Japanese Strawberry Cake Recipe

If you’ve ever dreamed of biting into a light, fluffy, and beautifully fresh dessert, this Japanese Strawberry Cake Recipe is exactly what you need. This cake is a perfect harmony of airy sponge, luscious whipped cream, and juicy strawberries that come together to create a dessert that’s as elegant as it is delicious. Whether you’re celebrating a special occasion or just want to treat yourself, this recipe delivers unmatched softness and a subtly sweet flavor that truly captures the essence of Japanese baking.

Ingredients You’ll Need

Every ingredient in this Japanese Strawberry Cake Recipe plays a crucial role in achieving its signature lightness and delicate flavor. They’re simple, easy to find, and come together beautifully to create the cake’s tender crumb, creamy layers, and fresh strawberry appeal.

• Whole milk (80 g/1/3 cup): Adds moisture and richness to the batter, helping create that soft crumb.
• Unsalted butter (50 g/3 1/2 tablespoons): Provides a subtle buttery flavor while ensuring the texture stays light.
• Cake flour (75 g/1/2 cup + 1/2 tablespoon): The low-protein flour is key for an airy, tender sponge.
• Egg yolks (4 large): Bring richness and help stabilize the batter.
• Egg whites (4 large): Whipped to glossy peaks, they create the signature fluffy texture.
• Sugar (70 g/5 1/2 tablespoons): Sweetens the batter while helping stabilize the meringue.
• Strawberries (12–16 oz/340–450 g): The star of the show; fresh, juicy berries infuse the cake with vibrant flavor.
• Sugar for macerating strawberries (1 1/2 teaspoons): Draws out the natural juices to enhance flavor and juiciness.
• Heavy whipping cream (280 g/10 oz): Whipped into clouds of creaminess to layer the cake.
• Confectioners sugar (2 tablespoons): Sweetens the whipped cream without affecting texture.
• Gelatin (3/4 teaspoon, optional): For a stabilized cream that holds its shape beautifully.
• Cold water (2 tablespoons, optional): Used to bloom the gelatin.
• Sugar (2 tablespoons) and hot water (3 tablespoons): Combined to make a simple syrup that keeps the cake moist and flavorful.

How to Make Japanese Strawberry Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by lining the bottom of an 8-inch round cake pan with parchment paper to prevent sticking. Preheat your oven to 325°F (160°C). The cake will bake in a water bath to ensure gentle, even cooking, so get a larger pan ready for this purpose. Wrapping a springform pan in foil is a smart move to stop any leaks, which means a perfect bake every time!

Step 2: Make the Batter Base

In a heatproof bowl, melt the milk and butter together until smooth. This mixture forms the moist base of your cake. Sift in the cake flour carefully, gently combining it without overmixing to keep the batter light. Add the egg yolks and stir until everything comes together with a smooth, slightly thick texture.

Step 3: Whip the Egg Whites

Cleanliness is key here! Using a fresh bowl free of fats, whip the egg whites until frothy. Gradually add sugar and keep whipping until you see stiff, glossy peaks forming. This meringue is essential to the cake’s airy height and softness.

Step 4: Fold Batter and Whipped Whites

Gently fold about a quarter of the whipped egg whites into the yolk mixture to lighten it up. Then, carefully fold this lightened batter back into the remaining egg whites, always folding slowly and thoughtfully to keep the fluffy texture intact. Avoid overmixing or you’ll lose that prized fluffiness.

Step 5: Bake in a Water Bath

Pour the batter into your lined cake pan and gently tap it down to release large air bubbles. Place the cake pan into the water bath with hot water about an inch deep around it. Bake for 1 hour and 30 minutes until the cake is set and a skewer inserted comes out clean. This slow, moist baking method ensures a soft, custard-like sponge.

Step 6: Macerate the Strawberries

While the cake cools, slice about half the strawberries and toss them with 1 1/2 teaspoons of sugar. Let them sit for 1 to 2 hours to draw out juicy sweetness, creating a fresh strawberry compote that will elevate the cream layers.

Step 7: Prepare the Cake Syrup

Dissolve 2 tablespoons of sugar in 3 tablespoons of hot water for a simple syrup that keeps your cake moist and flavorful. For extra strawberry goodness, you can mix in some of the reserved juice from the macerated berries.

