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; Reserved liquid from macerated strawberries (optional); 280 g (10 oz) heavy whipping cream; 2 tablespoons confectioners sugar; 3/4 teaspoon gelatin (optional, for stabilized cream); 2 tablespoons cold water (optional, for stabilized cream)

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Introduction

Japanese Strawberry Cake is a light, fluffy sponge layered with fresh strawberries and whipped cream. Its delicate texture and refreshing sweetness make it a perfect dessert for any celebration or a special treat. Let’s walk through how to create this elegant cake step-by-step.

A round cake with two visible layers covered smoothly in white cream sits on a black cake stand. On the top of the cake, six whole red strawberries form a circle, each showing a shiny, textured surface. Nearby, a small white bowl holds sliced red strawberries. Four vintage silver spoons are arranged casually beside the bowl. A white plate with red splatters and a large knife rests in front, all placed on a white marbled surface. In the background, two clear glasses of water, a cream container with a cork lid, and a grey cloth are softly blurred. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Prepare the cake pan by cutting a piece of parchment paper to fit the bottom of an 8” round pan, then line the pan with it. Preheat your oven to 325°F (160°C).
Step 2: Set up a water bath by preparing a high-walled pan or baking dish that fits your cake pan. Boil water to have enough to cover about 1 inch (2.5 cm) of the cake pan. If using a springform or removable-bottom pan, wrap the outside with foil to prevent leaks.
Step 3: In a heatproof bowl, microwave the milk and butter until melted, then stir to combine. Sift the cake flour into the mixture and gently fold until smooth.
Step 4: Add the egg yolks to the mixture and mix until completely combined.
Step 5: In a clean bowl, beat the egg whites at medium-high speed until frothy. Slowly add the sugar while continuing to beat until glossy and medium peaks form.
Step 6: Transfer one-quarter of the beaten egg whites to the yolk mixture and fold gently until smooth. Pour this back into the remaining egg whites and fold until just smooth, avoiding overmixing.
Step 7: Pour the batter into the lined cake pan. Tap the pan twice from about 5” (12 cm) high to release any large bubbles.
Step 8: Place the cake pan in the water bath, adding an inch of hot water. Bake for 1 hour 30 minutes or until a skewer inserted into the center comes out clean and the cake pulls away from the pan edges. Avoid opening the oven before 1 hour.
Step 9: Run a knife around the cake edges, flip it onto a cooling rack, and let it cool completely before cutting and decorating.
Step 10: While cooling, prepare the macerated strawberries: slice 8 oz (225 g) strawberries into 1/4” (1/2 cm) thick slices. Toss them with 1 1/2 teaspoons sugar and let sit for 1 to 2 hours until glossy. Remove the strawberries and reserve the syrup.
Step 11: Mix 2 tablespoons sugar with 3 tablespoons hot water to create a simple syrup. Optionally stir in the reserved strawberry syrup for added flavor and a pink hue.
Step 12: To prepare stabilized cream (optional), sprinkle gelatin over 2 tablespoons cold water and let bloom for 5 minutes, then gently heat until melted. Whip 280 g heavy cream with 2 tablespoons confectioners sugar until soft peaks form. Stir a scoop of whipped cream into the gelatin, then combine and whip briefly until soft peaks return. Avoid over-whipping.
Step 13: For regular whipped cream, whip the heavy cream with confectioners sugar until firm peaks form.
Step 14: Once cooled, measure and mark the cake’s height at 4 sides with toothpicks. Slice off the browned top with a serrated knife and discard.
Step 15: Cut the cake in half horizontally, moving the top layer onto a cake stand, cut side down. Brush the syrup evenly over the cake layer.
Step 16: Flip the bottom layer upside down and brush the syrup over it as well.
Step 17: Spread a thin, even layer of whipped cream over the bottom cake layer. Arrange sliced strawberries evenly on top.
Step 18: Add another thin cream layer over the strawberries.
Step 19: Place the top layer on the cake and align it carefully.
Step 20: Cover the entire cake with a thin layer of cream to crumb coat. Use cream that spills over to smooth out the sides. Add more cream if necessary.
Step 21: Spread a thicker second layer of cream over the top and sides, smoothing to finish.
Step 22: Optionally, transfer remaining cream to a piping bag to decorate the cake with additional accents.
Step 23: Decorate the top with whole or halved strawberries.
Step 24: If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes to set the cream. If using regular whipped cream, serve immediately or refrigerate and serve within a few hours.

Tips & Variations

Use cake flour for a lighter, softer sponge texture.
Stabilizing the whipped cream with gelatin helps the cake hold its shape longer, especially in warm environments.
For extra flavor, add a splash of vanilla extract to the cream before whipping.
Feel free to vary the fruit by swapping strawberries for raspberries or mixed berries.
If you don’t have caster sugar, use granulated sugar but blend it briefly in a blender for a finer texture.

Storage

Store the cake in the refrigerator covered loosely with plastic wrap or a cake dome to prevent drying out. Consume within 2–3 days for best freshness. If made with stabilized cream, the cake will hold up better for a full day. To serve, let the cake sit at room temperature for 10–15 minutes for easier slicing. Avoid freezing as the delicate texture may be compromised.

How to Serve

A round strawberry shortcake with two thick layers of pale yellow sponge separated by a layer of white cream and whole strawberry pieces inside. The outside is covered with smooth white cream, topped evenly with six whole bright red strawberries. One slice is cut out and placed on a white plate with a red splatter pattern, showing the inside layer of strawberries and cream. The cake is on a white cake stand with a black base, all set on a white marbled texture. Nearby are three small spoons and a spoon resting on the plate, with a cup that has a cork lid and two glasses of water in the background. The lighting is soft and natural. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

You can bake the sponge and prepare the cream a few hours ahead, but assembly is best done on the day you plan to serve. If using stabilized cream, the finished cake can be refrigerated for up to 24 hours.

What if I don’t have gelatin for stabilizing the cream?

It’s perfectly fine to use regular whipped cream without gelatin. Just whip the cream to firm peaks before assembling and serve the cake within a few hours to keep the cream texture fresh.