The first time I made this Japanese Strawberry Cake, it felt like opening a small bakery at home.
Its pillowy crumb and cloud-like whipped cream are deceptively simple to pull off.
If you want a stunning cake that tastes light, not overly sweet, this is the one to learn.
This recipe is perfect for weeknight celebrations and low-key dinner parties.
It uses everyday pantry items but delivers that airy, delicate texture Japanese cakes are loved for.
Why You’ll Love This Recipe
- Light, airy sponge that melts on the tongue.
- Fresh strawberries add bright acidity and natural sweetness.
- Simple whipped cream frosting — no heavy buttercream required.
- Quick to assemble and customizable for seasonal berries.
The texture is the star: a soft, tender crumb that is finer and more delicate than a typical American yellow cake.
The whipped cream keeps the mouthfeel clean and not cloying, while the strawberries add bursts of fresh flavor and pleasant contrast.
This cake feels elegant without fuss — great when you want something special but manageable.
"Absolutely delicious — I made this for my mom’s birthday and everyone asked for the recipe. Light, fresh, and simple to decorate!" — 5★ reader review
Key Ingredients
All ingredients matter in a cake as delicate as this one, but a few deserve special attention.
All-purpose flour
Use a reliable, medium-protein all-purpose flour for structure without toughness. Sift before measuring to prevent clumps and avoid overpacking the cup. Brands like King Arthur or Bob’s Red Mill are consistent and give predictable results.
Eggs
Eggs are the leavening engine here when whipped with sugar. Use large, room-temperature eggs so they whip to maximum volume. Fresh eggs also give better structure and a cleaner flavor.
Heavy whipping cream
This is what makes the frosting airy and soft. Choose a cream with at least 36% fat for stable peaks and a smooth mouthfeel. Chill the bowl and beaters for faster results and less risk of overwhipping.
Fresh strawberries
Freshness matters. Choose ripe, evenly red berries for the best flavor and color. If strawberries are out of season, macerate slightly with a teaspoon of sugar to coax out sweetness.
Full ingredient list:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 cups fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar (for whipped cream)
- Additional strawberries for decoration (optional)
Step-by-Step Instructions
Step 1: Prep and preheat
Preheat your oven to 350°F (175°C).
Grease and flour an 8-inch round cake pan.
Line the bottom with parchment for an easy release.
Pro Tip: Run a finger along the inside of the pan after greasing to create a thin, even layer that prevents sticking while avoiding excess grease.
Step 2: Mix dry ingredients
In a bowl, sift together the flour, baking powder, and salt.
Whisk briefly to distribute the baking powder evenly.
Pro Tip: Sifting aerates the flour, which contributes to the cake’s fine crumb. If your flour is clumpy, sift twice.
Step 3: Beat eggs and sugar
In a separate bowl, beat the eggs and granulated sugar with an electric mixer until thick and pale.
This should take several minutes; the mixture will increase noticeably in volume.
Pro Tip: You’ll know it’s ready when the batter ribbons off the beaters and holds a faint trail on the surface for a second.
Step 4: Add wet ingredients
Slowly add the milk and vegetable oil to the egg mixture.
Stir in the vanilla extract and mix until combined.
Pro Tip: Add liquids in a thin stream while mixing to help maintain the air you worked into the eggs.
Step 5: Combine wet and dry
Gradually fold the dry ingredients into the wet ingredients until just combined.
Be careful not to overmix to preserve the airy texture.
Pro Tip: Use a rubber spatula and fold with a gentle under-and-over motion. Stop as soon as no streaks of flour remain.
Step 6: Bake
Pour the batter into the prepared cake pan.
Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
Pro Tip: Oven times vary — start checking at 22 minutes. The top should be lightly golden and spring back to the touch.
Step 7: Cool the cake
Remove the cake from the oven and let it cool in the pan for 10 minutes.
Then transfer it to a wire rack to cool completely before slicing.
Pro Tip: Cooling in the pan for a short period keeps the cake from tearing; moving it to a rack prevents sogginess from trapped steam.
Step 8: Prepare the whipped cream
In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
Chill the bowl and beaters beforehand for faster whipping.
Pro Tip: Stop whipping at soft peaks if you plan to spread; the cream will hold shape without becoming stiff or buttery.
Step 9: Slice and layer
Once the cake is completely cool, slice it horizontally into two layers.
Place the bottom layer on a serving plate, spread whipped cream over it, then add a layer of sliced strawberries.
Pro Tip: Use a serrated knife and a gentle back-and-forth motion, or a long thread to slice cleanly.
Step 10: Assemble and decorate
Place the second layer on top. Frost the top and sides with the remaining whipped cream.
Top the cake with additional fresh strawberries for a beautiful presentation.
Pro Tip: For clean edges, chill the assembled cake for 15–20 minutes then do a final smooth with an offset spatula.
Expert Tips for Success
- Temperature matters: Use room-temperature eggs and milk to help the batter emulsify and to allow eggs to whip more easily, translating into better volume.
- Don’t overmix: Overworking the batter develops gluten and will yield a denser cake. Fold until just combined for a tender crumb.
- Chill your tools for whipped cream: Place the mixing bowl and beaters in the fridge for 10–15 minutes before whipping. Cold equipment helps cream reach stable peaks faster.
- Test for doneness by sight and touch: A cake that springs back gently when pressed and has a pale golden top is usually done even before a 30-minute timer says so. Avoid overbaking, which dries the delicate sponge.
