Description
This Japanese strawberry cake is the ultimate bakery-style treat: an incredibly light, fluffy sponge layered with sweet, juicy macerated strawberries and a whipped cream frosting that’s beautifully airy and never overly sweet. It delivers an authentic taste of Japanese celebrations, with every bite reminiscent of biting into a cloud. Whether you opt for the stabilized or traditional whipped cream, this showstopper cake is a dreamy dessert for any occasion.
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 (preferably caster sugar)
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, for stabilized cream)
- 2 tablespoons cold water (optional, for stabilized cream)
Cake Syrup
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the Cake: Line the bottom of an 8” round cake pan with parchment paper. Preheat your oven to 325°F (160°C). Set up a water bath by preparing a high-walled pan fitting your cake pan and boil water to cover 1 inch up the sides. If using a springform pan, wrap the outside in foil to prevent water leakage.
- Make the Batter: In a medium heatproof bowl, microwave milk and butter together until melted and stir to combine. Sift in cake flour and mix gently until smooth, then add egg yolks and mix evenly.
- Beat Egg Whites: In a clean mixing bowl, beat egg whites at medium-high speed until frothy. Gradually add sugar while beating, continuing until glossy, medium peaks form.
- Combine Mixtures: Gently fold 1/4 of the whipped egg whites into the yolk mixture until smooth. Pour this mixture back into the remaining whites and continue to fold gently just until combined and smooth. Avoid over-mixing.
- Bake: Pour batter into the lined cake pan. Drop the pan from about 5 inches to release air bubbles. Place the pan in the prepared water bath, add hot water, and bake for 1 hour 30 minutes. Test doneness with a skewer. Cool completely on a rack before decorating.
- Macerate Strawberries: While cake cools, slice 8 oz (225 g) strawberries into 1/4″ slices. Toss with 1 1/2 teaspoons sugar in a bowl, and let sit at least 1 hour (up to 2) until glossy and juicy. Reserve any juices left.
- Make Cake Syrup: Stir together 2 tablespoons sugar and 3 tablespoons hot water until dissolved. Optionally mix in reserved strawberry juice for added flavor and a pink tint.
- Prepare the Cream: (For Stabilized Cream): Bloom gelatin in 2 tablespoons cold water for 5 minutes, then heat briefly to melt. Whip heavy cream with sifted confectioners sugar to very soft peaks. Mix a scoop into the melted gelatin, combine, then drizzle back in and whip briefly to soft peaks. (For Regular Cream): Whip heavy cream with confectioners sugar to firm peaks.
- Slice and Syrup the Cake: Once cooled, trim the cake’s top and divide it into two even layers. Place the top layer (cut-side down) on your cake stand and brush with syrup. Brush the other layer upside-down with syrup as well.
- Layer with Cream and Strawberries: Spread a generous, even layer of whipped cream over the bottom cake layer. Arrange sliced strawberries evenly on top, then cover strawberries with another thin layer of cream.
- Finish Assembly: Place the second cake layer on top. Spread a layer of cream on top and over the sides, using extra cream as needed for smooth coverage. Add a final, thicker layer of cream on top and smooth the sides. If desired, pipe decorations with leftover cream and garnish with the remaining strawberries.
- Chill and Serve: If using stabilized cream, refrigerate the cake for at least 30 minutes to set the cream. If using regular whipped cream, serve immediately or chill briefly (up to a few hours). For best slicing, use a serrated knife. Enjoy at room temperature for a soft, melt-in-the-mouth texture.
Notes
- If you don’t have a spinning cake stand, place a flat plate or the removable bottom of a pie pan on an upside-down bowl for easier frosting.
- Skipping gelatin in the cream keeps this cake vegetarian and is just as delicious—the cake will simply need to be served sooner.
- Add any leftover strawberry liquid to the syrup for even more berry flavor and a lovely pink tint in the layers.
- Be gentle with folding and avoid over-whipping the cream for the lightest, airiest texture.
- This cake is best enjoyed within the day it’s made, especially if using unstabilized whipped cream.
Nutrition
- Serving Size: 1 serving
- Calories: 394 kcal
- Sugar: 17.1 g
- Sodium: 113 mg
- Fat: 27.7 g
- Saturated Fat: 16.2 g
- Carbohydrates: 31.9 g
- Fiber: 1.5 g
- Protein: 6.8 g
- Cholesterol: 192 mg
