Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Name: Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 4 large eggs, at room temperature; 2/3 cup (130g) granulated sugar; 2/3 cup (85g) cake flour, sifted; 2 tablespoons milk; 2 tablespoons unsalted butter, melted; 1 teaspoon vanilla extract; 1 1/2 cups (360ml) heavy whipping cream, chilled; 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and halved; Additional strawberries for topping

Isabella

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Japanese Strawberry Sponge Cake (Strawberry Shortcake) a light and fluffy Japanese-style sponge cake layered with sweet whipped cream and fresh strawberries. This delightful dessert is perfect for celebrations or whenever I want a touch of elegance.

Why You’ll Love This Recipe

The sponge cake is incredibly airy and soft, making it a perfect base for the sweet cream and fresh strawberries.

It’s a classic Japanese dessert, known for its subtle sweetness and fresh flavors.

Perfect for any occasion—birthdays, holidays, or just a weekend treat.

The whipped cream frosting is light, making it a healthier alternative to buttercream.

It’s customizable with seasonal fruits or a variety of decorations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Sponge Cake:

4 large eggs, at room temperature

2/3 cup (130g) granulated sugar

2/3 cup (85g) cake flour, sifted

2 tablespoons milk

2 tablespoons unsalted butter, melted

1 teaspoon vanilla extract

For the Whipped Cream and Filling:

1 1/2 cups (360ml) heavy whipping cream, chilled

3 tablespoons powdered sugar

1 teaspoon vanilla extract

2 cups fresh strawberries, hulled and halved

For Garnish:

Additional strawberries for topping

Directions

Preheat the Oven:
Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch (20cm) round cake pan with parchment paper. Do not grease the sides.

Prepare the Sponge Cake Batter:
In a large mixing bowl, whisk the eggs and sugar together over a bowl of warm water until the sugar dissolves. Remove the bowl from the heat and beat the mixture with an electric mixer on high speed until it becomes pale, thick, and triples in volume (about 5–7 minutes).

Fold in Dry Ingredients:
Gently fold in the sifted cake flour in batches, taking care not to deflate the batter. In a separate small bowl, combine the melted butter, milk, and vanilla extract, then fold this mixture into the batter.

Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes, then run a knife around the edges and invert it onto a wire rack to cool completely.

Prepare the Whipped Cream:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Cake:
Slice the cooled cake horizontally into two layers. Place one layer on a serving plate, spread a thick layer of whipped cream, and arrange strawberry halves evenly on top. Add a dollop of whipped cream to cover the strawberries, then place the second layer of cake on top. Spread the remaining whipped cream over the top and sides of the cake.

Garnish and Serve:
Decorate the top of the cake with whole strawberries. Chill the cake in the refrigerator for at least 1 hour before serving.

Servings and Timing

Servings: 8 slices

Prep Time: 30 minutes

Cooking Time: 30 minutes

Total Time: 1 hour

Variations

Fruit Variations: Swap out strawberries for other fruits like raspberries, blueberries, or mango for a different flavor.

Flavored Whipped Cream: Add a touch of matcha powder, cocoa powder, or almond extract to the whipped cream for unique flavor twists.

Layer Adjustments: Double the recipe and create more layers for an extravagant cake.

Mini Cakes: Use cupcake molds to create individual servings of this dessert.

Storage/Reheating

Storage: Store the assembled cake in the refrigerator for up to 2 days. Cover it loosely with plastic wrap to prevent the cream from drying out.

Freezing: The sponge cake layers can be made ahead and frozen for up to 1 month. Wrap each layer tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before assembling.

Reheating: This cake is best served chilled, so no reheating is needed.

FAQs

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

Yes, but the texture will be slightly denser. To make a cake flour substitute, replace 2 tablespoons of every cup of all-purpose flour with cornstarch.

Can I make this cake ahead of time?

Absolutely! You can bake the sponge cake a day in advance and assemble it just before serving for the freshest taste.

How do I prevent the sponge cake from deflating?

Be gentle when folding in the flour and other ingredients to maintain the airiness of the batter. Avoid overmixing.

Can I use a stand mixer for the whipped cream?

Yes, a stand mixer works perfectly. Use the whisk attachment and keep an eye on the cream to avoid overbeating.

What if I don’t have an 8-inch pan?

You can use a 9-inch pan, but the cake layers will be thinner. Adjust the baking time to avoid overcooking.

Conclusion

This Japanese Strawberry Sponge Cake (Strawberry Shortcake) is a celebration in itself, combining light, airy sponge layers with rich whipped cream and juicy strawberries. Whether for a special occasion or a simple dessert craving, this recipe is sure to impress with its elegant presentation and delectable taste. Enjoy creating and sharing this delightful treat.

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