Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
If you’re longing for a dessert that encapsulates pure elegance, gentle sweetness, and a delightful cloud-like bite, look no further than Japanese Strawberry Sponge Cake (Strawberry Shortcake). This cherished Japanese treat pairs pillowy-soft sponge layers with airy whipped cream and ruby-red strawberries, creating a stunning centerpiece for birthdays, special occasions, or just an indulgent weekend. Beyond its stunning appearance, each bite melts on your tongue, gently sweet and bursting with fresh berry flavor. Japanese Strawberry Sponge Cake (Strawberry Shortcake) truly is a cake worthy of celebration and sharing.
Ingredients You’ll Need
The magic of Japanese Strawberry Sponge Cake (Strawberry Shortcake) lies in the beauty of its simple, high-quality ingredients. Each one plays an essential role, ensuring the whole cake turns out unbelievably soft, light, and flavorful. Here’s what you’ll need and why:
- Eggs: These are the backbone of that famously fluffy sponge, giving it bounce and structure.
- Granulated Sugar: For just the right amount of sweetness and crucial moisture in every slice.
- Cake Flour (sifted): The secret to a feathery crumb; sifting ensures your batter stays light and lump-free.
- Unsalted Butter (melted and cooled): Adds richness and helps lock in moisture without weighing down the cake.
- Whole Milk (room temperature): Keeps the crumb tender and smooth, making every bite melt-in-your-mouth.
- Vanilla Extract: Infuses the cake with a soft, fragrant aroma that perfectly complements the strawberries.
- Heavy Whipping Cream: When whipped, becomes the luscious, cloud-like topping that makes this cake so irresistible.
- Powdered Sugar: Sweetens the whipped cream gently, with its fine texture keeping things silky.
- Vanilla Extract (for cream): Adds a lovely fragrance to the creamy filling and topping.
- Fresh Strawberries (washed, hulled, and halved or sliced): The vibrant, juicy star that gives the cake its cheerful look and bright, fruity flavor.
How to Make Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Step 1: Prepare the Cake Pans and Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper, but don’t grease the sides—this helps the cake to rise high and keep its shape. This little trick ensures your Japanese Strawberry Sponge Cake (Strawberry Shortcake) comes out with the classic fluffy edge!
Step 2: Whip the Eggs and Sugar
Set a large bowl over a pot of simmering water (make sure the bottom doesn’t touch the water), then crack in your eggs and dump in the granulated sugar. Beat with a hand mixer on medium speed for about five minutes. You’re looking for the mixture to be warm, thickened, and slightly lighter in color. Take it off the heat and continue beating—the mixture should triple in volume and form thick ribbons when you lift the beaters. This stage is key for the airiness of your final sponge.
Step 3: Fold in the Cake Flour
Sift your cake flour directly over the fluffy egg mixture in three separate additions. Gently fold each batch in with a spatula using a lift-and-turn motion. Go slow—a light hand is crucial here so you don’t knock out all that precious air! This step is where your Japanese Strawberry Sponge Cake (Strawberry Shortcake) gets its signature tender crumb.
Step 4: Incorporate Butter, Milk, and Vanilla
In a small bowl, mix together the melted butter, whole milk, and vanilla extract. Take a tablespoon or so of your main batter and stir it into this mixture. Once combined, gently fold it back into your large bowl of batter. This ensures a streak-free, smoothly incorporated finish, making the sponge moist and subtly fragrant.
Step 5: Bake the Sponge Layers
Divide the batter evenly between your prepared pans. Bake for 20 to 25 minutes until beautifully golden and the tops gently spring back at a touch. Your kitchen will fill with the most irresistible buttery vanilla scent. Let the cakes cool in their pans for 10 minutes, then run a knife around the edges and carefully invert each onto a wire rack to finish cooling completely.
Step 6: Whip the Cream
Pour your cold heavy cream into a mixing bowl, add powdered sugar, and a splash of vanilla extract. Beat until soft peaks form—a stage where dollops hold their shape but are still satiny smooth. Don’t over-beat; silky and cloudlike is the goal for the perfect Japanese Strawberry Sponge Cake (Strawberry Shortcake) filling and frosting!
Step 7: Assemble and Decorate
Once the sponge layers have completely cooled, place one on your serving plate. Slather on a thick layer of whipped cream and scatter generously with strawberry slices. Top with the second cake layer, then cover the top and sides with more whipped cream. To finish, crown your masterpiece with even more glistening strawberries. Chill for at least one hour so the flavors meld and the cake slices cleanly.
