Japanese Strawberry Cake Recipe

If you’ve ever gazed longingly at fluffy, perfectly frosted confections in the window of a Japanese bakery, get excited: this Japanese Strawberry Cake is the real deal! With its delicate sponge layers, airy whipped cream frosting, and sweet, juicy strawberries throughout, it’s so light you’ll wonder if you’re eating a cloud. The touch of strawberry syrup between the layers and the gentle sweetness of the cream makes every bite an absolute joy—no heavy, cloying filing here! It’s the ultimate showstopper for spring celebrations, birthdays, or whenever you’re in the mood for something special and delightful.

Ingredients You’ll Need

The beauty of Japanese Strawberry Cake lies in its simplicity. Each ingredient plays an important role, from creating that feathery-light sponge cake to delivering the most luscious whipped cream and fresh strawberry flavor. No surprises, just pure, honest baking magic.

• Whole milk (80 g, 1/3 cup): Adds richness and keeps the cake tender without weighing it down.
• Unsalted butter (50 g, 3 1/2 tablespoons): Gives the sponge a subtle, comforting flavor and a melt-in-the-mouth texture.
• Cake flour (75 g, 1/2 cup + 1/2 tablespoon): Essential for a tender crumb and the signature fluffiness of Japanese sponge.
• Large eggs (4 yolks & 4 whites): Separating the eggs lets you create a super light cake base and provides stability when whipped into meringue.
• Sugar (70 g, 5 1/2 tablespoons, plus more for syrup & strawberries): Sweetens the batter just enough without overpowering the delicate flavors.
• Strawberries (12 oz to 1 lb): The star of the show—choose the ripest and reddest you can find!
• Heavy whipping cream (280 g, 10 oz): Whips up into the billowy, dreamy frosting that makes this cake stand out.
• Confectioners sugar (2 tablespoons): Dissolves effortlessly into the whipped cream, giving it gentle sweetness.
• Gelatin (3/4 teaspoon, optional): Stabilizes your whipped cream for neat slices and a longer-lasting finish.
• Cold water (2 tablespoons, optional): Used only if adding gelatin to the cream.
• Hot water (3 tablespoons, for cake syrup): Blends with sugar to moisten and lightly flavor the cake layers.

How to Make Japanese Strawberry Cake

Step 1: Prep Your Cake Pan and Oven

Line an 8-inch round cake pan with parchment on the bottom—this makes removing the delicate sponge a breeze! Preheat your oven to 325°F (160°C) and get ready for a gentle water bath. Boil a bit of water and prep a second, high-walled pan that your cake pan fits into. If you’re using a springform or removable-bottom pan, wrap it in foil to keep the water out.

Step 2: Make the Sponge Batter

Combine the milk and butter in a microwave-safe bowl, heat until melted, and stir until smooth. Sift in the cake flour and gently stir again for a smooth batter. Next, blend in your egg yolks. In a separate, clean bowl, whip your egg whites on medium-high while slowly adding sugar—keep whipping until medium peaks form for perfect loft! Fold a quarter of the whites into the yolk mixture to lighten it, then gently fold that back into the remaining whites. Stop folding as soon as you have a smooth, unified batter; this is your moment to keep everything light and airy.

Step 3: Bake in a Water Bath

Pour the batter into your lined pan and give it two quick drops on the table to knock out large bubbles. Nestle your pan into the larger water bath pan, pour an inch of hot water around it, and bake for about 1.5 hours. Patience pays off! The slow, gentle heat means your Japanese Strawberry Cake will emerge perfectly even and cloudlike. Let the cake cool fully before cutting or frosting.

Step 4: Macerate the Strawberries & Prepare Cake Syrup

While the cake cools, slice 8 oz of strawberries and toss them with a bit of sugar. Letting them sit brings out their natural juices and sweetness. These glossy, syrupy strawberries are layered inside the cake. For extra flavor, reserve the strawberry liquid and add it to your cake syrup, which is simply sugar dissolved in hot water.

