If you are on the hunt for a truly delightful dessert that melts in your mouth and looks absolutely stunning, this Japanese Strawberry Cake Recipe is everything you need. This light and fluffy cake combines a delicate sponge with sweet, juicy strawberries and softly whipped cream to create an elegant treat that is as charming as it is delicious. It’s a wonderfully balanced cake where texture, sweetness, and freshness all come together beautifully, making it perfect for celebrations or simply a special afternoon indulgence you’ll want to share with your nearest and dearest.
Ingredients You’ll Need
The beauty of this Japanese Strawberry Cake Recipe lies in its simplicity and the quality of its ingredients. Each element plays a crucial role in crafting the light texture, fresh flavor, and beautiful color that define this dessert. Gathering fresh strawberries, good quality cream, and cake flour ensures your cake turns out just right every time.
- Whole milk (80 g / 1/3 cup): Adds moisture and richness to the batter, helping create that tender crumb.
- Unsalted butter (50 g / 3 1/2 tablespoons): Provides a silky smooth texture and subtle buttery flavor without overpowering.
- Cake flour (75 g / 1/2 cup + 1/2 tablespoon): The key to a soft and finely textured sponge, much lighter than all-purpose flour.
- Egg yolks (4 large): Enrich the cake batter, adding color, moisture, and a smooth mouthfeel.
- Egg whites (4 large): Whipped to perfection, they create the airy structure that makes the cake so fluffy.
- Sugar (70 g / 5 1/2 tablespoons, caster preferred): Sweetens the batter while helping to stabilize the whipped egg whites.
- Strawberries (340 g to 450 g, divided): Fresh strawberries bring juiciness, flavor, and an irresistible fresh fruit element.
- Sugar for macerating strawberries (1 1/2 teaspoons): Enhances the natural sweetness and draws out strawberry juices for extra flavor.
- Heavy whipping cream (280 g / 10 oz): Whipped to a soft peak for that cloud-like topping and filling.
- Confectioners sugar (2 tablespoons): Sweetens the cream without leaving a grainy texture.
- Gelatin (3/4 teaspoon, optional): Used to stabilize the cream so the cake holds perfectly for longer presentations.
- Cold water (2 tablespoons, optional): Hydrates gelatin for smooth incorporation into whipped cream.
- Sugar (2 tablespoons) & Hot water (3 tablespoons): Combined to make a sweet syrup that keeps the cake moist.
How to Make Japanese Strawberry Cake Recipe
Step 1: Prepare the Cake Batter
Start by lining an 8-inch round cake pan with parchment paper to ensure easy release. Melt the butter into warm whole milk, then sift cake flour into the mixture for a lump-free batter. Whisk in the egg yolks gently until smooth. Separately, whip the egg whites with sugar until glossy medium peaks form — this airiness is what will give your cake that iconic bounce and tenderness.
Step 2: Combine and Fold
To keep the batter light, gently fold a quarter of the whipped egg whites into the yolk mixture to loosen it. Then fold the rest back in carefully, avoiding overmixing so the delicate air bubbles stay intact. Pour the finished batter into the prepared pan, then drop it onto the counter a couple of times to release any large trapped bubbles. This step smooths the texture before baking.
Step 3: Bake in a Water Bath
Next, place your cake pan inside a larger pan filled with about an inch of hot water. Bake at 325°F (160°C) for roughly 90 minutes, or until the cake is completely set and a skewer comes out clean. Baking in a water bath ensures a gentle, even heat which prevents cracking and keeps the sponge irresistibly moist.
Step 4: Cool and Prepare Strawberries
Once baked, release the cake from the pan and let it cool completely on a rack. While cooling, slice about 8 ounces of strawberries and toss them with a little sugar to macerate—this process intensifies their flavor and creates a sweet, glistening syrup perfect for soaking the cake layers.
Step 5: Make the Cream
Whip heavy cream with confectioners sugar until soft to firm peaks form, depending on whether you’re making stabilized cream with gelatin or just regular whipped cream. Gelatin helps keep the cream shape and texture intact for longer, particularly useful if you want to prep parts ahead of time or transport your cake.
