If you’ve ever wished for a dessert that feels like biting into a fluffy cloud sweetened with fresh berries and cream, let me introduce you to Japanese Strawberry Sponge Cake (Strawberry Shortcake). This beloved treat is famous for its impossibly light, tender cake layers surrounded by clouds of whipped cream and bursts of fresh strawberry flavor. Whether you’re celebrating a special occasion or just want a showstopping dessert for your next dinner party, this iconic Japanese Strawberry Sponge Cake (Strawberry Shortcake) is bound to win hearts with every bite.
Ingredients You’ll Need
Ingredients You’ll Need
You’ll be amazed by how a handful of classic ingredients transforms into something this magical. Each item in this recipe is carefully chosen to create just the right texture and flavor, allowing every component in the Japanese Strawberry Sponge Cake (Strawberry Shortcake) to shine.
- Eggs (4 large, room temperature): Beating these until light and airy is the secret to that signature fluffy sponge.
- Granulated Sugar (2/3 cup): Brings gentle sweetness and helps stabilize the egg foam for a light structure.
- Cake Flour (2/3 cup, sifted): The low protein content ensures a soft, delicate crumb—sifting keeps the batter lump-free and ultra-tender.
- Whole Milk (2 tablespoons, warm): Adds subtle richness and moisture without weighing the sponge down.
- Unsalted Butter (2 tablespoons, melted and cooled): Gives just enough richness for a melt-in-your-mouth finish—be sure to cool before adding.
- Vanilla Extract (1 teaspoon): Adds gentle warmth and depth—classic in every good sponge cake.
- Heavy Whipping Cream (1 1/2 cups): Whipped to soft peaks, this creates the billowy layers and outer frosting.
- Powdered Sugar (3 tablespoons): Sweetens the cream without grittiness and helps give structure.
- Vanilla Extract (1 teaspoon, for cream): Infuses the whipped cream with warm, comforting flavor.
- Fresh Strawberries (1 pint, hulled and halved): The juicy star of the show—use the ripest berries you can find for the brightest flavor and color.
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Step 1: Prep Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper—don’t grease the sides! This unusual step helps the sponge “climb” the sides as it bakes, creating those lofty, featherlight layers Japanese Strawberry Sponge Cake (Strawberry Shortcake) is famous for.
Step 2: Whip the Eggs and Sugar
Crack your eggs into a large mixing bowl, add the granulated sugar, and let your mixer do the heavy lifting. Beat on high speed for 8–10 minutes, until the mixture is pale, thick, and tripled in volume. You’re looking for a ribbon-like texture that sits on top of itself briefly when lifted—this super-aerated base is the key to a tender, bouncy cake.
Step 3: Fold in Flour Gently
Sift the cake flour into your egg mixture in three additions. With each sprinkle, gently fold (not stir!) the flour in, using as few strokes as needed—this keeps the batter from deflating and preserves all the volume you just whipped in, making the Japanese Strawberry Sponge Cake (Strawberry Shortcake) airy and light.
Step 4: Incorporate Milk, Butter, and Vanilla
Whisk the warm milk, melted butter, and vanilla together in a separate bowl. Add a scoop of your delicate batter into this mixture and combine—this step tempers and emulsifies the fats, preventing the final cake from being dense. Fold this mixture back into your main batter, being gentle as ever.
Step 5: Bake the Sponge Cakes
Divide the batter evenly between your prepared pans, smoothing the tops with an offset spatula or the back of a spoon. Bake for 20–25 minutes until the tops are golden and a toothpick inserted comes out clean. Let the cakes rest for about 10 minutes in the pans, then turn them out onto a wire rack to cool completely—this ensures the crumb stays light and moist.
Step 6: Whip the Cream
As your cakes cool, get started on the whipped cream. Combine the cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Whip until soft peaks form—watch closely, as it turns from soft to stiff quickly, and overwhipping can make it grainy. You want billowy, cloud-like cream that will hold its shape in the cake.
Step 7: Assemble and Decorate
Place one cake layer on your serving plate, and lavishly spread a layer of whipped cream on top. Arrange half of your strawberries over the cream for hidden bursts of fruitiness. Gently cover with the second cake layer, then finish by swooping more whipped cream over the top and sides. For the finishing touch, decorate with more halved or whole strawberries—how gorgeous is that?
