There’s something incredibly nostalgic about Japanese Strawberry Shortcake. It’s the kind of cake that takes you right back to childhood birthdays, quiet café moments in Tokyo, or even festive New Year celebrations in Japan. Light as air, beautifully balanced, and dressed in the prettiest layers of whipped cream and strawberries—it’s not just a dessert, it’s an experience.
In Japan, this cake isn’t reserved only for birthdays. It’s the go-to cake for Christmas and other holidays too, often sold in beautiful boxes at department stores and bakeries. Growing up, I remember seeing rows of these cloud-like cakes displayed like precious gems behind glass counters, each one topped with bright red strawberries and delicate piping that seemed almost too perfect to eat.
Unlike American-style shortcake, which leans more biscuit-like, this version is made with a light and fluffy sponge cake that soaks in the freshness of ripe strawberries and whipped cream. It’s delicate, not overly sweet, and absolutely melt-in-your-mouth delicious. Whether you’re making it to celebrate a special day or simply to enjoy something lovely with your afternoon tea, this cake will always bring a little joy to your table.
Why You’ll Love This Recipe:
- Light and airy sponge: The texture is unbelievably soft, making every bite feel like a cloud.
- Perfectly balanced sweetness: It’s not too sugary, just sweet enough to highlight the strawberries.
- Visually stunning: Simple yet elegant, with layers that make it look like it came straight from a boutique bakery.
- Ideal for celebrations: Whether it’s a birthday, a romantic occasion, or just a weekend treat, this cake fits the moment.
- A fun baking project: The process is straightforward and so satisfying to put together!
INGREDIENTS YOU’LL NEED:
For the Sponge Cake:
- 4 large eggs (room temperature)
- 120 g (1/2 cup + 1 tbsp) granulated sugar
- 120 g (1 cup) cake flour
- 40 g (3 tbsp) unsalted butter (melted)
- 40 ml (2 tbsp + 2 tsp) whole milk
For the Whipped Cream:
- 480 ml (2 cups) heavy whipping cream (cold)
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
For the Filling and Topping:
- 2 cups fresh strawberries (halved or sliced, with a few whole for the top)
HOW TO MAKE JAPANESE STRAWBERRY SHORTCAKE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Sponge Cake
Preheat your oven to 340°F (170°C). Line the bottom of two 6-inch round cake pans with parchment paper (don’t grease the sides!). This helps the cake climb up the sides evenly, giving you that beautiful height.
In a mixing bowl over a hot water bath, whisk the eggs and sugar together. Keep whisking gently until the mixture is warm to the touch. This helps the sugar dissolve and gives your sponge that lovely lift.
Transfer the mixture to a stand mixer and whip on high speed until it’s pale, thick, and forms ribbons when the whisk is lifted—this takes about 8 to 10 minutes. Don’t skimp here—this is what gives the cake its cloud-like texture.
Sift in the flour in three parts, folding gently with a spatula each time. The key is to be delicate—treat the batter like a soft whisper, not a shout.
In a small bowl, mix the melted butter and milk. Take a small portion of the batter and mix it into the butter mixture to lighten it up, then fold it all back into the main batter. This keeps everything airy while ensuring even distribution.
Pour the batter evenly into the pans and gently tap them on the counter to release any large air bubbles. Bake for about 25 minutes or until the top springs back when touched and a toothpick comes out clean.
Let the cakes cool completely before removing them from the pans.
Step 2: Make the Whipped Cream
In a chilled bowl, beat the cold heavy cream, sugar, and vanilla extract until stiff peaks form. Keep an eye on it—overwhipping turns it grainy fast!
Step 3: Assemble the Cake
Trim the tops of your sponge cakes if they’ve domed. You want two flat, even layers.
Place the first layer on your cake stand or plate. Spread a generous amount of whipped cream on top, then layer with sliced strawberries. Spoon a bit more cream over the berries to help the second layer stick.
Place the second cake layer on top, pressing gently to secure it.
Frost the top and sides with the remaining whipped cream. You can keep it rustic with swirls, or smooth it out with a spatula if you’re going for that classic Japanese-style neat look.
Decorate with whole strawberries on top. You can even pipe a little whipped cream around the edges if you’re feeling fancy.
HELPFUL TIPS:
- Room temperature eggs whip up better—don’t skip this step.
- Use cake flour for a softer, more delicate crumb.
- Fold gently when mixing in the flour—overmixing will deflate your batter.
- Chill your tools before whipping the cream—it helps keep everything stable.
- Use fresh, sweet strawberries for the best flavor. The whole cake depends on their brightness!
DETAILS:
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: One 6-inch cake (serves 6)
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
NOTES:
This cake is best enjoyed the same day it’s made, but you can prep the sponge a day ahead. Just wrap it tightly in plastic wrap once cooled and store at room temperature.
You can also lightly brush the sponge layers with simple syrup if you like a bit more moisture (especially if you’re making it ahead of time).
NUTRITIONAL INFORMATION:
(Per Slice, based on 6 servings—this is an estimate)
- Calories: 420
- Carbohydrates: 32g
- Protein: 5g
- Fat: 30g
- Saturated Fat: 18g
- Fiber: 1g
- Sugar: 24g
- Sodium: 60mg
FREQUENTLY ASKED QUESTIONS:
Can I use all-purpose flour instead of cake flour?
