This Cake Is Softer Than Any You’ve Tried

The first time I tried making Japanese strawberry cake, I thought it would be just another sponge cake. It wasn’t. I remember cutting into it and realizing how light it was compared to anything I’d baked before. My first attempt, though, was too dense because I rushed the egg whites. That part matters more than you think.

Why This Recipe Works

Here’s the thing—Japanese strawberry cake is all about balance. It’s not overly sweet, not too rich, and the texture is soft without feeling heavy. What I figured out is that the sponge has to stay light, and the whipped cream has to be just stable enough to hold everything together without turning stiff like frosting.

Ingredient Notes

Use cake flour if you can—it really makes a difference in texture. I tried it once with regular flour, and it came out heavier.

For the cream, I use heavy whipping cream with a bit of sugar. Don’t overwhip it—you want it soft and spreadable, not thick like buttercream.

The gelatin helps stabilize the cream slightly so the cake holds its shape, especially if you’re making it ahead.

How to Make It

Start by separating the eggs. In one bowl, whisk the egg yolks with some sugar until they look pale. Add melted butter, milk, and mix until smooth. Then sift in the cake flour and gently combine.

In another bowl, whip the egg whites until foamy, then gradually add sugar and continue whipping until you get soft to medium peaks. Don’t go too far—I did that once and the sponge turned out dry.

Fold the egg whites into the yolk mixture in batches. Take your time here and use a gentle folding motion so you don’t lose the air.

Pour the batter into a lined pan and bake until the top is lightly golden and springs back when touched. Let it cool completely before slicing.

For the cream, dissolve gelatin in a bit of warm water, then let it cool slightly. Whip the cream with sugar until soft peaks form, then mix in the gelatin carefully.

Slice the cake into layers. Spread whipped cream on the first layer, add sliced strawberries, then repeat with another layer. Cover the whole cake with a thin layer of cream and smooth it out.

Decorate with more strawberries on top. It doesn’t have to be perfect—this cake actually looks better when it’s simple.

Things I Learned the Hard Way

• Overwhipping egg whites ruins the texture—stop at soft peaks.
• Don’t rush the folding step or you’ll lose the air in the batter.
• Chill the cake before slicing for cleaner layers.
• Don’t overwhip the cream—it should stay light, not stiff.

Storage & Serving Suggestions

Keep this cake in the fridge and eat it within 2 days. It’s best served slightly chilled. I usually take it out about 10 minutes before serving so the texture softens just a bit.

Lyna Recipes

Japanese Strawberry Shortcake (Light Sponge Cake)

A soft and airy Japanese sponge cake layered with lightly sweetened whipped cream and fresh strawberries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 55 minutes mins

Servings: 8 slices

Ingredients Method Notes

Ingredients

  

For the sponge cake:

• 4 large egg yolks
• 4 large egg whites
• 70 g sugar divided
• 75 g cake flour
• 50 g unsalted butter melted
• 80 g whole milk

For the filling and frosting:

• 280 g heavy whipping cream
• 2 tablespoons confectioners sugar
• 12 oz strawberries sliced

For stabilization (optional):

• 3/4 teaspoon gelatin
• 2 tablespoons water
• 3 tablespoons hot water

Method

 

1. Preheat oven to 340°F (170°C) and line a cake pan.
2. Whisk egg yolks with half the sugar until pale, then add melted butter and milk.
3. Sift in cake flour and mix gently.
4. Beat egg whites until foamy, add remaining sugar gradually, and whip to soft peaks.
5. Fold egg whites into batter gently in batches.
6. Pour into pan and bake for 20–25 minutes until set. Cool completely.
7. Dissolve gelatin in water, then warm slightly until melted and cool.
8. Whip cream with powdered sugar to soft peaks, then mix in gelatin.
9. Slice cake into layers, spread cream and strawberries between layers.
10. Cover cake with whipped cream and decorate with strawberries. Chill before serving.

Notes

Do not overwhip egg whites or cream. Chill before slicing for clean layers. Store in fridge up to 2 days.