Japanese sponge cakes are famously lighter and softer than many Western-style cakes, including those I’ve tried in Australia. Their texture is close to that of a cotton cheesecake — airy, moist, and delicate. The most beloved sponge cake in Japan is undoubtedly the Strawberry Sponge Cake, often called Strawberry Shortcake.
What is Japanese Strawberry Shortcake?
The Japanese version of strawberry shortcake differs greatly from what’s known as “strawberry shortcake” in other countries. In the U.S., for example, it usually refers to a biscuit layered with whipped cream and fresh strawberries. In France, “shortcake” as such doesn’t exist, but they do have strawberry cakes made entirely with strawberry-based sponge and frosting.
In Japan, strawberry shortcake is a soft sponge cake covered in whipped cream and topped with fresh strawberries. Inside, it typically has a layer of sliced strawberries and cream sandwiched between two sponge layers. You can swap out the strawberries for other fruits like peaches or mixed berries, and the cake is still called a shortcake — peach shortcake or mixed berry shortcake, for instance.
A Brief History and Christmas Tradition
This version of strawberry shortcake was created by the Japanese confectionery chain Fujiya (不二家) in the early 20th century. The founder, inspired by the American strawberry shortcake he tasted in the U.S., replaced the biscuit with a sponge cake that better suited the Japanese preference for a lighter texture.
Fujiya promoted this strawberry shortcake as a Christmas cake, encouraging people to enjoy it on Christmas Day. Although Christmas is not a public holiday or religious celebration in Japan, the tradition of eating strawberry shortcake at Christmas has become widespread. Today, it’s common to see families buying round strawberry shortcakes from stores on Christmas Eve or Christmas Day.
Ingredients for the Classic Japanese Sponge Cake
- 125g (4.4oz) all-purpose flour, sifted
- 100g (3.5oz) sugar (adjust to taste)
- 4 large eggs, separated yolks and whites
- 60g (2.1oz) melted butter
For decoration:
- About 18 medium strawberries, halved
- 400ml (0.8 pt) whipping cream
- 10g (0.4oz) sugar (for cream)
- Optional syrup made with 40ml water and 10g sugar (to brush on cake layers)
How to Make the Perfect Japanese Sponge Cake
The key to the light and fluffy texture lies in the batter preparation:
- Beat the egg yolks with two-thirds of the sugar until pale and thick.
- Whip the egg whites with the remaining sugar until stiff peaks form, creating a stable meringue.
- Gently fold the sifted flour into the yolk mixture.
- Mix one-third of the meringue into the batter to loosen it, then fold in the remaining meringue carefully.
- Fold in the melted butter gently but quickly — overmixing will deflate your batter and make the cake dense.
- Pour the batter into a prepared cake pan and bake at 180°C (356°F) for about 25 minutes, or until a skewer comes out clean.
- Cool the cake upside down on a rack to maintain a flat surface.
Decorating Your Strawberry Shortcake
While decorating can be a bit tricky, it’s also the fun part:
- Slice the cooled sponge cake horizontally to make two layers.
- Brush each cut surface with the optional syrup to keep the cake moist.
- Spread whipped cream on the bottom layer, then cover with halved strawberries.
- Add another layer of whipped cream on top of the strawberries.
- Place the top cake layer over the cream, gently pressing down.
- Coat the sides and top of the cake with more whipped cream.
- Decorate the top with whole or halved strawberries and pipe some cream around the edges for a finishing touch.
Tips for a Fluffy Sponge Cake
- Use fresh eggs and ensure bowls and beaters are completely clean and grease-free.
- Beat egg whites at room temperature for better volume.
- Add sugar gradually when whipping egg whites to maintain a stable meringue.
- Fold the ingredients gently to avoid losing air bubbles that give the cake its lightness.
- Don’t overwhip the cream — soft peaks are best for smooth frosting.
Final Thoughts
Japanese Strawberry Shortcake is a charming and delicious dessert loved not just in Japan but increasingly worldwide. It’s less sweet than many Western cakes, which makes it refreshingly light and perfect for those who prefer subtle sweetness.
Whether you make it for Christmas, a birthday, or just a special treat, this cake offers a delightful balance of fluffy sponge, creamy sweetness, and fresh fruit. Give it a try — your taste buds will thank you!