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Japanese Strawberry Cake Recipe

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★★★★★

5 from 64 reviews

This Japanese Strawberry Cake is a light and airy sponge cake layered with whipped cream and fresh macerated strawberries. The recipe features a moist cake base baked in a water bath for tenderness, stabilized or regular whipped cream for smooth texture, and sweet syrup brushed between layers to enhance flavor. The cake is simple yet elegant, perfect for celebrations or a delightful 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)
  • 12 oz to 1 lb (340 g to 450 g) strawberries, divided
  • 1 1/2 teaspoons sugar

Cake Syrup

  • 2 tablespoons sugar
  • 3 tablespoons hot water

Cream

  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon gelatin (optional)
  • 2 tablespoons cold water (optional)

Instructions

  1. Prepare the cake pan and oven: Line the bottom of an 8-inch round cake pan with parchment paper. Preheat oven to 325°F (160°C). Set up a water bath: prepare a high-walled pan or baking dish that fits the cake pan and have boiling water ready to fill it later.
  2. Melt milk and butter: Combine milk and butter in a heatproof bowl and microwave until melted. Stir thoroughly to combine.
  3. Add cake flour and egg yolks: Sift cake flour into the milk-butter mixture and gently mix with a spatula until smooth. Add egg yolks and blend until evenly combined.
  4. Whip egg whites: Using a stand or hand mixer, beat egg whites at medium-high speed until frothy. Gradually add sugar while beating until glossy and medium peaks form.
  5. Fold batter: Gently fold one-quarter of the beaten egg whites into the yolk mixture until smooth. Then fold this mixture back into the remaining egg whites carefully until fully combined but not overmixed.
  6. Bake the cake: Pour batter into prepared pan, tap the pan gently on the counter twice to release large bubbles. Place cake pan into water bath pan and pour hot water to cover 1 inch of the cake pan. Bake for 1 hour 30 minutes without opening oven for the first hour. Cake is done when a skewer comes out clean and sides pull away.
  7. Cool the cake: Run a knife around the edges to release, invert onto a cooling rack, and let cool completely before cutting.
  8. Macerate strawberries: Slice 8 oz (225 g) strawberries into quarter-inch slices. Toss with 1 1/2 teaspoons sugar in a bowl and let sit 1-2 hours until glossy. Drain and reserve the juice.
  9. Prepare cake syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally add reserved strawberry liquid for extra flavor and pink tint.
  10. Make stabilized cream (optional): Soften gelatin in cold water for 5 minutes, then gently warm until melted. Whip heavy cream and confectioners sugar to soft peaks. Stir a scoop of whipped cream into melted gelatin, then fold gelatin mix back into whipped cream and whip briefly to soft peaks. Avoid overwhipping.
  11. Or make regular whipped cream: Whip heavy cream and confectioners sugar to firm peaks without gelatin.
  12. Assemble the cake: Once cooled, mark and slice off the top browned crust. Slice cake horizontally into two even layers. Place bottom layer upside down on cake stand and brush syrup evenly over it.
  13. Add cream and strawberries: Spread a thin layer of whipped cream over the bottom layer, just spilling over the edges. Arrange sliced strawberries evenly on the cream. Spread another thin layer of cream on top of the strawberries.
  14. Add top cake layer: Place top layer cut side down on top. Brush top with syrup and spread a thin layer of cream, smoothing the sides with cream that spilled over.
  15. Finish decorating: Add a thicker layer of cream on top and sides, smoothing with an offset spatula. Use remaining cream for piping decoration if desired.
  16. Chill or serve: If using stabilized cream, refrigerate uncovered for at least 30 minutes before serving to let cream set. If regular cream, serve immediately or refrigerate and consume within a few hours. For best texture with stabilized cream, allow cake to come to room temperature about 1 hour before slicing.

Notes

  • Use cake flour for a lighter, softer sponge texture.
  • Microwaving the milk and butter is a quick way to melt and combine them thoroughly.
  • The water bath ensures even baking and prevents the cake from drying out.
  • The teaspoon gelatin step is optional to stabilize whipped cream for better structure during decorating and serving.
  • Macerating strawberries with sugar intensifies their sweetness and flavor for the layers.
  • Do not open the oven during the first hour of baking to avoid temperature fluctuation that might deflate the cake.
  • Use an offset spatula for smooth cream application and better cake assembly.
  • If using foil around the cake pan for water bath, this helps prevent water leakage.
  • For best results, use fresh, ripe strawberries.
  • Bring stabilized cream cake to room temperature before slicing to maintain ideal texture.
  • The recipe can be adapted to a springform pan or other 8-inch pans with the water bath method.

Keywords: Japanese Strawberry Cake, strawberry shortcake, light sponge cake, whipped cream cake, layered cake, macerated strawberries, water bath cake

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