I pull out one slice, and suddenly every cloud-soft layer, snowy cream ribbon, and glossy strawberry secret is on full display.

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I’m obsessed with Japanese Strawberry Sponge Cake because it looks delicate, then absolutely shows off once I pull out that first slice. The layers are so clean and soft, with fresh strawberries cutting through heavy cream like they own the whole cake.

I love how the sponge feels light but still gives me a real bite, not some sad airy nothing. And that glossy berry-studded top?

Ridiculous. I keep going back for another forkful because every piece tastes bright, creamy, and barely sweet in the best way.

But the slice reveal is what gets me every single time. Pure drama.

Ingredients

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Eggs give the sponge its soft lift and that classic bouncy bite.
Granulated sugar sweetens gently, while helping the cake stay light and tender.
Cake flour keeps the crumb fine, delicate, and not bread-like.
Starch makes the sponge extra fluffy, with that melt-in-your-mouth feel.
Vanilla adds cozy sweetness without stealing the strawberry spotlight.
Butter brings a little richness, so the cake doesn’t taste flat.
Milk softens everything up and keeps the sponge from feeling dry.
Salt is tiny but important.
It makes the sweet stuff pop.
Chilled cream whips up fluffy, cool, and cloud-like between the layers.
Powdered sugar sweetens the cream without making it gritty.
Vanilla paste gives the cream that bakery-style flavor.
Plus, pretty specks.
Strawberries bring fresh juiciness, color, and a little tangy balance.
Macerating sugar makes strawberries glossy, syrupy, and more dessert-like.
Simple syrup keeps the sponge moist.
Basically, it’s cake insurance.

Ingredient Quantities

4 large eggs, room temperature

100 g granulated sugar, divided (70 g and 30 g)

60 g cake flour, sifted

20 g cornstarch or potato starch, sifted

1 tsp vanilla extract

30 g unsalted butter

30 ml whole milk

Pinch of fine salt

300 ml heavy cream, well chilled

30 g powdered sugar (confectioners sugar)

1 tsp vanilla extract or vanilla bean paste

400 500 g fresh strawberries, hulled and patted dry (reserve some for decoration)

2 tbsp granulated sugar for macerating strawberries

2 tbsp water

1 tbsp granulated sugar for simple syrup

How to Make this

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1. Preheat oven to 170C and line the bottom of an 18 or 20 cm round cake pan with parchment; grease sides lightly.

2. Sift together 60 g cake flour, 20 g cornstarch or potato starch and a pinch of fine salt; set aside.

3. Combine 4 large eggs (room temperature) and 70 g granulated sugar in a heatproof bowl set over simmering water; whisk constantly until warm to the touch and sugar is dissolved, about 40 to 45C.

4. Remove bowl from heat and whisk in 1 tsp vanilla extract; using a mixer, whip the egg mixture while gradually adding the remaining 30 g granulated sugar until thick, pale and ribbon stage.

5. Gently fold the sifted dry ingredients into the whipped eggs in two additions, using a spatula and folding motion to preserve air.

6. Warm 30 g unsalted butter with 30 ml whole milk until butter melts and mixture is just warm; cool briefly, then fold a few spoonfuls of batter into the butter mixture to lighten it, then fold all back into the main batter until uniform.

7. Pour batter into prepared pan, smooth the top, and bake at 170C for 25 to 30 minutes or until the top is golden and a skewer comes out clean; cool in pan briefly then invert onto a rack to cool completely.

8. While cake cools, make simple syrup and macerated strawberries: heat 2 tbsp water with 1 tbsp granulated sugar until sugar dissolves and cool; toss 400 to 500 g hulled, patted dry strawberries with 2 tbsp granulated sugar and let sit to macerate.

9. Whip 300 ml heavy cream with 30 g powdered sugar and 1 tsp vanilla extract or vanilla bean paste until soft to medium peaks.

10. Slice cooled cake horizontally into two or three layers, brush each layer with simple syrup, spread whipped cream and add macerated strawberries between layers, stack, then finish outside with more whipped cream and arrange reserved strawberries on top; chill before serving.

Equipment Needed

1. 18 or 20 cm round cake pan (with removable base if available)
2. Parchment paper and a pastry brush or paper towel for greasing sides
3. Heatproof mixing bowl and a small saucepan for a double boiler
4. Electric hand mixer or stand mixer plus a whisk attachment
5. Rubber or silicone spatula for folding
6. Fine mesh sieve or flour sifter
7. Kitchen scale and measuring spoons
8. Small saucepan for simple syrup and a spoon for stirring
9. Cooling rack and an offset or regular spatula for spreading cream

FAQ

Q: How do I prevent the sponge cake from collapsing after baking? A: Bake at the correct temperature and do not open the oven while baking. Once baked, invert the pan onto a cooling rack and let it cool completely in the pan for 10 minutes, then remove and cool upright. Gentle handling and not overbeating the batter also help maintain structure.

Q: How do I get a light, airy sponge texture? A: Whip the eggs and 70 g sugar until thick, pale, and tripled in volume. Fold the sifted flours in gently in stages to keep as much air as possible. Melted butter warmed with milk should be folded in carefully so it does not deflate the batter.

Q: How do I stop whipped cream from becoming grainy or overwhipping? A: Use very cold cream, a chilled bowl and beaters. Whip on medium speed and watch closely. Stop when soft to medium peaks form and just before it looks too stiff. If you overwhip slightly, add a tablespoon or two of cold cream and gently beat to recover texture.

