Name: Japanese Strawberry Cake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Cuisine: Japanese
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; 2 tablespoons sugar; 3 tablespoons hot water; 280 g (10 oz) heavy whipping cream; 2 tablespoons confectioners sugar; 3/4 teaspoon gelatin (Optional); 2 tablespoons cold water (Optional)

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If you have a soft spot for light, fluffy desserts with a burst of fresh fruit, then you are going to fall head over heels for this Japanese Strawberry Cake. This cake is a delightful celebration of airy sponge, luscious whipped cream, and vibrant strawberries, all coming together in perfect harmony. Japanese Strawberry Cake is not just a dessert; it’s a beautiful experience that lets the sweetness of strawberries take center stage while the tender cake layers practically melt in your mouth. Whether you’re baking for a special occasion or just because, this recipe promises a show-stopping centerpiece that feels both elegant and wonderfully comforting.

Japanese Strawberry Cake Recipe - Recipe Image

Ingredients You’ll Need

This recipe uses simple, everyday ingredients, each playing an essential role in crafting the delicate flavor and texture that make Japanese Strawberry Cake so magical. From the richness of the butter to the tart sweetness of the strawberries, every component works together to deliver a delightful balance of taste and color.

Whole milk (80 g / 1/3 cup): Adds creaminess and moisture, helping create that soft cake crumb.
Unsalted butter (50 g / 3 1/2 tablespoons): Provides richness and a tender crumb without overpowering flavors.
Cake flour (75 g / 1/2 cup + 1/2 tablespoon): Ensures a delicate, light texture; the finer the flour, the airier the cake.
Large egg yolks (4): Bring color, richness, and structure to the cake.
Large egg whites (4): Whipped to glossy peaks, they give the cake its iconic fluffiness.
Sugar – caster sugar preferred (70 g / 5 1/2 tablespoons): Sweetens and stabilizes the egg whites for a perfect meringue.
Strawberries (12 oz to 1 lb / 340 g to 450 g), divided: Fresh and juicy strawberries are the star, adding natural sweetness and a pop of vibrant color.
Sugar for macerating strawberries (1 1/2 teaspoons): Draws out the juices and softens the berries for a luscious filling.
Heavy whipping cream (280 g / 10 oz): Whipped into a cloud-like topping that perfectly balances the cake’s sweetness.
Confectioners sugar (2 tablespoons): Sweetens the cream while keeping it silky smooth.
Gelatin (3/4 teaspoon) and cold water (2 tablespoons) (Optional): For stabilized cream that holds its shape longer, great for decorating.
Sugar (2 tablespoons) and hot water (3 tablespoons): To make the cake syrup that keeps the layers moist and adds an extra strawberry essence.

How to Make Japanese Strawberry Cake

Step 1: Prepare the Cake Batter

The magic of Japanese Strawberry Cake starts here with the batter’s delicate balance. By gently melting butter and mixing it with milk, then carefully folding in sifted cake flour and egg yolks, you create a silky base. The true trick to its airy texture is perfectly whipped egg whites that you fold in carefully to keep every tiny bubble intact, promising a light-as-air sponge that’s ready to soak up sweet strawberry syrup.

Step 2: Bake the Cake in a Water Bath

To keep the cake moist and tender, baking it in a water bath is an essential step. This method gently and evenly cooks the batter, preventing dryness and ensuring a soft crumb. It might sound fancy, but it’s just about placing your cake pan in a larger dish filled with hot water before baking—like a warm bath for your cake!

Step 3: Prepare the Macerated Strawberries

While the cake cools, slice fresh strawberries and toss them with a sprinkle of sugar to bring out their natural juices and sweetness. This simple maceration process intensifies flavor and creates a juicy filling that transforms the cake from simple to spectacular.

Step 4: Whip the Cream

This step is where the creamy dreaminess happens. Whipping heavy cream with just enough confectioners sugar produces a soft yet stable texture that pairs perfectly with the light cake and juicy berries. For those wanting a longer-lasting finish, folding in a little melted gelatin makes the cream more stable for decorating without sacrificing softness.

