Japanese Strawberry Shortcake いちごのショートケーキ

Name: Japanese Strawberry Shortcake
Prep time: 3 h 45 min
Cook time: 30 min
Total time: 4 h 15 min
Cuisine: Japanese
Ingredients: 2 large eggs; 1 egg yolk (total weight with whole eggs: 127 g); 1/3 cup (65 g) granulated sugar; 2 tsp (10 ml) honey; ½ cup (62 g) cake flour; 1 tbsp (8 g) cornstarch; 2 1/2 tsp (12 ml) whole milk; 1 tbsp + 1 tsp (20 ml) neutral oil; 1/2 tsp vanilla extract; 1 tbsp sugar; 2 tbsp water; 2 cups heavy whipping cream (42% preferred, minimum 35%); 1/2 cup (50 g) powdered sugar; 1 pint (450 g) fresh strawberries

Japanese Strawberry Shortcake is a classic dessert made with moist, fluffy genoise sponge, layered with freshly whipped cream and sweet strawberries. Soft, airy, and delicately sweet, it’s perfect for birthdays, holidays, or any time you want a light and elegant cake.

What is Japanese Shortcake?
Why This Recipe
Sponge Cake: Genoise vs. Chiffon
Ingredients and Substitutions
How to Make Japanese Strawberry Shortcake
VIDEO: Watch How to Make It
Lisa’s Recipe Tips
Serving Suggestions
How to Store Leftovers

Storing the Baked Genoise (Before Assembly)
Storing the Assembled Cake
Freezing Slices

Recipe FAQ
More Japanese Dessert Recipes
Japanese Strawberry Shortcake Recipe

Growing up, my family spent our summers in Japan, and since my birthday falls in July, it became a tradition to celebrate with a Japanese strawberry shortcake. Every year, we’d stop by our favorite pastry shop, Ginza Cozy Corner, to pick up the cake. My grandma and I would spend the day together, wandering through the city, and then bring home that perfectly packaged cake as the highlight of the evening.

After a full birthday feast, no matter how stuffed I was, I always had extra room for that shortcake. It was unlike any other cake—soft, fluffy sponge, the lightest whipped cream with a delicate milky sweetness, and perfectly ripe strawberries that were both tart and sweet. It’s been over 15 years since I last had that exact cake, but this recipe is the closest I’ve come to recreating those special memories.

What is Japanese Shortcake?

If you’ve ever walked through a Japanese bakery, you’ve probably seen a pristine white cake topped with vibrant red strawberries. This is Ichigo no Shōtokēki (いちごのショートケーキ)—a beloved classic in Japan. Despite the name, it’s not a biscuit-based “shortcake” like in the U.S. Instead, it features:

Genoise sponge: a light, airy sponge that relies on beaten eggs for structure (no chemical leaveners).
Fresh strawberries: the star of the show, providing natural sweetness and a pop of tartness.
Whipped cream frosting: smooth, barely sweetened, and ultra-fluffy.

This cake became popular in Japan during the early 20th century when Western-style desserts were introduced. Today, it’s considered the ultimate Japanese celebration cake.

Why This Recipe

I’ve tested this recipe countless times to make sure it’s foolproof, and here’s why it works:

Soft and moist genoise: Almost as soft as a chiffon cake but with the sturdiness of a genoise cake.
Perfect sweetness balance: Just enough sugar to highlight the strawberries without overpowering them.
Make-ahead friendly: Bake the sponge a day before or freeze it to streamline the process.
Step-by-step guidance: Tips for folding, whipping cream, and layering so your cake looks bakery-perfect.

Sponge Cake: Genoise vs. Chiffon

Many Japanese shortcake recipes use genoise sponge, which is what I recommend here for its light, soft and springy texture. Chiffon cake is another option—it’s softer and moister but more delicate to slice and layer. For this recipe, genoise gives the perfect balance between structure and softness.

japanese strawberry shortcake on a wooden cake stand

Ingredients and Substitutions

Before you start, measure and prepare all your ingredients. Here’s what you’ll need:

For the Genoise Sponge

Eggs and egg yolk
Granulated sugar
Honey (for moisture and subtle sweetness)
Cake flour
Cornstarch
Whole Milk
Neutral oil
Vanilla extract

Other Ingredients

Sugar, for the sugar syrup
Heavy whipping cream (42% fat if possible)
Powdered sugar
Fresh strawberries (look for ripe, vibrant berries)

