Follow these easy steps to create your Japanese Strawberry Sponge Cake:

1. Preheat Oven: Preheat your oven to 350°F (180°C). Prepare an 8-inch round cake pan by greasing it lightly and lining the bottom with parchment paper.
2. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy. This should take about 10 minutes using an electric mixer.
3. Sift Flour: In another bowl, sift together the cake flour and cornstarch to ensure they combine well.
4. Combine Mixtures: Gently fold the flour mixture into the egg mixture in three batches using a spatula. Be careful not to deflate the batter.
5. Add Butter and Vanilla: Fold in the melted butter and vanilla extract until just combined; avoid over-mixing.
6. Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 25-30 minutes or until the cake springs back when lightly pressed.
7. Cool: Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
8. Prepare Whipped Cream: In a chilled bowl, whip the heavy cream with powdered sugar until soft peaks form.
9. Slice the Cake: Once the cake is completely cool, slice it in half horizontally to create two layers.
10. Layer the Cake: On the bottom layer, spread a generous amount of whipped cream and arrange some sliced strawberries on top. Place the second layer of cake on top.
11. Frost the Top: Cover the top with additional whipped cream and decorate with more fresh strawberries for an elegant finish.

Now that you have assembled your delicious Japanese Strawberry Sponge Cake, it’s time to serve and impress your guests!