Name: Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 50 min
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

Jump to Recipe

Introduction

Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a light and fluffy dessert that beautifully balances sweet cream and fresh strawberries. This elegant cake is perfect for celebrations or a delightful treat any time of the year.

A slice of layered cake on a white plate is shown. The cake has three layers of soft yellow sponge. Between the bottom and middle sponge layers, there is a thick layer of white cream with whole strawberry pieces embedded inside. The top sponge layer is covered with a thick layer of white cream, with small peaks of cream around the edges. Fresh sliced strawberries stand up in a row on top of the cream. The background shows a white marbled surface with strawberries and a wooden board blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line an 8-inch (20cm) round pan with parchment paper.
Step 2: Whisk the eggs and granulated sugar over warm water until the sugar dissolves. Then, beat with an electric mixer until the mixture is thick and has tripled in volume.
Step 3: Gently fold the sifted cake flour into the egg mixture. In a small bowl, combine melted butter, milk, and vanilla extract, then carefully fold this into the batter.
Step 4: Pour the batter into the prepared pan and bake for 25–30 minutes. Let the cake cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
Step 5: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Step 6: Slice the cooled sponge cake horizontally into two layers. Spread whipped cream on the bottom layer, arrange the halved strawberries evenly, then add more cream on top before placing the second cake layer.
Step 7: Cover the entire cake with the remaining whipped cream and decorate with whole strawberries. Chill the cake for at least 1 hour before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor and sweetness. Substitute with other berries or fruit if preferred.
Ensure eggs are at room temperature to help create a light, airy sponge.
For a dairy-free version, substitute heavy cream with coconut cream and butter with a plant-based alternative.

Storage

Store the cake covered in the refrigerator for up to 2 days. It’s best enjoyed fresh, but leftovers can be gently reheated at room temperature for 15 minutes before serving to soften the cream slightly.

How to Serve

A slice of layered cake on a white plate sits on a white marbled surface. The cake has two thick layers of soft yellow sponge. Between the layers is a smooth white cream with halved red strawberries embedded inside. The top layer is covered with white whipped cream, textured with soft peaks. On top are several fresh red strawberry halves standing upright, their glossy flesh visible. In the background, a bowl with whole strawberries is slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sponge cake in advance?

Yes, you can bake the sponge cake a day ahead. Wrap it tightly in plastic wrap and keep it at room temperature. Assemble and decorate with cream and strawberries on the day you plan to serve it.

What is the secret to a fluffy Japanese sponge cake?

Whisking the eggs and sugar until the mixture triples in volume is key to achieving a light, airy texture. Folding the flour and butter mixture gently helps maintain this fluffiness.