Japanese strawberry shortcake, also called Japanese Christmas cake, features airy sponge layers, fresh strawberries, and lightly sweetened whipped cream.
Japanese strawberry shortcake is a beloved dessert across Japan and much of Asia. It combines a soft, pillowy sponge with lightly sweetened whipped cream and fresh strawberries for a clean, delicate flavor profile.
Variants appear throughout Asia under names like Korean strawberry cake, fresh cream cake, or Chinese strawberry cake, but all share the same core idea: a light, not overly sweet sponge filled and frosted with fresh fruit and whipped cream rather than dense buttercream.
The sponge texture is feather-light thanks to using cake flour and separating and beating egg yolks and whites individually. Layers are assembled with thinly sliced strawberries and a cloud-like whipped cream for a balanced, refreshing cake.
This cake is especially popular at Christmas in Japan and is often called Japanese Christmas cake or kurisumasu keki (クリスマスケーキ). The combination of red strawberries and white cream evokes classic holiday colors, with a dusting of powdered sugar suggesting snow.
Simple to decorate and elegant to serve, this strawberry sponge makes an excellent holiday or birthday cake. It’s forgiving for home bakers and highlights fresh fruit and light whipped cream.
Why this recipe works
- The sponge is extra fluffy because egg yolks and egg whites are whipped separately, adding volume and lightness.
- Sponge layers freeze well if made ahead; thaw in the refrigerator before decorating.
- Neutral oil replaces butter for extra moistness; oil remains liquid at room temperature and helps keep the crumb tender.
- The recipe is versatile: swap in different fruits to create new flavor combinations while keeping the same light sponge and cream base.
- Rather than cooking strawberries into the batter, this method uses fresh fruit to preserve bright, natural flavor.
Ingredients you’ll need
- Cake flour – gives a soft, delicate crumb; avoid all-purpose flour for best results.
- Eggs – large eggs work well (around 60 g each).
- Vegetable oil – use a neutral oil such as avocado or light vegetable oil for moisture without adding flavor.
- Dry the strawberries thoroughly after washing to keep the cake layers from becoming soggy and to prevent the juice from bleeding into the cream.
Step by step instructions
- Beat egg yolks with sugar, salt, corn syrup or honey, vanilla, and water until pale and ribbon-like when the whisk is lifted.
- Beat egg whites to firm peaks, adding the sugar gradually; overbeating will cause lumps and a compromised texture.
- Fold half the beaten egg whites into the yolk mixture gently to lighten it, then sift flour and baking powder and fold in carefully.
- Mix a small portion of batter with oil until combined, then fold that back into the batter and finish folding in the remaining egg whites.
- Pour batter into parchment-lined round pans (one 8-inch or two 6-inch) and tap the pan to release large air bubbles. Bake at 350°F until golden and a toothpick comes out clean.
- Cool completely, then slice into even layers and brush each layer lightly with sugar syrup to add moisture.
- Whip cold heavy cream with powdered sugar to medium peaks. Spread a layer of cream, add sliced strawberries, and repeat layering until assembled.
- Frost the outside with whipped cream, top with whole strawberries, dust with powdered sugar if desired, and serve immediately.
Expert tips & tricks
- Pat dry strawberries well after washing to prevent excess moisture from seeping into the cake and cream.
- Use a gentle folding motion and rotate the bowl to combine egg mixtures without deflating the meringue.
- Allow the sponge to cool fully before slicing to achieve smooth, even layers.
- Start with very cold heavy cream and whip on medium speed. Stop when medium peaks form to avoid a grainy texture.
Frequently Asked Questions
Japanese strawberry shortcake uses a light sponge as its base and layers of whipped cream and fresh strawberries. In contrast, many Western shortcakes use denser biscuits or cakier bases and often feature macerated strawberries on top.
Store the assembled cake in the refrigerator for up to two days; strawberries will gradually release moisture. For make-ahead options, bake and freeze the sponge layers in airtight containers, then thaw in the fridge before decorating.
Called kurisumasu keki (クリスマスケーキ) in Japan, this cake is traditionally enjoyed on Christmas Eve. Its red strawberries and white cream mirror classic holiday colors, and powdered sugar can resemble snow.
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Japanese Strawberry Shortcake | Japanese Christmas Cake
Equipment
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Round cake pans – 6 or 8 inch
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Cake leveler or serrated knife for even layers
Ingredients
- 8 oz strawberries, washed and dried
Dry Ingredients:
- ½ cup cake flour, (65 g) sifted
- ¼ cup white sugar, (44 g) for yolks
- 2 ½ Tbsp white sugar, (37 g) for whites
- ¼ tsp baking powder
- ⅛ tsp salt
Wet Ingredients:
- 3 large eggs, whites and yolks separated
- 2 ½ Tbsp avocado or neutral oil, (31 g)
- 1 Tbsp water
- 1 tsp corn syrup or honey
- ¼ tsp vanilla bean paste or extract
Whipped cream frosting:
- 2 cups heavy whipping cream, cold
- 6–8 Tbsp powdered sugar, adjust to taste
Cake syrup:
- 3 Tbsp sugar
- ⅓ cup hot water
Instructions
Egg Yolk Mixture:
-
Preheat oven to 350°F. In a bowl, whisk egg yolks with ¼ cup sugar, salt, corn syrup, vanilla, and water until pale and ribbon-like.
Egg White Meringue:
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Beat egg whites until foamy, then add 2½ Tbsp sugar in three parts. Continue beating until firm peaks form.
Batter:
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Fold half the meringue into the yolk mixture gently. Sift flour and baking powder in batches, folding after each addition.
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Mix 2 Tbsp of batter with the oil until combined, fold it back in, then fold in the remaining meringue.
Bake:
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Pour into parchment-lined pans (one 8-inch or two 6-inch). Tap to release bubbles and bake at 350°F until golden and a toothpick comes out clean (about 15 minutes for two 6-inch pans or 23–25 minutes for one 8-inch pan).
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Remove from pans, peel off parchment, and cool on a wire rack.
Slice and Decorate:
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Whip cold cream with powdered sugar to medium peaks. Slice the cake into even layers, brush each layer with sugar syrup (dissolve sugar in hot water), and layer with cream and sliced strawberries.
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Frost the outside with whipped cream, arrange whole strawberries on top, dust with powdered sugar if desired, and serve immediately.
Notes
- You can use one 8-inch pan or two 6-inch pans. Avoid nonstick pans if possible; a light, uncoated pan helps the sponge rise properly.
- Medium peaks for whipped cream means the cream holds its shape but the top of the peak slightly folds over. Stop before the cream turns grainy.
- To slice even layers, use a sharp serrated knife or a cake leveler. Mark cutting depth with toothpicks if you don’t have a leveler.
*Cup and spoon measurements use the US standard (1 cup = 240 ml). If possible, use gram measurements for precision.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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