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; 280 g (10 oz) heavy whipping cream; 2 tablespoons confectioners sugar; 3/4 teaspoon gelatin (Optional); 2 tablespoons cold water (Optional); 2 tablespoon sugar; 3 tablespoons hot water

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Introduction

Japanese Strawberry Cake is a light and airy dessert perfect for any celebration. With delicate layers of moist sponge, sweet macerated strawberries, and fluffy whipped cream frosting, this cake is both elegant and delicious.

A white frosted round cake with two visible layers of sponge and cream sits on a black cake stand on a white marbled surface. The top is decorated with six whole bright red strawberries evenly spaced around the edge. Near the cake, there is a small white bowl filled with sliced strawberries. Four vintage silver spoons lie in a loose pile next to the bowl. To the right, a white plate with a few red syrup drops and a large knife rests on the surface. In the background, two glasses of water, a white jar with a wooden 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 (for cake syrup)
3 tablespoons hot water (for cake syrup)

Instructions

Step 1: Line the bottom of an 8” round cake pan with parchment paper. Preheat the oven to 325°F (160°C). Prepare a water bath pan that fits the cake pan, and boil water to fill it later. If using a springform pan, wrap the outside with foil to prevent leaks.
Step 2: Combine milk and butter in a heatproof bowl and melt in the microwave, stirring until smooth. Sift cake flour into the mixture and fold gently until smooth. Add egg yolks and mix until fully combined.
Step 3: In a clean bowl, beat egg whites at medium-high speed until frothy. Gradually add sugar and continue beating until glossy and medium peaks form.
Step 4: Fold one-quarter of the beaten egg whites into the yolk mixture until smooth. Pour this back into the remaining whites and fold carefully until just combined without large lumps.
Step 5: Pour batter into the prepared pan. Drop the pan twice from about 5” (12 cm) height onto the table to release air bubbles. Place the pan in the water bath and pour an inch of hot water into the bath pan.
Step 6: 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. Do not open the oven before 1 hour has passed.
Step 7: Remove the cake from the oven. Run a knife around the edges, flip onto a cooling rack, and let cool completely before slicing and decorating.
Step 8: While the cake cools, slice 8 oz (225 g) of strawberries into 1/4” (1/2 cm) slices. Toss with 1 1/2 teaspoons sugar and let macerate for 1 to 2 hours until soft and glossy. Drain and reserve the juice.
Step 9: Make the cake syrup by dissolving 2 tablespoons sugar in 3 tablespoons hot water. Optionally, add reserved strawberry juice for extra flavor.
Step 10: To prepare stabilized whipped cream (optional), soften gelatin in cold water for 5 minutes, then melt it gently. Whip heavy cream with confectioners sugar at medium speed until soft peaks form. Stir some whipped cream into gelatin, combine with remaining cream, and whip briefly to soft peaks. For regular whipped cream, whip heavy cream with confectioners sugar until firm peaks form.
Step 11: Once cooled, use toothpicks to mark where to cut off the cake’s browned top and to slice the cake horizontally into two even layers. Discard the browned top.
Step 12: Place the bottom cake layer cut side up on a cake stand or plate and brush with syrup. Spread a thin layer of whipped cream over it, then arrange sliced strawberries evenly on top. Cover strawberries with another thin layer of cream.
Step 13: Place the top cake layer on the strawberries, aligned with the bottom layer. Brush the top with syrup, then spread cream over the top and sides of the cake. Smooth and build layers to achieve an even finish.
Step 14: Decorate the cake with remaining whole or sliced strawberries. If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. Serve chilled or bring to room temperature for best texture.

Tips & Variations

Use caster sugar for a finer texture in the meringue and better dissolution in the syrup.
Adding gelatin stabilizes the whipped cream, allowing the cake to hold shape longer, perfect for parties or warmer conditions.
For a non-alcoholic syrup variation, try adding a teaspoon of vanilla extract or a splash of strawberry liqueur if desired.
Use a serrated knife for clean slices without tearing the delicate cake layers.

Storage

Store the assembled cake in the refrigerator, covered loosely, for up to 2 days. If using stabilized cream, the cake will hold its shape better. For unstabilized cream, it’s best eaten within a few hours. When serving, let the chilled cake sit at room temperature for about 30 minutes to soften slightly for the best texture.

How to Serve

A slice of strawberry shortcake with three visible layers sits on a white plate with red speckles, placed on a white marbled surface. The bottom layer is light yellow sponge cake, followed by a thick middle layer of white cream filled with whole strawberry pieces. The top layer is another light yellow sponge cake covered with smooth white cream. A whole, bright red strawberry sits neatly on top of the cake slice. A silver spoon rests on the plate to the left of the cake slice. In the background, part of the whole cake with the same layers can be seen on a white cake stand. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the sponge layers a day ahead and keep them wrapped tightly in plastic wrap at room temperature. Ensure they are completely cooled before wrapping.

What can I substitute for gelatin in the cream?

If you prefer not to use gelatin, you can skip it and whip the heavy cream with confectioners sugar until stiff peaks form. The cream will be softer and less stable but still delicious.