There is something absolutely magical about the delicate balance of lightness and sweetness in a Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe. This cake is the perfect harmony of a fluffy, airy sponge paired with fresh, juicy strawberries and luscious whipped cream, creating a dessert that feels both elegant and utterly comforting. Every bite is a celebration of fresh flavors and tender textures making it a beloved classic for special occasions or whenever you crave a touch of sweetness with a refreshing twist.
Ingredients You’ll Need
The beauty of this Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe lies in its simplicity. Each ingredient plays a vital role in creating that iconic soft sponge, fresh strawberry flavor, and cloud-like creaminess that define the cake.
- 4 large eggs, at room temperature: Eggs are crucial for a light and airy sponge because they trap air when beaten.
- 2/3 cup (130g) granulated sugar: Adds sweetness and helps stabilize the egg foam for volume.
- 2/3 cup (85g) cake flour, sifted: Cake flour ensures a tender crumb, keeping the sponge delicate but structured.
- 2 tablespoons milk: Adds moisture and softens the texture without weighing it down.
- 2 tablespoons unsalted butter, melted: Gives richness and the slightest hint of buttery flavor.
- 1 teaspoon vanilla extract: Infuses warmth and heightens the other flavors subtly.
- 1 1/2 cups (360ml) heavy whipping cream, chilled: The foundation for smooth, fluffy whipped cream that crowns the cake.
- 3 tablespoons powdered sugar: Sweetens the whipped cream gently without graininess.
- 1 teaspoon vanilla extract (for cream): Adds aromatic depth to the whipped topping.
- 2 cups fresh strawberries, hulled and halved: The star fruit that brings freshness, color, and natural sweetness.
- Additional strawberries for topping: For a beautiful, inviting cake presentation.
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and lining an 8-inch round pan with parchment paper. Preparing your pan this way ensures your delicate sponge won’t stick and will bake evenly with a perfect surface for layering.
Step 2: Create a Light Sponge Cake Batter
Whisk the eggs and granulated sugar over warm water gently to dissolve the sugar; this technique kick-starts volume. Then, use an electric mixer to beat the mixture until it triples in volume and becomes thick and pale. This aeration is the key to that ethereal lightness the sponge is famous for.
Step 3: Fold in Flour and Wet Ingredients
Gently fold the sifted cake flour into the whipped eggs in small portions to keep as much air in as possible. Separately, combine melted butter, milk, and vanilla extract, then carefully fold this into the batter; this step enriches the sponge while maintaining its airy nature.
Step 4: Bake to Perfection
Pour your batter evenly into the prepared pan and place it in the oven for 25 to 30 minutes. The cake should spring back when lightly pressed and have a golden surface. Once baked, cool it in the pan for 10 minutes before gently transferring to a wire rack to cool completely, which helps prevent sogginess.
Step 5: Whip the Cream Filling
In a chilled bowl, beat the heavy cream together with powdered sugar and vanilla extract until soft peaks form. The cream’s fluffiness and sweetness are essential for complementing the light sponge and tart strawberries.
Step 6: Assemble Your Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
Slice the cooled sponge cake horizontally into two even layers. Spread a generous amount of whipped cream on the bottom layer, then arrange the halved fresh strawberries evenly over the cream. Add another layer of whipped cream on top of the strawberries to seal in the fruit, then carefully place the second sponge layer on top and cover the entire cake with the remaining whipped cream.
Step 7: Garnish and Chill
Decorate the top with whole strawberries for that gorgeous, fresh look that invites you to dig in. Let the cake chill in the refrigerator for at least one hour to let all the flavors meld beautifully and to give the cream a chance to set nicely before slicing and serving.
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
Garnishes
Adding whole strawberries on top is a classic finishing touch, but you can also sprinkle a little powdered sugar over the cake for a delicate snowy effect or add a few mint leaves for a pop of bright color and fresh aroma.
Side Dishes
This cake pairs wonderfully with a light green tea or a refreshing fruit-infused water that cuts through the richness while enhancing the fresh strawberry notes. For a brunch spread, consider complementing it with fresh fruit salad or a crisp citrus tart.
