If you’ve ever dreamed of experiencing holiday cheer the Japanese way, then Japanese Christmas Cake (Strawberry Shortcake) is the sweet tradition you need to bring to your table. Soft, light sponge layers, billowy whipped cream, and jewel-like fresh strawberries come together for a dessert that’s as airy as it is festive. This cake isn’t just for Christmas in Japan—it’s a symbol of celebration and pure joy no matter the time of year. Whether you’re new to baking or a cake enthusiast, you’ll fall head-over-heels for this charming shortcake.
Ingredients You’ll Need
Japanese Christmas Cake (Strawberry Shortcake) is delightfully simple but each ingredient packs its own punch, ensuring every bite is memorable. The sponge is light thanks to eggs and flour, while dairy-rich whipped cream and the sweetness of ripe strawberries truly make this cake shine.
- Eggs (4 large, room temperature): These are critical for creating that signature fluffy sponge—make sure they’re at room temp for best results.
- Granulated sugar (3/4 cup): Provides sweetness and helps whip the eggs into a generous, stable foam.
- Cake flour (1 cup, sifted): Sifting ensures your sponge stays ultra-light and tender—regular flour makes it a bit too dense.
- Whole milk (1/4 cup, warmed): Adds moisture to the batter, giving a soft crumb.
- Unsalted butter (1/4 cup, melted): For richness without overpowering the delicacy of the sponge.
- Vanilla extract (1 teaspoon for cake, 1/2 teaspoon for whipped cream): That floral aroma is a must for a rounded, comforting flavor profile.
- Heavy cream (2 cups): The base for dreamy, cloudlike whipped frosting—use full-fat!
- Powdered sugar (1/4 cup): Sweetens and stabilizes the whipped cream—don’t skip it.
- Fresh strawberries (2 cups, hulled and halved or sliced): The star of the show—pick ripe, bright red berries for the best flavor and color impact.
- Whole strawberries (for garnish): These little beauties transform your cake into a showstopper—choose perfect ones for a festive touch.
How to Make Japanese Christmas Cake (Strawberry Shortcake)
Step 1: Prepare the Cake Pans and Oven
Begin by preheating your oven to 350°F (175°C). Line the bottom of two 8-inch round cake pans with parchment paper—this keeps the delicate sponge from sticking. Skip greasing the sides so that the batter can climb and form a light crumb as it bakes.
Step 2: Whip Eggs and Sugar Into a Cloud
In a stand mixer (or with a hand mixer and plenty of patience!), beat the eggs and granulated sugar on high speed for 7 to 8 minutes. You’ll know you’re done when the mixture is pale, thick, and leaves a ribbon trail when the beaters are lifted—a sign your Japanese Christmas Cake (Strawberry Shortcake) will be supremely fluffy.
Step 3: Sift and Fold in Cake Flour
Gently sift the cake flour in three parts over the egg mixture. Fold it in with a spatula each time, moving slowly to keep the airiness you just worked so hard to achieve. This step is crucial for that classic, melt-in-your-mouth sponge texture.
Step 4: Combine and Fold the Liquids
In a small bowl, stir together the warmed milk, melted butter, and vanilla extract. Scoop a little of your main batter into this mixture to temper it (no curdling allowed here!), then pour everything back into the main batter. Give a final gentle fold until just combined—overmixing is the enemy of softness.
Step 5: Divide and Bake
Split the batter evenly between your prepared pans. Bake for 20 to 22 minutes until the tops are softly golden and bounce back when you touch them. Let them cool in their pans for five minutes before inverting onto a rack to cool completely—patience now pays off later!
Step 6: Whip the Cream
Beat the heavy cream, powdered sugar, and that splash of vanilla extract together until you have soft, stable peaks. The goal: lush, not stiff cream that glides smoothly over your layers. This is the soul of Japanese Christmas Cake (Strawberry Shortcake).
Step 7: Assemble the Cake
For extra drama (and more juicy strawberry bits!), slice each cooled cake layer in half horizontally for a total of four thin layers—totally optional but gorgeous. Place your first layer on a cake stand, spread a thin layer of whipped cream, then cover with sliced strawberries. Stack and repeat with the remaining layers.
Step 8: Frost and Decorate
Smooth whipped cream over the top and sides of the cake, aiming for pillowy peaks or a sleek finish. Finish with whole strawberries on top, arranging them in a neat circle or a playful cluster for a thoroughly festive look. Chill in the fridge for at least an hour to help the flavors meld and the cream set.
