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–+ servings
“Slice of Japanese Strawberry Sponge Cake with layers of fluffy sponge, whipped cream, and fresh strawberries, topped with powdered sugar and whipped cream.”

Japanese Strawberry Sponge Cake

A light, cloud-like Japanese Strawberry Sponge Cake layered with fluffy whipped cream and fresh strawberries. This elegant yet simple dessert captures the essence of Japanese patisserie — airy texture, subtle sweetness, and a stunning presentation perfect for birthdays and celebrations.
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Prep Time 30 minutes
Cook Time 28 minutes
Chilling Time 2 hours
Total Time 2 hours 58 minutes
Servings: 10
Course: Dessert
Cuisine: Japanese
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sponge
  • 1 cup Cake flour - Sifted 3×
  • 4 large Eggs - Separated room temperature
  • ¾ cup Granulated sugar - Separated
  • 2 tablespoon Whole milk - Room temperature
  • 2 tablespoon Vegetable oil - Neutral flavor
  • 1 teaspoon Vanilla extract - Pure
  • ½ teaspoon Baking powder
  • ⅛ teaspoon Salt
For the Filling and Frosting
  • 1½ cups Heavy whipping cream - Cold
  • 3 tablespoon Powdered sugar - Adjust to taste
  • 1 teaspoon Vanilla extract - Optional: add ¼ teaspoon almond extract
  • 2 cups Fresh strawberries - Sliced + whole for top
For the Simple Syrup
  • ¼ cup Granulated sugar
  • ¼ cup Water
  • ½ teaspoon Vanilla extract - Optional

Equipment

  • 2 8-inch round cake pans (Line with parchment)
  • 1 Electric hand mixer (For whipping egg whites and cream)
  • 3 Large mixing bowls (Separate for whites, yolks, and cream)
  • 1 Fine-mesh sieve (For sifting flour)
  • 1 Offset spatula (For frosting)
  • 1 Serrated cake knife (To level layers)

Method
 

  1. Bring eggs to room temperature, prepare pans, and sift dry ingredients thoroughly.
    “Five egg yolks in a mixing bowl, ready to be used for making sponge cake batter.”
  2. Beat egg whites with sugar until stiff glossy peaks form for the sponge base.
  3. Combine yolks, sugar, and liquids, then fold in flour and whipped egg whites gently.
  4. Divide batter into pans, bake until golden, and brush with simple syrup while warm.
  5. Layer sponge with whipped cream and strawberries, then decorate and chill before serving.
    “Layered Japanese strawberry sponge cake covered in whipped cream and topped with fresh strawberries and mint leaves.”

Nutrition

Serving: 120gCalories: 285kcalCarbohydrates: 32gProtein: 5gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 125mgSodium: 90mgPotassium: 150mgFiber: 1gSugar: 23gVitamin A: 550IUVitamin C: 18mgCalcium: 55mgIron: 0.7mg

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

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