Japanese Strawberry Sponge Cake Recipe

Japanese Strawberry Sponge Cake—affectionately called “strawberry shortcake” in Japan—is a symbol of celebration, elegance, and simplicity.

With its ethereal sponge layers, pillowy whipped cream, and juicy fresh strawberries, it’s no wonder this cake is a beloved centerpiece for birthdays, holidays, and special occasions throughout Japan.

Unlike Western shortcake, the Japanese version is famous for its melt-in-the-mouth texture, balanced sweetness, and refined appearance.

Whether you’re a baking enthusiast or a first-timer, this recipe will help you create an unforgettable cake that brings a taste of Tokyo patisseries right into your kitchen.

Ingredients Checklist

Preparation is key to achieving the perfect Japanese strawberry shortcake. Gather your ingredients and prep tools before you start for a stress-free baking experience.

For the Sponge Cake:

• 5 large eggs, at room temperature (separate yolks and whites)

• ½ cup (100g) granulated sugar, divided

• ⅔ cup (80g) cake flour, sifted (all-purpose flour can be used but will yield a firmer texture)

• 2 tablespoons (28g) unsalted butter, melted and cooled

• 1 teaspoon pure vanilla extract

• ⅛ teaspoon fine salt

• 1 tablespoon milk (for extra moistness, optional)

For the Simple Syrup:

• ¼ cup water

• ¼ cup granulated sugar

For the Whipped Cream:

• 1½ cups (360ml) heavy whipping cream, well-chilled

• 3 tablespoons (22g) powdered sugar, sifted

• 1 teaspoon vanilla extract

For the Filling and Decoration:

• 1½ cups fresh strawberries, washed, hulled, and sliced

• 6–8 whole strawberries, for decorating (pat dry for best results)

Optional Enhancements:

• 1 tablespoon strawberry liqueur or Kirsch (add to syrup for flavor depth)

• 2 teaspoons gelatin (for stabilized whipped cream in hot climates)

Step-by-Step Instructions

Careful technique is crucial for the delicate sponge and luscious whipped cream. Follow these steps for the best results.

1. Make the Sponge Cake

• Prep:
  Preheat oven to 320°F (160°C). Line the bottom and sides of an 8-inch (20cm) round cake pan with parchment. Do not grease the sides to help the cake climb.

• Separate Eggs:
  Place yolks and whites in separate large bowls. Ensure the whites are free of yolk and the bowl is grease-free.

• Beat Yolks:
  Add half the sugar to yolks. Beat with a mixer on high until pale and thick (ribbon stage). Beat in vanilla.

• Whip Whites:
  Add salt to whites. Whisk until foamy, then gradually add remaining sugar and beat to stiff, glossy peaks.

• Fold Yolks Into Whites:
  Gently fold yolk mixture into whites using a spatula, taking care not to deflate.

• Add Dry Ingredients:
  Sift flour over the mixture in two batches, folding carefully until just combined.

• Finish Batter:
  Pour melted, cooled butter around the edge of the bowl and gently fold in, along with milk if using, until the batter is uniform and smooth.

• Bake:
  Pour batter into prepared pan. Tap pan gently to release air bubbles. Bake for 25–30 minutes, or until golden and a toothpick inserted in the center comes out clean.

• Cool:
  Let cool in pan for 10 minutes, then remove from pan and cool completely on a wire rack.

2. Make the Simple Syrup

• Combine water and sugar in a small saucepan. Heat over low until sugar dissolves.

• Cool to room temperature. Stir in liqueur if desired.

3. Prepare the Whipped Cream

• In a cold bowl, beat cream with powdered sugar and vanilla on medium speed until medium-firm peaks form.

• Optional (for summer): Dissolve gelatin in 1 tablespoon hot water, cool slightly, and add to cream before whipping for extra stability.

4. Assemble the Cake

• Slice the Sponge:
  Use a serrated knife to slice the completely cooled sponge horizontally into two (or three, for a taller cake) even layers.

• Brush With Syrup:
  Generously brush the cut side of each layer with simple syrup to keep it moist.

• Layer Cream and Strawberries:
  Spread a thick layer of whipped cream over the first layer. Arrange sliced strawberries evenly over the cream.

• Top and Frost:
  Place the second sponge layer on top. Frost the entire cake with a thin “crumb coat” of whipped cream, then finish with a thick, smooth final coat.

• Decorate:
  Arrange whole strawberries and extra cream rosettes on top. For a patisserie look, pipe whipped cream around the top edge or bottom.

• Chill:
  Refrigerate at least 1 hour before slicing. Chilling allows flavors to meld and the cream to set, making for clean slices.

Tips for Perfect Results

A few key techniques will help you achieve a cloud-like sponge and flawless finish:

• Use Cake Flour:
  Cake flour ensures a softer, lighter texture than all-purpose flour.

• Beat Eggs Properly:
  Whip egg whites to stiff peaks, but don’t overbeat or they’ll become dry and hard to incorporate.

• Gentle Folding:
  Use a gentle, upward folding motion—never stir or the batter will deflate.

• Don’t Overbake:
  Sponge should be pale golden and springy; overbaking will dry it out.

• Chill Bowls and Cream:
  For the best whipped cream, keep everything cold and avoid overwhipping (it should be smooth, not grainy).

• Dry Strawberries Well:
  Pat strawberries dry with paper towels to prevent the cream from becoming watery.

Troubleshooting:

• Cake didn’t rise: Eggs not beaten enough or batter overmixed.

• Dry cake: Overbaked or not enough syrup used.

• Soggy: Strawberries too wet or too much syrup.

• Runny cream: Overbeaten or not chilled.

Serving Suggestions

Presentation and pairings elevate this elegant cake to dessert perfection:

• Serve Chilled:
  Japanese strawberry sponge cake is best served lightly chilled, with each slice showing off the layers.

• Decorate With Extra Berries:
  Scatter sliced strawberries around the base for color and freshness.

• Add a Mint Sprig:
  A few leaves add a pop of color and freshness.

• Pair With:
  Japanese green tea, milk tea, or a lightly sweetened fruit tea for a traditional finish.
  A flute of sparkling wine or Moscato also complements the cake beautifully.

• Individual Cakes:
  Use a round cutter to create mini versions for elegant single servings.

Final Thoughts

Japanese Strawberry Sponge Cake is a celebration of lightness, freshness, and elegant simplicity. With a little attention to technique and quality ingredients, you’ll produce a cake that’s every bit as delightful as those found in Tokyo’s famed patisseries.

Perfect for special occasions or whenever you crave a refined dessert, this shortcake is guaranteed to impress both family and friends. Enjoy the artistry—and flavor—of Japanese baking, one cloud-like slice at a time.