Japanese Strawberry Cake Recipe

Introduction

Japanese Strawberry Cake is a light, fluffy sponge layered with fresh strawberries and whipped cream. This elegant dessert is perfect for special occasions or whenever you crave a delicate, fruity treat.

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
• 3 tablespoons hot water

Instructions

1. Step 1: Prepare the cake pan by cutting a piece of parchment paper to fit the bottom of an 8-inch round pan and lining the pan with it.
2. Step 2: Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish for a water bath that fits the cake pan, ensuring water will cover about 1 inch (2.5 cm) of the cake pan sides.
3. Step 3: Combine the milk and butter in a heatproof bowl and microwave until melted. Stir well, then sift in the cake flour and mix gently until smooth.
4. Step 4: Add the egg yolks to the mixture and mix until evenly combined.
5. Step 5: In a clean bowl, beat the egg whites at medium-high speed until frothy. Gradually add the sugar while beating until glossy, medium peaks form.
6. Step 6: Fold one-quarter of the beaten egg whites into the yolk mixture until smooth, then fold this mixture back into the remaining egg whites until just combined. Avoid overmixing.
7. Step 7: Pour the batter into the lined cake pan and gently drop the pan twice from about 5 inches (12 cm) to release large air bubbles.
8. Step 8: Place the cake pan into the water bath and add an inch of hot water. Bake for 1 hour 30 minutes or until a skewer inserted in the center comes out clean and the cake pulls away from the pan edges. Do not open the oven before 1 hour has passed.
9. Step 9: Run a knife around the cake edge to release it, then flip the cake onto a cooling rack. Let cool completely before decorating.
10. Step 10: For the macerated strawberries, slice 8 oz (225 g) of strawberries into 1/4 inch (1/2 cm) slices, sprinkle with 1 1/2 teaspoons sugar, and toss. Let sit for 1 to 2 hours until glossy. Remove strawberries and reserve the liquid.
11. Step 11: Mix 2 tablespoons sugar and 3 tablespoons hot water until the sugar dissolves to prepare the syrup. Optionally, add the reserved strawberry liquid for extra flavor and color.
12. Step 12: (Optional) For stabilized cream, soak gelatin in cold water for 5 minutes, then melt. Whip 280 g heavy cream with 2 tablespoons confectioners sugar until soft peaks form, add some whipped cream to gelatin, mix well, then fold gelatin mixture back into cream and whip briefly until soft peaks form. Avoid over-whipping.
13. Step 13: For regular cream, whip the heavy cream with confectioners sugar until firm peaks form.
14. Step 14: Once cake is cooled, cut off the browned top and slice the cake horizontally into two even layers using toothpicks as guides.
15. Step 15: Place the bottom layer on a cake stand, brush evenly with syrup, spread a thin layer of whipped cream, and arrange macerated strawberries on top.
16. Step 16: Add another thin layer of cream over the strawberries, then place the top layer of cake on it, brushed with syrup.
17. Step 17: Cover the entire cake with a thin layer of cream, smoothing the sides. Finish with a thicker layer of cream on top and sides.
18. Step 18: Decorate with remaining strawberries. If using stabilized cream, chill the cake 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 whipped cream.
• For a more intense strawberry flavor, include the strawberry soaking liquid in the syrup but note it may tint the cake pink.
• Make stabilized cream if you need the cake to hold shape longer for events.
• Use fresh, ripe strawberries for the best flavor and presentation.

Storage

Store leftover cake covered in the refrigerator for up to 2 days. If using stabilized cream, it will keep its texture better. For best flavor and texture, consume within a day. To reheat, let the cake come to room temperature for about an hour if chilled, but avoid microwaving to prevent melting the cream.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are recommended because frozen ones release too much water and can make the cake soggy. If using frozen, thaw and drain them well before using.

What is stabilized cream and why should I use it?

Stabilized cream includes gelatin to help it hold its shape longer, which is especially useful for decorated cakes needing to stand for several hours or during transportation.

Japanese Strawberry Cake Recipe

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★★★★★

4.6 from 298 reviews

• Author: Rafael
• Total Time: 2 hours 10 minutes (plus chilling and macerating time)
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

Japanese Strawberry Cake is a delicate and airy sponge cake layered with macerated fresh strawberries and lightly sweetened whipped cream. This classic dessert features a moist, fluffy base made with egg whites and yolks folded carefully with cake flour, baked in a water bath to achieve the perfect texture. The cake is then layered with cream and strawberries, brushed with a subtle strawberry-flavored syrup, and decorated with additional strawberries, delivering a light, refreshing, and visually stunning treat perfect for any special occasion.

