Japanese Strawberry Sponge Cake

A simple and soft Japanese strawberry sponge cake you can make at home. Follow the steps and keep things gentle for a light cake.

introduction

This cake is light, soft and fresh. It has a soft sponge, whipped cream and fresh strawberries. It feels simple and not too sweet. If you like easy strawberry treats, see these strawberry cheesecake cookies for another idea: strawberry cheesecake cookies.

why make this recipe

You should make this cake when you want a light dessert for family or friends. It looks nice and tastes fresh. The steps are clear and you can change the strawberries for other fruit.

how to make Japanese Strawberry Sponge Cake (Strawberry Shortcake)

1. Prepare pan and preheat oven. Grease and flour an 18cm/7-inch round pan. Preheat oven to 170°C/338°F.
2. Separate eggs. Keep yolks and whites in different bowls.
3. Make batter gently so it stays airy. Fold flour into the egg mix. Melt butter and fold in carefully.
4. Bake until a skewer comes out clean. Cool cake on a rack.
5. While cake cools, make whipped cream and syrup. Trim strawberries and slice some for filling.
6. Split sponge into two or three layers. Spread a thin layer of cream and add strawberries between layers. Cover cake with cream and decorate with whole strawberries on top. Do the steps 1 and 2 in the Decorating section while cooling the sponge cake so the cake stays moist.

Ingredients :

• 125g/4.4oz all-purpose flour sifted 3 times,
• 100g/3.5oz sugar ((note 1)),
• 4 large eggs (, yolks and whites separated (note 2)),
• 60g/2.1oz butter (, melted),
• Butter and flour to coat inside the cake pan,
• 18 strawberries ((mid-size, note 3)),
• 400ml/0.8pt cream for whipping ((note 4)),
• 10g/0.4oz sugar,
• 40ml/1.4oz water,
• 10g/0.4oz sugar

Directions :

Baking A Sponge Cake (please read THE KEY TO A FLUFFY SPONGE CAKE in post)

• Beat egg yolks with some sugar until light. Whisk egg whites with sugar to soft peaks. Fold whites into yolk mix in two parts. Add sifted flour and fold gently. Add melted butter last and fold slowly. Pour into pan and bake at 170°C/338°F for about 25-30 minutes or until done. Cool on a rack.

Decorating the cake (do the steps 1 and 2 while cooling the sponge cake)

1. Make a light simple syrup: heat 40ml water and 10g sugar until sugar dissolves. Brush on cake layers if needed.
2. Whip 400ml cream with 10g sugar to soft peaks. Slice strawberries for filling. Layer sponge, cream, and strawberries. Cover cake with thin coat of cream and smooth. Top with whole strawberries. Chill before serving.

how to serve Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Cut the cake with a sharp knife. Serve cool or chilled. Add a small scoop of ice cream or a side of cookies like these strawberry cheesecake cookies for a simple plate.

how to store Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Cover the cake and store in the fridge for up to 2 days. If you cut the cake, keep slices in an airtight box. Do not freeze the decorated cake — cream and strawberries change texture. You can freeze plain sponge layers for 1 month and thaw in the fridge.

tips to make Japanese Strawberry Sponge Cake (Strawberry Shortcake)

• Warm the melted butter slightly and fold in slowly to keep batter airy.
• Use room temperature eggs for better volume.
• Do not overmix after adding flour. Fold gently.
• Chill the cake 30 minutes before slicing for clean cuts.
• For a light syrup, brush layers with the simple syrup made from water and sugar.

variation (if any)

• Use raspberries or mixed berries instead of strawberries.
• Add a thin layer of jam with the cream for more flavor.
• Use matcha powder in the flour (10-15g) for a green tea version.

FAQs

Q: Can I use heavy cream instead of whipping cream?
A: Yes. Use cream that whips well. Chill the bowl and beaters for best results.

Q: How can I make the sponge more fluffy?
A: Beat egg whites to soft peaks and fold gently. Sift flour and do not overmix.

Q: Can I make this cake ahead?
A: You can bake the sponge a day before and store in the fridge wrapped. Assemble on the day you serve.

Q: Can I use frozen strawberries?
A: Fresh is best. Frozen strawberries release water and can make the cake soggy.

Conclusion

For a clear step-by-step guide and photos, see the full recipe for Japanese Strawberry Sponge Cake (Strawberry Shortcake) on this site: Japanese Strawberry Sponge Cake (Strawberry Shortcake).

Japanese Strawberry Sponge Cake (Strawberry Shortcake)

A light and soft cake layered with whipped cream and fresh strawberries, perfect for a refreshing dessert.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 pieces

Course: Cake, Dessert

Cuisine: Japanese

Calories: 300

Ingredients Method Notes

Ingredients

  

For the cake

• 125 g all-purpose flour sifted 3 times
• 100 g sugar (note 1)
• 4 large eggs (yolks and whites separated) (note 2)
• 60 g butter (melted)
• Butter and flour to coat inside the cake pan

For the filling and decoration

• 18 strawberries (mid-size) (note 3)
• 400 ml cream for whipping (note 4)
• 10 g sugar
• 40 ml water
• 10 g sugar

Method

 

Baking A Sponge Cake

1. Grease and flour an 18cm/7-inch round pan. Preheat the oven to 170°C/338°F.
2. Beat egg yolks with some sugar until light. Whisk egg whites with sugar to soft peaks.
3. Fold the whites into the yolk mix in two parts. Add sifted flour and fold gently.
4. Add melted butter last and fold slowly.
5. Pour the batter into the pan and bake at 170°C/338°F for about 25-30 minutes or until a skewer comes out clean. Cool on a rack.

Decorating the cake

1. Make a light simple syrup: heat 40ml water and 10g sugar until sugar dissolves. Brush on cake layers if needed.
2. Whip 400ml cream with 10g sugar to soft peaks.
3. Slice strawberries for filling.
4. Layer sponge, cream, and strawberries. Cover the cake with a thin coat of cream and smooth. Top with whole strawberries.
5. Chill before serving.

Notes

Warm the melted butter slightly and fold in slowly to keep batter airy. Chill the cake 30 minutes before slicing for clean cuts.