How to Make Japanese Strawberry Shortcake

Making this cake may seem intimidating, but it’s easier than you think! Here’s a breakdown of the process:

layering whip cream on vanilla genoise sponge cake with sliced strawberries

Warm Ingredients: Set up a water bath and warm up the milk mixture. Whisk together the eggs, sugar and honey and heat until just warm to the touch (40–43°C / 104–110°F).
Whisk the Eggs: Transfer to a stand mixer and beat on high speed until the mixture reaches ribbon stage (thick, pale, and falls in ribbons that sit on the surface). Lower to medium speed for 1 minute to smooth out the batter and remove large bubbles.
Fold & Mix: Add sifted cake flour and cornstarch to egg mixture and gently fold until combined. Mix a small amount of batter with the warm milk-oil mixture, then fold it back into the main batter until smooth and flows like a ribbon.
Bake the Sponge: Pour the batter into the prepared 6-inch cake pan. Bake until golden and springy (about 25–28 minutes). Immediately invert onto a cooling rack and wrap in plastic while slightly warm to prevent drying out.
Slice & Prepare Layers: Once completely cool, slice the cake into 2 or 3 even layers using a serrated knife or cake slicer.
Brush with Syrup: Lightly brush both sides of each layer with sugar syrup to keep the cake moist.
Layer & Assemble: On the first layer, spread whipped cream, then add sliced strawberries. Top with another thin layer of cream to secure the berries. Repeat with the remaining layers.
Frost & Decorate: Apply a thin crumb coat with stiff cream, then frost the cake smoothly using softer cream. Decorate with piped cream and whole or halved strawberries.
Chill Before Serving: Refrigerate for at least 3 hours (or overnight) to let the cake set for clean slices.

VIDEO: Watch How to Make It

japanese strawberry shortcake slice on a plate with half a cake in the background on a cake stand

Lisa’s Recipe Tips

Warm the Eggs Properly: Genoise relies on beaten eggs for structure, so volume is everything. Warm the eggs and sugar mixture over a gentle water bath until it reaches 40–43°C (104–110°F). This helps dissolve the sugar and allows the eggs to whip to maximum volume. If you skip this step, the sponge will be dense and flat.
Whip to Ribbon Stage: When you lift your whisk, the batter should fall back in thick ribbons that sit on the surface for at least 3 seconds before dissolving. If you stop too early, the cake will collapse. After whipping on high, mix on low for 1 more minute to remove large air bubbles—this gives a fine, even crumb.
Fold Gently (But Thoroughly): This is where most people deflate their batter. Use a wide spatula and fold in a scooping-and-turning motion. Rotate the bowl as you fold and scrape the bottom so no flour pockets remain. If you see streaks of flour, keep folding gently—don’t beat!
Temperature Matters: For whipped cream, everything should be very cold. Chill your mixing bowl, whisk, and cream before whipping. If the cream warms up, it won’t hold peaks and the frosting will slide off.
Brush the Layers with Syrup: Genoise can dry out quickly. Brushing with a light sugar syrup adds moisture and keeps the cake tender even after chilling.
Chill Before Slicing: Give the finished cake at least 3 hours in the fridge before slicing. This allows the cake to absorb some of the moisture from the cream, cream to firm up, and the flavors to meld. Overnight is even better for neat, clean slices.

Serving Suggestions

This cake is best served chilled with hot green tea or coffee. For special occasions, garnish with extra strawberries, edible flowers, or a dusting of powdered sugar.

How to Store Leftovers

Japanese Strawberry Shortcake is best enjoyed fresh, but here’s how to store it at different stages:

Storing the Baked Genoise (Before Assembly)

Once the sponge is baked and completely cooled, wrap it tightly in plastic wrap.
You can keep it at room temperature for 1 day or refrigerate for up to 2 days.
For longer storage, freeze the sponge: wrap in plastic wrap, then foil, and place in a freezer bag. It will last for up to 1 month. Thaw at room temperature.

Storing the Assembled Cake

After frosting, store the cake in an airtight cake box or container in the refrigerator for up to 2 days. Beyond that, the cream and strawberries begin to weep.
Avoid covering directly with plastic wrap (it will stick to the frosting). Use a cake carrier or gently tent with wrap without touching the surface.

Freezing Slices

If you need to store leftovers for longer, slice the cake and wrap each piece individually in plastic wrap, then place in an airtight container or freezer bag.
Freeze for up to 2 weeks.
To serve, thaw slices in the refrigerator overnight. The whipped cream texture may soften slightly but will still taste great.

Recipe FAQ

Can I make the sponge ahead of time?

Yes! Bake, cool, wrap tightly, and refrigerate for 1–2 days or freeze for up to a month.

Can I use a different fruit?

Absolutely—mango, kiwi, and peaches all work well!

What if I don’t have cake four?

You can make your own by replacing 1 tbsp of flour with cornstarch per cup.

More Japanese Dessert Recipes

Matcha Roll Cake
Matcha Gateau (Matcha White Chocolate Cake)
Matcha Basque Cheesecake (coming soon)
Dorayaki (coming soon)
Taiyaki

japanese shortcake on a wooden cake stand with layers of genoise sponge, whipped cream and strawberries

Enjoy! If you make this Japanese Strawberry Shortcake recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!