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Ingredients

Scale 1x2x3x

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)

Strawberries

• 12 oz to 1 lb (340 g to 450 g) strawberries, divided
• 1 1/2 teaspoons sugar

Whipped Cream

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

Strawberry Syrup

• 2 tablespoons sugar
• 3 tablespoons hot water

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Instructions

1. Prepare the cake pan and oven: Cut a piece of parchment paper to fit the bottom of an 8” round cake pan and line the pan with it. Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish to use as a water bath that fits your cake pan. Boil water to be used later for the water bath. If using a springform or removable-bottom cake pan, wrap the outside with foil to prevent leaks.
2. Make the batter base: Combine milk and butter in a heatproof bowl and microwave until melted. Stir well. Sift cake flour into the mixture and gently mix with a spatula until smooth. Add egg yolks and mix until evenly combined.
3. Whip egg whites: Using a stand or hand mixer, beat egg whites at medium-high speed until frothy. Gradually add sugar while continuing to beat until glossy and medium peaks form.
4. Fold batter: Remove 1/4 of the beaten egg whites and fold it gently into the yolk mixture until smooth. Pour this mixture back into the remaining egg whites and fold carefully until just smooth, avoiding overmixing or leaving large lumps.
5. Bake the cake: Pour the batter into the lined cake pan and drop the pan from about 5” twice to release large bubbles. Place the cake pan in the water bath, adding an inch of hot water around it. Bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean and the cake edges pull away from the pan. Do not open the oven door during the first hour of baking.
6. Cool the cake: Run a knife along the pan edges to release the cake. Invert onto a cooling rack and allow it to cool completely before slicing and decorating.
7. Macerate strawberries: Slice 8 oz (225 g) of strawberries into 1/4” slices and place in a bowl. Sprinkle with 1 1/2 teaspoons sugar and toss well. Let sit for 1 to 2 hours until glossy and sweetened. Remove strawberries and reserve the liquid.
8. Make strawberry syrup: In a small bowl, combine 2 tablespoons sugar and 3 tablespoons hot water, stirring until the sugar dissolves. Optionally, mix in the reserved strawberry soaking liquid for enhanced flavor and slight pink coloring.
9. Prepare whipped cream (stabilized): If using gelatin, sprinkle gelatin over 2 tablespoons cold water and let bloom for 5 minutes. Melt gelatin gently. Whip heavy cream with confectioners sugar until very soft peaks form. Add a scoop of whipped cream to melted gelatin and combine well. Drizzle gelatin mixture into cream while whipping briefly until soft peaks form. Avoid over-whipping.
10. Prepare whipped cream (regular): Alternatively, whip heavy cream with confectioners sugar to firm peaks without gelatin. Use immediately for decorating.
11. Assemble the cake: Once cooled, use toothpicks to mark even heights on the cake sides and slice off the browned top layer with a serrated knife, discarding the removed layer. Cut the cake horizontally into two even layers.
12. Layer cake and syrup: Place the bottom layer cut side up on a cake stand. Brush evenly with strawberry syrup. Flip the top layer cut side down and brush with syrup as well.
13. Add cream and strawberries: Dollop whipped cream onto the bottom layer and spread into a thin, even layer just spilling over the edges. Arrange macerated strawberries evenly atop the cream. Add another thin layer of cream over the strawberries, allowing it to spill slightly.
14. Top and finish: Place the top cake layer on the cream, aligning edges. Add cream over the top and spread evenly. Smooth the sides with leftover cream, adding more if needed for an even coating. Add a final thicker layer of cream across top and sides for a smooth finish.
15. Decorate: Pipe or spread any remaining cream decoratively. Arrange remaining strawberries on top as desired.
16. Chill and serve: If stabilized cream is used, refrigerate uncovered for at least 30 minutes to set before serving. If using regular cream, serve immediately or within a few hours refrigerated. For best texture, stabilized cream cakes benefit from coming to room temperature for about an hour before slicing and serving.

Notes

• Use cake flour for a light and delicate sponge texture; all-purpose flour will yield a denser cake.
• Be sure not to overfold the batter to preserve the air whipped into the egg whites for optimal fluffiness.
• If using a springform pan, thoroughly wrap it with foil to prevent water from leaking into the batter during the water bath bake.
• The water bath ensures gentle, even heat resulting in a moist and tender sponge cake.
• Macerating strawberries ahead of time enhances their sweetness and flavor without adding artificial sugars.
• Gelatin in the whipped cream stabilizes it, allowing for better decoration and longer holding time but should not be made too far in advance to avoid premature setting.
• Reserve strawberry soaking liquid for an optional syrup to enrich the strawberry flavor throughout the cake.
• Allowing the cake to come to room temperature before slicing (if using stabilized cream) improves texture and taste.

• Prep Time: 40 minutes
• Cook Time: 1 hour 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Japanese

Keywords: Japanese Strawberry Cake, Strawberry Shortcake, Sponge Cake, Whipped Cream Cake, Japanese Dessert, Light Cake, Layer Cake