Japanese Strawberry Shortcake: A Light and Elegant Dessert

There’s something unforgettable about the first bite of a Japanese Strawberry Shortcake. Unlike the dense, crumbly versions you may know from American diners, this cake is airy and soft, almost cloud-like. I remember the first time I tried it at a small Tokyo bakery—it felt less like eating dessert and more like tasting a slice of early summer. With its delicate sponge, pillowy whipped cream, and bursts of fresh strawberries, this cake manages to be indulgent yet never heavy. If you’ve been searching for a dessert that feels special without being overwhelming, this is the recipe you’ll want to master.

What Is Japanese Strawberry Shortcake?

At first glance, you might think this cake is similar to the American shortcake topped with berries and whipped cream. But in Japan, the term “shortcake” refers to a sponge cake layered with cream and fruit. The sponge is feather-light, thanks to whipped eggs that form its base. Instead of being overly sweet, the cream is barely sugared, which lets the natural flavor of the strawberries shine.

In Japan, this cake has even become a cultural symbol. It’s the dessert of choice for Christmas celebrations and birthdays, often decorated with perfectly arranged strawberries on top. For many, it represents both elegance and comfort—a treat that’s festive yet approachable.

Japanese Strawberry Shortcake

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• Author: Taha Ayyad
• Total Time: 50 minutes + 1 hour chilling
• Yield: 8 servings 1x

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Description

A light and elegant Japanese Strawberry Shortcake made with airy sponge cake, lightly sweetened whipped cream, and fresh strawberries. Perfect for celebrations.

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Ingredients

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• 1 cup cake flour (120 g), sifted

• 4 large eggs, room temperature

• ¾ cup granulated sugar (150 g)

• 3 tablespoons whole milk (45 ml), warmed

• 2 tablespoons unsalted butter (28 g), melted

• 1 teaspoon vanilla extract

• 1 tablespoon sugar syrup (optional, for brushing layers)

• 1 ½ cups heavy cream (360 ml), chilled

• 3 tablespoons powdered sugar (24 g)

• 1 pound fresh strawberries (450 g), hulled and halved

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Instructions

• Preheat oven to 350°F. Grease and line two 8-inch round cake pans.

• Beat eggs and granulated sugar until pale, thick, and tripled in volume.

• Fold in sifted cake flour gently without deflating the batter.

• Mix melted butter, warm milk, and vanilla; drizzle into batter and fold to combine.

• Divide batter between pans and bake for about 20 minutes, until tops spring back. Cool completely.

• Whip heavy cream and powdered sugar until soft peaks form.

• Slice sponge layers horizontally to create four thin rounds.

• Place the first layer on the plate, brush with syrup, spread cream, and add strawberries. Repeat with remaining layers.

• Frost the top and sides lightly, decorate with whole strawberries, and refrigerate at least 1 hour before serving.

Notes

For extra stability in whipped cream, chill the mixing bowl and whisk.

Bake sponge one day in advance if desired; store wrapped at room temperature.

Use fresh strawberries for best flavor and texture; frozen berries may release excess liquid.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 1 slice (1/8 of cake)
• Calories: ~310
• Sugar: ~23 g
• Sodium: ~65 mg
• Fat: ~18 g
• Saturated Fat: ~11 g
• Unsaturated Fat: ~6 g
• Trans Fat: ~0 g
• Carbohydrates: ~32 g
• Fiber: ~1 g
• Protein: ~6 g
• Cholesterol: ~115 mg

Ingredients & Equipment

Before you start, gather everything you’ll need. Accuracy matters here, so measuring with a scale is highly recommended.

Ingredients

• 1 cup cake flour (120 g), sifted
• 4 large eggs, room temperature
• ¾ cup granulated sugar (150 g)
• 3 tablespoons whole milk (45 ml), warmed
• 2 tablespoons unsalted butter (28 g), melted
• 1 teaspoon vanilla extract
• 1 tablespoon sugar syrup (optional, for brushing layers)
• 1 ½ cups heavy cream (360 ml), chilled
• 3 tablespoons powdered sugar (24 g)
• 1 pound fresh strawberries (450 g), hulled and halved

Equipment

• Two 8-inch round cake pans
• Stand mixer or hand mixer
• Offset spatula
• Cooling rack
• Cake turntable (helpful for smooth frosting)
• Parchment paper

These tools and ingredients create the foundation for a cake that’s light, tender, and visually stunning.

Step-by-Step Recipe Instructions

Preparing the Sponge

Preheat your oven to 350°F. Grease the pans and line the bottoms with parchment. In a large bowl, beat the eggs and sugar together until pale, thick, and tripled in volume. This step is key—the mixture should form ribbons when you lift the whisk.

