If you’re searching for a showstopper dessert that’s as delightful to look at as it is to eat, this Japanese Strawberry Cake Recipe is about to become your new favorite. Light, airy sponge cake layers are sandwiched and frosted with billowy whipped cream, then finished with sweet, juicy strawberries for a treat that’s lush but never heavy. This is the kind of cake that brings pure joy to any table, whether it’s a birthday, a special celebration, or just a sunny afternoon with friends. The Japanese Strawberry Cake Recipe is the very definition of simple elegance—each bite is a little celebration of strawberries and cream!
Ingredients You’ll Need
This Japanese Strawberry Cake Recipe is built on the magic of just a few essential ingredients, each one playing a crucial role in delivering the cake’s signature lightness and flavor. Don’t skip or substitute if you can help it—these basics are what make the cake so special!
- Eggs (4 large, room temperature): The foundation of the sponge cake, eggs create volume and a delicate, bouncy texture when whipped with sugar.
- Granulated Sugar (2/3 cup): Sweetens the cake and helps stabilize the whipped eggs for a fluffy crumb.
- Cake Flour (2/3 cup, sifted): Low-protein flour ensures a tender, fine crumb—don’t substitute with all-purpose if you want that signature softness.
- Unsalted Butter (2 tablespoons, melted): Adds just enough richness without weighing down the sponge.
- Milk (1 tablespoon): Moistens the batter and keeps the cake supple.
- Vanilla Extract (1 teaspoon): Rounds out the flavors with a gentle, fragrant finish.
- Heavy Whipping Cream (1 1/2 cups, cold): Whips into a lush, cloud-like frosting that’s lighter than buttercream.
- Powdered Sugar (1/4 cup): Sweetens and stabilizes the whipped cream without graininess.
- Vanilla Extract (1/2 teaspoon): Enhances the cream’s flavor and aroma.
- Fresh Strawberries (1 1/2 cups, hulled and sliced): The star ingredient—choose ripe, fragrant berries for maximum flavor and color.
- Whole Strawberries (for topping): Make the finished cake irresistibly pretty and festive.
How to Make Japanese Strawberry Cake Recipe
Step 1: Prepare Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C). Line the bottoms of two 6-inch round cake pans with parchment paper and give the sides a light greasing. This prevents sticking and helps the delicate sponge release easily—no one wants a beautiful cake stuck to the pan!
Step 2: Whip the Eggs and Sugar
In a large mixing bowl, combine the eggs and granulated sugar. Using a hand mixer or stand mixer on high speed, beat the mixture for 8 to 10 minutes. You’re looking for a pale, thick batter that’s tripled in volume—this is the secret to a feather-light sponge in any Japanese Strawberry Cake Recipe.
Step 3: Fold in the Flour
Sift the cake flour over your egg mixture in two additions. Gently fold it in with a spatula each time, being careful not to deflate all that precious air you just whipped in. The folding step is where the magic happens for that signature airy texture.
Step 4: Incorporate Butter, Milk, and Vanilla
In a small bowl, stir together the melted butter, milk, and vanilla extract. Take a scoop of the batter and mix it into the butter mixture to lighten it up; then gently fold this back into the main batter. This keeps the cake moist and fragrant without collapsing the volume.
Step 5: Bake the Sponge Layers
Divide the batter evenly between your prepared pans. Bake for 20 to 22 minutes, until the tops are lightly golden and spring back when touched. Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely—this keeps the crumb tender and prevents sogginess.
Step 6: Whip the Cream
While the cakes are cooling, whip the cold heavy cream, powdered sugar, and vanilla extract together until soft to medium peaks form. You want it stable and spreadable, but not so stiff it turns grainy. This whipped cream is the signature frosting in any classic Japanese Strawberry Cake Recipe.
Step 7: Assemble the Cake
Place one sponge layer on your serving plate. Spread a generous layer of whipped cream on top, then scatter the sliced strawberries evenly over the cream. Add another thin layer of cream to help the next layer stick.
Step 8: Frost and Decorate
Place the second cake layer gently on top. Use the remaining whipped cream to frost the entire cake, smoothing it out for a cloud-like finish. Crown the cake with whole strawberries for a look that’s both festive and irresistibly inviting. Chill for at least an hour before serving—this allows the flavors to meld and the cream to set for the perfect slice.
How to Serve Japanese Strawberry Cake Recipe
Garnishes
For a classic look, top the cake with whole, glossy strawberries. If you want to take it up a notch, dust lightly with powdered sugar or add a few sprigs of fresh mint. The contrast of red berries and white cream makes this Japanese Strawberry Cake Recipe a true centerpiece.
Side Dishes
Pair slices of cake with a cup of delicate green tea or a glass of sparkling rosé for an elegant touch. For a family-friendly gathering, serve with a scoop of vanilla or matcha ice cream—simple, but so refreshing alongside the cake’s creamy richness.
Creative Ways to Present
Try assembling the cake as individual mini cakes for parties or picnics! You can also layer the sponge, cream, and berries in clear trifle glasses for a playful twist. No matter how you serve it, the Japanese Strawberry Cake Recipe always looks and tastes delightful.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cake loosely with plastic wrap or store in an airtight container in the fridge. It will stay fresh and delicious for up to 2 days, though the strawberries and cream are at their best on the first day.
