Go Back
–+ servings
Japanese Strawberry Sponge Cake (Strawberry Shortcake)

Japanese Strawberry Sponge Cake (Strawberry Shortcake)

This Japanese Strawberry Sponge Cake, also known as Strawberry Shortcake, features a light and fluffy sponge texture adorned with fresh strawberries and whipped cream.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 25 minutes
Sponge Cake Cooling Time 1 hour
Total Time 2 hours 5 minutes
Course Dessert
Cuisine Japanese
Servings 8 slices
Calories 346 kcal

Equipment

  • cake tin

Ingredients
  

Sponge Cake

  • 125 g all-purpose flour sifted 3 times
  • 100 g sugar (note 1)
  • 4 large eggs yolks and whites separated
  • 60 g butter melted
  • Butter and flour to coat inside the cake pan

Decoration

  • 18 strawberries mid-size (note 3)
  • 400 ml cream for whipping (note 4)
  • 10 g sugar

Syrup (optional)

  • 40 ml water
  • 10 g sugar

Instructions
 

Baking A Sponge Cake

  • Pre-heat oven to 180°C/356°F.
  • Coat the inside of an 18cm/7" cake tin with butter, dust with flour, then shake off the excess flour.
  • Put the egg yolks in a bowl, add ⅔ of the sugar and beat the egg yolks until they become whitish and thick. Draw a ribbon with the whisk.
  • In a separate bowl, beat the egg whites. Add the remaining sugar in 2-3 batches and beat further to make meringue.
  • When the meringue becomes firm and it can form a peak when you lift the whisk, it is ready.
  • Put the flour through the sifter and add to the beaten egg yolk. Fold the batter with a spatula.
  • Transfer ⅓ of the meringue to the batter and mix with a whisk until smooth.
  • Add the remaining meringue in 2-3 batches and fold.
  • Pour the melted butter into the batter and fold several times.
  • Pour the batter into the cake tin and drop the tin onto the work bench to settle the batter.
  • Cook in the oven for 25 minutes. Insert a skewer to check if it's dry; cook further if needed.
  • Take the tin out and drop it onto the workbench a couple of times to detach the cake. Remove and place it upside down to cool.

Decorating the cake

  • If making syrup, put the syrup ingredients in a saucepan and bring to boil. Let it cool.
  • Whip the cream until soft peaks form. Prepare strawberries.
  • Slice the sponge cake horizontally in half and remove the top half.
  • Coat the cut surface with syrup gently.
  • Spread cream on the bottom half, fill with halved strawberries.
  • Spread more cream on top and place the top half back.
  • Thinly coat the cake with cream and refrigerate for 10 minutes.
  • Fully cover the cake with remaining cream and pipe around the edge.
  • Place strawberries on each mound of cream.

Notes

My cake is not too sweet. For a sweeter version, increase the sugar up to 125g. Use very fresh eggs for best results. The cake should be consumed within 2 days.

Nutrition

Serving: 146gCalories: 346kcalCarbohydrates: 31gProtein: 6.2gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1.4gMonounsaturated Fat: 6gTrans Fat: 0.7gCholesterol: 152mgSodium: 95mgPotassium: 151mgFiber: 1.2gSugar: 18gVitamin A: 18IUVitamin C: 40mgCalcium: 3.8mgIron: 7.6mg
Keyword japanese cake, sponge cake, strawberry cake
Tried this recipe?Let us know how it was!