Step 5: Whip the Cream Frosting

If you’re stabilizing your cream with gelatin, bloom the gelatin in cold water, melt it, and gently blend into whipped cream at soft peaks. Otherwise, whip cream and sifted confectioners sugar to firm (but not stiff) peaks. Be careful not to overwhip—cloud-like texture is our goal!

Step 6: Assemble the Cake

Once the cake is completely cool, slice off the browned top and cut evenly in two. Brush both cut sides with the syrup for extra moisture and a subtle fruity pop. Add a generous layer of whipped cream, plenty of strawberries, then another layer of cream before sandwiching the two cake layers together. Use the remaining cream to cover the cake top and sides, then pile on the rest of your strawberries for the most irresistible finish!

How to Serve Japanese Strawberry Cake

Garnishes

The best garnish for Japanese Strawberry Cake is, unsurprisingly, more strawberries! Arrange whole berries or elegant fan-slices on top for a classic look. Add a few mint leaves, delicate piping of extra whipped cream, or a dusting of confectioners sugar for festive flair.

Side Dishes

This cake pairs beautifully with light sides. Try serving it with cups of barely-sweetened green tea, little bowls of matcha ice cream, or a platter of mixed fruit for a refreshingly elegant dessert table. Avoid overly rich accompaniments to keep the focus on the cake’s airy, fresh character.

Creative Ways to Present

Make individual mini cakes by cutting the sponge into rounds or squares, or layer in parfait glasses for a dramatic, spoonable dessert. For birthdays, go wild with piped cream borders or fun sprinkles—Japanese Strawberry Cake adapts to every celebration with flair!

Make Ahead and Storage

Storing Leftovers

Cover any leftover cake with a cake dome or plastic wrap and refrigerate. It keeps for up to three days, but is freshest within 24 hours. The whipped cream will stay light and the strawberries juicy (especially if you used gelatin to stabilize the frosting).

Freezing

Japanese Strawberry Cake doesn’t freeze perfectly due to the fresh cream and strawberries, which can become weepy. For best results, freeze only the plain sponge (well-wrapped). Defrost overnight in the fridge, then assemble with fresh cream and berries when you’re ready to serve.

Reheating

Resist the urge to microwave! For the best experience, allow refrigerated cake slices to sit out for 15-30 minutes before serving. This softens the sponge and brings out the best of the whipped cream.

FAQs

How do I prevent the cake from sinking or shrinking?

Make sure to whip your egg whites to medium peaks and fold everything very gently. Baking in a water bath at a low temperature also helps the cake rise slowly and evenly for a bakery-worthy result.

Is it possible to make Japanese Strawberry Cake without gelatin?

Absolutely! The gelatin is purely optional and only stabilizes the whipped cream for longer-lasting structure. Without it, your frosting will be softer but just as delicious—simply serve soon after assembling.

Can I use other fruits besides strawberries?

While strawberries are traditional and magical, you can substitute other berries such as raspberries, blueberries, or even sliced peaches for a seasonal twist on Japanese Strawberry Cake. Adjust sugar to taste if you switch fruits!

Is cake flour necessary?

Cake flour is key for the lightest, most tender crumb. If you must substitute, try a homemade blend: measure one cup of all-purpose flour, remove two tablespoons, and add two tablespoons of cornstarch, then sift very well.

What if I don’t have a spinning cake stand?

No worries! Use an upside-down bowl or cake pan topped with a removable pie pan bottom or flat plate to create a makeshift turntable. Decorating your Japanese Strawberry Cake can still be fun and easy with a little improvisation.

Final Thoughts

This dreamy Japanese Strawberry Cake is a surefire way to impress and delight, whether you’re sharing it with friends, family, or just treating yourself. Once you experience that impossibly airy sponge and fresh berries wrapped in whipped cream, you’ll want to make it again and again. So gather your ingredients, embrace the process, and let this cake bring a bit of Japanese bakery magic into your kitchen!

Print