Creative Ways to Present
For an impressive party centerpiece, serve the cake on a glass cake stand to showcase the layers. Slice into delicate triangles or small squares for individual portions. You can also turn this recipe into mini shortcakes by baking smaller sponge rounds and layering in individual glass jars for a modern twist.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe chilled in an airtight container. It stays fresh for up to 2 days, but the sponge begins to soften as the moisture from the cream and strawberries melds together, so it’s best enjoyed sooner rather than later.
Freezing
While technically possible, freezing this cake is not recommended because whipped cream does not freeze well and fresh strawberries lose their texture. If you must freeze it, separate the sponge layers and freeze them wrapped in plastic wrap without cream, then assemble fresh before serving.
Reheating
Since this is a chilled dessert, reheating is not necessary or advisable. Instead, allow refrigerated cake slices to sit out for 10 minutes for smoother cream texture before serving.
FAQs
Can I use regular flour instead of cake flour?
You can substitute all-purpose flour by removing 2 tablespoons of the flour per cup and replacing it with cornstarch to mimic the lower protein content of cake flour, but the sponge may be slightly denser.
What is the best type of strawberries to use?
Choose ripe, sweet strawberries at their peak season for the best flavor and juiciness since fresh fruit is highlighted in this recipe.
Can I make the whipped cream dairy-free?
Yes, you can use coconut cream chilled overnight as a substitute for heavy whipping cream, although the flavor and texture will be slightly different but still delightful.
How do I prevent the sponge from collapsing?
Be gentle when folding in the flour and wet ingredients to keep as much air in the batter as possible. Avoid overmixing, and ensure your eggs are properly whipped to stiff peaks for the best rise.
Can I prepare this cake in advance?
Prepare and bake the sponge a day ahead and store it wrapped well. Assemble with whipped cream and strawberries the day you plan to serve for optimal freshness.
Final Thoughts
I hope you feel inspired to try this Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe in your kitchen. Its light, fluffy sponge paired with fresh, sweet strawberries and smooth whipped cream is a delightful treat that’s sure to bring smiles to your table. Whether for a special occasion or simply a cozy weekend indulgence, this cake embodies comfort and elegance in every forkful. Happy baking!
Print
Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, is a light and airy dessert featuring a fluffy sponge cake layered with sweet whipped cream and fresh strawberries. Perfectly moist and subtly sweet, it combines delicate flavors and textures to create a classic and elegant treat ideal for celebrations or afternoon tea.
Ingredients
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
Whipped Cream and Toppings
- 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 whole strawberries for topping
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line an 8-inch (20cm) round cake pan with parchment paper to prevent sticking.
- Make the Sponge Cake Batter: In a heatproof bowl, whisk the eggs and granulated sugar over warm water until the sugar dissolves completely. Using an electric mixer, beat the mixture on high speed until it becomes thick, pale, and triples in volume, achieving a light and airy texture.
- Fold in Dry Ingredients and Butter Mixture: Gently fold the sifted cake flour into the egg mixture to maintain its airiness. In a separate small bowl, combine the melted unsalted butter, milk, and vanilla extract, then carefully fold this mixture into the batter.
- Bake the Cake: Pour the batter into the prepared cake pan and bake for 25 to 30 minutes until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This cream should be smooth, slightly stiff, and able to hold shape without being overbeaten.
- Assemble the Cake: Slice the cooled sponge cake horizontally into two equal layers. Spread a generous layer of whipped cream on the bottom layer, arrange halved strawberries evenly on top, then spread another layer of cream before placing the second cake layer over it. Cover the top and sides with the remaining whipped cream.
- Garnish and Serve: Decorate the cake with additional whole strawberries as a topping. Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow flavors to meld and cream to set.
Notes
- Ensure eggs are at room temperature for better volume when beating.
- Use cake flour for a lighter, softer sponge texture.
- Be gentle when folding to retain air in the batter.
- Chill the bowl and beaters before whipping cream for best results.
- This cake is best enjoyed within 1-2 days when stored refrigerated.
- For a dairy-free version, substitute whipping cream with coconut cream and butter with a vegan alternative.
