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Japanese Strawberry Cake Recipe

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★★★★★

4.7 from 120 reviews

A delicate and airy Japanese Strawberry Cake featuring a moist sponge layered with macerated strawberries and whipped cream frosting. This cake uses a water bath baking method to achieve a soft, moist texture and is elegantly assembled with strawberry-infused syrup and fresh fruit for a light yet indulgent dessert.

Ingredients

Scale

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 preferred)

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 tablespoons sugar
  • 3 tablespoons hot water

Instructions

  1. Prepare the cake batter: Line the bottom of an 8-inch round cake pan with parchment paper. Preheat the oven to 325°F (160°C). Prepare a water bath by selecting a high-walled pan that fits your cake pan and boil water to use later. In a heatproof bowl, melt the milk and butter together, then sift in cake flour and mix gently. Add egg yolks and mix to combine.
  2. Whip egg whites: In a clean bowl or stand mixer, beat the egg whites on medium-high speed until frothy. Gradually add sugar while continuing to beat until glossy and medium peaks form.
  3. Combine mixtures: Fold one quarter of the beaten egg whites into the yolk mixture until smooth, then fold the yolk mixture back into the remaining egg whites gently, ensuring a smooth batter without large lumps.
  4. Bake the cake: Pour the batter into the prepared pan, tap the pan twice from 5 inches height to release large air bubbles. Place the cake pan into the water bath and add about one inch of hot water around it. Bake for 1 hour and 30 minutes without opening the oven before 1 hour. Check doneness with a skewer; it should come out clean.
  5. Cool the cake: Run a knife along the cake’s edge to release and invert onto a cooling rack. Let it cool completely before slicing and decorating.
  6. Prepare macerated strawberries: Slice 225 g (8 oz) of strawberries thinly and toss with 1 1/2 teaspoons sugar. Let sit for 1 to 2 hours until glossy and sweet. Drain and reserve syrup from the strawberries for optional use in cake syrup.
  7. Make cake syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally, mix in reserved strawberry syrup to add flavor and subtle pink color.
  8. Prepare whipped cream: For stabilized cream, bloom gelatin in cold water for 5 minutes and melt it gently. Whip the heavy cream with confectioners sugar until soft peaks form, then incorporate gelatin mixture and whip briefly. For regular cream, whip heavy cream and sugar until firm peaks form.
  9. Assemble the cake: Cut off the browned top of the cake and slice the cake horizontally into two even layers using toothpicks as a guide. Place the bottom layer cut side up onto a cake stand, brush with syrup, spread a thin layer of whipped cream, and arrange macerated strawberries. Add another layer of whipped cream over the fruit. Place the top layer cut side down, brush with syrup, and crumb coat with whipped cream. Finish with a smooth, thicker coat of cream and decorate with remaining strawberries.
  10. Chill and serve: If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. If using regular cream, serve immediately or within a few hours refrigerated. For best texture, allow stabilized cream cake to return to room temperature for about an hour before serving.

Notes

  • Using a water bath while baking helps the cake achieve a moist, delicate sponge texture.
  • Stabilized whipped cream with gelatin will hold its shape longer, ideal for intricate decorating and make-ahead cakes.
  • If no gelatin is available, regular whipped cream can be used, but the cake should be served the same day.
  • To avoid water leaking into the cake pan during the water bath, wrap the outside with foil if using a springform or removable-bottom pan.
  • Gently folding the egg whites to maintain air volume is critical for the light texture of the sponge.
  • Resting sliced strawberries in sugar enhances their sweetness and juiciness, boosting flavor in the cake.

Keywords: Japanese Strawberry Cake, Japanese dessert, strawberry sponge cake, whipped cream frosting, water bath cake, light cake, macerated strawberries

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