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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Introduction

Japanese Strawberry Cake is a delicate and fluffy dessert that combines light sponge cake with fresh strawberries and whipped cream. Its elegant layers and subtle sweetness make it a perfect treat for special occasions or a lovely afternoon delight.

The image shows a round strawberry shortcake with three layers: a light yellow sponge cake base, a middle layer of white cream with pieces of red strawberries, and a top layer of white cream frosting. The top of the cake has six whole red strawberries evenly placed. A slice is cut out and placed on a white plate with red dots, showing the layers clearly. The plate with the cake slice sits on a table with a white marbled texture. There are three silver spoons next to the plate. 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 cake pan and line the pan with it.
Step 2: Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish to use as a water bath. Boil water to fill the bath about 1 inch (2.5 cm) deep, and line the cake pan with foil if removable-bottom or springform to prevent leaks.
Step 3: Combine milk and butter in a heatproof bowl. Microwave until melted, then stir well. Sift cake flour into the mixture and gently mix with a spatula until smooth.
Step 4: Add egg yolks to the batter and mix until evenly combined.
Step 5: In a clean bowl, beat egg whites at medium-high speed until frothy. Slowly add sugar while continuing to beat until glossy and medium peaks form.
Step 6: Scoop 1/4 of the beaten egg whites into the yolk mixture and fold gently until smooth. Pour this back into the remaining egg whites and fold carefully until just smooth, avoiding overmixing.
Step 7: Pour batter into the lined cake pan. Drop the pan from about 5” (12 cm) onto the table twice to release large bubbles.
Step 8: Place the cake pan in the water bath and add an inch of hot water. Bake for 1 hour 30 minutes, or until a skewer inserted in the center comes out clean and the cake pulls away from the sides. Do not open the oven until 1 hour has passed.
Step 9: Run a knife along the pan edges to release the cake, then invert it onto a cooling rack. Let it cool completely before slicing and decorating.
Step 10: Slice 8 oz (225 g) of strawberries into 1/4” (1/2 cm) slices and toss with 1 1/2 teaspoons sugar. Let them sit for 1-2 hours until glossy and sweet. Remove strawberries and reserve the liquid.
Step 11: Mix 2 tablespoons sugar and 3 tablespoons hot water to make a simple syrup. Optionally add reserved strawberry liquid for extra flavor and slight pink color.
Step 12: To stabilize cream (optional): Soften gelatin in 2 tablespoons cold water for 5 minutes, then melt gently. Whip heavy cream with confectioners sugar until soft peaks form. Stir a scoop of cream into melted gelatin, then fold back into whipped cream. Whip briefly to combine without over-whipping.
Step 13: For regular cream: Whip heavy cream with confectioners sugar until firm peaks form.
Step 14: Use toothpicks to mark the top and middle of the cooled cake. Trim the browned top off, then slice the cake into two even layers.
Step 15: Place the top layer cut side down on a cake stand. Brush syrup evenly over this layer and the bottom layer (flipped upside down).
Step 16: Spread a thin layer of whipped cream on the bottom layer, then arrange sliced strawberries evenly over the cream.
Step 17: Add another thin layer of cream over the strawberries. Place the top layer of cake on and line it up.
Step 18: Add and spread a thin layer of cream over the top and sides, smoothing with the cream that spills over. Add extra cream if needed.
Step 19: Apply a thicker layer of cream on top and sides, smoothing carefully. Pipe remaining cream on top or sides if desired.
Step 20: Decorate the cake with remaining strawberries on top. If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. Serve refrigerated with unstabilized cream within a few hours.
Step 21: Slice the cake with a serrated knife when ready to serve. For stabilized cream, bring the cake to room temperature for about 1 hour for best texture.

Tips & Variations

Use caster sugar for a finer texture in the egg whites.
Stabilizing the cream with gelatin helps it hold shape longer, perfect for warmer climates or make-ahead decoration.
Fresh, ripe strawberries are key to the best flavor and appearance.
Use a serrated knife and gentle sawing motion to slice cake layers cleanly.

Storage

Store the cake refrigerated in an airtight container for up to 2 days. If using stabilized cream, the cake holds up better over time. Reheat slices to room temperature before serving for the best texture. Avoid freezing as it may affect the light sponge and cream texture.

How to Serve

The image shows a white two-layer cake with thick white cream frosting, topped with six whole red strawberries evenly placed around the top edge. One slice is cut out and laid on a white plate with red speckles; the slice reveals the inside with two pale yellow sponge cake layers sandwiching a thick layer of white cream mixed with pieces of red strawberries. The cake sits on a white cake stand with a black base, placed on a gray table with a white marbled texture. Around the cake are three vintage dark spoons, a small white container with a wooden lid, two clear glasses with water, and a crumpled gray and white striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without gelatin?

Yes, you can skip gelatin and use regular whipped cream. The texture will be lighter but the cream may not hold its shape as well, so serve soon after assembling.

How do I prevent the cake from sticking to the pan?

Line the bottom of the cake pan with parchment paper and lightly grease the sides. Using foil around the pan during the water bath also helps avoid water leaking in.