Introduction

Japanese Strawberry Sponge Cake, known as “Ichigo Shortcake” in Japan, is a beloved and elegant dessert often enjoyed on special occasions such as birthdays, Christmas, and anniversaries. This cake is characterized by its light, airy sponge layers, fresh strawberries, and a generous amount of lightly sweetened whipped cream. Unlike Western-style shortcakes that often have a biscuit-like texture, the Japanese version features a soft and fluffy sponge cake made using the chiffon or genoise method. This results in a delicate, moist crumb that melts in your mouth. The balance of flavors in this cake is exquisite—delicate sweetness from the sponge, slight tartness from the strawberries, and the smooth richness of fresh whipped cream. Though seemingly simple, the artistry behind a perfect Japanese Strawberry Sponge Cake lies in its precision, technique, and attention to detail. With just a few ingredients, this cake transforms into a visually stunning and incredibly delicious treat. Whether served at a family gathering or as a luxurious afternoon tea dessert, this cake embodies the essence of Japanese pastry perfection—light, refined, and irresistibly delightful.

The History of Japanese Strawberry Sponge Cake

Japanese Strawberry Sponge Cake is a relatively modern creation, deeply influenced by Western baking techniques. In the late 19th century, Japan underwent rapid modernization during the Meiji era, which included adopting Western culinary traditions. The introduction of baking ingredients such as butter, cream, and wheat flour led to the development of Western-style cakes, with influences from French, British, and American pastry traditions. However, the Japanese approach to baking is distinctly different—where Western cakes are often rich and dense, Japanese cakes emphasize lightness, subtlety, and delicate textures.

The concept of strawberry shortcake was brought to Japan in the early 20th century and quickly became popular among Japanese confectioners. In 1922, the renowned Japanese bakery Fujiya introduced its own version of Ichigo Shortcake, which is considered the first true Japanese Strawberry Sponge Cake. The cake was designed to suit Japanese tastes, favoring a lighter sponge and a less sugary whipped cream. Since then, it has become a staple dessert in Japan, especially during Christmas, where it is considered the ultimate festive cake. Over time, the cake’s popularity spread beyond Japan, earning a place in bakeries and patisseries worldwide.

Ingredients Breakdown

The beauty of Japanese Strawberry Sponge Cake lies in its simplicity, relying on high-quality ingredients to achieve the perfect balance of flavors and textures.

Cake Flour: The choice of cake flour instead of all-purpose flour creates a softer and finer crumb, contributing to the cake’s airy texture.
Eggs: The key to achieving a light sponge is properly beaten eggs. The eggs provide structure while keeping the cake fluffy and delicate.
Granulated Sugar: A small amount of sugar is used to sweeten the cake without overpowering the freshness of the strawberries and cream.
Unsalted Butter: Adds richness and a subtle buttery flavor without making the cake heavy.
Milk: Helps keep the sponge moist while maintaining its tender texture.
Vanilla Extract: Enhances the overall aroma and sweetness of the cake.
Whipping Cream: Fresh heavy whipping cream is essential for the soft, airy frosting that pairs beautifully with the sponge.
Powdered Sugar: Used to sweeten the whipped cream gently without creating a grainy texture.
Strawberries: Fresh, ripe strawberries are the star of the cake, adding natural sweetness and a vibrant color contrast.

Step-by-Step Recipe

Step 1: Preparing the Sponge Cake

Preheat your oven to 320°F (160°C) and line a round cake pan with parchment paper.
Separate egg whites and yolks into two different bowls.
Beat the egg whites with a mixer until foamy, then gradually add sugar and continue beating until stiff peaks form.
In another bowl, whisk the egg yolks and gently fold them into the beaten egg whites.
Sift the cake flour into the egg mixture and gently fold until just combined. Avoid overmixing to keep the batter light.
Melt the butter and mix it with warm milk and vanilla extract. Gradually fold this mixture into the batter.
Pour the batter into the prepared cake pan and tap it lightly to remove air bubbles.
Bake for 30-35 minutes until the cake is golden and a toothpick inserted in the center comes out clean.
Let the cake cool completely before slicing.

Step 2: Making the Whipped Cream Frosting

In a chilled mixing bowl, beat heavy whipping cream and powdered sugar until soft peaks form.
Be careful not to overwhip, as this can lead to a grainy texture.

