A light, fluffy, and beautifully decorated strawberry shortcake that’s become a beloved holiday tradition in Japan. Soft sponge layers, whipped cream, and fresh strawberries make it elegant and festive.
Origin Japanese Christmas Cake
Japanese Christmas Cake, or kurisumasu kēki, became popular in post-war Japan as a symbol of celebration and Western-style Christmas. It’s especially famous for its airy texture and simple, pretty presentation.
What I Love About This Recipe
It’s light and not overly sweet, with fresh fruit and fluffy cream — perfect for festive occasions or anytime you want a delicate, joyful dessert.
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Japanese Christmas Cake
4
servings30
minutes40
minutes400
kcalIngredients
4 large eggs
100 g (½ cup) granulated sugar
100 g (¾ cup) cake flour, sifted
2 tbsp milk
1 tbsp unsalted butter, melted
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
1 ½ cups fresh strawberries, sliced
Directions
- Preheat oven to 350°F (175°C). Line and grease two 8-inch round cake pans.
- Beat eggs and sugar in a large bowl over a hot water bath until warm and fluffy (about 5 minutes). Remove from heat and whisk until thick and pale.
- Gently fold sifted cake flour into the egg mixture in batches, being careful not to deflate the batter.
- Mix milk and melted butter, then fold into the batter gently.
- Divide batter evenly into pans and bake for 20–25 minutes or until a toothpick comes out clean. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Place one cake layer on a plate, spread whipped cream, and add sliced strawberries. Top with the second layer and frost the entire cake with whipped cream.
- Decorate with whole strawberries or festive decorations as desired. Chill before serving.
Notes
- Use fresh, ripe strawberries for the best flavor.
- Keep the cake chilled and consume within 2 days for freshness.
- For extra flavor, brush cake layers with simple syrup or strawberry jam before frosting.
