Japanese Strawberry Cake Recipe
Japanese Strawberry Cake is one of those magical desserts that sweeps you off your feet at first bite—soft, fluffy sponge layers, luscious clouds of whipped cream, and fresh, juicy strawberries sandwiched throughout. It’s a true celebration cake in Japan and for good reason: it’s as beautiful to look at as it is delicious to eat! Below, I’ll guide you through every single step of making this dreamy treat at home, so you can wow your friends and taste a bit of Japanese patisserie magic in your own kitchen.
Ingredients You’ll Need
What makes Japanese Strawberry Cake so delightful is the harmony of simple ingredients coming together for a light, elegant dessert. Every item below plays an essential role, from the rich creaminess of butter to the gentle airiness given by egg whites—let’s take a look at what you’ll need.
- Whole milk: Adds subtle richness and moisture to the sponge, contributing to its tender crumb.
- Unsalted butter: Lends delicate flavor and helps create a melt-in-your-mouth texture.
- Cake flour: Provides a light, cottony texture that’s essential for this style of sponge cake.
- Large eggs (yolks and whites): Eggs are the backbone here, giving both richness and a lofty structure when separated and whipped correctly.
- Caster sugar: Dissolves easily for a smooth batter and sweetens the cake just right (granulated works if needed).
- Fresh strawberries: The true star in Japanese Strawberry Cake, they add bright sweetness and that irresistible burst of color.
- Sugar (for macerating): Draws out juice from sliced strawberries to make them extra juicy and flavorful.
- Heavy whipping cream: Whipped into billowy clouds to layer between and smother outside the cake.
- Confectioners sugar: Sweetens the whipped cream with a fine, silky texture.
- Gelatin (optional): Stabilizes the whipped cream, making it hold up beautifully if you need to prepare ahead.
- Cold water (optional): Used for blooming the gelatin before incorporating into the cream.
- Sugar (for cake syrup): Creates a simple syrup to keep the sponge incredibly moist.
- Hot water: Dissolves the sugar for the cake syrup, easy and essential!
How to Make Japanese Strawberry Cake
Step 1: Prepare and Line Your Cake Pan
Start by cutting parchment to fit the bottom of an 8-inch round cake pan and lining it up nicely. If your pan has a removable bottom or springform, seal the exterior with a few layers of foil—this step is crucial if you want to keep water from the upcoming bath out of your delicate sponge.
Step 2: Preheat and Prepare Water Bath
Preheat your oven to 325°F (160°C). Nestle your cake pan into a larger, high-sided baking dish or pan, which you’ll use as a water bath. Bring a pot of water to a boil—this will help the cake bake ever-so-gently, keeping it fluffy and crack-free.
Step 3: Mix the Wet Ingredients for the Sponge
In a medium, heatproof bowl, combine the milk and butter and microwave until the butter is completely melted. Stir until the mixture is silky smooth, as this will form the base of your cake batter.
Step 4: Add Cake Flour and Egg Yolks
Sift the cake flour into the milk-butter mixture, gently folding with a spatula until you have a smooth batter. Next, add in the yolks and mix until everything is cohesive and creamy—take your time to avoid lumps.
Step 5: Whip Egg Whites for Maximum Fluff
Using a spotlessly clean mixing bowl, whip the egg whites at medium-high speed. When they turn frothy, slowly rain in the sugar while continuing to beat until you have glossy, medium peaks—this air is what makes Japanese Strawberry Cake so light!
Step 6: Fold Batters Together
Scoop out a quarter of your fluffy whites and gently fold into the yolk-flour mixture to lighten it up. Then pour everything back into the rest of the whipped egg whites, folding gently by hand until you see just a uniform batter. Be patient: gentle folds keep that beautiful volume intact!
Step 7: Pour and Prepare for Baking
Carefully pour the batter into your cake pan. To reduce large bubbles, lift the pan a few inches above the counter and drop it twice—this trick keeps your cake texture even. Place the cake-filled pan into the water-bath pan and pour boiling water around the cake, reaching about an inch up the sides.
Step 8: Bake the Sponge
Pop everything into the oven and bake undisturbed for 1 hour 30 minutes. (Resist temptation to peek early!) The cake is done when a skewer comes out clean and the sides just begin to pull away from the pan. Once done, run a knife along the edge and flip the cake onto a rack to cool—only decorate once completely cooled.
Step 9: Macerate the Strawberries
While the cake cools, slice about half your strawberries and sprinkle with sugar. Toss well and let them sit for at least an hour—they’ll become juicy and sweet, perfect for sandwiching in the cake. Don’t throw out the leftover syrup; it’s pure strawberry goodness!
Step 10: Make the Syrup
Combine sugar and hot water, stirring until clear. If you want extra strawberry punch, add in some reserved juice from your macerated berries—this will gently stain the cake layers pink and give tons of real fruit flavor.
Step 11: Prepare the Whipped Cream
If you plan to stabilize your cream, bloom gelatin in cold water until spongy, then melt. Beat the heavy cream and confectioners sugar until very soft peaks form—stop there if using gelatin. Mix a scoop of cream into the gelatin until smooth, then drizzle it into the rest of the cream while beating until soft-peaked. (For classic, just whip until firm peaks!) Take care: over-beaten cream gets grainy.
