Hi, I’m Cassandre! Today on Caramel Loafing, I’m excited to share one of Japan’s most loved cakes, which is also a favorite across Asia: Japanese Strawberry Shortcake.
The Japanese Strawberry Shortcake is an iconic, feel-good dessert — imagine snowy whipped cream frosting, vibrant red strawberries, and a light, fluffy sponge. It’s so popular that it’s almost synonymous with Christmas, birthdays, and other celebrations in Japan. I vividly remember my first trip to Tokyo with my sister after graduating; this cake was at the top of our must-try list! Fun fact: many Japanese bakeries even designate the 22nd of every month as “Strawberry Shortcake Day (ショートケーキの日)” — that’s how loved it is!
Traditionally, this shortcake features a classic Génoise sponge, but I always felt the texture could be softer and moister. So, I opted for a soufflé sponge (the same one used for delicate cake rolls) — and the result is unbelievably good! Baking it flat on a sheet tray also eliminates the hassle of cutting tall cakes into layers, making this recipe exceptionally easy and practically foolproof.
This soufflé sponge recipe is inspired by Kyoto pastry chef Yoko Tsuda’s signature cake roll. If you appreciate feather-light cakes, you’ll definitely want to check out her Snow-Filled Chiffon Cake or try a true Classic French Soufflé. And for the holidays, don’t miss our Red Velvet Cupcakes and a sweet, seasonal French Strawberry Tart!
The design for this shortcake is inspired by a trendy Tokyo café’s signature — each mini cake is just the right size for one person to enjoy alone (or two to share!). The rustic whipped cream look is part of its charm — no need to stress about perfectly smooth frosting. It’s the ultimate cozy, homemade style!
This soufflé sponge doesn’t use baking powder, so the volume comes entirely from properly whipped egg whites and yolks. That step is key! Our cakes here are about 7cm by 6cm each, but feel free to size them however you like — and you can even slice the strawberries instead of dicing them. Light, fresh, and guaranteed to make you smile.
Classic Japanese Strawberry Shortcake Recipe
Ingredients
Pan size: 28 x 24 x 2 cm
Yields: Approximately 5 mini 3-layer cakes (plus a small extra scrap piece).
☞ Soufflé Sponge Cake
- 4 medium egg whites
- 5 medium egg yolks
- Granulated sugar: 80g (2.8oz)
- Cake flour: 42g (1.5oz)
- Unsalted butter: 42g (1.5oz)
☞ Filling & Chantilly Cream
- Fresh strawberries, as needed
- Powdered sugar, as needed (for dusting)
- Heavy cream: 350g (12.3oz)
- Powdered sugar: 50g (1.8oz)
Use our Nutrition Calculator for full nutrition info on this recipe.
Instructions
- Line a sheet tray with parchment paper that extends about 2 cm taller than the pan sides.
- Melt the butter: place a bowl over a bowl of hot water and stir until fully liquid.
- Separate the eggs: Place the yolks in one bowl and the whites in another. You’ll use 5 yolks and 4 whites — reserve the extra white for another bake, such as Almond Tuiles or Financiers.
- Beat the yolks with 10g (0.35oz) of the sugar until pale, thick, and ribbon-like.
- Whip the egg whites: start at medium speed until foamy, then add the remaining sugar in 3 parts. Whip to soft, glossy peaks — you should see ribbons that hold for a moment but aren’t stiff.
- Gently fold the beaten yolks into the meringue using a whisk, scooping from the bottom up. Switch to a spatula and fold until fully combined but still airy.
- Sift in the flour and fold gently with a spatula using a cut-and-fold motion until no dry spots remain.
- Slowly drizzle the warm melted butter over a spatula, letting it run along the surface to stay light. Fold until fully incorporated.
- Pour the batter from a slight height onto the tray and spread evenly with an offset spatula.
- Bake at 390°F (200°C) for 12–14 minutes, or until lightly golden.
- Transfer to a wire rack, peel back the parchment sides to release steam, and let cool completely.
- Wash the strawberries: reserve 5 whole for decoration, then hull and dice the rest for the filling.
- Once cooled, carefully flip the sponge onto fresh parchment paper and gently peel off the base paper. Flip it again so the browned side faces up, then cut into approximately 6x7 cm pieces — you should yield about 16 pieces.
- Whip the heavy cream with powdered sugar until soft peaks form; it should be smooth, glossy, and spreadable.
- To assemble: spread a layer of cream on a sponge piece, add diced strawberries, more cream, then top with another sponge. Repeat for three layers, finishing with cream on top and a whole strawberry. Dust with powdered sugar and enjoy!
Watch the step-by-step video: Japanese Soufflé Strawberry Shortcake
Japanese Strawberry Shortcake FAQ & Tips
Here are some common questions and helpful tips to ensure your Japanese Strawberry Shortcake turns out soft, fluffy, and beautiful every time:
What’s the difference between classic sponge and soufflé sponge?
Traditional strawberry shortcakes often use a Génoise sponge, which is made by whipping whole eggs. This gives a firmer texture that pairs well with lots of whipped cream filling, but it can be a bit dry — so bakers usually brush it with syrup to add moisture. A soufflé sponge, on the other hand, is made by whipping egg whites and yolks separately. It’s naturally moister, fluffier, and more elastic, so you don’t need any extra syrup. It’s often used for cake rolls, but it works wonderfully for shortcake too!
What should I watch out for when whipping the yolks and egg whites?
This soufflé sponge doesn’t use any baking powder — all the lift comes from the air you whip into the eggs. Whip the yolks with sugar until they’re thick and pale. For the egg whites, whip them to a soft peak stage: they should form ribbons and hold light lines, but not stand up stiff. Under-whipping can make the cake dense and flat, while over-whipping can cause it to puff up too much and lose its soft texture. Gentle and just right is key!
Why is my melted butter hard to mix in?
If you pour melted butter directly into the batter, it can sink to the bottom and be difficult to fold in. Instead, drizzle the warm butter over a spatula held just above the batter and move the spatula as you pour — this spreads it out more evenly. It also helps if your melted butter is still slightly warm, which blends better with the airy batter. Always fold gently to keep the mixture light.
Will my soufflé sponge batter deflate?
It’s normal for batter with whipped eggs to lose some volume if over-mixed. To prevent this, use a light cut-and-fold motion with your spatula and work quickly — don’t over-stir. Aim to combine everything just until you see no dry spots, then stop!
Why is the baking temperature so high?
This recipe bakes at 200°C (390°F), which is a bit higher than many sponges. The higher heat helps a thin, flat sponge bake quickly, keeping it moist and soft without drying out. A shorter bake time also keeps the soufflé texture light and fluffy.
How long does Strawberry Shortcake last, and how should I store it?
Because this shortcake uses lots of fresh strawberries and whipped cream, it’s best enjoyed the same day. If you need to store it, keep it refrigerated and eat it within two days. Avoid freezing — freezing ruins the texture of fresh berries and whipped cream, so chill only!