Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
If you’ve ever dreamed of a dessert that’s as beautiful as it is delicious, Japanese Strawberry Sponge Cake (Strawberry Shortcake) is a wish come true. This cloud-like treat layers pillowy sponge cake with airy whipped cream and ruby-red strawberries, all coming together in a celebration of simplicity and elegance. Whether for birthdays, afternoon tea, or just a sweet indulgence, this showstopper makes everyone feel special with its balanced sweetness and melt-in-your-mouth texture.
Ingredients You’ll Need
The magic of Japanese Strawberry Sponge Cake (Strawberry Shortcake) is all about fresh, quality ingredients that work harmoniously to create pure delight. Don’t let the short list fool you—each one is essential, from the eggs that build the cake’s fluffiness to the strawberries that steal the show.
- Eggs (4 large, room temperature): The backbone of your sponge—make sure they’re at room temperature for the most volume.
- Granulated sugar (⅔ cup): Sweetens and helps create that velvety, stable ribbon stage for the batter.
- Cake flour (¾ cup, sifted): This low-protein flour gives the cake its famously soft, light crumb—sifting is key for no lumps.
- Unsalted butter (2 tablespoons, melted): A hint of richness, enhancing the delicate texture without weighing it down.
- Whole milk (2 tablespoons): Adds just enough moisture for the cake to stay tender.
- Vanilla extract (1 teaspoon): A subtle aromatic note that lifts all the flavors.
- Heavy cream (1 ¼ cups, chilled): Cold cream whips up faster and stays fluffier for the dreamy filling and frosting.
- Powdered sugar (3 tablespoons): Sweetens the whipped cream softly and dissolves easily for the perfect texture.
- Fresh strawberries (1 ½ cups, hulled and halved, plus more for topping): The star of the show! Choose ripe, fragrant berries for the best flavor and visual impact.
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Step 1: Prepare Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease the bottom of a 7- or 8-inch round cake pan, then line it with parchment paper for easy release—this little effort ensures your sponge comes out pristine every time.
Step 2: Create the Fluffy Ribbon Batter
In a large mixing bowl, beat the eggs and granulated sugar on high speed for 7 to 10 minutes. You’re aiming for a pale, thick mixture that leaves a trail (think: ribbons) when you lift the beaters. This stage is what gives Japanese Strawberry Sponge Cake (Strawberry Shortcake) its signature loft and airy structure, so don’t rush it.
Step 3: Fold in Cake Flour
Switch to a spatula and gently fold in the sifted cake flour in three parts. Take your time: the goal is to fully incorporate without deflating all that precious air you just whipped in. Soft, slow motions are your friend here, resulting in a light, tender sponge.
Step 4: Incorporate Butter, Milk, and Vanilla
In a small bowl, blend the melted butter, whole milk, and vanilla. Add a few tablespoons of the batter to this butter mixture to temper, then gently fold it all back into the main batter. This step keeps the fat from sinking, ensuring an even, moist crumb throughout the cake.
Step 5: Bake the Sponge Cake
Pour the finished batter into your prepared cake pan and smooth the top. Bake for 25 to 30 minutes, or until the cake springs back when gently pressed in the center. Allow it to cool in the pan for five minutes, then turn out onto a wire rack to cool completely, resisting the urge to rush—patience yields the fluffiest results!
Step 6: Whip the Cream
With the cake cooling, move on to the whipped cream. Whip together the chilled heavy cream, powdered sugar, and vanilla extract until firm, billowy peaks form. Cold ingredients and clean equipment make all the difference here for a stable, airy whipped cream that tastes like a dream.
Step 7: Assemble the Cake
Once your cake is cooled, slice it horizontally into two even layers (a serrated knife is your best friend). Spread a layer of whipped cream on the bottom half, then nestle the halved strawberries right into the cream. Dollop on more whipped cream, then gently place the second layer on top. Finish by generously spreading whipped cream all over the top and sides, then crown with whole strawberries for that iconic, irresistible finish. Chill for at least one hour before cutting for the cleanest slices and the best texture.
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Garnishes
This cake begs for a flourish of fresh strawberries on top, but don’t stop there—add a light dusting of powdered sugar, a mint sprig, or even a few edible flowers for an extra pop of elegance. The contrast of snowy cream and jewel-bright berries is utterly enchanting.
