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 preferred); 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

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Introduction

Japanese Strawberry Cake is a light and fluffy dessert layered with fresh strawberries and whipped cream. This delicate cake is perfect for celebrations or a special treat, combining airy sponge with sweet, juicy strawberries for a delightful bite every time.

A round cake with two layers is covered with white smooth cream, and six whole red strawberries are evenly placed on top in a circle. The cake sits on a raised black stand, which is on a white marbled surface. Around the cake, there is a small white bowl with sliced strawberries, four vintage silver spoons arranged in a group, and a white plate with red dots holding a large silver knife. The background shows a textured cloth and two clear glasses with water. 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 (for cake syrup)
3 tablespoons hot water (for cake syrup)

Instructions

Step 1: Prepare the cake pan by lining the bottom with parchment paper. Preheat the oven to 325°F (160°C). Set up a water bath by preparing a high-walled pan or baking dish that fits the cake pan and will hold about 1 inch of water.
Step 2: Melt the milk and butter together in a heatproof bowl using a microwave, then stir well. Sift the cake flour into the mixture and fold gently until smooth. Add the egg yolks and mix until combined.
Step 3: Beat the egg whites in a clean bowl at medium-high speed until frothy. Gradually add the sugar while beating until glossy with medium peaks formed.
Step 4: Fold one-quarter of the egg whites into the yolk mixture gently until smooth. Then fold this mixture back into the remaining egg whites carefully to keep most of the air in.
Step 5: Pour the batter into the prepared pan. Tap the pan twice on the table to release bubbles. Place the pan in the water bath filled with hot water and bake for 1 hour 30 minutes. Check doneness with a skewer after 1 hour.
Step 6: Run a knife around the cake edges to loosen, then invert onto a cooling rack. Let cool fully before slicing and decorating.
Step 7: While the cake cools, slice about 8 oz (225 g) strawberries thinly and toss with 1 1/2 teaspoons sugar. Let sit for 1 to 2 hours until glossy. Reserve the liquid for optional use in syrup.
Step 8: Make the cake syrup by stirring together 2 tablespoons sugar and 3 tablespoons hot water until dissolved. Optionally add the reserved strawberry liquid for extra flavor.
Step 9: (Optional) To make stabilized cream, soften gelatin in cold water for 5 minutes. Warm until melted. Whip heavy cream and confectioners sugar to soft peaks. Mix some whipped cream into gelatin, then combine back and whip gently until soft peaks form. For regular cream, whip heavy cream and sugar until firm peaks form.
Step 10: Level the cooled cake by marking the top with toothpicks and slicing off the browned layer. Cut the cake in half horizontally into two even layers.
Step 11: Place one cake layer cut side down on a cake stand. Brush evenly with syrup. Flip the other layer upside down, syrup it as well.
Step 12: Spread a thin layer of whipped cream on the bottom layer. Arrange sliced strawberries evenly on top, then add another thin layer of cream over the berries.
Step 13: Add the top cake layer, align carefully, then cover with cream. Smooth the sides and top using leftover cream, layering more cream as needed for a smooth finish.
Step 14: Decorate with remaining strawberries on top. If using stabilized cream, chill uncovered for at least 30 minutes before serving. If using regular cream, serve immediately or refrigerate and serve within a few hours.

Tips & Variations

Use caster sugar for a finer texture in the meringue and cake batter.
For extra strawberry flavor, add a few drops of strawberry extract to the whipped cream.
Stabilize your whipped cream with gelatin to hold its shape longer, especially if making the cake ahead.
If you don’t have gelatin, use regular whipped cream but serve the cake soon after decorating.
Use a serrated knife dipped in hot water and wiped dry for clean cake layers.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It will keep well for 2 to 3 days. If you used stabilized cream, the texture will hold better overnight. Before serving, allow the cake to come to room temperature for about an hour for the best flavor and softness. Reheat slicing knife in hot water to cut clean slices.

How to Serve

A slice of light yellow sponge cake with two layers separated by thick white cream containing pieces of red strawberries; the top layer is covered with smooth white cream and topped with a whole red strawberry, all placed on a white plate with red dots and a silver spoon beside it, on a white marbled surface with a blurred background showing more cake slices on a white cake stand photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a water bath?

The water bath keeps the cake moist and evenly baked, preventing cracks. You can bake without it but expect a drier and less tender texture.

How do I know when the cake is done?

The cake is done when a skewer inserted into the center comes out clean and the edges have pulled away from the pan. Don’t open the oven for at least the first hour to avoid sinking.