Print

Japanese Strawberry Cake Recipe

Print Recipe

★★★★★

5 from 87 reviews

This Japanese Strawberry Cake is a delicate and light sponge cake layered with macerated strawberries and whipped cream. Featuring a moist, fluffy base baked in a water bath for tenderness, it is elegantly frosted with either stabilized or regular whipped cream and topped with fresh strawberries, making it a perfect dessert for special occasions or an elegant afternoon treat.

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)

Strawberries

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

Whipped Cream Frosting

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

Cake Syrup

  • 2 tablespoon sugar
  • 3 tablespoons hot water

Instructions

  1. Prepare the cake batter: Line an 8-inch round cake pan with parchment paper. Preheat your oven to 325°F (160°C), and prepare a water bath setup by boiling water in a pot. Combine milk and butter in a microwave-safe bowl and melt, then sift cake flour into the mixture and blend gently. Whisk in egg yolks until smooth.
  2. Beat egg whites: In a clean bowl, whisk egg whites at medium-high speed until frothy. Gradually add sugar and continue beating until medium, glossy peaks form.
  3. Combine batter: Fold a quarter of the beaten egg whites into the yolk mixture to lighten it, then fold this back into the remaining whites carefully, avoiding overmixing. Pour batter into lined pan and tap it twice on the counter to release bubbles.
  4. Bake in water bath: Place cake pan into prepared water bath pan, add an inch of hot water around it, and bake for 1 hour 30 minutes. Avoid opening the oven for the first hour. The cake is done when a skewer inserted in the center comes out clean and the edges pull away from the pan.
  5. Cool the cake: Run a knife around the edges, invert onto a cooling rack, and allow to cool completely.
  6. Macerate strawberries: Slice 8 oz (225 g) strawberries into 1/4-inch slices, toss with sugar, and let sit for 1 to 2 hours until glossy and sweet. Separate the liquid for optional cake syrup.
  7. Prepare cake syrup: Stir together sugar and hot water until dissolved. Optionally mix in reserved strawberry liquid for extra flavor (this will tint the syrup).
  8. Make whipped cream: For stabilized cream, bloom gelatin in cold water, gently melt, whip cream with confectioners sugar to soft peak, incorporate gelatin mixture, and whip briefly more. For regular cream, whip heavy cream with confectioners sugar to firm peaks.
  9. Assemble the cake: Once cooled, level and slice cake into two layers. Brush syrup on both layers. Spread a thin layer of whipped cream on the bottom layer, arrange macerated strawberries evenly, then top with more cream. Place the second layer on top, spread cream all over cake, smoothing sides and top. Use remaining cream for decoration and garnish with remaining strawberries.
  10. Chill and serve: If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes before serving. Unstabilized cream cakes should be served soon or stored in the fridge and eaten within a few hours. Let stabilized cream cake come to room temperature before slicing for best texture.

Notes

  • Using a water bath ensures a moist and tender sponge cake texture.
  • Stabilized whipped cream with gelatin helps the frosting hold shape longer, ideal for advanced preparation.
  • If you do not want to use gelatin, regular whipped cream is fine but should be consumed soon.
  • Strawberry syrup adds extra flavor but will color the cake layers slightly pink.
  • Be gentle when folding egg whites to maintain airiness and lightness.
  • Ensure the cake is fully cooled before slicing and decorating to avoid melting the whipped cream.
  • Slicing with a serrated knife yields cleaner cuts for this delicate cake.

Keywords: Japanese strawberry cake, Japanese sponge cake, Ichigo cake, strawberry shortcake, whipped cream cake, Japanese dessert

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