Name: Japanese Strawberry Cake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Japanese
Ingredients: 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); 12 oz to 1 lb (340 g to 450 g) strawberries, divided; 1 1/2 teaspoons sugar; 2 tablespoons sugar (for syrup); 3 tablespoons hot water (for syrup); 280 g (10 oz) heavy whipping cream; 2 tablespoons confectioners sugar; 3/4 teaspoon gelatin (optional); 2 tablespoons cold water (optional)

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Introduction

Japanese Strawberry Cake is a delicate, airy sponge layered with lightly sweetened whipped cream and fresh strawberries. This elegant dessert is perfect for special occasions and impresses with its light texture and beautiful presentation.

A two-layer round cake covered with smooth white cream sits on a white marbled surface, with six whole red strawberries evenly placed on top in a circle. The cake layers slightly peek through the thin cream layer on the side. Next to the cake is a small white bowl filled with sliced strawberries. In the foreground are four vintage silver spoons and a white plate with red specks, accompanied by a long cake knife. The background shows two clear glasses of water, a small jar with a cork lid, and a striped cloth. The lighting highlights the fresh texture of the strawberries and cream, with a muted, cozy atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)

12 oz to 1 lb (340 g to 450 g) strawberries, divided
1 1/2 teaspoons sugar
280 g (10 oz) heavy whipping cream

2 tablespoons confectioners sugar
3/4 teaspoon gelatin (optional)
2 tablespoons cold water (optional)

2 tablespoons sugar
3 tablespoons hot water

Instructions

Step 1: Prepare the cake. Line the bottom of an 8” round cake pan with parchment paper. Preheat oven to 325°F (160°C).

Step 2: Set up a water bath by preparing a high-walled pan that fits your cake pan. Boil water to later fill the bath about 1 inch (2.5 cm) deep. If using a springform or removable-bottom pan, wrap it with foil to prevent leaks.
Step 3: Melt the milk and butter together in a heatproof bowl (microwave works well). Stir to combine.
Step 4: Sift the cake flour into the milk mixture and fold gently with a spatula until smooth.

Step 5: Add the egg yolks to the mixture and mix until evenly combined.
Step 6: In a clean bowl, beat the egg whites at medium-high speed until frothy. Gradually add sugar and continue to beat until glossy with medium peaks.
Step 7: Fold one-quarter of the beaten egg whites into the yolk mixture until smooth. Then, fold this mixture back into the remaining egg whites gently until just combined—avoid overmixing.

Step 8: Pour the batter into the lined cake pan. Drop the pan twice from about 5 inches (12 cm) onto the counter to remove large bubbles.
Step 9: Place the cake pan in the water bath and add water to cover 1 inch around it. Bake for 1 hour 30 minutes, or until a skewer inserted in the center comes out clean and the cake has pulled away from the sides. Avoid opening the oven for the first hour.
Step 10: Run a knife around the edge to loosen the cake. Flip it onto a cooling rack and let cool completely.

Step 11: Prepare the macerated strawberries by slicing 8 oz (225 g) of strawberries into 1/4” (1/2 cm) slices. Toss with 1 1/2 teaspoons sugar and let sit for 1-2 hours until glossy. Drain and reserve the liquid.
Step 12: Make the cake syrup by dissolving 2 tablespoons sugar in 3 tablespoons hot water. Optionally, add the reserved strawberry liquid for extra flavor and a pink tint.
Step 13: For stabilized cream (optional), soften gelatin in cold water for 5 minutes, then melt gently.

Step 14: Whip the heavy cream with confectioners sugar until soft peaks form. If using gelatin, mix a large scoop of whipped cream into it, then combine back and whip briefly until soft peaks; avoid overwhipping.
Step 15: If not using gelatin, whip cream to firm peaks with confectioners sugar.
Step 16: Once the cake is cooled, mark the height evenly on four sides with toothpicks at the top and halfway down. Slice off the browned top with a serrated knife and discard.

Step 17: Cut the cake into two even layers along the lower toothpicks. Place the top layer cut side down on a cake stand or plate and brush evenly with syrup.
Step 18: Flip the bottom layer upside down and brush with syrup.
Step 19: Spread a thin, even layer of whipped cream on the bottom layer. Arrange the macerated strawberries evenly over the cream.

Step 20: Add more cream over the strawberries, spreading thinly to just spill over the edge. Place the top layer of cake on and align carefully.
Step 21: Cover the entire cake with a thin layer of cream, smoothing the sides with leftover cream. Add a thicker layer on top and sides for a smooth finish.
Step 22: Use any remaining cream for piping decorations if desired. Top the cake with extra strawberries.

Step 23: For stabilized cream, refrigerate uncovered for at least 30 minutes before serving. For regular cream, serve immediately or refrigerate and consume within a few hours.

Tips & Variations

Use caster sugar for a smoother batter and cream texture.
Adding the strawberry syrup to the cake adds flavor but may tint the cake pink.

Stabilizing whipped cream with gelatin helps maintain shape longer, especially on warm days.
Make sure to fold the egg whites gently to keep the batter light and fluffy.

Storage

Store the assembled cake in the refrigerator, covered loosely with a cake dome or plastic wrap, for up to 2 days. If using stabilized cream, it will hold shape better. When reheating, let stabilized cream cakes come to room temperature for about an hour for best texture. Avoid freezing as it can affect the cream’s texture.

How to Serve

A round cake with two visible layers is covered evenly with smooth white cream. On top, six whole bright red strawberries are placed in a circle around the edge, pointing upwards. The cake sits on a black stand, set on a surface with a white marbled texture. Next to the cake is a small white bowl filled with sliced red strawberries, four vintage silver spoons overlapping each other, and a white plate with red dots and a large knife resting on it. In the background, there are two glasses of water, a white container with a cork lid, and a black and white striped cloth. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe as they hold their shape and texture. Frozen strawberries release more moisture and can make the cake soggy.

What is the purpose of the water bath when baking the cake?

The water bath gently cooks the cake with moist heat, ensuring an even bake and preventing it from drying out. It also helps achieve the soft, delicate texture typical of Japanese sponge cakes.