Step 3: Assembling the Cake

Slice the cooled sponge cake horizontally into two or three layers.
Spread a thin layer of whipped cream over the bottom layer and arrange sliced strawberries on top.
Add another layer of cake and repeat the process.
Cover the entire cake with whipped cream, smoothing it with a spatula.
Decorate the top with whole or halved strawberries for a beautiful presentation.

Step 4: Chilling and Serving

Allow the cake to chill in the refrigerator for at least an hour before serving. This helps the flavors meld together.
Slice and enjoy!

Tips for the Perfect Japanese Strawberry Sponge Cake

Use Room Temperature Ingredients: This ensures even mixing and helps achieve the desired sponge texture.
Be Gentle When Folding the Batter: Overmixing can deflate the air incorporated in the egg whites, making the cake dense.
Chill the Mixing Bowl for Whipped Cream: A cold bowl helps the cream whip faster and hold its shape better.
Choose Ripe, Sweet Strawberries: Fresh, in-season strawberries enhance the natural sweetness of the cake.
Refrigerate Before Serving: This allows the whipped cream to set and the flavors to blend beautifully.

Variations and Customizations

Chocolate Strawberry Sponge Cake: Add cocoa powder to the sponge batter for a chocolatey twist.
Matcha Strawberry Cake: Incorporate matcha powder into the sponge for a unique Japanese flavor.
Berry Medley Cake: Use a mix of raspberries, blueberries, and strawberries for a colorful variation.
Custard Filling: Add a layer of pastry cream between the sponge layers for extra richness.

Health Considerations and Nutritional Value

Japanese Strawberry Sponge Cake is lighter than many Western-style cakes, but it still contains sugar, butter, and cream. A single slice typically provides 200-300 calories, with moderate fat and carbohydrates. To make a healthier version, you can reduce the sugar, use a yogurt-based whipped topping, or opt for a whole wheat sponge. Despite its indulgence, this cake provides vitamin C from the strawberries and protein from the eggs. When enjoyed in moderation, it is a delightful treat that satisfies without being overly heavy.

FAQ

1. Can I make this cake in advance? Yes, the cake can be made a day ahead and stored in the refrigerator.
2. How long does it stay fresh? The cake is best consumed within 1-2 days while the strawberries are fresh.
3. Can I use frozen strawberries? Fresh strawberries are recommended, as frozen ones tend to release excess moisture.
4. Why did my sponge cake turn out dense? Overmixing or deflating the egg whites can result in a heavy texture. Be gentle when folding the batter.
5. Can I use store-bought whipped cream? While possible, homemade whipped cream has a fresher and lighter taste.

Japanese Strawberry Sponge Cake

Japanese Strawberry Sponge Cake is a light, airy, and elegant dessert featuring fluffy sponge layers, fresh strawberries, and delicate whipped cream. Perfect for celebrations, this cake embodies the refined simplicity of Japanese baking.

Print Recipe Pin Recipe

Prep Time 40

Cook Time 25

Total Time 2 5

Ingredients

Sponge Cake

125 g 4.4oz all-purpose flour, sifted three times
100 g 3.5oz sugar (see note 1)
4 large eggs separated into yolks and whites (see note 2)
60 g 2.1oz melted butter

Butter and flour for coating the cake pan

Decoration
18 medium-sized strawberries see note 3
400 ml 0.8pt whipping cream (see note 4)
10 g 0.4oz sugar
Syrup Optional, see note 4
40 ml 1.4oz water
10 g 0.4oz sugar

