Name: Japanese Christmas Cake (Strawberry Shortcake) Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 1 cup cake flour, sifted; 1 teaspoon baking powder; 1/4 teaspoon salt; 4 large eggs at room temperature; 3/4 cup granulated sugar; 1/4 cup whole milk, warmed; 1/4 cup unsalted butter, melted and cooled; 1 teaspoon vanilla extract; 2 cups heavy whipping cream; 1/3 cup powdered sugar; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; Extra whole strawberries for topping

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If you’ve never experienced the joy of a Japanese Christmas Cake (Strawberry Shortcake), you’re in for a true treat! This iconic holiday dessert features fluffy sponge cake layers, clouds of pillowy whipped cream, and juicy sweet strawberries — a celebration on a plate that’s as pretty as it is delicious. Beloved in Japan as the ultimate festive cake, it’s light, elegant, and the very definition of happiness in every bite. Whether you’re baking for a special occasion or just want to indulge in something extraordinary, this cake will steal the show (and your heart).

Japanese Christmas Cake (Strawberry Shortcake) Recipe - Recipe Image

Ingredients You’ll Need

Classic, simple, and beautifully balanced ingredients make this Japanese Christmas Cake (Strawberry Shortcake) unforgettable. Each element is chosen for the delicate, feather-light crumb, sweet creaminess, and bright red pops of strawberry that define this showpiece dessert.

Cake flour: Offers a finer texture for the sponge, keeping the cake tender and angelic.
Baking powder: Adds just the right lift for a light, airy structure — don’t skip it!
Salt: Just a pinch deepens the cake’s flavors and balances out the sweetness.
Large eggs (at room temperature): Crucial for volume; whipping them gives the cake its signature fluffiness.
Granulated sugar: Sweetens and provides structure; beating with eggs helps that lovely rise.
Whole milk (warmed): Keeps the crumb moist and tender, making the cake soft but sliceable.
Unsalted butter (melted and cooled): Adds richness and an irresistible buttery finish.
Vanilla extract: A splash rounds out all the flavors, giving a cozy, inviting aroma.
Heavy whipping cream: Whips up into a cloud-like frosting that’s both rich and light-as-air.
Powdered sugar: Sweetens the whipped cream without any grittiness, keeping things smooth.
Fresh strawberries (hulled and sliced): Their juicy brightness is the star, so seek out the sweetest berries you can find.
Extra whole strawberries for topping: For that classic, festive look that makes this cake instantly recognizable.

How to Make Japanese Christmas Cake (Strawberry Shortcake)

Step 1: Prepare the Pans and Oven

Begin by preheating your oven to 350°F (175°C). Grease the bottoms of two 8-inch round cake pans and line them with parchment paper. This step ensures your beautiful sponge comes out easily and bakes evenly, so don’t rush it!

Step 2: Sift and Combine Dry Ingredients

In a medium bowl, sift together the cake flour, baking powder, and salt. Sifting breaks up any clumps and creates the airy, lump-free base that’s crucial for the soft crumb of an authentic Japanese Christmas Cake (Strawberry Shortcake).

Step 3: Whip the Eggs and Sugar

Crack the eggs into a large mixing bowl and use an electric mixer on high speed for about 5 minutes. You’re aiming for a thick, pale batter that nearly triples in volume — this is the secret to that light, melt-in-your-mouth texture. Gradually beat in the granulated sugar until the mixture is fluffy and ribbons off the beaters.

Step 4: Fold Together for a Gentle Batter

With a rubber spatula, gently fold in the dry ingredients in three additions, alternating with the warm milk, melted butter, and vanilla extract. Work slowly and carefully to avoid deflating all those lovely air bubbles you created earlier, ensuring your layers stay high and soft.

Step 5: Divide and Bake

Pour the batter evenly into your prepared pans and smooth the tops. Bake for 20 to 25 minutes, until golden and a toothpick comes out clean from the center. Let the cakes cool in their pans for about 10 minutes, then turn out onto wire racks to finish cooling — patience here pays off for perfect assembly!

Step 6: Whip Up the Cream

In a chilled bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form. It should be light, billowy, and able to hold its shape — this is the magic layer that makes Japanese Christmas Cake (Strawberry Shortcake) famous.

Step 7: Assemble and Decorate

To assemble, place one cake layer on your favorite plate. Spread a generous layer of whipped cream over the top, then evenly arrange the sliced strawberries. Place the second cake layer on top, gently pressing down. Frost the entire cake with the remaining whipped cream, swirling for swoon-worthy texture, and crown with whole strawberries. Chill for at least an hour before serving for best slicing (and maximum wow-factor).

