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Japanese Strawberry Cake Recipe

Japanese Strawberry Cake Recipe

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4.8 from 92 reviews

This Japanese Strawberry Cake, also known as ‘Strawberry Shortcake,’ features impossibly light sponge layers, delicately sweetened whipped cream frosting, and fresh, juicy strawberries. Perfect for special occasions or as a delightful treat, this cake melts in your mouth and feels like a gentle cloud infused with berry flavor. The whipped cream is optionally stabilized for a longer-lasting finish and less sweetness, making each bite beautifully balanced and irresistible.

  • Total Time: 3 hours 30 minutes
  • Yield: 8 servings

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 (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

  1. Prepare the cake pan and oven: Cut a piece of parchment paper to fit the bottom of an 8” round cake pan, line the pan, and preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish that fits your cake pan for a water bath. Boil enough water to cover 1 inch of the pan. If using a springform or removable-bottom pan, wrap it with foil to prevent water leaks.
  2. Mix cake batter: Combine the milk and butter in a microwave-safe bowl and heat until melted. Stir to blend. Sift cake flour into the mixture and gently mix with a spatula until smooth. Add egg yolks and mix until evenly combined.
  3. Whip egg whites: In a clean mixing bowl, beat egg whites on medium-high until frothy. Gradually add sugar and continue beating until glossy, medium peaks form.
  4. Fold batter: Scoop a quarter of the meringue into the yolk-flour mixture and fold gently. Pour this back into the rest of the egg whites and fold until just smooth. Do not overmix.
  5. Bake the cake: Transfer batter to the prepared pan. Tap pan twice on the counter to remove bubbles. Place pan in water bath and bake for 1 hour 30 minutes, or until a skewer comes out clean and cake pulls from the sides. Cool in the pan before transferring to a rack and allow to cool completely before slicing.
  6. Macerate strawberries: While cake cools, slice 8 oz strawberries into 1/4″ slices. Toss with 1 1/2 tsp sugar and let sit for 1–2 hours until glossy. Separate berries from their juices, reserving the liquid.
  7. Make cake syrup: Stir 2 tablespoons sugar into 3 tablespoons hot water until dissolved. For extra strawberry flavor, add the reserved macerated strawberry liquid.
  8. Prepare the cream (stabilized, optional): For stabilized cream, sprinkle gelatin over cold water and let bloom for 5 min. Melt the gelatin gently. Start whipping the cream with confectioners sugar until very soft peaks form. Add a scoop of cream to melted gelatin, mix, then drizzle this into the remaining cream and whip briefly to soft peaks. For regular cream, simply whip cream and confectioners sugar to firm peaks.
  9. Layer the cake: Once cooled, level the cake top and slice into two layers. Place one layer on a cake stand and brush with syrup. Spread a thin layer of whipped cream, then a layer of strawberries. Top with another thin layer of cream. Add the second cake layer, cut side down, and brush with syrup.
  10. Crum coat and finish: Cover cake with a thin layer of cream, smoothing sides, then add a thicker layer on top and sides for a smooth finish. If desired, decorate with piped cream and the remaining strawberries.
  11. Chill and serve: If using stabilized cream, chill cake at least 30 minutes to set the cream. Otherwise, serve immediately or within a few hours. Slice with a serrated knife and enjoy!

Notes

  • If you do not have a spinning cake stand, use an inverted bowl or cake pan with a flat plate on top as a makeshift turntable.
  • To make the cake vegetarian, skip the gelatin and use regular whipped cream.
  • Allowing the strawberries to macerate ensures maximum sweetness and juiciness.
  • Stabilized whipped cream holds up better for longer or in warm conditions.
  • Letting the cake come to room temperature before serving greatly improves texture if refrigerated with stabilized cream.
  • Author: ELLA
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Japanese
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 394
  • Sugar: 17.1g
  • Sodium: 113mg
  • Fat: 27.7g
  • Saturated Fat: 16.2g
  • Carbohydrates: 31.9g
  • Fiber: 1.5g
  • Protein: 6.8g
  • Cholesterol: 192mg

Find it online: https://ellarecipe.com/japanese-strawberry-cake-recipe/