds richness and helps keep the sponge tender.
• Heavy Whipping Cream (1 ½ cups): When whipped, it becomes soft, cloud-like and ideal for filling and frosting.
• Powdered Sugar (3 tablespoons): Sweetens and gently stabilizes the whipped cream without graininess.
• Fresh Strawberries (1 ½ cups, hulled and sliced): Their bright, sweet flavor and vivid color make this cake come alive—go for ripe, fragrant berries.
• Whole Strawberries (for garnish): The finishing touch; choose the prettiest berries for that picture-perfect look up top.

How to Make Japanese Christmas Cake (Strawberry Shortcake)

Step 1: Prepare Your Cake Pans and Oven

Start by preheating your oven to 350°F (175°C). Line the bottoms of two 8-inch round cake pans with parchment paper, then lightly grease the sides—this ensures your sponge releases like a dream. Getting these little details sorted first sets you up for a stress-free cake assembly later on!

Step 2: Whip the Egg Mixture

Grab a large mixing bowl and use an electric mixer to beat the eggs and granulated sugar on high speed for 7–8 minutes. The goal? A pale, thick batter that’s actually tripled in volume. This step is key: you’re building the cloudlike structure that Japanese Christmas Cake (Strawberry Shortcake) is famous for. Add in the vanilla and mix just until combined.

Step 3: Fold in the Dry Ingredients

Sift your cake flour over the egg mixture in several additions, gently folding it in each time with a spatula. Gentle folding is crucial—think of it as coaxing air into your batter, not knocking it out. This patience is what will give you that signature, airy crumb.

Step 4: Add Melted Butter

Drizzle the cooled, melted butter down the side of the bowl, then fold it in with a light hand. This helps the butter incorporate without deflating your batter. You’ll notice the mixture become just a touch glossier—when you see that, you’re ready to go!

Step 5: Bake the Sponge Layers

Divide your delicate batter evenly between the prepared pans. Bake for 20–23 minutes, or until the tops are golden and a toothpick comes out clean. As tempting as it is to peek early, avoid opening the oven door—let them work their magic undisturbed. Cool completely in the pans before moving on.

Step 6: Whip the Cream and Prep the Strawberries

While the cakes cool, beat the heavy cream, powdered sugar, and remaining vanilla extract together until soft peaks form. It should hold its shape, but still look pillowy and smooth. Meanwhile, hull and slice those beautiful strawberries for the generous filling.

Step 7: Assemble and Decorate

If needed, gently trim the tops of your sponges so they sit flat. Place one layer on your serving plate, spread with whipped cream, and top with sliced strawberries. Add the second cake layer, then cloak the whole thing with more whipped cream, smoothing the top and sides. The finishing touch: crown your masterpiece with whole strawberries. Chill for at least an hour for perfect slicing.

How to Serve Japanese Christmas Cake (Strawberry Shortcake)

Garnishes

Whole, bright strawberries truly make Japanese Christmas Cake (Strawberry Shortcake) sing on the table, but you can also dust a little powdered sugar over the top just before serving, or tuck in a handful of mint leaves for a festive, fresh edge. The goal is to let the cake’s soft white and vivid red do all the talking—simple, natural beauty wins the day.

Side Dishes

Keep things light with a pot of good, fresh-brewed tea or a small glass of fruit-forward champagne. If you’d like a little savory touch, some delicate tea sandwiches or freshly sliced oranges nicely balance the sweetness of the cake and bring a touch of elegance to your table.

Creative Ways to Present

For extra wow-factor, assemble individual “mini cakes” using small rings or cookie cutters, layering sponge, cream, and berries for each guest. You can also make a rectangular version and cut it into neat slices, or pipe whipped cream rosettes along the top for those bakery-level vibes. No matter which way you serve, Japanese Christmas Cake (Strawberry Shortcake) is sure to steal the show.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Japanese Christmas Cake (Strawberry Shortcake) snugly in plastic wrap or store it in an airtight container in the refrigerator. It’ll stay delightfully fresh and moist for up to two days, but the texture is most ethereal on day one.

Freezing

While you can freeze the sponge cake layers (tightly wrapped) for up to a month, avoid freezing the assembled cake, since the whipped cream and strawberries lose their silky, juicy magic after thawing. If you want to get ahead, freeze only the sponges and assemble with fresh cream and berries on the day you plan to serve.

Reheating

No need to reheat—this dessert is meant to be enjoyed chilled. Simply let it sit at room temperature for 10–15 minutes if the cake feels too cold from the fridge. This brings out the best flavor and the soft, melt-in-your-mouth texture that defines Japanese Christmas Cake (Strawberry Shortcake).

FAQs

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

If you don’t have cake flour on hand, you can make a substitute by replacing two tablespoons of every cup of all-purpose flour with cornstarch, then sifting several times. This gets you closer to the airy lightness that makes Japanese Christmas Cake (Strawberry Shortcake) so special, but for the finest crumb, cake flour is still ideal.

How do I know when to stop whipping the cream?

Keep a close eye as the cream thickens—it should form soft peaks that just hold their shape when you lift the beaters. Too stiff and it can turn buttery, too loose and it won’t hold the layers together as nicely. Patience and a steady hand are your best friends here!

Can I make this cake a day ahead?

Yes! In fact, chilling Japanese Christmas Cake (Strawberry Shortcake) for a few hours (or overnight) helps the flavors meld. Just hold off on garnishing with whole strawberries until just before serving to keep them bright and beautiful.

Is this cake very sweet?

No, the beauty of Japanese Christmas Cake (Strawberry Shortcake) is that it’s refreshingly light and subtly sweet—most of the flavor comes from fresh berries and just enough sugar. It appeals even to those who typically shy away from rich desserts.

My strawberries are a bit tart; any tips?

If your berries aren’t at their sweetest, you can sprinkle the slices with a teaspoon of sugar and let them sit for 10 minutes. This draws out their juices and boosts their flavor, ensuring every bite of cake is juicy and vibrant.

Final Thoughts

Bringing Japanese Christmas Cake (Strawberry Shortcake) to your table is truly an act of love—one that’s repaid tenfold with every radiant, fluffy slice. I hope you’ll be inspired to bake, share, and make memories with this gorgeous, joy-sparking dessert. There’s simply nothing quite like it!

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