Q: How should I prepare the strawberries so they stay bright and juicy in the cake? A: Hull and roughly chop most strawberries, reserve some whole or halved for decoration. Macerate the chopped berries with 2 tablespoons sugar for 10 to 15 minutes to draw out juices. Use a slotted spoon for layering if you want less extra liquid, or mix a little of the maceration syrup into the simple syrup for brushing the cake layers.

Q: How long can the assembled cake be stored and how should I store it? A: Store in the refrigerator, covered, for up to 2 days for best texture and flavor. The sponge will absorb moisture over time, so consume within 48 hours. Freeze is not recommended once filled because whipped cream changes texture when frozen and thawed.

Q: Can I substitute cake flour if I do not have any? A: Yes. For each 60 g cake flour, stir together 60 g all purpose flour minus 2 tablespoons and replace those 2 tablespoons with 2 tablespoons cornstarch, then sift well. This yields a softer crumb closer to cake flour.

Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe Substitutions and Variations

60 g cake flour: substitute 60 g all purpose flour plus 8 g cornstarch, sift together to approximate cake flour texture and tenderness.
20 g cornstarch or potato starch: substitute with 20 g tapioca starch for similar binding and lightness.
30 g unsalted butter: substitute with 30 g neutral vegetable oil (canola or light olive oil) for a moister, lighter crumb; note flavor will be slightly different.
300 ml heavy cream: substitute with 300 ml full fat canned coconut cream (chilled) for a dairy free option, or use whipping cream of similar fat content if heavy cream is unavailable.

Pro Tips

1. Use room temperature eggs and warm the sugar mixture gently in the bain-marie until it feels just warm to the touch. That makes the batter whip up faster and reach the ribbon stage with less effort, giving you a lighter, airier sponge.

2. When folding the dry ingredients and the butter-milk mixture in, be patient and use a gentle lifting motion from the bottom. Overworking the batter will knock out air and make the cake denser. Fold just until streaks disappear.

3. Let the macerated strawberries sit long enough to release their juices, then drain most of the liquid before adding them to the layers. Too much juice will make the cake soggy; reserve a few teaspoons to mix into the simple syrup if you want extra flavor without wetting the crumb.

4. Whip the cream to soft to medium peaks, not rock hard. Slightly softer cream will spread more smoothly and marry better with the sponge while still holding shape. If it starts to look grainy you have gone too far.

5. Chill the assembled cake for at least an hour before serving. It helps the layers settle, the cream to firm up, and makes cleaner slices when you cut. For neater edges, run a hot knife under warm water, wipe dry, and slice with a single smooth motion.

Japanese Strawberry Sponge Cake (Strawberry Shortcake) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I pull out one slice, and suddenly every cloud-soft layer, snowy cream ribbon, and glossy strawberry secret is on full display.

Servings

servings

Calories

331

kcal

Equipment: 1. 18 or 20 cm round cake pan (with removable base if available)
2. Parchment paper and a pastry brush or paper towel for greasing sides
3. Heatproof mixing bowl and a small saucepan for a double boiler
4. Electric hand mixer or stand mixer plus a whisk attachment
5. Rubber or silicone spatula for folding
6. Fine mesh sieve or flour sifter
7. Kitchen scale and measuring spoons
8. Small saucepan for simple syrup and a spoon for stirring
9. Cooling rack and an offset or regular spatula for spreading cream

Ingredients

4 large eggs, room temperature
100 g granulated sugar, divided (70 g and 30 g)
60 g cake flour, sifted
20 g cornstarch or potato starch, sifted
1 tsp vanilla extract
30 g unsalted butter
30 ml whole milk
Pinch of fine salt
300 ml heavy cream, well chilled
30 g powdered sugar (confectioners sugar)
1 tsp vanilla extract or vanilla bean paste
400 500 g fresh strawberries, hulled and patted dry (reserve some for decoration)
2 tbsp granulated sugar for macerating strawberries
2 tbsp water
1 tbsp granulated sugar for simple syrup

Directions

Preheat oven to 170C and line the bottom of an 18 or 20 cm round cake pan with parchment; grease sides lightly.
Sift together 60 g cake flour, 20 g cornstarch or potato starch and a pinch of fine salt; set aside.
Combine 4 large eggs (room temperature) and 70 g granulated sugar in a heatproof bowl set over simmering water; whisk constantly until warm to the touch and sugar is dissolved, about 40 to 45C.
Remove bowl from heat and whisk in 1 tsp vanilla extract; using a mixer, whip the egg mixture while gradually adding the remaining 30 g granulated sugar until thick, pale and ribbon stage.
Gently fold the sifted dry ingredients into the whipped eggs in two additions, using a spatula and folding motion to preserve air.
Warm 30 g unsalted butter with 30 ml whole milk until butter melts and mixture is just warm; cool briefly, then fold a few spoonfuls of batter into the butter mixture to lighten it, then fold all back into the main batter until uniform.
Pour batter into prepared pan, smooth the top, and bake at 170C for 25 to 30 minutes or until the top is golden and a skewer comes out clean; cool in pan briefly then invert onto a rack to cool completely.
While cake cools, make simple syrup and macerated strawberries: heat 2 tbsp water with 1 tbsp granulated sugar until sugar dissolves and cool; toss 400 to 500 g hulled, patted dry strawberries with 2 tbsp granulated sugar and let sit to macerate.
Whip 300 ml heavy cream with 30 g powdered sugar and 1 tsp vanilla extract or vanilla bean paste until soft to medium peaks.
Slice cooled cake horizontally into two or three layers, brush each layer with simple syrup, spread whipped cream and add macerated strawberries between layers, stack, then finish outside with more whipped cream and arrange reserved strawberries on top; chill before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.