- Leveling and slicing: If your cake domes slightly, level the top with a serrated knife before slicing. Use dental floss or a cake leveler to make an even cut without compressing the crumb.
- Macerate strawberries if needed: If your berries lack sweetness, toss them with a teaspoon of sugar and let sit 10–15 minutes. This draws out juices and intensifies flavor without making them soggy.
- Stabilize whipped cream for longer displays: Add 1 teaspoon of unflavored gelatin (bloomed in 2 teaspoons water) or 1 tablespoon of mascarpone to the cream if you need firmer frosting for a party lasting several hours.
- Use an 8-inch pan for the classic height: This recipe is balanced for an 8-inch pan; using a wider pan will result in a thinner cake that can dry out quicker.
- Keep decorations simple: Fresh strawberries shine here — avoid heavy glazes that mask the delicate flavors.
Storage & Freezing
Fridge storage: Store the assembled cake in an airtight cake keeper or a covered cake dome in the refrigerator.
Consume within 2–3 days for best texture; whipped cream can start to weep after 48 hours.
To freeze unfrosted layers: Wrap cooled, unfrosted cake layers tightly in plastic wrap and then in foil.
They will keep up to 2 months. Thaw in the refrigerator overnight before frosting.
To freeze assembled cake: Freezing a fully frosted cake is possible but whipped cream can change texture.
Flash-freeze the cake uncovered for 1–2 hours, then wrap tightly and freeze up to 2 weeks. Thaw in the refrigerator to avoid soggy cream.
Reheating: This cake is best served chilled or at cool room temperature.
If frozen layers are used, let them come fully to room temperature (1–2 hours) before adding whipped cream to prevent melting.
Variations & Substitutions
Matcha twist: Add 1–2 teaspoons of high-quality matcha powder to the dry ingredients for a subtle green tea note.
This pairs beautifully with strawberries and gives a classic Japanese flavor profile.
Citrus brightness: Fold in finely grated lemon or orange zest to the batter for an aromatic lift.
A teaspoon of zest keeps the cake balanced and adds complexity to the whipped cream.
Dairy-free swap: Substitute coconut cream for heavy cream and use a vegan whipped topping if you need a dairy-free option.
Use neutral oil like light olive or sunflower for a clean flavor in the sponge.
Berry medley: Replace half the strawberries with raspberries or blueberries for a mixed-berry version.
Adjust sugar slightly if berries are tart; macerate as necessary to maintain juiciness.
Frequently Asked Questions
Q: Can I make this cake ahead of time?
A: Yes. Bake the sponge layers a day ahead and wrap them tightly in plastic wrap. Refrigerate or freeze until ready to assemble. Prepare whipped cream and decorate the same day for the freshest texture.
Q: Why did my cake sink in the middle?
A: Common causes are underbaking, opening the oven door too early, or overbeating the eggs then deflating the batter. Check doneness with a toothpick and avoid opening the oven until the last 10 minutes of baking.
Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well to avoid adding excess moisture to the cake. Pat frozen berries dry and fold into the filling gently to prevent bleeding into the cream.
Q: How do I stabilize whipped cream for piping?
A: Add a small amount of powdered gelatin (bloomed) or use mascarpone cheese to give structure. Chilling the bowl and beaters first also helps.
Q: Is this the same as Japanese strawberry shortcake?
A: Yes, this recipe follows the same principles: light sponge, lightly sweetened whipped cream, and fresh strawberries. The techniques focus on retaining air in the sponge and keeping the cream soft and fresh.
Final Thoughts
This Japanese Strawberry Cake is a deceptively simple showstopper.
It rewards attention to technique with a cake that’s light, elegant, and full of fresh flavor.
Please leave a star rating in the recipe card below or pin this to Pinterest if you enjoyed it.
Conclusion
If you want to see more techniques and variations, check this detailed guide on making a Japanese Strawberry Shortcake at home: Japanese Strawberry Shortcake Made at Home.
For tips on keeping sponge cakes moist over several days, this resource is excellent: My very best Vanilla Cake – stays moist 4 days! – RecipeTin Eats.
If you prefer a very small, ultra-light version, this tutorial for a 6-inch cake is helpful: Light and Creamy 6 Inch Japanese Strawberry Shortcake ….
For a fluffy commercial-style Fujiya copycat and extra inspiration, see: Copycat Fujiya Strawberry Shortcake Recipe – Fluffy Japanese ….
Japanese Strawberry Cake
Ingredients
For the cake
- 1 cup all-purpose flour Sift before measuring to prevent clumps.
- 1 cup granulated sugar Use in egg mixture.
- 3 large eggs Use room temperature for maximum volume.
- 1/2 cup milk Use room temperature.
- 1/4 cup vegetable oil Neutral flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the frosting and assembly
- 1 cup heavy whipping cream At least 36% fat for stable peaks.
- 2 tablespoons powdered sugar For whipped cream.
- 2 cups fresh strawberries, sliced Choose ripe, evenly red berries.
- additional strawberries for decoration Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan and line the bottom with parchment.
- In a bowl, sift together the flour, baking powder, and salt. Whisk briefly to distribute.
- In a separate bowl, beat the eggs and granulated sugar until thick and pale.
- Slowly add the milk and vegetable oil to the egg mixture, stirring in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Remove from oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Whipped Cream and Assembly
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Once the cake is cool, slice it horizontally into two layers.
- Place the bottom layer on a serving plate, spread whipped cream over it, and add a layer of sliced strawberries.
- Top it with the second layer, frost with remaining whipped cream, and decorate with additional strawberries.
