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Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Japanese Strawberry Sponge Cake (Strawberry Shortcake)

This light and elegant Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, features fluffy sponge layers, whipped cream, and fresh strawberries. A perfect dessert to celebrate simple joys and special occasions.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Sponge Cake Base
  • 4 eggs room temperature
  • 2/3 cup sugar granulated
  • 1 tsp vanilla extract
  • 3/4 cup cake flour sifted
  • 2 tbsp unsalted butter melted
Whipped Cream & Filling
  • 1 1/2 cups heavy cream chilled
  • 3 tbsp sugar for whipped cream
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh strawberries hulled and sliced

Equipment

  • Round Cake Pan
  • Mixing Bowls
  • Electric mixer
  • Spatula
  • Cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C). Line a round cake pan with parchment paper.
  2. In a bowl, whisk eggs and sugar over a warm water bath until thick and tripled in volume.
  3. Add vanilla extract. Sift and fold in the cake flour gently, keeping the batter airy.
  4. Fold in melted butter carefully. Pour batter into pan and bake for 25 minutes or until golden.
  5. Cool completely on a rack before slicing the cake into two layers.
  6. Whip the cream with sugar and vanilla until soft peaks form.
  7. Spread whipped cream and sliced strawberries between layers. Cover top and sides with more cream and decorate with strawberries.
  8. Chill in the fridge for at least 1 hour before serving.

Notes

Use ripe strawberries and keep everything chilled while assembling. Serve cold for best flavor and texture.