Name: Strawberry shortcake cake
Prep time: 10 min
Cook time: 60 min
Total time: 60 min
Yield: 8 slices
Ingredients: 3 eggs (1/2 cup); 115 g sugar (3/4 cup); 100 g plain flour; 40 g milk (2 tbsp + 2 tsp); 25 g unsalted butter (1/4 butter stick); 60 g water (1/4 cup); 30 g sugar (2 tbsp); 250 ml fresh whipping cream (1 cup); 20 g sugar (1 tbsp + 1 tsp)

Jump to Recipe Jump to Video Print Recipe

This strawberry shortcake cake is a Japanese take on the classic Strawberry shortcake recipe. Japanese strawberry shortcake is made from layers of fluffy and airy sponge cake filled with whipped cream and decorated with fresh strawberries.

a whole strawberry shortcake cake on cooling wire

What is a Japanese strawberry shortcake cake?

When Japanese say ‘strawberry shortcake’ they are referring to a strawberry sponge cake filled with whipped heavy cream and decorated with fresh strawberries unlike a classic shortcake made with biscuit. Therefore the name Japanese strawberry shortcake cake. It is made with airy and fluffy sponge cake.

sponge cake making process in four photo collage with a stand mixer — Making sponge cake batter step by step 1

Equipment and preparation

I used a KitchenAid Stand Mixer with a whisk attachment to make meringue. If you don’t have a stand mixer, you can use a Handheld Mixer or a good Stainless Steel Whisk. You also need an 18cm (7 inch) cake tin. Line the tin with parchment paper and set aside. Start preheating oven to 180°C (356°F).

Folding flour into beaten eggs in four photo collage. — making sponge cake batter step by step 2

No-Fail sponge cake recipe

Baking the perfect sponge cake determines the success of your strawberry shortcake cake. There are two ways to make sponge cake, beat the yolk and egg white together or separately. I used the recipe which beats the egg white and yolk separately.

Four photo collage showing mixing unsalted butter and milk mixture into cake mixture. — making sponge cake batter step by step 3

The reason I used the separate method is that you need to control the whole egg mixture at a certain temperature which is bothersome. It is definitely easier to keep the separated egg white refrigerated to make a firm meringue. Then mix in the egg yolks. Flour needs to be folded into the batter with a spatula trying not to form gluten by overmixing.

four photo collage showing cooling down the baked sponge cake on a cooling wire — making sponge cake batter step by step 4

When you add the butter and milk mixture to the cake batter, take a little bit of cake batter to the butter and milk mixture and combine them first. If you skip this process and simply pour the butter and milk mixture into the cake batter, the butter tends to gather at the bottom of the mixing bowl because of the butter’s relative density.

four photo collage showing cutting the sponge cake horizontally and making syrup to apply — making sponge cake batter step by step 5

How to cut the sponge cake straight?

I don’t have one, but there is a useful tool to slice the sponge cake straight and horizontally. There are though, still many ways to slice sponge cake relatively straight. My sponge cake was about 5 cm (2 inch) tall so I put two wooden coat hangers together which was about 2 cm (0.8inch) high and slid the sharp bread knife along the coathangers.

four photo collage showing applying syrup on the cut surface of the sponge cake and spreading whipped heavy cream and arranging strawberries — making sponge cake batter step by step 6

Another method is to use toothpicks inserted around the side of the cake 2cm (0.8inch) high from the bottom of the cake and slide a sharp knife along the toothpicks. Also, it is easier to cut the sponge cake that has been left overnight than freshly baked and still warm. In order to avoid the cake getting dried out, after completely cooling it, wrap with cling wrap and leave it in room temperature in winter, and refrigerate it in Summer.

four photos collage showing arranging strawberry and whipped cream and layered top part of sponge cake — making sponge cake batter step by step 7

The reason for the syrup

After the sponge cake is sliced and before spreading the whipped cream, we need to apply syrup on to the cut surface. You do this because it prevents the sponge cake from drying out. Also the syrup adds a little sweetness to the subtle sweet sponge cake.

four photo collage showing decorating a sponge cake with whipped cream — making sponge cake batter step by step 8

Whipped Cream for strawberry shortcake cake

I use pure cream (Australia) which is equivalent to heavy cream in the USA. you need to use a minimum fat content 35% or more for whipping. To whip the cream successfully, check the following tips.

whipped cream in a large bowl and a whisk

Keep the cream refrigerated until just before whipping.
Place a large bowl with cream in it over another bowl with ice in it. Because it is important to maintain a low temperature (5-10°C/41-50°F) otherwise, the milk fat structure of the cream becomes soft and the foam collapses.
Use a large glass or stainless steel bowl.
You can use a handheld electric beater with medium speed to start with. When it starts to foam, switch to a stainless steel whisk to avoid overbeating.

four photos showing strawberry shortcake cake decorated with strawberries in four photos — making sponge cake batter step by step 9

Occasions to eat Strawberry shortcake cake

This Strawberry shortcake cake recipe was originally posted as “Japanese birthday cake” in 2016. Because this type of strawberry cake is often served for a birthday. Also Japanese often have this cake for Christmas as well. In my opinion, strawberry shortcake cakes are great for any occasion and events.

a piece of shortcake cake served on a plate with a bamboo folk — a piece of cake

Can you freeze Strawberry shortcake cake?

I would recommend consuming the cake within a couple of days. It is not advisable to freeze any cake that has fresh fruit in it. Because fresh fruit contains a lot of moisture when it thaws, it makes the cake soggy as a result. So if you have to freeze them, remove any fruits first. You can wrap the cake with cling wrap, then place it in a ziplock bag. It will keep for about a month.

four fresh strawberries and some cut strawberries on a chopping board

Other Japanese cakes

Check out other Japanese cakes great for any occasions on Chopstick Chronicles – Japanese souffle cheesecake – Hojicha chiffon cake – Sweet Potato granola cake

a whole strawberry shortcake cake and a piece of it coming out on a cake server

Stay connected

Also don’t forget to follow me on Youtube, Pinterest, Facebook, Twitter and Instagram. This way you keep up to date with all the latest happenings on Chopstick Chronicles. Don’t forget to Sign up for a weekly newsletter so you never miss out on new authentic delicious Japanese recipes! Sign up form is on the right-hand sidebar.