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Japanese Strawberry Cake Recipe

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★★★★★

4.6 from 67 reviews

A delicate and fluffy Japanese Strawberry Cake featuring a light sponge soaked in strawberry syrup, layered with macerated strawberries and whipped cream. This elegant dessert combines a moist, airy cake with sweet fresh strawberries and smooth cream, perfect for celebrations or a refined treat.

Ingredients

Scale

For the Sponge 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

For the Macerated Strawberries

  • 12 oz to 1 lb (340 g to 450 g) strawberries , divided
  • 1 1/2 teaspoons sugar

For the Strawberry Syrup

  • 2 tablespoons sugar
  • 3 tablespoons hot water
  • Reserved liquid from macerated strawberries (optional)

For the Whipped Cream

  • 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)

Instructions

  1. Prepare the cake: Line the bottom of an 8″ round cake pan with parchment paper. Preheat oven to 325°F (160°C). Prepare a water bath by choosing a pan large enough to hold the cake pan and filling it with about 1 inch (2.5 cm) of hot water. If using a springform pan, wrap the outside in foil to prevent water leaks.
  2. Melt butter and milk: In a heatproof bowl, microwave the milk and butter until melted and combined. Sift the cake flour into this mixture and fold gently until smooth.
  3. Add egg yolks: Stir the egg yolks into the batter until evenly mixed.
  4. Whip egg whites: In a clean bowl, beat egg whites at medium-high speed until frothy. Gradually add sugar while beating until glossy medium peaks form.
  5. Combine batter and egg whites: Fold 1/4 of the egg whites into the yolk batter until smooth. Then fold this mixture back into the remaining whites gently to avoid overmixing but eliminate large egg white pockets.
  6. Bake the cake: Pour batter into the prepared pan. Drop it twice from about 5″ (12 cm) height to release large air bubbles. Place the pan in the water bath and bake for 1 hour and 30 minutes, until a skewer comes out clean and the cake pulls away from pan sides. Avoid opening the oven during first hour.
  7. Cool the cake: Run a knife around the edge and invert the cake onto a cooling rack. Allow it to cool completely before slicing and decorating.
  8. Macerate strawberries: Slice 8 oz (225 g) strawberries into 1/4” (1/2 cm) slices. Toss with 1 1/2 teaspoons sugar and let sit for 1-2 hours until glossy and syrupy. Reserve the liquid.
  9. Make strawberry syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally, add reserved strawberry liquid to enhance flavor and color.
  10. Prepare whipped cream (stabilized): Soften 3/4 teaspoon gelatin in 2 tablespoons cold water for 5 minutes, then melt it gently. Whip the heavy cream with 2 tablespoons confectioners sugar to very soft peaks. Incorporate a large scoop of whipped cream into melted gelatin, then combine this into the cream. Whip briefly to soft peaks; avoid over whipping to prevent separation.
  11. Prepare whipped cream (regular): Whip heavy cream and confectioners sugar at medium speed until firm peaks form.
  12. Assemble the cake layers: Trim the browned top off the cake using toothpicks as guides. Slice cake evenly into two layers. Place the bottom layer on a cake stand with cut side up and brush syrup evenly on top. Flip the top layer upside down and brush syrup on it as well.
  13. Layer cream and strawberries: Spread a thin layer of whipped cream over the bottom layer and arrange as many macerated strawberry slices as possible over it. Add another thin cream layer over the strawberries.
  14. Add top layer and finish assembly: Place the top cake layer over the cream-covered strawberries, aligning edges. Spread another thin cream layer over the top and sides. Use additional cream to smooth out the sides using the excess cream that spills over.
  15. Final frosting: Apply a thicker layer of whipped cream over the cake, smoothing the top and sides carefully. Reserve any leftover cream for piping decorations if desired.
  16. Decorate the cake: Arrange remaining strawberries atop the cake decoratively. If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. If using regular cream, serve immediately or refrigerate and serve within a few hours.
  17. Serving tip: Use a serrated knife to slice the chilled cake carefully before serving. For best texture, let stabilized cream cake return to room temperature briefly before cutting.

Notes

  • Use cake flour for a lighter, softer sponge texture.
  • Do not open the oven during the first hour of baking to ensure proper rise and cooking.
  • Gelatin is optional but helps stabilize whipped cream if the cake needs to hold shape longer.
  • Macerating strawberries enhances their sweetness and juiciness for better flavor and moisture balance in the cake.
  • Water bath baking keeps the cake moist and prevents cracking or drying out.
  • The syrup prevents the sponge from becoming dry and adds subtle strawberry flavor.
  • Use a serrated knife to prevent crumb damage when slicing the sponge layers.
  • Refrigerate cakes with regular whipped cream and consume within a few hours as it is less stable than gelatin-stabilized cream.

Keywords: Japanese strawberry cake, chiffon cake, sponge cake, macerated strawberries, whipped cream cake, Japanese dessert

Find it online: https://chefmilacook.com/japanese-strawberry-cake-recipe/