Japanese Strawberry Cake (Printable Version)

Light sponge cake with layers of fresh strawberries and whipped cream frosting, a delicate Japanese dessert classic.

# Ingredients:

→ Cake

01 - 80 g (1/3 cup) whole milk
02 - 50 g (3 1/2 tablespoons) unsalted butter
03 - 75 g (1/2 cup + 1/2 tablespoon) cake flour
04 - 4 large egg yolks
05 - 4 large egg whites
06 - 70 g (5 1/2 tablespoons) caster sugar

→ Strawberries

07 - 340-450 g (12 oz to 1 lb) fresh strawberries, divided
08 - 1 1/2 teaspoons sugar

→ Whipped Cream Frosting

09 - 280 g (10 oz) heavy whipping cream
10 - 2 tablespoons confectioners sugar
11 - 3/4 teaspoon gelatin (Optional)
12 - 2 tablespoons cold water (Optional)

→ Cake Syrup

13 - 2 tablespoons sugar
14 - 3 tablespoons hot water

# Steps:

01 - Cut a piece of parchment paper to fit the bottom of an 8" round cake pan and line the pan with it.
02 - Preheat the oven to 325°F (160°C).
03 - Prepare a high-walled pan or baking dish that fits your cake pan to use as a water bath. Boil water to cover 1 inch (2.5 cm) of the pan. If using a springform or removable-bottom cake pan, wrap the outside with several layers of foil to prevent water leakage.
04 - Combine milk and butter in a medium-sized heatproof bowl. Microwave until melted and stir to mix well.
05 - Sift cake flour into the milk-butter mixture. Mix gently with a spatula until smooth.
06 - Add the egg yolks to the flour mixture and mix until evenly combined.
07 - In a clean mixing bowl, beat egg whites at medium-high speed until frothy. Gradually add sugar while continuing to beat until glossy with medium peaks forming.
08 - Fold 1/4 of the beaten egg whites into the yolk mixture until smooth. Pour this mixture back into the remaining egg whites and continue folding until just combined, avoiding overmixing.
09 - Pour the batter into the lined cake pan. Drop the pan from 5" (12 cm) height onto the table twice to release large air bubbles.
10 - Place the cake pan in the water bath and add hot water to a 1-inch depth. Bake for 1 hour 30 minutes, or until a skewer inserted into the center comes out clean and the cake has pulled away from the sides. Do not open the oven during the first hour of baking.
11 - Run a knife along the edge of the pan to release the cake. Flip onto a cooling rack and let cool completely before cutting and decorating.
12 - While the cake cools, slice 225 g (8 oz) of strawberries into 0.5 cm (1/4") slices and place in a bowl. Sprinkle with sugar, toss to coat, and let sit for 1-2 hours until glossy. Remove strawberries from the liquid and reserve the syrup.
13 - Combine sugar and hot water in a small bowl, stirring until sugar dissolves. Optionally, add the reserved strawberry liquid for enhanced flavor (note: this will tint the cake slightly pink).
14 - Combine gelatin and cold water in a small bowl and let sit for 5 minutes. Once gelatin has bloomed, heat briefly until fully melted. Whip cream with sifted confectioners sugar at medium speed until very soft peaks begin to form. Mix a large scoop of whipped cream into the melted gelatin, then drizzle this mixture back into the remaining cream. Continue whipping briefly until soft peaks form, being careful not to overwhip.
15 - If not stabilizing, simply whip the heavy cream with sifted confectioners sugar at medium speed until firm peaks form.
16 - Once completely cooled, measure the cake height on all four sides. Use toothpicks to mark where to trim the top and where to cut the cake horizontally. Use a serrated knife to remove the browned top, then slice the cake into two even layers.
17 - Place the top layer on a cake stand, cut side down. Brush syrup evenly over the surface. Flip the bottom layer upside down and brush with syrup as well.
18 - Spread a thin, even layer of whipped cream on the cake layer on the stand. Arrange macerated strawberry slices evenly across the cream layer.
19 - Add another dollop of cream on top of the strawberries and spread evenly until just spilling over the edges.
20 - Place the second cake layer on top, aligning it with the bottom layer. Add cream to the top and spread evenly, then smooth the sides using excess cream from the edges. Add additional cream if needed.
21 - Apply a thicker layer of cream on top and sides. Optionally, use remaining cream in a piping bag for decorative elements. Arrange remaining fresh strawberries on top of the cake.
22 - For stabilized cream, refrigerate uncovered for at least 30 minutes. For standard cream, serve immediately or within a few hours. Cut with a serrated knife, allowing stabilized cake to come to room temperature for about 1 hour before serving for optimal texture.

# Notes:

01 - For best results, ensure all ingredients are at room temperature before beginning.
02 - The water bath technique creates a moist, evenly baked cake with a fine crumb structure.
03 - Stabilized cream holds its shape longer, making it ideal if preparing the cake several hours in advance.

Go Back