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Japanese Strawberry Cake Recipe

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★★★★★

4.5 from 55 reviews

This Japanese Strawberry Cake is a light and fluffy sponge cake layered with sweet macerated strawberries and delicate whipped cream. It features a moist, airy texture achieved through baking in a water bath and is topped with fresh strawberries for a visually stunning and delicious dessert perfect for celebrations or any special occasion.

Ingredients

Scale

For the Cake Batter

  • 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)

For the Strawberries

  • 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)

For the Whipped Cream

  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon gelatin (optional)
  • 2 tablespoons cold water (optional)

Instructions

  1. 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 pan for a water bath that fits your cake pan, and boil water to fill it later. If using a removable-bottom pan, wrap it with foil to prevent leaks.
  2. Melt milk and butter: Combine milk and butter in a microwave-safe bowl and microwave until melted, stirring well to combine.
  3. Mix dry ingredients and egg yolks: Sift cake flour into the milk-butter mixture and gently mix until smooth. Add egg yolks and mix again until evenly combined.
  4. Beat egg whites: Using a stand or hand mixer, beat egg whites on medium-high speed until frothy. Gradually add sugar while continuing to beat until stiff, glossy peaks form.
  5. Combine batter: Gently fold one-quarter of the beaten egg whites into the yolk mixture until smooth. Pour this mixture back into the remaining egg whites and fold together until smooth but not overmixed, avoiding large chunks of egg white.
  6. Bake the cake: Pour batter into the lined pan, drop the pan twice from about 5” (12 cm) height to release large air bubbles. Place the cake pan in the water bath, add an inch of hot water, and bake for 1 hour 30 minutes or until a skewer comes out clean. Do not open oven door until 1 hour has passed.
  7. Cool the cake: Run a knife around the edge of the pan, invert the cake onto a cooling rack, and let it cool completely before cutting and decorating.
  8. Prepare macerated strawberries: Slice 8 oz (225 g) of strawberries into 1/4” (1/2 cm) slices, toss with 1 1/2 tsp sugar, and let sit for 1-2 hours until glossy. Remove strawberries and reserve the syrup for later use.
  9. Make cake syrup: Mix 2 tablespoons sugar and 3 tablespoons hot water until the sugar dissolves. Optionally add reserved strawberry syrup for extra flavor and slight pink tint.
  10. Prepare stabilized cream (optional): Soften gelatin in cold water for 5 minutes, then gently heat until melted. Whip heavy cream with confectioners sugar to soft peaks, add a scoop of cream to gelatin to blend, then fold gelatin mixture back into cream and whip briefly to soft peaks.
  11. Prepare regular whipped cream (if not stabilizing): Whip heavy cream with confectioners sugar to firm peaks.
  12. Assemble the cake: Cut off the browned cake top evenly using toothpicks as a guide. Slice the cake horizontally into two even layers. Place the bottom layer on a cake stand, brush syrup over the surface.
  13. Add cream and strawberries: Spread a thin layer of whipped cream on the bottom layer. Arrange macerated strawberries evenly over the cream, then add another thin dollop of cream over the strawberries.
  14. Layer and frost: Place the top cake layer on the cream, brush it with syrup upside down, then spread a thin coat of cream over it. Use leftover cream to smooth the sides.
  15. Finish frosting: Add a thicker layer of cream on top and sides, smoothing carefully. Optionally, pipe extra cream decorations using remaining whipped cream.
  16. Decorate and chill: Decorate with remaining strawberries on top. If using stabilized cream, chill uncovered for at least 30 minutes to set. Serve immediately if using regular whipped cream or refrigerate and serve within a few hours.
  17. Serve: Cut the cake with a serrated knife, allowing stabilized cream cakes to come to room temperature for best texture.

Notes

  • Using a water bath ensures the cake stays moist and has a delicate texture by distributing heat evenly and preventing cracks.
  • Do not open the oven door during the first hour of baking to avoid the cake collapsing.
  • Macerating strawberries enhances their natural sweetness and flavor, adding moisture to the cake layers.
  • Stabilized whipped cream helps hold the cake’s shape longer and is recommended for advance preparation.
  • If not using stabilized cream, serve the cake the same day for best texture and appearance.
  • The gelatin step is optional and should be done just before decorating to prevent the cream from setting too soon.
  • Dip your knife in hot water and wipe it dry before slicing for clean cake layers.

Keywords: Japanese strawberry cake, Japanese sponge cake, strawberry shortcake, fluffy cake recipe, light dessert, macerated strawberries, whipped cream cake

Find it online: https://kitchenbyrita.com/japanese-strawberry-cake-recipe/