Japanese Strawberry Cake, also known as Strawberry Shortcake, is a light, fluffy sponge cake layered with fresh whipped cream and sweet strawberries. It’s an iconic dessert in Japan—elegant, not overly sweet, and always a beautiful centerpiece for any celebration.
Why You’ll Love This Recipe
I love how delicate and refreshing this cake is. The sponge is soft and airy, the whipped cream is smooth and lightly sweetened, and the fresh strawberries add a burst of natural flavor. It’s a treat that feels fancy without being heavy—perfect for birthdays, holidays, or any time I want something special yet subtle.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the sponge cake:
eggs
granulated sugar
cake flour
milk
unsalted butter
vanilla extract
For the whipped cream filling:
heavy whipping cream
powdered sugar
vanilla extract
For assembling:
fresh strawberries (halved or sliced)
whole strawberries (for topping)
directions
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I preheat the oven to 350°F (175°C) and line two 8-inch round cake pans with parchment paper.
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I beat the eggs and sugar together over a bowl of warm water until pale and fluffy, then continue beating off heat until the mixture triples in volume.
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I gently fold in sifted cake flour using a spatula, being careful not to deflate the batter.
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I warm the milk and butter together until melted, then stir in vanilla extract and gently mix into the batter.
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I divide the batter evenly between the pans and bake for 20–25 minutes until the tops are golden and spring back to the touch.
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I let the cakes cool completely before slicing each in half horizontally to create four thin layers.
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For the whipped cream, I beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
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I layer the cake with whipped cream and sliced strawberries, stacking the layers evenly.
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I frost the outside with a thin layer of whipped cream and decorate the top with whole strawberries.
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I chill the cake for at least 1 hour before serving so it sets beautifully.
Servings and timing
This recipe serves about 8–10 slices.
Prep time: 30 minutes
Bake time: 20–25 minutes
Cooling and chilling time: 1–2 hours
Variations
Sometimes I brush the cake layers with a bit of strawberry syrup or simple syrup for added moisture. I’ve also added a thin layer of strawberry jam in the middle for extra flavor. For a seasonal twist, I swap in peaches, mangoes, or raspberries when strawberries aren’t at their best.
storage/reheating
I store the cake in the fridge, covered, for up to 3 days. Since it’s made with fresh cream and fruit, I don’t recommend leaving it at room temperature for long. I don’t reheat it—this cake is best served chilled.
FAQs
Can I use all-purpose flour instead of cake flour?
I’ve done it in a pinch, but the texture is slightly denser. I prefer cake flour for the light, tender crumb that makes this cake special.
How do I keep the whipped cream from deflating?
I use cold cream, cold bowls, and beat until stiff peaks form without over-whipping. I also frost and chill the cake soon after assembling.
Can I make this cake the day before?
Yes, I often make it a day ahead. I store it in the fridge and it actually tastes better after chilling overnight.
Can I freeze the sponge cake?
Yes, I bake and cool the sponge layers, then wrap and freeze them. I thaw them at room temp and assemble fresh with whipped cream and fruit.
What’s the difference between this and American strawberry shortcake?
The Japanese version uses a soft sponge cake and whipped cream, while American versions usually have biscuit-like cakes or denser layers.
Conclusion
Japanese Strawberry Cake is one of my favorite desserts for its elegance, simplicity, and fresh flavor. The soft sponge, creamy layers, and vibrant strawberries make every bite a little celebration. Whether I’m making it for a birthday or just treating myself, it’s always worth the effort.
Print
Japanese Strawberry Cake
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours
- Yield: 8–10 slices
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
Japanese Strawberry Cake is a light, fluffy sponge cake layered with sweet whipped cream and fresh strawberries. It’s a classic and elegant dessert perfect for any celebration.
Ingredients
- Sponge Cake:
- 4 large eggs
- 2/3 cup granulated sugar
- 2/3 cup cake flour, sifted
- 2 tbsp milk
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- Whipped Cream:
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- Assembly:
- 1 pint fresh strawberries (halved or sliced for layers, whole for topping)
Instructions
- Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- Beat eggs and sugar over warm water until pale and fluffy. Continue beating off heat until tripled in volume.
- Gently fold in sifted cake flour, being careful not to deflate the batter.
- Warm milk and butter until melted, stir in vanilla, and gently incorporate into the batter.
- Divide batter evenly between pans and bake for 20–25 minutes until golden and springy.
- Cool cakes completely, then slice each in half horizontally for four layers total.
- Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Layer cake with whipped cream and sliced strawberries, stack layers evenly.
- Frost the outside with a thin layer of whipped cream and top with whole strawberries.
- Chill cake for at least 1 hour before serving.
Notes
- Brush layers with simple syrup or strawberry syrup for added moisture.
- Add a thin layer of strawberry jam for extra flavor.
- Swap strawberries with seasonal fruits like peaches or raspberries.
- Use cold cream and tools for stable whipped cream.
- Assemble and chill ahead for best flavor and texture.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 80mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
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