How to Serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)
Garnishes
Elevate your Japanese Strawberry Sponge Cake (Strawberry Shortcake) by piling on sliced strawberries, whole berries with the green tops on, or even delicate mint leaves. A light dusting of powdered sugar adds the prettiest snowy finish. If you’re feeling extra, a handful of edible flowers turns the cake into a showpiece worthy of any celebration.
Side Dishes
Keep things light and let the cake shine. Simple accompaniments like a cup of fragrant green tea or delicate fruit salad pair beautifully with the gentle sweetness of the cake. For extra indulgence, offer a scoop of homemade vanilla ice cream or some whipped matcha cream on the side—delightful contrasts for every slice.
Creative Ways to Present
For parties or afternoon teas, cut the cake into dainty squares or fingers and serve on a tiered stand. Want to wow your guests? Layer the ingredients as individual trifles in clear glasses—sponge cubes, whipped cream, and berries in gorgeous layers. You could even try using cookie cutters to make mini heart or flower-shaped cakes for a cute twist!
Make Ahead and Storage
Storing Leftovers
Cover any leftover Japanese Strawberry Sponge Cake (Strawberry Shortcake) tightly with plastic wrap or place in an airtight container in the refrigerator. The delicate whipped cream and fresh berries will stay fresh for up to two days—simply slice and enjoy straight from the fridge whenever you need a sweet pick-me-up.
Freezing
While the assembled cake doesn’t freeze well due to the fresh strawberries and whipped cream, you can absolutely bake the sponge layers ahead of time! Once cooled, wrap them tightly and freeze for up to one month. Thaw at room temperature, then assemble with cream and berries just before serving for max freshness.
Reheating
This cake is best enjoyed chilled for that classic Japanese Strawberry Sponge Cake (Strawberry Shortcake) experience. If your sponge layers were frozen, let them come to room temperature naturally—no microwave needed. Once fully assembled, skip reheating altogether and serve cold for the ultimate treat.
FAQs
Can I use all-purpose flour instead of cake flour?
Cake flour is best for that delicate, fluffy crumb, but in a pinch you can try substituting with all-purpose flour. For the closest texture, remove 2 tablespoons per cup of all-purpose flour and replace with cornstarch. Sift well before using!
What’s the best way to get perfectly whipped cream?
Start with very cold heavy cream, chill your mixing bowl and whisk, and beat just until soft peaks form. Be careful not to over-whip—the cream should be silky and hold its shape without looking grainy. Taste and add a touch more sugar if you prefer a sweeter finish.
Can I add syrup or alcohol for extra flavor?
Absolutely! For even moister layers, you can brush the cooled sponge discs with a simple syrup or a splash of kirsch (cherry liqueur) before assembling. This is a fun way to customize your Japanese Strawberry Sponge Cake (Strawberry Shortcake) for grown-up festivities.
How do I keep my sponge cake from deflating?
Be gentle when folding in your flour and melted butter mixtures, taking care not to deflate the egg foam. Avoid over-mixing or heavy stirring, and don’t rush the beating step—making sure your eggs and sugar are fully whipped is crucial for maximum lift.
Can I use other fruits besides strawberries?
Of course! While strawberries are classic, you can swap in sliced peaches, kiwi, or raspberries for variety. The light sponge and whipped cream pairing is super versatile with many delicate fruits; just be sure to pick ripe, juicy options for best results.
Final Thoughts
If you’ve never tried baking Japanese Strawberry Sponge Cake (Strawberry Shortcake) at home, now is the perfect time to treat yourself to this beloved classic. Its fluffy sponge, cloudlike cream, and bursts of strawberry come together in a pure, joyful bite that’s impossible not to love. Share it with someone special, or simply savor every slice—this recipe is sure to become a treasured favorite!
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Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the light and airy delight of Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake. This classic dessert features layers of delicate sponge cake, whipped cream, and fresh strawberries, creating a perfect balance of flavors and textures.
Ingredients
For the Sponge Cake:
- 4 large eggs
- 120g granulated sugar
- 120g cake flour (sifted)
- 40g unsalted butter (melted and cooled)
- 2 tablespoons whole milk (room temperature)
- 1 teaspoon vanilla extract
For the Whipped Cream and Assembly:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 2 cups fresh strawberries (washed, hulled, and halved or sliced)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper.
- Prepare the batter: Beat eggs and sugar until warm and thick. Fold in sifted cake flour. Mix melted butter, milk, and vanilla; fold into batter. Bake for 20–25 minutes.
- Make the whipped cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble the cake: Place one cake layer, spread whipped cream, add strawberries. Top with second layer, cover with more cream, and decorate with strawberries. Chill before serving.
Notes
- For a lighter texture, ensure eggs are at room temperature and fold the batter gently.
- You can lightly soak the cake layers with simple syrup for added moisture.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 19g
- Sodium: 75mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg
