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
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)
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