Freezing
Freezing the fully assembled cake isn’t recommended, as the whipped cream and berries can become watery when thawed. However, you can bake and cool the sponge cake layers in advance, wrap them tightly, and freeze for up to 1 month. Thaw at room temperature before adding cream and berries.
Reheating
There’s no need to reheat this cake—just bring it to room temperature for 20–30 minutes before serving. This allows the flavors and textures to shine. For leftover sponge layers (before assembly), you can gently warm them in a low oven for a few minutes to refresh their texture.
FAQs
Can I use all-purpose flour instead of cake flour?
For the lightest, most delicate crumb, cake flour is preferred in this Japanese Strawberry Cake Recipe. All-purpose flour will make the cake a bit denser, but in a pinch, you can use it—just sift it well and expect a slightly different texture.
Is there a substitute for fresh strawberries?
Fresh strawberries are ideal for the best color and flavor, but in off-season, you can use thawed frozen berries (well-drained) or even raspberries for a different twist. The result won’t be quite as vibrant, but still delicious!
Can I make this cake a day ahead?
Absolutely! Assemble the cake, cover, and refrigerate overnight. The sponge will absorb some of the cream and strawberry juices, making it even more luscious. Just remember that the berries look and taste freshest on the first day.
What if I don’t have two 6-inch pans?
You can bake the batter in one 8-inch pan and slice it in half horizontally once cooled. Adjust the bake time as needed, checking for doneness after about 25 minutes.
How do I keep my whipped cream from deflating?
Use very cold cream, chill your mixing bowl, and stop whipping as soon as you reach soft to medium peaks. Overwhipping can make the cream grainy, so keep an eye on the texture for the perfect finish in your Japanese Strawberry Cake Recipe.
Final Thoughts
I hope you feel inspired to try this Japanese Strawberry Cake Recipe for your next celebration—or simply as a treat for yourself. It’s a cake that brings smiles, from its feather-light sponge to its clouds of whipped cream and juicy strawberries. Give it a go and let the simple magic of this classic Japanese dessert win you over!
Print
Japanese Strawberry Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
This Japanese Strawberry Cake is a light and airy sponge cake layered with lightly sweetened whipped cream and fresh strawberries. It’s a beautiful dessert perfect for celebrations or any occasion that calls for a delicate, fruity treat. The soft texture of the sponge combined with the fresh strawberries and creamy frosting offers a perfect balance of flavors and a visually stunning presentation.
Ingredients
For the Sponge Cake:
- 4 large eggs (room temperature)
- 2/3 cup granulated sugar
- 2/3 cup cake flour (sifted)
- 2 tablespoons unsalted butter (melted)
- 1 tablespoon milk
- 1 teaspoon vanilla extract
For the Whipped Cream Frosting:
- 1 1/2 cups heavy whipping cream (cold)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Assembly:
- 1 1/2 cups fresh strawberries (hulled and sliced)
- Whole strawberries for topping
Instructions
- Prepare the Oven and Pans: Preheat the oven to 350°F (175°C). Line the bottom of two 6-inch round cake pans with parchment paper and lightly grease the sides to prevent sticking.
- Beat Eggs and Sugar: In a large mixing bowl, beat the eggs and granulated sugar on high speed using a hand or stand mixer for 8–10 minutes until the mixture is thick, pale, and has tripled in volume, ensuring a light sponge.
- Fold in Cake Flour: Sift the cake flour over the egg mixture in two additions. Gently fold in each addition with a spatula, being careful not to deflate the batter to maintain airiness.
- Incorporate Butter Mixture: In a small bowl, combine the melted butter, milk, and vanilla extract. Take a small portion of the batter and mix it into this butter mixture to lighten it, then fold it gently back into the main batter.
- Bake the Sponge: Divide the batter evenly between the prepared pans. Bake for 20–22 minutes or until lightly golden on top and the sponge springs back when touched gently. Cool in pans for 10 minutes before transferring to wire racks to cool completely.
- Make Whipped Cream: Beat the cold heavy cream, powdered sugar, and vanilla extract until soft to medium peaks form, creating a smooth and airy frosting.
- Assemble the Cake: Place one sponge layer on a serving plate. Spread a generous layer of whipped cream on top and evenly arrange the sliced strawberries. Spread a thin layer of cream over the strawberries to help the next layer stick.
- Add Second Layer and Frost: Carefully place the second sponge layer on top. Use the remaining whipped cream to frost the entire cake smoothly. Decorate the top with whole strawberries for an elegant finish.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to set the frosting and enhance texture. Best enjoyed the same day but can be kept refrigerated for up to 2 days.
Notes
- Use cake flour for the lightest and softest texture.
- The sponge should be airy but not dry; be gentle when folding in flour.
- The whipped cream is lightly sweetened to highlight the freshness of strawberries; adjust the powdered sugar according to your taste preference.
- Best enjoyed fresh on the same day but can be refrigerated for up to 2 days.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 18 g
- Sodium: 60 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 115 mg