Side Dishes
For a light celebration, serve your Japanese Strawberry Sponge Cake (Strawberry Shortcake) alongside a pot of green tea or a delicate fruit salad. The cake pairs beautifully with simple, not-too-sweet accompaniments that let its bright flavors shine.
Creative Ways to Present
Cut the cake into small cubes and layer into mini trifles for a playful twist, or serve individual slices with a drizzle of strawberry syrup. For an extra special occasion, use heart-shaped cutters and build layered shortcakes that turn any gathering into a memorable event.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (lucky you!), cover the cake loosely and keep it in the refrigerator. The whipped cream and strawberries stay fresh for up to two days, but the texture is best enjoyed sooner rather than later—soft, cloud-like layers await!
Freezing
While freshly assembled Japanese Strawberry Sponge Cake (Strawberry Shortcake) is unbeatable, you can freeze the unfilled sponge cake layers. Wrap them tightly in plastic and freeze for up to one month. Thaw at room temperature, then add the cream and berries just before serving to preserve their freshness.
Reheating
There’s no need to reheat this cake—in fact, keeping it chilled is the secret to its best flavor and texture. Just slice straight from the fridge and let it rest for a few minutes to soften slightly before serving.
FAQs
Can I use regular flour instead of cake flour?
You can, but cake flour really does make all the difference. It yields a lighter, more tender crumb, which is the hallmark of Japanese Strawberry Sponge Cake (Strawberry Shortcake). If you must substitute, try replacing two tablespoons of all-purpose flour with cornstarch for every cup needed.
How do I prevent the whipped cream from turning runny?
Use well-chilled heavy cream and whip until stiff peaks just form—over-mixing can quickly turn it grainy. If you want extra stability, add a spoonful of mascarpone or a sprinkle of instant pudding powder while whipping.
What’s the best way to slice the cake layers evenly?
Use a long, serrated bread knife and rotate the cake as you go to keep your cut level. You can also use toothpicks as guides placed around the cake’s edge to help mark your line.
Can I make the cake in advance?
Absolutely! The sponge cake layers can be baked a day ahead and stored tightly wrapped at room temperature. Assemble with cream and strawberries on the day you plan to serve for the freshest flavor and prettiest presentation.
Is Japanese Strawberry Sponge Cake (Strawberry Shortcake) suitable for special diets?
As written, it’s vegetarian. For gluten-free diets, try a reliable gluten-free cake flour. For dairy-free, experiment with plant-based whipped cream alternatives, though the classic relies on real cream for that signature flavor and texture.
Final Thoughts
There’s something truly magical about sharing a slice of Japanese Strawberry Sponge Cake (Strawberry Shortcake) with loved ones—every bite is airy, soft, and laced with the freshness of real strawberries. If you’ve never tried baking this classic at home, now’s your chance. Gather your ingredients, take your time, and enjoy every sweet step of the process. You’ll create not just a dessert, but a memory worth savoring.
Print
Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
- Total Time: 55 minutes (plus chilling)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
Indulge in the delicate and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This light and fluffy dessert features layers of sponge cake, whipped cream, and fresh strawberries, making it a perfect treat for any occasion.
Ingredients
For the sponge cake:
- 4 large eggs (room temperature)
- ⅔ cup granulated sugar
- ¾ cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 ¼ cups heavy cream (chilled)
- 3 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For assembly:
- 1 ½ cups fresh strawberries (hulled and halved)
- additional whole strawberries for topping
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line the bottom of a 7- or 8-inch round cake pan with parchment paper.
- Prepare the cake batter: Beat eggs and sugar until pale and thick. Gently fold in flour. Fold in butter mixture. Bake for 25–30 minutes until done. Cool completely.
- Make whipped cream: Beat heavy cream, sugar, and vanilla until stiff peaks form.
- Assemble the cake: Slice the cake horizontally. Spread whipped cream, add strawberries. Repeat with second layer. Chill before serving.
Notes
- Use cake flour for a delicate, airy texture.
- This cake is best served the day it’s assembled, but leftovers can be stored in the fridge for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 70mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
