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.
Ingredients
Scale
Cake
- 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 & Syrup
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
- 2 tablespoons sugar
- 3 tablespoons hot water
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: 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
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 120 mg
Keywords: Japanese strawberry cake, strawberry shortcake, light sponge cake, whipped cream cake, Japanese dessert
