There's something magical about slicing into a Japanese Strawberry Cake and letting its pillowy-soft sponge melt on your tongue. Experience the light and fluffy charm of Japanese Strawberry Cake, a delightful treat perfect for any occasion! With each bite, you’ll discover the gentle sweetness of fresh strawberries gently nestled between layers of ethereal, vanilla-scented cake and clouds of silky whipped cream. As a passionate home baker, I’ve lost count of how many times this cake has turned a simple afternoon into a celebration—whether it’s a casual tea party on the weekend or a heartfelt birthday surprise. The balance of textures and flavors feels almost poetic: the tender crumb contrasted by juicy berry bursts, and that subtle hint of vanilla running through every layer.
The beauty of this dessert goes beyond taste; it’s an invitation to slow down and savor a moment of pure delight. Layered with fresh strawberries and fluffy whipped cream, this Japanese Strawberry Cake bursts with flavor. It’s a must-try for cake lovers who appreciate desserts that are visually stunning yet surprisingly light. The process itself is a joy: from whisking eggs and sugar into a pale, cloud-like batter to decorating the final slice with glistening strawberry fans. Whether you’re an intermediate baker looking to hone your whisking and folding techniques or simply someone who adores fresh fruit and soft cream, this cake delivers on every front. By the time you’re done, you’ll have a centerpiece-worthy dessert that serves about ten smiling guests, with each slice around 450 calories of pure bliss. Ready to dive in? Let’s gather our ingredients and bake up something extraordinary!
KEY INGREDIENTS IN JAPANESE STRAWBERRY CAKE
To create the signature lightness and vibrant flavor of this cake, each ingredient plays a special role. From the eggs that build the airy sponge to the strawberries that add freshness, here’s what you’ll need:
- Eggs
These provide structure and lift. Beating the eggs with sugar until they’re pale and tripled in volume creates the airy base that defines the sponge’s trademark fluffiness.
- Granulated Sugar
Sugar not only sweetens but also stabilizes the beaten eggs, helping them hold onto the thousands of tiny air bubbles you whip in. It contributes to a tender crumb and a subtly sweet profile.
- All-Purpose Flour
Sifted flour is essential for a light texture. By gently folding it into the egg mixture, you ensure the cake remains airy and prevents a dense outcome.
- Unsalted Butter
Melted butter adds moisture and richness without weighing down the sponge. It’s gently folded in last to coax out a delicate flavor and tender crumb.
- Vanilla Extract
Pure vanilla infuses the cake with a warm, aromatic note that complements the strawberries beautifully, enhancing the overall flavor experience.
- Heavy Whipping Cream
Chilled cream whipped to stiff peaks transforms into a silky, stable frosting. It’s light enough to layer without becoming heavy, forming the luscious layers that cradle the berries.
- Powdered Sugar
Finely milled sugar for the cream ensures there are no gritty bits. It sweetens the whipped cream just enough to balance the tartness of fresh fruit.
- Vanilla Extract (for cream)
A touch more vanilla in your whipped cream brings harmony to every bite, tying in the sponge’s flavors and elevating the strawberry notes.
- Fresh Strawberries
Hulled and sliced strawberries are the stars of the show. Their juicy sweetness and vibrant color make every layer pop with flavor and visual appeal.
- Lemon Juice
Brushing each cake layer with a little lemon juice brightens the taste of the strawberries, giving a subtle zing that cuts through the cream’s richness.
- Extra Strawberries for Decoration
Whole or halved berries on top add an elegant finishing touch, letting guests know just how fresh and inviting this cake truly is.
HOW TO MAKE JAPANESE STRAWBERRY CAKE
Baking this cake is a rewarding journey filled with simple techniques that deliver stunning results. Follow these detailed steps to achieve the quintessential fluffy sponge and build the layers that make this cake unforgettable.
1. Preheat the oven to 170°C (340°F). Grease a 20cm (8-inch) round cake pan thoroughly with butter or cooking spray, then line the bottom and sides with parchment paper to ensure an easy release once baked.
2. In a large mixing bowl, combine the room-temperature eggs and granulated sugar. Use an electric mixer set to high speed and beat for 7–10 minutes. You want the mixture to become fluffy, pale, and tripled in volume—this is the secret to the sponge’s light texture.
3. Sift the all-purpose flour into the egg mixture in three portions. After each addition, gently fold the flour into the batter using a rubber spatula. This careful folding prevents the delicate air bubbles from deflating and keeps your sponge tender.
4. In a small bowl, stir together the melted butter and vanilla extract. Drizzle this mixture around the edges of the batter and gently fold it in until fully incorporated, ensuring you don’t overmix.
5. Pour the smooth batter into the prepared pan, then use a spatula to smooth the top and eliminate any air pockets along the edges.
6. Bake in the preheated oven for 25–30 minutes, or until a toothpick or skewer inserted into the center comes out clean and the top is a light golden hue.
7. Remove the cake from the oven and allow it to rest in the pan for 10 minutes. Carefully turn it out onto a wire rack and let it cool completely before assembling.
8. For the whipped cream, use chilled equipment: beat the heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form—this means the cream holds its shape firmly when you lift the whisk.
9. Place the cooled cake on a flat surface and, with a serrated knife, slice it horizontally into two equal layers. Take your time to keep the cut even.
10. Lightly brush each layer with lemon juice to elevate the strawberry flavor and keep the sponge moist.
11. Spread half of the whipped cream evenly over the bottom cake layer, then arrange the sliced strawberries on top in a single layer.