Step 5: Assemble the Cake Layers

Layering is the grand finale. Cut the cooled cake into two even layers, brush each with a strawberry-infused syrup, and then lavish each layer with whipped cream and macerated strawberries. The layers are stacked carefully, sealed with more cream, then smoothed and decorated with fresh strawberries on top. The result is a breathtaking cake that looks as good as it tastes.

How to Serve Japanese Strawberry Cake

Garnishes

Keep it simple and elegant by topping the cake with whole strawberries placed artfully on the creamy surface. You can also dust a little confectioners sugar over the top for a soft snowy effect. For an extra touch of charm, a few mint leaves can add freshness and a pop of color that contrasts beautifully with the pink and white.

Side Dishes

Japanese Strawberry Cake shines on its own as a dessert, but pairing it with a light green tea or a refreshing yuzu sorbet elevates the experience. These sides complement the cake’s sweet and fruity notes while keeping the palate refreshed. For a cozy tea time, serve with a simple cup of jasmine or sencha tea to complete the delicate balance.

Creative Ways to Present

Consider serving individual slices on pastel-colored plates to highlight the cake’s soft hues. You can also cut smaller, square portions for a lovely tea party spread. For a whimsical touch, add edible flowers or arrange sliced strawberries in patterns on each slice. Japanese Strawberry Cake is as much a feast for the eyes as it is for the taste buds, so take a moment to create an inviting presentation.

Make Ahead and Storage

Storing Leftovers

Once assembled, Japanese Strawberry Cake is best enjoyed within a day or two. Keep leftovers refrigerated in an airtight container to preserve freshness and keep the whipped cream from drying out. Stored carefully, the cake maintains its moistness and flavor, making it a delightful treat even the next day.

Freezing

If you want to save some for later, freezing is an option. Wrap the cake tightly in plastic wrap and aluminum foil to prevent freezer burn. When properly sealed, the cake freezes well for up to a month. Thaw it slowly in the fridge overnight to preserve texture and flavor, although fresh is always best.

Reheating

Because this is a delicate cake with whipped cream and fresh fruit, reheating is not recommended. Instead, bring the cake to room temperature by leaving it out for about an hour before serving; this will revive the cream’s smoothness and make the texture beautifully soft without any risk of melting or drying out.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are highly recommended for the best texture and flavor, especially since the cake highlights their natural sweetness. Frozen strawberries tend to be mushy when thawed, which can affect the cake’s overall texture and appearance.

Is gelatin necessary for the whipped cream?

Gelatin is optional but helpful if you need the whipped cream to hold its shape for longer, such as for elaborate decorating or humid environments. If you prefer a lighter cream, you can skip the gelatin and whip the cream to firm peaks instead.

Can I make this cake dairy-free?

While the traditional recipe relies on dairy, you can experiment with plant-based milk, margarine, and coconut or other non-dairy whipping creams. Keep in mind the texture and flavor may vary slightly from the original, but the Japanese Strawberry Cake spirit will still shine through.

What size pan should I use for this recipe?

An 8-inch round cake pan works perfectly for this recipe, helping keep the layers manageable and the baking times accurate. Make sure to line the pan with parchment paper for easy removal and to maintain the cake’s light texture.

How can I prevent the whipped cream from becoming grainy?

Use chilled heavy cream and a clean mixing bowl, and whip at medium speed just until firm peaks form. Over-whipping can cause the cream to become grainy or even turn into butter, so stop as soon as the peaks hold their shape but remain smooth and shiny.

Final Thoughts

Making Japanese Strawberry Cake is truly a joyful journey, from the delicate batter to the juicy, sweet strawberries and luxuriously whipped cream. It’s a dessert that feels special yet approachable—perfect for impressing guests or simply treating yourself on any day. I encourage you to try this recipe and discover why this cake has won hearts worldwide. Once you taste that melt-in-your-mouth sponge paired with fresh strawberries, you’ll understand why Japanese Strawberry Cake is a timeless favorite.