Gently fold in the sifted cake flour, being careful not to deflate the batter. Combine the melted butter, warm milk, and vanilla, then drizzle them into the batter, folding until just blended. Pour evenly into the pans and bake for about 20 minutes, or until the tops spring back when touched. Let the cakes cool completely before removing from pans.

Making the Whipped Cream

Whip the heavy cream with powdered sugar until soft peaks form. The texture should be spreadable but not overly stiff. If you want extra stability, chill the bowl and whisk before starting.

Assembling the Cake

Slice each sponge layer horizontally to create four thin rounds. Place the first round on a serving plate and brush lightly with sugar syrup if desired. Spread a thin layer of whipped cream, add a layer of sliced strawberries, then cover with another cake round. Repeat until you’ve used all layers, finishing with cream on top.

Smooth the sides with an offset spatula, keeping the look natural rather than heavily frosted. Decorate the top with whole strawberries, either neatly arranged or casually scattered. Refrigerate for at least one hour before serving to let the flavors meld.

Dietary Variations & Substitutions

Vegan

Replace the eggs with aquafaba (whipped chickpea liquid) and use plant-based milk and vegan butter. For the cream, coconut cream or oat-based whipping cream works beautifully.

Gluten-Free

Swap the cake flour with a gluten-free blend. Look for one containing xanthan gum to keep the sponge light and structured.

Low-Calorie

Cut down on sugar by using a granulated sugar substitute in the sponge and a powdered sweetener in the cream. Reduce the cream slightly and add more strawberries for natural sweetness.

Halal

Ensure the vanilla extract and any syrups are alcohol-free. Choose halal-certified dairy products if available.

With these adjustments, you can enjoy this cake no matter your dietary needs.

Storage, Freezing & Serving Tips

If you want to prepare ahead, bake the sponge layers a day in advance and store them wrapped at room temperature. Once the cake is fully assembled, keep it in the refrigerator for up to two days. The whipped cream remains stable during this time if it’s whipped properly.

Freezing works best if you separate the sponge layers from the cream. Wrap the cooled sponges in plastic and foil, then freeze for up to one month. Thaw at room temperature before filling and frosting. For leftovers, cut slices, wrap them individually, and freeze; just note the strawberries may soften after thawing.

Serve the cake chilled but not icy cold. This allows the sponge to remain soft while the cream stays firm. A cup of green tea or lightly brewed coffee pairs perfectly with its delicate sweetness.

Variations & Twists Worth Trying

You don’t have to stop at strawberries. For a fresh spin, try a mixed berry version with blueberries and raspberries. A matcha sponge layered with whipped cream and strawberries adds a hint of earthy bitterness that balances the sweetness. For chocolate lovers, add a dusting of cocoa powder to the cream or a thin layer of chocolate ganache between the sponges.

Mini versions baked in small pans or assembled in glass jars also make fun, single-serve desserts that are perfect for parties. However you decide to personalize it, the essence of the Japanese Strawberry Shortcake remains: light, fresh, and irresistibly elegant.

Every time you cut into this cake, you’ll notice the perfect balance of soft sponge, creamy layers, and juicy berries. It’s not just another dessert—it’s a reminder that sometimes the simplest combinations create the most lasting impressions. If you’re ready to surprise your family and friends with something that looks impressive yet feels effortless, this is the recipe that will win hearts.

FAQ

What is the difference between Japanese strawberry shortcake and American shortcake?

American shortcake is usually a biscuit-style dessert topped with berries and cream, while Japanese Strawberry Shortcake is a fluffy sponge cake layered with whipped cream and fresh strawberries. The Japanese version is lighter, less sweet, and often served as a celebration cake.

Can I make the sponge cake ahead of time?

Yes, you can bake the sponge a day in advance. Wrap it tightly in plastic once cooled and keep it at room temperature. This makes assembling your strawberry shortcake quicker the next day.

How do I keep the whipped cream from collapsing?

Use chilled heavy cream with at least 35% fat, and whip until soft peaks form. For extra stability, you can add a spoonful of powdered sugar or use a small amount of gelatin.

Can I use frozen strawberries instead of fresh?

Fresh strawberries give the best flavor and texture, but frozen ones can work in a pinch. Just thaw and drain them well before layering, since excess liquid can make the sponge soggy.

How long does Japanese strawberry shortcake stay fresh?

Once assembled, it’s best eaten within two days. Store it in the fridge, covered, to keep the sponge soft and the whipped cream stable.