Japanese Strawberry Shortcake

Remember the Strawberry Shortcake I made in my previous post? That is the old-school strawberry shortcake most of us are familiar with. The Japanese version however, uses a sponge cake base! They are also popular Christmas cakes because of the red in those strawberries!

This will probably be my last Christmas themed post of the year. Gosh, it’s almost 2012 now!

Anyway, I saw this cake at a couple different sites like Rima’s and Bertha’s. I believe the design might have originated from Singapore’s famous Bakerzin. You can find a picture of it here.

I am submitting my post to Aspiring Bakers #14: Creative Christmas Bakes hosted by Hankerie.

I’ve always thought that sponge cakes were easy-peezy. After all, they’re the base of most cakes! But these cakes can really be quite tricky! Especially if you want it to be cotton soft and REAL spongey. There are so many different sponge cake recipes I’ve seen online and the methods employed may vary. They could be the separate egg method or beating the eggs until the ribbon stage. Most of them stress at the end though, that at the final stage, the flour must be folded into the batter in small amounts.

What is your favourite sponge cake recipe that you regularly use?  🙂

I tried experimenting with Rima’s sponge cake recipe and unfortunately it didn’t work too well for me. My cake turned out dense, instead of cotton soft. It might have been because I over-folded the batter at the end or because I did not beat the eggs whites long enough! Will definitely follow instructions more closely in the future! The end result was still good and delicious though! My co-workers were very impressed with the pretty cake. My manager was so impressed that she initially didn’t believe that I made it. Anyway, I made this 3 layers instead of 2.


  • 1 3/4 cups cake flour
  • 3 tbsp corn flour
  • 8 eggs
  • 3/4 cup milk
  • 1 cup butter
  • 2/3 cup sugar
  • 3/8 tsp salt
Preheat oven 325 degrees
Heat butter and milk until warm, but be careful not to let it boil.
Add in sifted flour and corn flour and mix using wooden spatula.
In another bowl, whisk egg white till frothy. Add in salt and sugar in 3 additions and whisk till soft peaks
Pour your egg white mixture in three additions into your flour/butter mixture. Fold in gently.
Pour batter into 3 separate 9-inch square pan and bake it au bain marie method for about 30 minutes.
The original recipe called for 45 minutes, but my cake was already done by 30 minutes!
As for the cream, I decided to use a mascarpone cheese one from Bertha.
1/2 cup mascarpone cheese
1/4 cup sugar
1 cup heavy cream
500g strawberries
Combine all the ingredients and beat together until it forms a semi-stiff peak. I would definitely store any filling that I’m not working with in the fridge. The cream would melt otherwise.
Assembling the cake isn’t too hard at all. Simply spread the filling and sliced strawberries between each layer.
For the top layer, I filled my ziploc bag with the filling and cut a hole to pipe the design on the top.
Later I top it with pistachio nuts and more strawberries. The green pistachio nuts with the red strawberries make this the perfect Christmas cake!
Overall I was still pleased with the way this cake turned out! It tasted delicious even though it wasn’t too cottony! The filling was also to die for! Can’t wait to use mascarpone again!
Cheers to the new year everyone! Happy 2012!