Japanese Strawberry Shortcake Recipe

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Japanese Strawberry Shortcake



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Japanese Strawberry Shortcake is a delightfully light and fluffy dessert that has become a staple in Japanese bakeries and homes. Known for its moist sponge cake, sweet whipped cream, and fresh strawberries, this dessert is both visually appealing and delicious. The cake is often enjoyed on special occasions such as birthdays and Christmas, but its simplicity and irresistible taste make it a perfect treat for any day.


For the Sponge Cake:

4 large eggs, room temperature
120g (1 cup) all-purpose flour
120g (1/2 cup) granulated sugar
40g (3 tbsp) unsalted butter, melted
40ml (2 tbsp and 2 tsp) milk, room temperature
1/2 tsp vanilla extract
For the Whipped Cream:

480ml (2 cups) heavy cream
50g (1/4 cup) granulated sugar
1/2 tsp vanilla extract
For the Filling and Topping:

1-2 cups fresh strawberries, sliced
Additional strawberries for decoration


Sponge Cake:

Preheat the Oven: Preheat your oven to 170°C (338°F). Line the bottom of an 8-inch round cake pan with parchment paper.

Beat the Eggs: In a large mixing bowl, beat the eggs until frothy. Gradually add the sugar while continuing to beat until the mixture is thick and pale, and forms a ribbon when lifted.

Sift in the Flour: Sift the flour into the egg mixture in three parts, gently folding it in after each addition without overmixing.

Add Butter and Milk: Combine melted butter, milk, and vanilla extract in a small bowl. Add some of the batter to this mixture to lighten it, then fold this back into the main batter gently.

Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool.

Whipped Cream:

Chill Bowl and Beaters: Chill your mixing bowl and beaters in the freezer for about 15 minutes.

Whip the Cream: Whip the heavy cream, sugar, and vanilla extract in the chilled bowl until stiff peaks form. Be careful not to overbeat.


Slice the Cake: Once the cake is cooled, slice it horizontally into two or three layers.

First Layer: Place the bottom layer of the cake on a plate. Spread a layer of whipped cream over it and top with sliced strawberries.

Repeat Layers: Add the next layer of cake and repeat with whipped cream and strawberries.

Top Layer and Decoration: Place the final layer of cake on top. Cover the entire cake with a thin layer of whipped cream for the crumb coat. Refrigerate for about 15 minutes. Then, cover with another layer of whipped cream. Decorate with whole and sliced strawberries as desired.

Chill and Serve: Refrigerate the cake for at least an hour before serving.

Japanese Strawberry Shortcake is a refreshing and delicate dessert. The sponge cake’s airy texture combined with the sweetness of the strawberries and the lightness of the whipped cream creates a perfect harmony of flavors. This cake not only tastes delightful but also looks elegant and is sure to impress at any gathering. Whether for a special occasion or a simple afternoon treat, this recipe offers a slice of Japanese culinary charm right at your home.

Tips and Variations

Egg Temperature: Make sure your eggs are at room temperature before you start. This helps in achieving the right consistency and volume when beating them.

Folding the Flour: Be gentle when folding in the flour. Overmixing can deflate the air you’ve beaten into the eggs, leading to a denser cake.

Syrup for Moisture: To keep the cake layers moist, you can brush them with a simple syrup (a mix of equal parts sugar and water, heated until the sugar dissolves and cooled).

Fruit Variations: While strawberries are traditional, feel free to experiment with other fruits like peaches, kiwis, or mixed berries for a different twist.

Making Ahead: You can bake the sponge cake a day in advance. Wrap it in cling film and store at room temperature. Assemble the cake with whipped cream and strawberries on the day you plan to serve it.

Decorative Touches: For a more decorative look, you can pipe additional whipped cream on top of the cake, or sprinkle with powdered sugar, chocolate shavings, or edible flowers.

Nutritional Information

Japanese Strawberry Shortcake is relatively lighter compared to other creamy desserts, but it’s still a treat. The cake mainly consists of carbohydrates (from the sugar and flour), fats (from the butter and cream), and protein (from the eggs). Strawberries add a nutritious touch with their vitamin C, fiber, and antioxidants.

Serving Suggestions

Tea Pairing: This cake pairs wonderfully with a cup of green tea or a light black tea, complementing the delicate flavors of the dessert.

Portion Size: Since it’s a rich cake, small to moderate portions are ideal. It’s quite satisfying without the need for large servings.

Occasions: Perfect for birthdays, anniversaries, or any celebration, it also makes a delightful finish to a Japanese-themed dinner party.


Refrigeration: The completed cake should be kept in the refrigerator and is best consumed within 2-3 days. The whipped cream and fresh fruit do not hold up well for long periods.

Freezing: It’s not recommended to freeze the assembled cake. However, the sponge cake layers can be wrapped and frozen for up to a month. Thaw in the refrigerator before use.

Japanese Strawberry Shortcake is more than just a dessert; it’s a symbol of celebration and joy in Japanese culture. Its lightness, simplicity, and elegance embody the subtlety and refinement appreciated in Japanese cuisine. By following this recipe, you can bring a piece of Japanese culinary tradition into your home and onto your table. Enjoy the process of baking and the delightful moment of savoring this exquisite dessert with friends and family.


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