Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Japanese Strawberry Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 14 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Make cake syrup: Stir together sugar and hot water until sugar dissolves. Optionally add reserved strawberry juice for extra flavor and slight pink tint.
  11. 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.
  12. Prepare regular whipped cream (alternative): Whip the heavy cream with confectioners sugar to firm peaks without gelatin.
  13. 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.
  14. 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.
  15. 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.
  16. 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.
  17. 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.
  18. Decorate with remaining strawberries: Arrange remaining whole or sliced strawberries on top for garnish.
  19. 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.
  • Author: Monica
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Japanese

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