12. Gently place the second cake layer over the strawberries, then spread the remaining whipped cream across the top and sides.
13. Decorate with extra strawberries, either whole or sliced, arranging them artistically. Chill the assembled cake in the refrigerator for at least one hour to let the flavors meld and the cream set firm.
SERVING SUGGESTIONS FOR JAPANESE STRAWBERRY CAKE
Once your beautiful cake has had time to rest and the layers have set, presenting it in the right way elevates every bite. Whether you’re hosting a casual get-together or marking a special celebration, thoughtful serving touches can make all the difference.
- Chilled Slices on Decorative Plates
Keep the cake well-chilled until just before serving to maintain its structure. Use pale pastel or white plates to highlight the strawberry-red contrast, and slice with a clean, hot knife for pristine edges.
- Dusting with Icing Sugar
Just before serving, lightly dust the top with a sifter filled with powdered sugar. This simple finishing touch gives a delicate snow-kissed look and adds a whisper of extra sweetness.
- Garnishing with Mint Leaves
Fresh mint sprigs paired with the strawberries add a burst of color and a refreshing herbal note. Tuck them between the berries or alongside each slice for a professional touch.
- Accompaniments of Fresh Berries
Serve extra bowls of mixed berries—raspberries, blueberries, and blackberries—on the side. This allows guests to customize their dessert and adds visual variety to the table spread.
HOW TO STORE JAPANESE STRAWBERRY CAKE
Knowing how to store your Japanese Strawberry Cake ensures every slice stays as delightful as the first bite. This cake’s delicate whipped cream and fresh fruit layers require gentle care, so follow these guidelines to preserve texture and flavor:
Storing in the Refrigerator
- Keep the cake covered with a cake dome or loosely tented with plastic wrap to prevent it from absorbing any fridge odors. Chill at 4°C (39°F) and consume within 2–3 days for optimal freshness.
Storing in an Airtight Container
- If you’ve pre-sliced the cake, place each slice in an airtight container with parchment separators to avoid smudging the frosting. This method helps the cream stay stable and the berries remain vibrant.
Freezing for Longer Storage
- You can freeze individual slices wrapped tightly in plastic wrap and then aluminum foil. Place them in a freezer-safe bag, removing as much air as possible. Thaw overnight in the refrigerator before serving to preserve texture.
Avoiding Moisture Build-Up
- Do not store uncovered or in overly humid conditions, as excessive moisture can make the sponge soggy. If condensation forms on the covering, replace it with a dry one to keep the cake light and airy.
CONCLUSION
Thank you for joining me on this delicious journey through the world of Japanese Strawberry Cake, also known as Ichigo Shortcake. We covered everything from the light-as-air sponge made by whipping eggs and sugar to the silky whipped cream and the fresh, jewel-like strawberries that adorn every layer. We explored how simple ingredients—like all-purpose flour, melted butter, and a sprinkle of lemon juice—combine to create a dessert that’s both visually stunning and incredibly light on the palate. With about 30 minutes of prep, 30 minutes of baking, and an hour of chilling time, this intermediate-level recipe is perfect for home cooks looking to impress without feeling overwhelmed. Each slice serves about ten people and clocks in at roughly 450 calories, making it ideal for sharing at afternoon tea gatherings, birthdays, or any moment that calls for a touch of elegance.
Feel free to print this article and save it for later use in your baking repertoire. You can also quickly refer back to the KEY INGREDIENTS, step-by-step HOW TO MAKE guide, and practical STORAGE tips whenever you need them. Below, you’ll find a handy FAQ section to answer common questions, but if any part of this recipe feels unclear or if you have your own creative twists to share, I’d love to hear about it. Leave your comments, questions, or feedback—whether you tackled this cake for the first time or you’re a seasoned pastry pro adding your personal flair. Let’s keep the conversation going and help each other bake the most delightful desserts!
Japanese Strawberry Cake
Description
Layered with fresh strawberries and fluffy whipped cream, this Japanese Strawberry Cake bursts with flavor. It's a must-try for cake lovers!
Ingredients
Instructions
-
Preheat the oven to 170°C (340°F). Grease a 20cm (8-inch) round cake pan and line it with parchment paper.
-
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on high speed for about 7-10 minutes, until the mixture is fluffy, pale, and has tripled in volume.
-
Sift the all-purpose flour into the egg mixture in three parts, gently folding it in using a spatula to prevent deflating the batter.
-
Combine the melted butter and vanilla extract, then gently fold this mixture into the batter until fully incorporated.
-
Pour the batter into the prepared cake pan and smooth the top with a spatula.
-
Bake in the preheated oven for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
-
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
-
For the whipped cream, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
-
Slice the cooled cake horizontally into two equal layers using a serrated knife.
-
Brush each layer with lemon juice to enhance the strawberry flavor.
-
Spread a layer of whipped cream over the bottom cake layer and top with sliced strawberries.
-
Place the top cake layer over the strawberries, spread more whipped cream on top, and decorate with whole and sliced strawberries as desired.
-
Chill the cake in the refrigerator for at least one hour before serving to let the flavors meld.
Note
- This cake is called "Ichigo Shortcake" in Japan and is a popular dessert for special occasions and birthdays.
- To serve a dramatic presentation, consider adding a layer of strawberry jam between the cake layers.
- It's best to use fresh, sweet strawberries for vibrant flavor and natural sweetness.
- If you prefer slightly less sweet whipped cream, adjust the sugar according to your taste.
- Make sure all ingredients are at room temperature to achieve the best texture and flavor in your cake.
