Lina Takahashi Eats
Japanese strawberry shortcake is the most iconic Christmas cake in Japan, and for good reason. Every Christmas Eve, people line up for hours at bakeries across the country to buy a beautifully decorated strawberry shortcake that can cost anywhere from $20 to over $100. In a country known for affordable, high-quality desserts, this cake is a rare and intentional splurge tied deeply to tradition.
This Japanese strawberry shortcake recipe is a classic version made with a light genoise sponge, lightly sweetened whipped cream, and fresh strawberries layered in perfect balance. Ever since I learned how to bake cakes, it has become a tradition in my family for me to make this cake every Christmas. Strawberries in Japan are especially sweet during the winter season, which makes this cake even more special and worth celebrating year after year.
There are several theories on how the Japanese Christmas cake tradition began, but one of the most widely accepted stories traces it back to Fujiya, a famous Western-style confectionery shop in Japan and the creator of the iconic Milky candies. The shop adapted the American strawberry shortcake into a version that better suited Japanese tastes.
Instead of a biscuit or scone base, the Japanese strawberry shortcake uses a fluffy genoise sponge layered with lightly sweetened whipped cream, a kirsch-based sugar syrup, and fresh strawberries. This balance of flavors and textures quickly made it a staple not only for Christmas, but also for birthdays and other celebrations.
Japanese strawberry shortcake has always been one of my favorite cakes, especially the ones my mom made for my birthday. I did not enjoy heavy buttercream cakes growing up, and this light combination of airy sponge, fresh cream, and slightly tart strawberries felt like the perfect alternative.
This is the same cake I made for my grandmother’s 90th birthday, and it has become a foolproof recipe for me over time. It is a cake I hope to keep making for future Christmases and birthdays, and eventually for my own kids as well.
These classic ingredients come together to create a light and bouncy genoise sponge. Be sure to beat the eggs and sugar thoroughly to incorporate enough air into the batter, as this is what gives the cake its fluffy texture. When folding in the dry ingredients, stop mixing as soon as everything is incorporated to avoid deflating the batter.
Decorating a Japanese strawberry shortcake is a process that benefits from a little planning. Decide what you want the finished cake to look like before you begin, as there are many ways to decorate it, from minimal designs to more detailed finishes.
I always suggest starting simple, whether that means using a basic star tip or arranging strawberries neatly on top. No matter the style, patience is key when decorating this cake.
I also recommend making this cake the night before serving so the flavors have time to absorb into the sponge. Brushing the layers with a light sugar and kirsch syrup keeps the cake moist and adds a subtle cherry aroma. If you prefer not to use alcohol, alternative options are included below.
Microwave 1 tablespoon of water and 1 tablespoon of sugar for 45 seconds to 1 minute. Once the syrup has cooled slightly, stir in 1 tablespoon of kirschwasser.
Whip the heavy cream in a cold bowl, which helps keep it stable and easier to work with while decorating.
If you do not have cake flour, replace 1 tablespoon of all-purpose flour with cornstarch or potato starch. This helps replicate the softness of cake flour.
For an alcohol-free version, use plain sugar syrup flavored with vanilla extract or vanilla bean paste.
As always, tag me @takahasheats on socials if you make it! I’d love to see it and hear about what you think! 🙂
