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Ultimate Japanese Strawberry Shortcake: Light, Fluffy Sponge Cake Recipe

Japanese Strawberry Shortcake is a beloved dessert that combines the delicate texture of a light sponge cake with fresh strawberries and pillowy whipped cream. This Asian-inspired version features a tender, airy crumb that melts in your mouth and is perfect for birthdays, celebrations, or any elegant fruity dessert occasion.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 2 hours 45 minutes
Servings: 8 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 large eggs, room temperature
  • 100g granulated sugar
  • 100g cake flour, sifted
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 300ml heavy whipping cream, chilled
  • 30g powdered sugar
  • 1 teaspoon vanilla extract
  • 300g fresh strawberries
  • 2 tablespoons strawberry jam (optional, for brushing)

Method
 

Instructions
  1. Preheat oven to 340°F (170°C). Line an 8-inch round cake pan with parchment paper. Beat eggs and granulated sugar together using an electric mixer until pale, thick, and tripled in volume (5-7 minutes).
  2. Sift cake flour over egg mixture in three batches, gently folding with a spatula after each addition. Mix melted butter, milk, and vanilla extract, temper with batter, then fold back into main batter.
  3. Pour batter into prepared pan, tap to remove air bubbles. Bake for 25-30 minutes until golden and springy. Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
  4. Wash and hull strawberries. Reserve 10 perfect berries for decoration, slice the rest. Whip chilled heavy cream with powdered sugar and vanilla until stiff peaks form.
  5. Slice cooled cake horizontally into two even layers. Brush cut sides with strawberry jam if using. Spread whipped cream on bottom layer, arrange sliced strawberries, cover with more cream. Place top layer and cover entire cake with remaining whipped cream. Decorate with whole strawberries.
  6. Refrigerate cake for at least 2 hours before serving to allow flavors to meld and cream to set. Slice with a hot knife for clean cuts.

Notes

Room temperature eggs are crucial for maximum volume when whipping. Use gentle folding motion to preserve air bubbles. Cake flour is essential for tender crumb. Ensure bowl, beaters, and cream are all cold for best whipped cream texture. Use fresh, ripe strawberries for best results.