Description
Japanese Strawberry Cake is a delicate and soft sponge cake layered with macerated strawberries and whipped cream frosting. This classic Japanese dessert features a moist cake made using a water bath baking technique, ensuring lightness and tenderness. The layers are filled and topped with fresh strawberries and smooth whipped cream, resulting in a beautifully elegant and flavorful cake perfect for celebrations or afternoon tea.
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 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the cake: Cut a piece of parchment paper to fit the bottom of an 8” round cake pan and line the pan with it. Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish for a water bath that fits your cake pan. Boil a small pot of water to use later. Line the outside of a springform or removable-bottom cake pan with foil to prevent water leaks.
- Mix wet ingredients: Combine the milk and butter in a microwave-safe bowl. Microwave until melted and stir well. Sift cake flour into the mixture and fold gently with a spatula until smooth. Add egg yolks and mix until evenly combined.
- Whip egg whites: Beat egg whites at medium-high speed until frothy. Gradually add sugar while beating until the mixture is glossy with medium peaks.
- Combine batter: Add 1/4 of the whipped egg whites to the yolk mixture and fold gently until smooth. Pour this back into the remaining egg whites and fold carefully until just smooth, avoiding large white pieces but not overmixing.
- Bake the cake: Pour batter into the lined pan and tap the pan twice from 5 inches height to release bubbles. Place the cake pan into the water bath and add an inch of hot water. Bake for 1 hour 30 minutes until a skewer inserted in center comes out clean and the cake pulls away from the pan edges. Do not open oven before 1 hour has elapsed.
- Cool the cake: Run a knife along the pan edge to release cake and invert onto a cooling rack. Let cool completely before slicing and decorating.
- Prepare macerated strawberries: Slice 8 oz (225 g) of strawberries into 1/4” slices. Toss with 1 1/2 teaspoons sugar and let sit for 1-2 hours until glossy. Lay out strawberries on a plate and reserve the liquid.
- Make cake syrup: Mix 2 tablespoons sugar and 3 tablespoons hot water until dissolved. Optionally, add reserved strawberry juice to enhance flavor and color.
- Prepare whipped cream: For stabilized cream, soak gelatin in cold water for 5 minutes, then melt gently. Whip heavy cream with confectioners sugar to soft peaks. Mix some whipped cream into gelatin, then fold back into cream and whip lightly until soft peaks form. For regular cream, whip heavy cream with sugar until firm peaks form.
- Assemble the cake: Once cooled, mark the cake height and cut off the browned top with a serrated knife. Slice the cake horizontally into two even thin layers. Place one layer cut side down on a cake stand and brush syrup evenly on top. Flip the second layer cut side up and brush syrup on top.
- Layer with cream and strawberries: Spread a thin layer of whipped cream on the first cake layer, then arrange macerated strawberries evenly. Add another thin layer of cream on the strawberries.
- Finish layering and crumb coat: Place the second cake layer on top and align edges. Frost with a thin layer of cream all over the cake, smoothing the sides. Refrigerate if using stabilized cream.
- Final decoration: Add a thicker layer of whipped cream on top and smooth sides. Use remaining cream for piping decorations if desired. Arrange remaining strawberries on top decoratively.
- Serving suggestion: If using stabilized cream, chill for at least 30 minutes before serving; allow to come to room temperature about 1 hour for best texture. If using regular cream, serve immediately or refrigerate and consume within a few hours.
Notes
- If you do not have a spinning cake stand, create one by inverting a bowl or cake pan and placing a flat plate or removable pie pan bottom on top for easier frosting.
- Use caster sugar in the cake batter if available for better dissolution and texture.
- Do not open the oven during the first hour of baking to maintain proper steam and baking conditions for the water bath method.
- Use a serrated knife to slice the cake layers evenly to avoid compressing the delicate crumb.
- The gelatin in whipped cream stabilizes it but should be prepared just before decorating to prevent setting too early.
- Strawberry soaking liquid added to cake syrup enhances strawberry flavor but may tint the cake layers pink.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of cake)
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 60 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 150 mg