Step 6: Assemble the Cake
Trim the cake tops to rid any browned edges and slice the cake horizontally into two even layers. Brush both layers with a sweet syrup to lock in moisture. Then spread a generous layer of whipped cream over the bottom layer and arrange macerated strawberries evenly. Top with more cream, add the second layer, and finally cover the whole cake with a smooth, even layer of cream. Decorate with remaining whole strawberries for that classic, eye-catching look.
How to Serve Japanese Strawberry Cake Recipe
Garnishes
The simplest way to make this cake really shine is with fresh strawberries carefully placed on top, lending a pop of vibrant red that contrasts beautifully with the creamy white frosting. You can also add light dustings of confectioners sugar or delicate mint leaves for a subtle herbal note that complements the sweetness.
Side Dishes
This cake pairs wonderfully with light accompaniments such as a cup of green tea or freshly brewed coffee to balance the sweetness. A small bowl of seasonal fruit or a refreshing citrus sorbet can make a lovely side that keeps your dessert feeling fresh and not too heavy.
Creative Ways to Present
For a special occasion, try serving the slices with a drizzle of strawberry syrup or a spoonful of whipped cream on the side. If you want to get adventurous, scatter edible flowers over the top or pipe delicate rosettes of whipped cream to elevate the look. Individual servings in clear glass jars layered with sliced strawberries and cake pieces can also be a stunning and fun twist.
Make Ahead and Storage
Storing Leftovers
This Japanese Strawberry Cake Recipe fares best stored in the refrigerator, covered lightly with plastic wrap or in an airtight container. Leftovers will stay fresh for up to two days when refrigerated, maintaining that softness and fresh strawberry flavor.
Freezing
You can freeze the cake if needed, though it’s best done before adding the whipped cream topping. Wrap the cake layers tightly in plastic wrap and freezer foil to prevent freezer burn. Thaw overnight in the fridge before assembling and decorating to preserve the texture of the sponge and berries.
Reheating
Because this cake relies on its airy sponge and fresh cream, reheating is not recommended. The best way to enjoy is chilled or at room temperature. If you’d like a softer texture, simply let refrigerated cake slices sit out for about an hour before serving.
FAQs
What makes this a Japanese Strawberry Cake Recipe?
This recipe is inspired by the soft, airy Japanese sponge cake layered with lightly sweetened whipped cream and fresh strawberries. Its hallmark is the delicate texture and balanced sweetness that differ from heavier Western-style cakes.
Can I substitute the cake flour?
For best results, use cake flour to achieve the tender crumb. If unavailable, you can mix all-purpose flour with cornstarch as a substitute, but the texture might be slightly denser.
Is gelatin necessary in the cream?
Gelatin is optional but helpful if you want your whipped cream to hold shape longer, especially during warm weather or while transporting the cake. If you prefer, you can skip it and use fresh cream only.
How important is the water bath step?
Very important! The water bath gently cooks the cake, preventing it from drying out or cracking, thus ensuring that signature soft and moist texture that defines this Japanese classic.
Can this cake be made vegan or dairy-free?
This particular recipe relies heavily on eggs and dairy, so adapting it for vegan or dairy-free diets requires significant substitutions like plant-based cream and egg replacers, which may alter the classic texture and taste.
Final Thoughts
If you’ve been dreaming of a dessert that is as light as a cloud, stunning to look at, and naturally bursting with fresh strawberry flavor, this Japanese Strawberry Cake Recipe is the perfect choice. It’s a celebration of textures and balanced sweetness that feels both indulgent and refreshing. Don’t hesitate to try it out—you’ll soon understand why this cake has captured so many hearts around the world.
Japanese Strawberry Cake Recipe
This Japanese Strawberry Cake is a delicate and airy sponge cake layered with lightly sweetened whipped cream and fresh macerated strawberries. The cake is baked in a water bath to create a moist, tender crumb, then filled and frosted with whipped cream for a light, elegant dessert perfect for celebrations or a special treat.
- Total Time: 3 hours 30 minutes
- Yield: 8 servings
Ingredients
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)
Macerated Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Cake Syrup
- 2 tablespoon sugar
- 3 tablespoons hot water
- Reserved strawberry soaking liquid (optional)
Whipped Cream
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (optional)
- 2 tablespoons cold water (optional)
Instructions
- Prepare the cake pan and oven: Line the bottom of an 8-inch round cake pan with parchment paper. Preheat your oven to 325°F (160°C). Prepare a high-walled pan or baking dish large enough to hold your cake pan to be used as a water bath, and boil water for it. If using a springform or removable-bottom cake pan, wrap the outside with foil to prevent leaks.