Step 8: Whip the Cream

Whip the heavy cream with confectioners sugar until firm peaks form. If you are making stabilized cream, bloom the gelatin in cold water, melt it, then add it to the cream as it approaches soft peaks. This prevents the cream from weeping, giving your cake a perfect hold without losing softness.

Step 9: Slice and Layer

Once the cake is fully cool, trim off the browned top for a lovely even surface. Slice the cake horizontally into two even layers. Brush both layers generously with your syrup to keep every bite moist and flavorful.

Step 10: Assemble with Cream and Berries

Place the bottom layer on your serving stand, spread a thin layer of whipped cream, then pile on the macerated strawberries. Add another layer of cream on top and then place the second cake layer in place, brushing more syrup over it.

Step 11: Final Coat and Decoration

Cover the entire cake with a thin crumb coat of cream to lock in crumbs. Add a thicker layer all around for a perfectly smooth finish. Use leftover cream in a piping bag to decorate the edges and top, finishing with whole or halved strawberries for that classic, stunning look.

Step 12: Chill or Serve

If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes to set the frosting. Otherwise, serve the cake immediately or within a few hours for the best flavor and texture. Slice and enjoy your beautiful Japanese Strawberry Cake Recipe at room temperature.

How to Serve Japanese Strawberry Cake Recipe

Garnishes

A few fresh strawberries placed delicately on top of the cream add such a charming and fresh touch. Sprinkle a little powdered sugar or edible flowers for a whimsical, elegant presentation that wows every guest.

Side Dishes

Pair this Japanese Strawberry Cake Recipe with a cup of green tea or a light jasmine tea to balance the sweetness. Fresh fruit salad or a simple citrus sorbet also complements the airy cake beautifully, bringing a refreshing contrast.

Creative Ways to Present

Try layering the cake into smaller individual parfait glasses for a modern twist or arrange mini versions as dainty finger desserts at your next party. You can also add a drizzle of strawberry sauce or melted white chocolate for extra decadence.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Japanese Strawberry Cake Recipe covered in the refrigerator. A cake dome or airtight container helps retain moisture and protects the delicate cream and berries. It should stay fresh for up to 3 days but tastes best within 24 hours.

Freezing

This cake doesn’t freeze beautifully due to the whipped cream and fresh strawberries, as freezing may alter texture and cause the cream to separate. For best results, enjoy it fresh or refrigerate short-term only.

Reheating

Reheating is not recommended for this delicate cake since it loses its texture and freshness. Instead, serve at room temperature right out of the fridge for the most delightful eating experience.

FAQs

Can I use regular flour instead of cake flour in this Japanese Strawberry Cake Recipe?

Regular all-purpose flour has a higher protein content, which can make the cake denser. If you don’t have cake flour, try mixing all-purpose flour with cornstarch to lighten it, but cake flour remains the best choice for that signature softness.

Is gelatin necessary in this recipe?

Gelatin is optional and used only if you want to stabilize the whipped cream, especially in warmer climates or if you plan to keep the cake out for an extended period. Without it, the cream will still be delicious but softer.

Can I prepare this cake without a water bath?

The water bath helps bake the cake gently and keeps it moist. Skipping it could result in a drier or cracked cake. If you don’t have a water bath setup, baking at a slightly lower temperature and checking frequently helps, but the water bath is highly recommended.

How do I know when the cake is fully baked?

A skewer or toothpick inserted in the center should come out clean or with a few moist crumbs but no wet batter. The cake should also spring back slightly when touched gently on top.

Can I substitute strawberries with other fruits?

Absolutely! While the classic is strawberries, fresh raspberries, blueberries, or even a mix of berries work wonderfully and bring their own unique flavor twists to the Japanese Strawberry Cake Recipe.

Final Thoughts

There’s just something magical about this Japanese Strawberry Cake Recipe that makes it such a beloved treat. Its airy texture, sweet cream, and fresh strawberries come together to create a dessert that feels like a hug in every bite. I can’t wait for you to try making it yourself and share the joy this cake brings with your friends and family!

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