Step 12: Slice and Layer the Cake
Now for the fun: use toothpicks to mark even layers, then slice off the browned top and halve the sponge horizontally. Brush the cut sides with syrup, then layer whipped cream and strawberries between the cakes. Continue spreading cream generously across the top and sides for that signature cloud-like look.
Step 13: Decorate with the Remaining Strawberries
Use the freshest, prettiest strawberries for garnish—some halved, some whole, piled artfully on top. If you’ve made extra cream, pipe swirls along the edges for a bakery-worthy finish. Chill to set, and you’re ready for the prettiest slice ever.
How to Serve Japanese Strawberry Cake
Garnishes
The finishing touches mean everything here! Classic Japanese Strawberry Cake shines with glossy, halved strawberries layered on top of that snow-white cream. For an extra flourish, add a dusting of confectioners sugar right before serving, or tuck in a few mint leaves for color. If you’re feeling fancy, a few curls of white chocolate look striking yet keep the cake’s pure, elegant vibe intact.
Side Dishes
This cake plays well with gentle sides. A glass of gently brewed green tea or a soy latte is the perfect pairing—their subtle flavors complement the berries and cream. For a celebratory moment, a flute of sparkling wine or rosé really elevates the occasion without stealing the spotlight.
Creative Ways to Present
If you want your Japanese Strawberry Cake to turn heads, try assembling in mini springform pans for adorable personal servings, or cut into petite squares and serve on a platter for afternoon tea. Edible flowers or gold leaf add an extra touch of special occasion, or arrange your strawberry slices in concentric circles for a show-stopping pattern across the top.
Make Ahead and Storage
Storing Leftovers
To keep the cake fresh and tender, store any leftover slices in an airtight container in the fridge. The cream and strawberries will hold up best for 1–2 days, though those lucky enough to snag a leftover slice rarely complain!
Freezing
If you’d like to freeze Japanese Strawberry Cake, it’s best to wrap individual, undecorated sponge layers tightly in plastic and foil. The strawberries and whipped cream won’t freeze and thaw well, becoming watery or separate, so always add the fresh components after defrosting.
Reheating
Reheating isn’t necessary or recommended for this cake, as it’s meant to be enjoyed chilled or at room temperature. If your cake has been in the fridge, simply let slices sit out for 20–30 minutes before eating—they’ll taste nuanced and let the cream soften up again.
FAQs
What makes Japanese Strawberry Cake different from other strawberry shortcakes?
Japanese Strawberry Cake is all about ultra-light, soufflé-like sponge cake rather than a biscuit or denser cake base. The texture is fluffy, almost like a cloud, and is complemented by pillowy whipped cream and fresh, sweet strawberries—making it distinctively delicate and airy.
Can I use regular flour instead of cake flour?
You can, but cake flour gives that signature soft crumb. If you’re in a pinch, try substituting by removing 1 tablespoon from every cup of all-purpose flour and replacing it with cornstarch, sifting well before using.
How far in advance can I assemble Japanese Strawberry Cake?
For the freshest, prettiest layers, assemble up to 6 hours ahead if using regular whipped cream, or up to a full day ahead if you’ve stabilized the cream with gelatin. Always decorate with strawberries the day you serve for best texture and shine.
Can I substitute another fruit for the strawberries?
While strawberries are classic, feel free to use thin-sliced peaches or raspberries for seasonal flair! Just keep in mind that the character and color of the cake changes—Japanese Strawberry Cake is really at its best with ripe, sweet strawberries.
How do I get perfectly even cake layers without crumbs?
Use toothpicks to mark the layers and a long, serrated knife for a gentle sawing motion. Wipe the knife between slices to keep things tidy, and always let the cake cool completely before cutting for smoothest results.
Final Thoughts
If you’ve never tried making a Japanese Strawberry Cake before, this is your sign to jump in and bring a taste of Japanese celebration home. Every slice is a labor of love and a true delight—tender sponge, real whipped cream, and fresh strawberries in harmony. Give it a try, and don’t be surprised if it becomes your new favorite way to celebrate everyday joys!
Print
Japanese Strawberry Cake Recipe
- Total Time: 2 hours
- Yield: 1 8-inch cake 1x
- Diet: Vegetarian
Description
This Japanese Strawberry Cake is a delightful and light dessert that combines fluffy sponge cake layers with fresh strawberries and whipped cream. Perfect for any special occasion or as a sweet treat.
Ingredients
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)
Strawberry Topping:
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
- 2 tablespoons confectioners sugar
Whipped Cream:
- 280 g (10 oz) heavy whipping cream
- 3/4 teaspoon gelatin (Optional)
- 2 tablespoons cold water (Optional)
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the cake: Cut parchment paper to fit the cake pan. Preheat oven. Create a water bath. Mix milk and butter, add flour, yolks. Beat egg whites with sugar. Fold batter and bake.
- Prepare macerated strawberries: Slice strawberries, add sugar, let sit. Make cake syrup.
- Prepare the cream: Whip cream with sugar. Optionally stabilize with gelatin.
- Assemble the cake: Cut cake layers, brush with syrup, layer with cream and strawberries.
- Decorate and chill: Frost the cake with cream, top with strawberries. Chill before serving.
Notes
- You can stabilize the whipped cream with gelatin for a firmer texture.
- Ensure the cake is completely cooled before assembling to prevent melting of the cream.
- Adjust sweetness by adding more or less sugar to the whipped cream and strawberries.
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 105mg
Keywords: Japanese, Strawberry, Cake, Dessert, Whipped Cream