- Make the milk and butter mixture: Combine the whole milk and unsalted butter in a microwave-safe bowl and heat until melted, stirring to mix evenly.
- Prepare the batter base: Sift cake flour into the milk and butter mixture, then gently mix with a spatula until smooth. Add the egg yolks and combine evenly.
- Beat egg whites: In a clean bowl, using a stand mixer or hand mixer, beat the egg whites at medium-high speed until frothy. Gradually add the sugar while beating until glossy, medium peaks form.
- Incorporate egg whites into batter: Take a quarter of the beaten egg whites and fold it carefully into the yolk mixture until smooth. Pour this mixture back into the remaining egg whites and fold gently until just combined without overmixing, preserving airiness.
- Pour batter and remove bubbles: Transfer the batter into the lined cake pan. Tap the pan twice onto the table from about 5 inches high to release large air bubbles.
- Bake in a water bath: Place the cake pan inside the prepared water bath pan. Add enough hot water to come about 1 inch up the cake pan sides. Bake for 1 hour 30 minutes, checking doneness after an hour by inserting a skewer that should come out clean. The cake should have pulled away from the sides. Avoid opening the oven before one hour.
- Cool the cake: Run a knife around the edge of the pan to loosen the cake. Invert it onto a cooling rack and allow it to cool completely before slicing and decorating.
- Prepare macerated strawberries: Slice 8 oz (225 g) of strawberries into 1/4-inch slices and sprinkle with sugar. Stir to coat well and let sit for 1 to 2 hours until glossy and sweet. Remove strawberries and reserve the syrupy juice.
- Make cake syrup: Stir together sugar and hot water until sugar dissolves. Optionally add reserved strawberry juice for extra flavor and slight pink tint.
- Prepare stabilized whipped cream (optional): Soften gelatin in cold water for 5 minutes, then dissolve it by heating briefly. Whip the heavy cream with confectioners sugar to very soft peaks. Stir a large scoop of cream into the gelatin mixture to combine, then slowly add back to the cream while whipping briefly until soft peaks form. Do not overwhip.
- Prepare regular whipped cream (alternative): Whip the heavy cream with confectioners sugar to firm peaks without gelatin.
- Trim and slice the cake: Once cooled, mark with toothpicks to cut off the browned top and slice the cake horizontally into two thin, even layers using a serrated knife.
- Apply syrup and assemble first layer: Place the bottom cake layer cut side up on a cake stand or plate. Brush with the prepared syrup evenly. Spread a large dollop of whipped cream into an even, thin layer, allowing some cream to spill over the edges.
- Add strawberries and cream: Arrange as many macerated strawberries evenly on the cream. Top with another dollop of cream, spreading thinly to cover strawberries, slightly spilling over.
- Top with second cake layer and crumb coat: Place the top layer cut side down on the filling. Brush it with syrup as well. Spread cream over the top and smooth the sides using the overflow cream, adding more as needed.
- Finish frosting the cake: Apply a thicker layer of cream on top and around the sides to cover the cake smoothly. Optionally, transfer remaining cream to a piping bag or a ziplock with the tip cut off to decorate the cake as desired.
- Decorate with remaining strawberries: Arrange remaining whole or sliced strawberries on top for garnish.
- Chill or serve: For stabilized cream, refrigerate uncovered for at least 30 minutes to set. For regular cream, serve immediately or refrigerate and consume within a few hours. When serving stabilized cream, allow cake to return to room temperature for best texture.
Notes
- Use cake flour for a light, tender crumb.
- Macerating strawberries with sugar enhances sweetness and juice for flavor.
- Water bath baking prevents the cake from cracking and keeps it moist.
- Stabilized whipped cream with gelatin holds up better for decoration but should be made just before assembling.
- Be careful not to overwhip cream when incorporating gelatin to avoid separation.
- Do not open the oven before the first hour to avoid collapse.
- The browned top of the cake is trimmed off to maintain aesthetic and uniformity.
- This cake is best eaten within 1-2 days to ensure freshness of strawberries and cream.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