Instructions

Baking a Sponge Cake (Please read “The Key to a Fluffy Sponge Cake” in the post)
Preheat the oven to 180°C/356°F.
Coat the inside of an 18cm/7″ cake tin (see note 6) with butter, then dust with flour and shake off any excess.
In a bowl, beat the egg yolks with ⅔ of the sugar until the mixture becomes thick and whitish. When you lift the whisk, it should form a ribbon that disappears slowly (see the video for reference).
In a separate bowl, beat the egg whites until small bubbles form and the volume doubles. Gradually add the remaining sugar in 2-3 batches while continuing to beat until stiff peaks form. The meringue should be firm enough to hold its shape when the whisk is lifted (see step-by-step photo and video in the post).
Sift the flour into the beaten egg yolk mixture, then gently fold it in using a spatula.
Add ⅓ of the meringue to the batter and whisk until smooth. Then, fold in the remaining meringue in 2-3 batches, being careful not to deflate the air.
Gently fold in the melted butter, mixing just enough to incorporate. It’s okay if the butter is not fully blended.
Pour the batter into the prepared cake tin, then tap the tin on the workbench to remove any air bubbles.
Bake at 180°C/356°F for 25 minutes. To check for doneness, insert a thin bamboo skewer into the center—if it comes out dry, the cake is ready. If slightly wet, bake for an additional 5 minutes.
Remove the cake from the oven and drop the tin onto the workbench a couple of times to help release the cake from the tin. Transfer the cake to a cooling rack, upside down (bottom side up), and allow it to cool completely.
Decorating the Cake (Complete steps 1 and 2 while the sponge cake is cooling)
If using syrup, combine the syrup ingredients in a small saucepan and bring to a boil. Once the sugar has dissolved, turn off the heat and let it cool.
Whip the cream until soft peaks form. Gently wipe the strawberries with a damp kitchen paper towel, remove the stems, and halve 10 strawberries.
Leave the sponge cake upside down and carefully slice it in half horizontally (see note 7). Place the top half next to the bottom half, both cut sides facing up.
Using a brush, lightly coat the cut surfaces of both cake halves with the syrup.
Spread about 3 heaping tablespoons of whipped cream over the bottom cake layer, ensuring even coverage. Arrange the halved strawberries across the surface, placing them close together without gaps.
Spread about 4 heaping tablespoons of whipped cream over the strawberries, covering them and the edges of the cake evenly.
Place the top half of the cake onto the filling, with the syrup-coated side facing down. Gently press to align the top and bottom layers. Fill any gaps around the strawberry filling with whipped cream.
(Optional) Apply a thin layer of whipped cream over the top and sides of the cake. It’s fine if the sponge is still slightly visible. Refrigerate for 10 minutes (see note 8).
Using a cake spatula or long flat spatula, evenly coat the top and sides of the cake with the remaining whipped cream, setting aside at least 4-5 tablespoons for piping.
Transfer the reserved whipped cream into a piping bag with a round nozzle. Pipe eight mounds of cream around the edge of the cake’s surface, then place a strawberry on top of each mound.

Notes

My cake is lightly sweetened. If you prefer a sweeter taste, you can increase the sugar quantity to 125g (4.4oz).
Using very fresh eggs is essential. Older eggs may result in a flatter sponge cake. The eggs I used came from a 660g (23.3oz) carton of a dozen eggs, with an average egg weight of 55g (1.9oz).
The 18 strawberries I used weighed about 450g (1lb). I halved them for the filling, but if you slice them thinner, you can use fewer strawberries. You can also substitute strawberries with other berries to create a mixed berry shortcake (see the photo in the post) or use different fruits like sliced peaches, kiwis, pineapples, oranges, grapes, or a combination of these.
The amount of whipped cream required may vary depending on the size of your cake tin, the height of your cake, and the amount of cream you prefer on the cake.
Although I did not use it, you can add a small amount (½ teaspoon) of your preferred liquor for extra flavor.
I tested both a springform cake tin and a non-springform tin. The springform tin left a slight indentation at the bottom of the cake after baking, so I prefer a non-springform tin. I had no issues removing the baked cake from a non-springform tin.

The tin size can be up to 21cm (8″) with the given ingredient measurements. Any larger size will result in a thinner cake, making it difficult to slice into two layers.

The easiest way to slice the sponge cake horizontally is to first make a shallow cut around the outer edge of the cake. Then, gradually slide the knife deeper towards the center, ensuring the blade follows the initial cut.
Chilling the cake for 10 minutes will help the remaining whipped cream adhere better, especially on the sides.
My method of making sponge cake involves beating the egg yolks and whites separately. Another method is to beat whole eggs together. If you prefer this approach, replace steps 3-9 in my recipe with the following:
1. Place the whole eggs in a bowl, mix, and add sugar. Beat the eggs over a 60°C (140°F) water bath.
2. Once the egg mixture reaches body temperature, remove it from the water bath.
3. Continue beating until the mixture thickens and turns a whitish color. When you draw a ribbon with the whisk, the ribbon should slowly disappear.
4. Sift the flour into the batter and gently fold it in with a spatula. Add the melted butter and fold a few more times.
The cake should be consumed within 2 days. While the sponge cake itself lasts longer, the strawberries and whipped cream begin to lose their freshness by the third day.
Nutritional information per serving.

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