Description
This Japanese Strawberry Cake is the epitome of light, airy, and tender desserts. Inspired by authentic Japanese bakeries, it features a melt-in-your-mouth sponge cake, luscious macerated strawberries, and a whipped cream frosting that’s delicately sweet and cloud-like. Each bite bursts with fresh flavor, making it an elegant treat for any celebration or afternoon tea.
Ingredients
Cake
- 80 g (1/3 cup) whole milk
- 50 g (3 1/2 tablespoons) unsalted butter
- 75 g (1/2 cup + 1/2 tablespoon) cake flour
- 4 large egg yolks
- 4 large egg whites
- 70 g (5 1/2 tablespoons) sugar (caster sugar if available)
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Whipped Cream Frosting
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (Optional)
- 2 tablespoons cold water (Optional)
Cake Syrup
- 2 tablespoon sugar
- 3 tablespoons hot water
Instructions
- Prepare the cake pan and oven: Cut parchment paper to fit the bottom of an 8” round cake pan and line it. Preheat oven to 325°F (160°C). Prepare a high-walled water bath pan and boil enough water to cover an inch of the cake pan. If using a springform or removable-bottom pan, wrap the outside with foil to prevent leaks.
- Melt and mix base ingredients: Combine milk and butter in a medium heatproof bowl. Microwave until melted, then stir well. Sift cake flour into the mixture and gently mix until smooth with a spatula. Add egg yolks and mix until evenly combined.
- Beat egg whites: In a clean mixing bowl, beat the egg whites at medium-high speed until frothy. Gradually add sugar, beating until glossy and medium peaks form.
- Combine batters: Gently fold 1/4 of the beaten egg whites into the yolk-flour mixture until smooth. Add this back to the remaining whites and fold gently until the batter is just smooth, avoiding overmixing.
- Bake the cake: Pour batter into the lined cake pan. Tap the pan on the table to release large air bubbles. Place in the water bath and add hot water. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean. Let cool completely on a wire rack before slicing.
- Macerate strawberries: Slice 8 oz (225 g) strawberries into 1/4” pieces. Toss with 1 1/2 teaspoons sugar and let sit for 1–2 hours until glossy and sweet. Reserve juices for the syrup.
- Prepare cake syrup: In a small bowl, dissolve 2 tablespoons sugar in 3 tablespoons hot water. Add reserved strawberry juice if desired for extra flavor and a blush of pink.
- Prepare whipped cream frosting: For stabilized cream, soften gelatin in cold water, then melt. Whip cream with confectioners sugar until soft peaks form. Blend a scoop of whipped cream into melted gelatin, pour back into cream, and whip until soft peaks. For regular cream, simply whip cream and sugar to firm peaks.
- Slice and assemble the cake: Mark and slice the cooled cake horizontally into two even layers. Brush both cut sides with syrup. Spread a thin layer of whipped cream on the bottom layer, top with a generous layer of sliced strawberries, then another layer of cream. Place the top layer of cake over the filling.
- Frost and decorate: Spread cream over the top and sides of the cake, adding more cream for a smooth finish. Decorate the top with more sliced and whole strawberries as desired. If stabilized cream is used, refrigerate at least 30 minutes before serving; otherwise, serve immediately or within a few hours.
Notes
- For a vegetarian version, omit the gelatin in the whipped cream.
- If you lack a cake turntable, place the cake on an inverted bowl or cake pan, using a plate or removable pie pan bottom to spin.
- Use a serrated knife for clean, even slices.
- Add reserved strawberry juices to the cake syrup for extra berry flavor and color.
- Don’t overwhip the cream to maintain its light texture.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 17.1 g
- Sodium: 113 mg
- Fat: 27.7 g
- Saturated Fat: 16.2 g
- Carbohydrates: 31.9 g
- Fiber: 1.5 g
- Protein: 6.8 g
- Cholesterol: 192 mg