How to Serve Japanese Christmas Cake (Strawberry Shortcake)
Garnishes
Decorate with a generous crown of whole strawberries, a swirl or two of whipped cream, and maybe a sprinkle of powdered sugar for a truly snowy effect. For an elegant look, keep the sides smooth and leave the strawberries shining on top—just like the classic Japanese Christmas Cake (Strawberry Shortcake) you see in bakeries across Tokyo.
Side Dishes
This cake pairs beautifully with light accompaniments. Offer a pot of delicate green tea, a flute of sparkling wine, or a refreshing fruit salad to complete your Christmas spread without overshadowing the star dessert.
Creative Ways to Present
Try making individual mini cakes by baking the sponge in muffin tins, assembling like petits fours. Or, go all out with a tall, four-layer showpiece—just slice thinner layers for more drama. A dusting of edible gold leaf or a twist of candied orange peel can bring a luxurious holiday sparkle to your Japanese Christmas Cake (Strawberry Shortcake).
Make Ahead and Storage
Storing Leftovers
Keep any leftover slices tightly covered in the refrigerator. The whipped cream stays fresh and the sponge remains tender for up to two days, so you can savor Japanese Christmas Cake (Strawberry Shortcake) even after the holiday rush.
Freezing
If you want to prep ahead, freeze unfrosted sponge layers—simply wrap them carefully in plastic wrap and aluminum foil. They’ll keep their texture for up to a month. Thaw at room temperature, then assemble with fresh whipped cream and strawberries just before serving for best results.
Reheating
This cake is best served chilled or at room temperature, so reheating isn’t necessary. If you’ve chilled the cake for a while, let it sit out for about 15 minutes for the flavors to bloom and the cream to soften just slightly before slicing.
FAQs
Can I use regular flour instead of cake flour?
Technically yes, but cake flour creates a much lighter, finer crumb that makes Japanese Christmas Cake (Strawberry Shortcake) feel truly authentic. If you must substitute, use all-purpose flour mixed with a bit of cornstarch, but the extra effort for cake flour is absolutely worth it!
What if I don’t have a stand mixer?
No problem! You can use a handheld electric mixer, though it might take a little longer to whip the eggs and sugar to perfection. Just be patient—the airy texture of the sponge depends on it.
Do I have to slice the cake into four layers?
Not at all! Two thicker layers work just fine, especially if you prefer a less dramatic look. The extra layers offer more space for strawberries and cream, but your Japanese Christmas Cake (Strawberry Shortcake) will be delicious either way.
Can I make the whipped cream in advance?
You can whip the cream a few hours ahead of time, but for the very best texture, assemble and frost the cake as close to serving as possible. If storing, keep the cream covered and chilled until you’re ready to use it.
What’s the best way to get clean slices?
Chill the cake well before slicing, and use a sharp, thin-bladed knife. Wipe the blade between each slice for those picture-perfect wedges that show off all your beautiful layers!
Final Thoughts
There’s truly nothing like watching loved ones light up at the first bite of a homemade Japanese Christmas Cake (Strawberry Shortcake). With its soft sponge, clouds of fresh cream, and sparkling strawberries, it brings holiday magic to any table. Give this iconic cake a try—it will be the highlight of your celebration and a tradition you’ll want to return to year after year!
Print
Japanese Christmas Cake (Strawberry Shortcake) Recipe
- Total Time: 52 minutes (plus chilling)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of a Japanese Christmas Cake, also known as Strawberry Shortcake. This light and airy sponge cake layered with whipped cream and fresh strawberries is a perfect dessert for any festive occasion.
Ingredients
Cake:
- 4 large eggs (room temperature)
- 3/4 cup granulated sugar
- 1 cup cake flour (sifted)
- 1/4 cup whole milk (warmed)
- 1/4 cup unsalted butter (melted)
- 1 teaspoon vanilla extract
Whipped Cream:
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- 2 cups fresh strawberries (hulled and halved or sliced)
- Whole strawberries for garnish
Instructions
- Preheat the oven: Preheat oven to 350°F (175°C). Line two 8-inch round cake pans with parchment paper.
- Prepare the cake: Beat eggs and sugar until thick. Fold in flour. Add milk, butter, and vanilla. Divide batter and bake.
- Make whipped cream: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the cake: Slice cake layers, spread cream, add strawberries. Repeat for layers. Frost the cake and decorate with strawberries.
- Chill and serve: Chill the cake for at least 1 hour before serving.
Notes
- Use ripe, sweet strawberries for the best flavor.
- For a classic look, keep the sides smooth and the top simply decorated with cream swirls and whole berries.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 70mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg