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Garnishes
A simple crown of fresh, glossy strawberries is traditional, letting their natural beauty shine atop a snowy blanket of whipped cream. For a little extra sparkle, dust lightly with powdered sugar just before serving, or add a few sprigs of mint for fresh color. This subtle elegance really sets Japanese Strawberry Sponge Cake (Strawberry Shortcake) apart from heavier Western-style cakes.
Side Dishes
This cake is delightful all on its own, but if you’re serving for a celebration, try pairing with delicate cups of green tea or a glass of strawberry lemonade. A few extra sliced strawberries on the side or a scoop of tangy yogurt will balance out the sweetness beautifully.
Creative Ways to Present
For a special twist, assemble individual mini-cakes using biscuit cutters, or build a multi-layered showstopper with alternating layers of cream and berries inside. You can even jazz up the whipped cream with a splash of liqueur or vanilla bean paste for something unique. No matter how you slice it, Japanese Strawberry Sponge Cake (Strawberry Shortcake) is always a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (a rare occasion!), store slices in an airtight container in the fridge. The fresh cream and strawberries make the cake best enjoyed within 2 days, as the whipped cream can start to soften and the cake may absorb extra moisture.
Freezing
Japanese Strawberry Sponge Cake (Strawberry Shortcake) can be frozen, but it’s important to freeze just the cake layers, tightly wrapped, before assembling with cream and strawberries. Thaw them at room temperature, then proceed to decorate when ready to serve. Assembled cake isn’t ideal for freezing because the cream can separate and the berries may become watery.
Reheating
There’s no need to reheat this cake— it’s best enjoyed chilled or at a cool room temperature, especially because of the fresh cream and fruit. If the cake layers are made ahead and frozen, thaw them completely before frosting and assembling.
FAQs
Can I use all-purpose flour instead of cake flour?
Technically, yes, but the texture won’t be as light and tender as it should be. Cake flour is lower in protein, giving Japanese Strawberry Sponge Cake (Strawberry Shortcake) its signature airy crumb. If you must substitute, remove 1 tablespoon of flour per 1 cup and replace with cornstarch for a closer result.
What’s the best way to whip the cream for this cake?
Always use well-chilled heavy cream and a cold mixing bowl for best results. Whip until soft peaks form—meaning the cream holds its shape when you lift the whisk but still looks billowy—for the dreamiest mouthfeel.
What kind of strawberries work best?
Choose ripe, fragrant strawberries that are richly red all the way through. Smaller berries tend to be sweeter and fit between the layers perfectly, making every bite of your Japanese Strawberry Sponge Cake (Strawberry Shortcake) burst with flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and wrap them tightly once completely cooled. Assemble the cake with cream and strawberries the day you plan to serve, so everything stays fresh and beautiful.
How do I keep my sponge cake from deflating?
The secret lies in gentle folding and not overmixing. Be patient with incorporating the flour and other wet ingredients to maintain the air bubbles from whipping the eggs and sugar. Also, avoid opening the oven during baking!
Final Thoughts
If you’re craving something that’s as light as it is celebratory, Japanese Strawberry Sponge Cake (Strawberry Shortcake) is the answer. This recipe combines simple ingredients and thoughtful technique to create a dessert that’s truly unforgettable. I hope you’ll give it a try—the soft sponge, fresh berries, and clouds of cream are waiting to charm you and everyone lucky enough to join you at the table!
Print
Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour (plus chilling time)
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Indulge in the delicate and airy Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This light and fluffy dessert features layers of sponge cake filled with fresh whipped cream and juicy strawberries, making it a perfect treat for any occasion.
Ingredients
Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons whole milk (warm)
- 2 tablespoons unsalted butter (melted and cooled)
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
Decoration:
- 1 pint fresh strawberries (hulled and halved)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper.
- Mix the cake batter: Beat eggs and sugar until pale and tripled in volume. Gently fold in sifted cake flour. Mix warm milk, melted butter, and vanilla separately, then combine with the batter.
- Bake the cakes: Divide batter into pans and bake for 20–25 minutes. Cool the cakes on a wire rack.
- Make whipped cream: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake: Place one cake layer, spread whipped cream, add strawberries, place the second layer, frost with more cream, and decorate with strawberries.
- Chill and serve: Chill the cake for at least 1 hour before serving.
Notes
- For the best texture, use cake flour and avoid overmixing.
- This cake is traditionally light and subtly sweet.
- Use fresh, ripe strawberries for optimal flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18g
- Sodium: 60mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