Yes, but the texture will be a bit denser. You can make a cake flour substitute by mixing 1 cup all-purpose flour minus 2 tbsp, plus 2 tbsp cornstarch.
Can I make this cake ahead of time?
You can bake the sponge a day ahead and assemble the cake the next morning. Once assembled, it’s best enjoyed within a day.
Can I freeze Japanese Strawberry Shortcake?
It’s not ideal—the whipped cream doesn’t freeze well and the texture of the strawberries will change. It’s best to enjoy fresh.
What size pan can I use if I don’t have 6-inch pans?
You can use one 8-inch round pan and slice it in half, but keep an eye on baking time—it’ll likely take a little longer.
STORAGE INSTRUCTIONS:
Store the finished cake in the refrigerator, covered, for up to 2 days. Keep in mind the strawberries may release a bit of juice, so the texture can change slightly. For best flavor and texture, eat it within 24 hours.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other sweet delights:
- Triple Lemon Meringue Cheesecake
- Crème Brûlée Cheesecake: A Decadent Twist on a Classic Dessert
- Decadent Belgian Chocolate Cake
- Cinnamon Roll Honeybun Cheesecake
CONCLUSION
Japanese Strawberry Shortcake is more than just a dessert—it’s a little slice of joy. Its tender sponge layers, fresh strawberries, and pillowy whipped cream make it a beautiful choice for any occasion, big or small. Whether you’re celebrating with loved ones or simply treating yourself, this cake brings a special kind of comfort. Try making it at home—you might just find it becomes your new favorite tradition.
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Japanese Strawberry Shortcake
Description
There’s something incredibly nostalgic about Japanese Strawberry Shortcake. It’s the kind of cake that takes you right back to childhood birthdays, quiet café moments in Tokyo, or even festive New Year celebrations in Japan. Light as air, beautifully balanced, and dressed in the prettiest layers of whipped cream and strawberries—it’s not just a dessert, it’s an experience.
In Japan, this cake isn’t reserved only for birthdays. It’s the go-to cake for Christmas and other holidays too, often sold in beautiful boxes at department stores and bakeries. Growing up, I remember seeing rows of these cloud-like cakes displayed like precious gems behind glass counters, each one topped with bright red strawberries and delicate piping that seemed almost too perfect to eat.
Unlike American-style shortcake, which leans more biscuit-like, this version is made with a light and fluffy sponge cake that soaks in the freshness of ripe strawberries and whipped cream. It’s delicate, not overly sweet, and absolutely melt-in-your-mouth delicious. Whether you’re making it to celebrate a special day or simply to enjoy something lovely with your afternoon tea, this cake will always bring a little joy to your table.
Ingredients
For the Sponge Cake:
4 large eggs (room temperature)
120 g (1/2 cup + 1 tbsp) granulated sugar
120 g (1 cup) cake flour
40 g (3 tbsp) unsalted butter (melted)
40 ml (2 tbsp + 2 tsp) whole milk
For the Whipped Cream:
480 ml (2 cups) heavy whipping cream (cold)
3 tbsp granulated sugar
1 tsp vanilla extract
For the Filling and Topping:
2 cups fresh strawberries (halved or sliced, with a few whole for the top)
Instructions
Step 1: Make the Sponge Cake
Preheat your oven to 340°F (170°C). Line the bottom of two 6-inch round cake pans with parchment paper (don’t grease the sides!). This helps the cake climb up the sides evenly, giving you that beautiful height.
In a mixing bowl over a hot water bath, whisk the eggs and sugar together. Keep whisking gently until the mixture is warm to the touch. This helps the sugar dissolve and gives your sponge that lovely lift.
Transfer the mixture to a stand mixer and whip on high speed until it’s pale, thick, and forms ribbons when the whisk is lifted—this takes about 8 to 10 minutes. Don’t skimp here—this is what gives the cake its cloud-like texture.
Sift in the flour in three parts, folding gently with a spatula each time. The key is to be delicate—treat the batter like a soft whisper, not a shout.
In a small bowl, mix the melted butter and milk. Take a small portion of the batter and mix it into the butter mixture to lighten it up, then fold it all back into the main batter. This keeps everything airy while ensuring even distribution.
Pour the batter evenly into the pans and gently tap them on the counter to release any large air bubbles. Bake for about 25 minutes or until the top springs back when touched and a toothpick comes out clean.
Let the cakes cool completely before removing them from the pans.
Step 2: Make the Whipped Cream
In a chilled bowl, beat the cold heavy cream, sugar, and vanilla extract until stiff peaks form. Keep an eye on it—overwhipping turns it grainy fast!
Step 3: Assemble the Cake
Trim the tops of your sponge cakes if they’ve domed. You want two flat, even layers.
Place the first layer on your cake stand or plate. Spread a generous amount of whipped cream on top, then layer with sliced strawberries. Spoon a bit more cream over the berries to help the second layer stick.
Place the second cake layer on top, pressing gently to secure it.
Frost the top and sides with the remaining whipped cream. You can keep it rustic with swirls, or smooth it out with a spatula if you’re going for that classic Japanese-style neat look.
Decorate with whole strawberries on top. You can even pipe a little whipped cream around the edges if you’re feeling fancy.
Notes
This cake is best enjoyed the same day it’s made, but you can prep the sponge a day ahead. Just wrap it tightly in plastic wrap once cooled and store at room temperature.
You can also lightly brush the sponge layers with simple syrup if you like a bit more moisture (especially if you’re making it ahead of time).