How to Serve Japanese Christmas Cake (Strawberry Shortcake)

Garnishes

Fresh whole strawberries are a must for that festive, iconic look, but you can also add a light dusting of powdered sugar for a whimsical “snowfall” effect. Some like to tuck in a few mint leaves or delicate edible gold flakes for extra sparkle, making your Japanese Christmas Cake (Strawberry Shortcake) the center of attention at any gathering.

Side Dishes

Since this cake is delicate and not overly sweet, pair it with a pot of fragrant green tea or a bright fruit salad for a beautiful balance. Lightly toasted nuts or sweet mochi balls on the side add a fun, celebratory touch that complements the cake’s freshness.

Creative Ways to Present

Turn individual slices into mini masterpieces by plating with a drizzle of strawberry sauce, a sprig of mint, or a dollop of extra whipped cream on the side. For parties, try assembling the cake as mini layer cakes in ramekins or glass jars for a playful take on Japanese Christmas Cake (Strawberry Shortcake).

Make Ahead and Storage

Storing Leftovers

Keep any leftover cake covered and refrigerated. The whipped cream stays stable for about 2 days, and the flavors only get better overnight as the strawberries infuse the tender layers. Bring out slices just before serving for the best creamy texture.

Freezing

While sponge cake on its own freezes well, the assembled Japanese Christmas Cake (Strawberry Shortcake) isn’t ideal for the freezer because of the fresh cream and strawberries. If you must, freeze the plain cake layers tightly wrapped, then thaw and assemble with cream and fruit just before serving.

Reheating

This cake is best enjoyed chilled, so skip reheating. If you’re serving leftovers from the fridge, allow slices to sit at room temperature for about 10 minutes to let the flavors shine and the texture soften.

FAQs

Can I use all-purpose flour instead of cake flour?

For the classic feather-light texture of Japanese Christmas Cake (Strawberry Shortcake), cake flour is strongly recommended. If you must substitute, remove two tablespoons of all-purpose flour per cup and replace them with cornstarch for a closer result.

What’s the secret to a super fluffy sponge cake?

Beating the eggs until they’re extremely pale and voluminous is key, as is gentle folding of ingredients. Patience during these steps will reward you with that signature soft crumb.

Can I make this cake in advance?

Definitely! Both the sponge cake layers and the whipped cream can be made the day before. For maximum freshness, assemble the Japanese Christmas Cake (Strawberry Shortcake) just a few hours before serving.

Will frozen strawberries work in the filling?

For the very best flavor and presentation, fresh strawberries are a must. Frozen berries tend to release too much moisture and can make the cake soggy.

How can I make the cake dairy free?

Try using a plant-based milk and a dairy-free whipped topping. The texture and taste will be a bit different, but you’ll still enjoy a delightful, festive treat inspired by Japanese Christmas Cake (Strawberry Shortcake).

Final Thoughts

There’s just something magical about making your own Japanese Christmas Cake (Strawberry Shortcake) — every fluffy layer and glossy strawberry is a celebration you can share. Whether it’s for a special occasion or to make an ordinary week feel extraordinary, I hope you’ll give this recipe a try. Happy baking and even happier sharing!

Japanese Christmas Cake (Strawberry Shortcake) Recipe

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Author: admin
Total Time: 55 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Celebrate the holidays with this delightful Japanese Christmas Cake, also known as Strawberry Shortcake. Light, fluffy sponge cake layers filled with whipped cream and fresh strawberries – a perfect balance of sweetness and freshness. This festive dessert is sure to impress your guests!

Ingredients

Scale

Cake:

1 cup cake flour, sifted
1 teaspoon baking powder
1/4 teaspoon salt
4 large eggs at room temperature
3/4 cup granulated sugar
1/4 cup whole milk, warmed
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

Whipped Cream:

2 cups heavy whipping cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Filling and Topping:

2 cups fresh strawberries, hulled and sliced
Extra whole strawberries for topping

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.
Prepare the cake: Sift together cake flour, baking powder, and salt. Beat eggs until thick and pale. Gradually add sugar, then fold in dry ingredients and liquids. Divide batter between pans and bake for 20-25 minutes.
Whip the cream: In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble the cake: Place one cake layer on a plate, spread whipped cream, arrange sliced strawberries, top with second cake layer, and frost with remaining cream. Decorate with whole strawberries.
Chill and serve: Chill the cake for at least 1 hour before serving.