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Japanese Strawberry Cake

Japanese Strawberry Cake

Learn to make a super light and fluffy Japanese Strawberry Cake with a light cream frosting that's not too sweet.
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Prep Time 1 hour
Cook Time 1 hour 30 minutes
Inactive Time 1 hour
Total Time 3 hours 30 minutes
Course Dessert
Cuisine Japanese
Servings 8 slices
Calories 394 kcal

Equipment

  • Cake pan
  • mixing bowls
  • Stand mixer or hand mixer
  • spatula
  • Serrated knife
  • measuring cups
  • measuring spoons
  • parchment paper
  • Water bath pan

Ingredients
  

Cake

  • 80 g whole milk
  • 50 g unsalted butter
  • 75 g cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g sugar caster sugar if available

Strawberries

  • 340 to 450 g strawberries divided
  • 1.5 teaspoons sugar

Whipped Cream Frosting

  • 280 g heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 0.75 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 that fits your cake pan to use as a water bath. Boil a small pot of water to use later.
  • Combine the milk and butter in a medium-sized heatproof bowl. Microwave until melted. Stir to mix well.
  • Sift the cake flour into the mixture. Mix gently with a spatula until smooth.
  • Add the egg yolks. Mix again until evenly combined.
  • Beat the egg whites in a clean bowl until frothy, then gradually add the sugar until glossy and medium peaks form.
  • Fold a portion of egg whites into the yolk mixture and then fold everything together until just smooth.
  • Pour the batter into the lined cake pan and drop the pan from 5” onto the table twice to release bubbles.
  • Place the cake pan in the water bath pan, add hot water, and bake for 1 hour 30 minutes.
  • Run a knife along the edge of the pan to release the cake and let it cool completely before cutting.

Prepare the macerated strawberries

  • Slice 225 g of strawberries into ¼” slices, sprinkle with sugar, and let them sit for 1 to 2 hours.
  • Combine the cake syrup ingredients in a small bowl.

Prepare the cream

  • Combine gelatin and cold water in a bowl and heat until fully melted.
  • Whip heavy cream with confectioners sugar until soft peaks form.
  • Add the gelatin mixture to the whipped cream, whip briefly until soft peaks form.

Assemble the cake

  • Once the cake has cooled, cut the top off and slice the cake into two thin layers.
  • Brush syrup over both cake layers.
  • Spread whipped cream on the first layer, top with strawberries, and add more whipped cream.
  • Place the second layer on top, add whipped cream, and smooth the sides.
  • Decorate the top with remaining strawberries.
  • Refrigerate for 30 minutes if using stabilized cream, otherwise serve immediately.

Notes

For a vegetarian cake, skip the gelatin and make regular frosting.

Nutrition

Serving: 1sliceCalories: 394kcalCarbohydrates: 31.9gProtein: 6.8gFat: 27.7gSaturated Fat: 16.2gCholesterol: 192mgSodium: 113mgPotassium: 195mgFiber: 1.5gSugar: 17.1gCalcium: 74mgIron: 1mg
Keyword baking, cake, Dessert, Japanese Strawberry Cake, Strawberry
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