Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
Japanese Strawberry Sponge Cake (Strawberry Shortcake) is the ultimate expression of lightness and freshness in cake form: a cloud-like sponge layered with billowy whipped cream and sweet, ripe strawberries. Every bite melts in your mouth, thanks to the impossibly soft crumb, the delicate sweetness, and those juicy berries tucked inside and on top. If you’re searching for a dessert that’s not too heavy but feels over-the-top special, this cake brings both comfort and celebration, whether for birthdays, holidays, or those just-because moments. I’m beyond excited to guide you through making this classic at home!
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of Japanese Strawberry Sponge Cake (Strawberry Shortcake) really shines through its simple but carefully chosen ingredients. Each one plays a vital role in creating the perfect airy sponge, smooth cream, and vibrant bursts of strawberry flavor.
- Eggs (4 large, room temperature): The backbone of our sponge, eggs give the cake structure, richness, and that signature lightness — bringing them to room temp helps the batter whip up higher.
- Granulated Sugar (2/3 cup): Balances tart strawberries and sweetens both the cake and the cream without overpowering them.
- Cake Flour (2/3 cup, sifted): Cake flour keeps the crumb ultra-tender; sifting ensures a super soft texture.
- Unsalted Butter (2 tablespoons, melted): Adds a subtle richness without weighing down the batter.
- Whole Milk (1 tablespoon, room temperature): Just a splash lends moisture and softness to the final cake.
- Vanilla Extract (1 teaspoon): A little vanilla boosts the cake’s delicate elegance and aroma.
- Heavy Whipping Cream (1 1/2 cups, cold): The key to plush, cloud-like frosting — keep it cold for the best whip!
- Powdered Sugar (2 tablespoons): Sweetens the cream while helping it hold its soft peaks.
- Vanilla Extract (1 teaspoon, for cream): Extra vanilla in the cream means extra flavor in every bite.
- Fresh Strawberries (1 1/2 cups, hulled & sliced): Their natural juiciness and tartness are essential to the cake’s refreshing finish.
- Whole Strawberries for Topping: These berries crown your cake and make it truly stunning.
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Step 1: Prep Your Pans and Oven
Line the bottom of two 6-inch round cake pans with parchment and preheat your oven to 350°F (175°C). This tiny step makes cake release effortless and ensures even baking, essential for a delicate sponge like this.
Step 2: Warm and Whip the Eggs and Sugar
Whisk eggs and granulated sugar together in a large heatproof bowl, then set over gently simmering water. Keep whisking until the mixture feels warm and all the sugar is dissolved. This gentle heat helps dissolve the sugar thoroughly and preps the eggs to whip up extra fluffy and voluminous.
Step 3: Beat to a Ribbon Consistency
Take that bowl off the heat and beat the mixture at high speed until it’s pale, thick, and has tripled in volume. You’re aiming for ribbons that sit on the surface briefly when you lift the beaters—this creates the sponge’s famously light structure.
Step 4: Fold in the Flour
Sift the cake flour over the mixture in three parts, gently folding each addition just until incorporated. Take your time and use a light hand—the goal is to keep as much air in the batter as possible.
Step 5: Add Butter, Milk, and Vanilla
In a small bowl, mix the melted butter, milk, and vanilla extract, then carefully fold them into the batter. Again, slow and gentle is key, so your sponge rises tall and uniform.
Step 6: Bake the Cakes
Divide the batter evenly between your prepared pans—smooth the tops and pop them in the oven. Bake for 20 to 25 minutes, or until a toothpick in the center comes out clean and the tops spring back gently. Let the cakes rest in their pans for about 10 minutes, then turn onto a wire rack and cool completely.
Step 7: Whip the Cream
Chill your mixing bowl and beaters ahead if you can, then whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. The colder your tools, the fluffier and more stable your whipped cream will be.
Step 8: Assemble and Fill
Place one cooled cake layer on your serving plate and slather with a generous layer of whipped cream. Scatter an even layer of sliced strawberries on top, then add the second cake layer and frost the whole cake with more fluffy cream.
Step 9: Decorate!