Japanese Strawberry Cake Recipe

★★★★★

4.8 from 28 reviews

Author: anna
Total Time: 2 hours
Yield: 8 servings 1x
Diet: Vegetarian

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Description

A delicate and airy Japanese Strawberry Cake featuring a soft sponge cake layered with whipped cream and fresh macerated strawberries, perfect for a light and elegant dessert.

Instructions

Prepare the cake pan: Line the bottom of an 8” round cake pan with parchment paper cut to fit. This prevents sticking and ensures easy release.
Preheat the oven: Set your oven to 325°F (160°C) and prepare a water bath by placing a high-walled pan that fits your cake pan inside it.
Melt milk and butter: Combine milk and butter in a heatproof bowl and microwave until melted; stir until well combined.
Sift flour and mix: Sift cake flour into the milk-butter mixture, gently folding with a spatula until smooth.
Add egg yolks: Incorporate egg yolks into the mixture, mixing until evenly combined.
Beat egg whites: In a clean bowl, beat egg whites at medium-high speed until frothy, gradually adding sugar to form glossy medium peaks.
Fold mixtures: Fold a quarter of the beaten egg whites into the yolk batter until smooth, then fold the combined mixture gently back into the remaining egg whites until just smooth to avoid deflating.
Bake the cake: Pour batter into lined pan, tap pan twice on the table to remove bubbles, place in water bath with 1 inch hot water, and bake for 1 hour 30 minutes without opening oven for at least the first hour.
Cool the cake: Run a knife around the edge to release, invert onto a cooling rack, and cool completely before slicing and decorating.
Prepare macerated strawberries: Slice 8 oz of strawberries thinly, toss with sugar, and let sit for 1-2 hours until glossy. Reserve the syrup and liquid separately.
Make the syrup: In a small bowl, combine 2 tablespoons sugar and 3 tablespoons hot water, stir until dissolved. Optionally mix in reserved strawberry liquid for enhanced flavor.
Stabilize gelatin (optional): Sprinkle gelatin over cold water and let bloom for 5 minutes, then melt gently until liquefied.
Whip cream with gelatin (optional): Whip heavy cream with confectioners sugar to soft peaks, add gelatin mixture, and continue whipping until soft peaks reform. Avoid overwhipping.
Whip regular cream (if not using gelatin): Whip heavy cream with confectioners sugar until firm peaks form.
Trim and slice cake: Use toothpicks to mark even heights, slice off browned top, then horizontally slice cake into two even layers.
Apply syrup and assemble layers: Place bottom layer on stand, brush syrup evenly, spread whipped cream thinly, layer macerated strawberries, and add another layer of whipped cream.
Add top layer and finish: Place the top cake layer cut side down, brush with syrup, dollop cream on top, spread evenly, and smooth sides with remaining cream. Add thicker cream layer on top and sides for finishing.
Decorate cake: Optionally pipe extra whipped cream and arrange remaining strawberries on top.
Chill or serve: If using stabilized cream, chill for at least 30 minutes before serving. For unstabilized cream, serve immediately or refrigerate and use within a few hours. Allow stabilized cream cake to come to room temperature for about 1 hour before slicing for best texture.

Notes

Use cake flour for a light and tender sponge texture.
Casting sugar makes meringue smoother but granulated sugar can be substituted.
Water bath during baking ensures moist and even cooking of the sponge.
Do not open the oven door until after 1 hour to prevent the cake from collapsing.
Add gelatin to stabilize whipped cream if you expect to keep the cake longer or transport it.
Use a serrated knife for clean, even cake layers.
The reserved strawberry syrup can be used to add flavor and moisture to cake layers.
Macerating strawberries releases their juice and enhances sweetness.
If you don’t have a mixer, whisking egg whites and cream by hand is possible but requires more effort.

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