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This Japanese Strawberry Cake is a delightful treat that perfectly captures the essence of springtime and romance in every slice. This light and fluffy cake features fresh strawberries and a rich cream topping, making it an ideal dessert for any occasion, from birthdays to tea parties. The cake is not just visually appealing but is also a delightful balance of sweetness and freshness that everyone can enjoy.
Why make this recipe
Making Japanese Strawberry Cake is a rewarding experience. You’ll impress your family and friends not only with the taste but also with the beautiful layers of cake and strawberries. The method is simple, yet the result feels special. This cake is perfect for celebrations, and it allows you to showcase seasonal strawberries in a delicious way. Additionally, the satisfaction that comes from making a cake from scratch is unmatched.
How to make Japanese Strawberry Cake
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
Directions:
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Prepare the cake: Start by preheating your oven to 170°C (340°F). In a small saucepan, heat whole milk and butter until melted. In a bowl, mix flour and egg yolks, then combine the milk mixture. In another bowl, whisk egg whites and 70 g sugar until soft peaks form, then fold into the yolk mixture. Pour into a prepared cake pan and bake for about 25 minutes.
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Prepare the macerated strawberries: Wash and slice the strawberries. In a bowl, sprinkle with 1 1/2 teaspoons of sugar and let them sit to release their juices. This will create a sweet syrup that enhances the flavor of the strawberries.
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Prepare the cream: In a separate bowl, whip the heavy cream until soft peaks form. Add the confectioners sugar and mix gently. If using gelatin, first dissolve it in cold water and then in hot water, mixing it into the cream.
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Assemble the cake: Once the cake has cooled, slice it into layers. Spread a layer of whipped cream between the layers, add some macerated strawberries, then repeat for each layer. Top with more whipped cream and decorated strawberries for that perfect finish.
How to serve Japanese Strawberry Cake
To serve, cut the cake into slices and place on individual plates. You can drizzle some of the syrup from the macerated strawberries over the top for extra sweetness. This cake pairs wonderfully with a cup of green tea or coffee.
How to store Japanese Strawberry Cake
Store any leftover Japanese Strawberry Cake in the refrigerator in an airtight container. It is best enjoyed within 2-3 days, as the strawberries may begin to release moisture and soften the cake if kept longer.
Tips to make Japanese Strawberry Cake
- Make sure your eggs are at room temperature for better volume in the egg whites when whipped.
- Use fresh, ripe strawberries for the best flavor.
- If you’re short on time, you can use store-bought whipped cream instead of making your own.
- Always let the cake cool completely before assembling to avoid melting the cream.
Variation
For a twist on this classic, consider adding a layer of homemade strawberry jam or a hint of matcha powder in the cream for a unique flavor pairing. You can also substitute other fruits, like blueberries or raspberries, for a mixed berry version.
FAQs
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Can I use frozen strawberries instead of fresh ones?
Yes, you can, but be sure to thaw and drain them well to avoid excess moisture in the cake. -
How do I know when the cake is done baking?
The cake is done when it is lightly golden on top and springs back when you gently press it with your finger. -
Can I make this cake ahead of time?
Yes, you can bake the cake a day in advance and assemble it just before serving for the best texture and freshness.
By making this delightful cake, you can experience the joy of Japanese cuisine in your own kitchen. If you’re looking for more delicious cake ideas, check out this blueberry muffin strawberry shortcake recipe!
Print
Japanese Strawberry Cake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
- Diet: Vegetarian
Description
A delightful and fluffy Japanese Strawberry Cake made with fresh strawberries and rich cream, perfect for any celebration.
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)
- 340 g to 450 g (12 oz to 1 lb) 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
- Prepare the cake: Preheat your oven to 170°C (340°F). In a small saucepan, heat whole milk and butter until melted. In a bowl, mix flour and egg yolks, then combine with the milk mixture. In another bowl, whisk egg whites and 70 g sugar until soft peaks form, then fold into the yolk mixture. Pour into a prepared cake pan and bake for about 25 minutes.
- Prepare the macerated strawberries: Wash and slice the strawberries. In a bowl, sprinkle with 1 1/2 teaspoons of sugar and let them sit to release their juices.
- Prepare the cream: In a separate bowl, whip the heavy cream until soft peaks form. Add the confectioners sugar and mix gently. If using gelatin, dissolve it in cold water and then in hot water, mixing it into the cream.
- Assemble the cake: Once the cake has cooled, slice it into layers. Spread a layer of whipped cream between the layers, add some macerated strawberries, then repeat for each layer. Top with more whipped cream and decorated strawberries.
Notes
Ensure eggs are at room temperature for better volume. Use fresh strawberries for best flavor. Optionally, you can add strawberry jam or matcha powder for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 14g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
