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Japanese Strawberry Shortcake Recipe: Light Fluffy Sponge Cake with Fresh Berries

This exquisite Japanese strawberry shortcake features an exceptionally light and airy sponge cake layered with freshly whipped cream and sweet strawberries. The refined simplicity combines delicate richness with fresh strawberry flavors, making it perfect for special occasions and impressive dessert presentations.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 large eggs, room temperature
  • 120g granulated sugar
  • 120g cake flour, sifted
  • 30g unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 500g fresh strawberries
  • 500ml heavy whipping cream, chilled
  • 50g powdered sugar
  • 1 teaspoon vanilla extract
  • Simple syrup (optional, for brushing)

Method
 

Instructions
  1. Preheat oven to 340°F (170°C). Line an 8-inch round cake pan with parchment paper. In a large mixing bowl, beat eggs and sugar together until pale, thick, and tripled in volume (8-10 minutes).
  2. Gently fold in sifted cake flour in three additions, being careful not to deflate the batter. Finally, fold in melted butter and vanilla extract until just combined.
  3. Pour batter into prepared pan and bake for 25-30 minutes until golden brown and toothpick comes out clean. Let cool completely before slicing into two even layers.
  4. While cake cools, wash and hull strawberries. Reserve best berries for decoration and slice remaining strawberries thinly.
  5. In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until medium peaks form.
  6. Place bottom cake layer on serving plate. If using simple syrup, lightly brush surface. Spread layer of whipped cream, then arrange sliced strawberries evenly.
  7. Add top cake layer and apply thin crumb coat of whipped cream over entire cake. Chill for 15 minutes.
  8. Apply final layer of whipped cream. Decorate with whole strawberries and additional cream piping if desired.

Notes

Temperature control is crucial: eggs should be room temperature before whipping for maximum volume. Use gentle figure-eight motion when folding flour to maintain airiness. Chill mixing bowl and beaters before whipping cream for better stability.