Q1: Can I make Japanese Strawberry Shortcake in advance?

Yes, you can bake the sponge cake a day ahead and store it wrapped at room temperature. Assemble with whipped cream and strawberries just before serving for best freshness.

Q2: What’s the difference between Japanese shortcake and American shortcake?

Japanese shortcake uses a soft, airy sponge cake as the base, while American shortcake is more biscuit-like. The Japanese version is also lighter and less sweet.

Q3: Can I use other fruits instead of strawberries?

Absolutely! You can swap strawberries for fruits like kiwi, mango, blueberries, or peaches. Just make sure they’re not overly juicy to avoid sogginess.

Japanese Strawberry Sponge Cake

Name: Japanese Strawberry Sponge Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Japanese
Ingredients: 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; 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 strawberries for topping

Description

A light and fluffy Japanese Strawberry Sponge Cake layered with whipped cream and fresh strawberries, perfect for beginner bakers and special occasions.

Ingredients

Scale

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
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 strawberries for topping

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Instructions

Preheat your oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper, leaving the sides ungreased.
In a large bowl, whisk the eggs and sugar over a bowl of warm water until the sugar dissolves. Remove from heat and beat with a hand mixer for 5–7 minutes until thick, pale, and tripled in volume.
Gently fold in the sifted cake flour in batches, being careful not to deflate the mixture.
In a separate small bowl, mix the melted butter, milk, and vanilla extract, then gently fold into the batter.
Pour the batter into the prepared cake pan, smooth the surface, and bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Slice the cooled sponge cake horizontally into two layers. Place one layer on a serving plate, spread with whipped cream, and arrange halved strawberries evenly on top. Add more whipped cream to cover the berries.
Place the second cake layer on top and spread the remaining whipped cream over the top and sides of the cake.
Decorate the top with whole strawberries. Chill the cake in the refrigerator for at least 1 hour before serving.

Notes

Be gentle when folding the flour into the egg mixture to keep the sponge airy.
You can bake the sponge cake a day ahead and store it tightly wrapped at room temperature.
Substitute fruits like kiwi, mango, or blueberries if strawberries aren’t available.
Use a serrated knife for cleaner cake layer cuts.
Chill all tools and cream for best whipped cream results.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: Japanese

Nutrition

Serving Size: 1 slice
Calories: 250
Sugar: 20g
Sodium: 40mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 95mg