Finish by artfully arranging whole or halved strawberries on top. Don’t hold back — go for a pile of berries in the center or a pretty ring around the edge. Chill the cake before slicing for the cleanest, most beautiful pieces.
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Garnishes
The charm of Japanese Strawberry Sponge Cake (Strawberry Shortcake) is its minimalism, but a light dusting of powdered sugar, sprigs of fresh mint, or chocolate curls make lovely finishing touches. For extra sparkle, a few edible flowers look absolutely enchanting perched among the strawberries.
Side Dishes
Since the cake is fresh and mildly sweet, pair it with a cup of green tea for a classic touch, or serve with a berry compote on the side if you’re feeding a crowd. For an afternoon treat, Japanese milk tea or iced matcha keep the flavors harmonious and let the cake shine.
Creative Ways to Present
Want to make the moment even more special? Try mini individual cakes using a biscuit cutter, or arrange thin slices in a fan on a dessert plate with extra berries. For a festive look, tie a ribbon around the chilled cake or serve each slice with a decorative fork and a swirl of whipped cream.
Make Ahead and Storage
Storing Leftovers
If you have leftover Japanese Strawberry Sponge Cake (Strawberry Shortcake), cover it loosely with plastic wrap and store it in the fridge for up to 2 days. The whipped cream and berries stay fresh, though the texture is at its very best within a day of assembling.
Freezing
You can freeze the unfilled sponge cake layers (wrapped tightly in plastic or foil) for up to a month. Thaw them at room temperature before filling, but it’s best to assemble with fresh whipped cream and berries for that signature look and texture—whipped cream doesn’t freeze as well.
Reheating
No reheating needed! Japanese Strawberry Sponge Cake (Strawberry Shortcake) is served chilled or at cool room temperature. Simply slice and enjoy straight from the fridge for the ultimate refreshing treat.
FAQs
Can I use all-purpose flour instead of cake flour?
While you can, cake flour is what makes the crumb tender and fine. If you must use all-purpose flour, replace 1 tablespoon of it per 2/3 cup with cornstarch and sift well for a closer texture.
How do I keep my sponge cake from deflating?
The secret is gentle folding—don’t rush or overmix when adding the flour or melted butter mixture. Using room temperature ingredients and handling the batter softly helps the cake stay airy.
Can I use frozen strawberries?
Fresh strawberries give the best flavor and appearance, but if you use frozen berries, thaw and drain them thoroughly to avoid making your cake soggy.
Can I make Japanese Strawberry Sponge Cake (Strawberry Shortcake) in advance?
Yes! You can bake the sponge layers ahead and keep them tightly wrapped at room temperature for a day or in the freezer for longer. Assemble the cake with whipped cream and berries closer to serving for optimal freshness.
My whipped cream isn’t holding up. What should I do?
For sturdy whipped cream, chill your mixing bowl and beaters before whipping and add the sugar slowly. If you want extra stability, a spoonful of mascarpone or stabilized whipped cream powder can help.
Final Thoughts
There’s something truly joyful about making and sharing a Japanese Strawberry Sponge Cake (Strawberry Shortcake) — each step is simple, but the end result feels magical. I hope you’ll give it a try and see just how delightful, light, and utterly celebratory this cake can be!
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Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
- Total Time: 55 minutes
- Yield: 1 6-inch cake (6–8 servings) 1x
- Diet: Vegetarian
Description
Indulge in the light and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This classic dessert features layers of fluffy sponge cake, sweet whipped cream, and fresh strawberries, making it a perfect treat for any occasion.
Ingredients
Sponge Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon whole milk (room temperature)
- 1 teaspoon vanilla extract
Whipped Cream and Filling:
- 1 1/2 cups heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 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 line the bottom of two 6-inch round cake pans with parchment paper.
- Prepare Batter: Whisk eggs and sugar, warm over simmering water, beat until thick. Fold in flour and butter mixture. Bake for 20–25 minutes.
- Make Whipped Cream: Beat cream, sugar, and vanilla until stiff peaks form.
- Assemble Cake: Layer sponge cake, whipped cream, and strawberries. Chill before serving.
Notes
- For best results, use cake flour and handle the sponge batter gently to maintain airiness.
- Chill the mixing bowl and beaters before whipping cream for better volume.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 55mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg
