Name: Fluffy Japanese Strawberry Cake That Melts in Your Mouth
Prep time: 30 min
Cook time: 90 min
Total time: 180 min
Ingredients: 1 cup Whole Milk (Almond milk can be used as a dairy-free substitute.); 1/2 cup Unsalted Butter (Use salted butter with no additional salt.); 1 cup Cake Flour (Can substitute with a mix of all-purpose flour and cornstarch.); 4 large Egg Yolks (No substitutions recommended.); 4 large Egg Whites (Must be whipped to maintain fluffiness.); 70 g Sugar (Caster sugar preferred.); 340-450 g Strawberries (Can substitute with other berries.); 280 g Heavy Whipping Cream (Non-dairy alternatives can be used.); 2 tablespoons Confectioners Sugar (Direct substitutes won't achieve the same texture.); 3/4 teaspoon Gelatin (Optional; for a vegetarian option, omit.); 2 tablespoons Sugar Syrup (Made from 2 tablespoons sugar and 3 tablespoons hot water.)

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As I strolled through the vibrant streets of Tokyo, a sweet aroma wafted from a nearby bakery, beckoning me to step inside. That’s where I first encountered the enchanting Japanese Bakery-Style Strawberry Cake. Its incredibly light and fluffy texture captivated me, making each bite feel like a delightful escape. This recipe captures that same magic, featuring a subtly sweet whipped cream frosting that allows fresh strawberries to shine through. Whether it’s a birthday celebration or a quiet afternoon treat, this cake is a fantastic crowd-pleaser that’s surprisingly easy to whip up—no fancy baking expertise required! Plus, with a vegetarian option, everyone can indulge in its playful contrast of cake and cream. Ready to bake up a slice of happiness? Let’s dive in and create this culinary gem together!

Why Try This Strawberry Cake Recipe?

Irresistible flavor awaits you! This Japanese Strawberry Cake boasts a light and fluffy texture that will delight your taste buds. Simple to make, you don’t need to be a baking expert to impress your guests. Versatile variations let you tailor it to your liking—try chocolate ganache for a twist! Plus, it’s a fantastic way to use fresh strawberries, making it ideal for those who love seasonal treats. For another delicious strawberry dessert, don’t miss my Strawberry Mango Cupcakes or Strawberry Cheesecake Sandwiches. Each slice offers a perfect balance of flavor and texture, guaranteed to make any occasion memorable!

Japanese Strawberry Cake Ingredients

For the Cake

Whole Milk – Provides moisture and richness; almond milk can be a great dairy-free substitute.
Unsalted Butter – Adds flavor and moisture; if using salted butter, omit any additional salt.
Cake Flour – Gives the cake its tender crumb; for a homemade alternative, combine all-purpose flour with cornstarch.
Egg Yolks (4) – Enrich the batter and add structure; no substitutions recommended for the best results.
Egg Whites (4) – Whipped to incorporate air, helping the cake rise; avoid yolk contact to maintain fluffiness.
Sugar (Caster Sugar preferred, 70g) – Sweetens the cake and enhances browning; regular sugar can be used if necessary.
Strawberries (340g – 450g) – Adds flavor and a natural topping; feel free to substitute with other berries.

For the Frosting

Heavy Whipping Cream (280g) – Essential for creating the whipped cream frosting; consider non-dairy alternatives as a substitute.
Confectioners Sugar (2 tablespoons) – Sweetens and stabilizes the whipped cream; direct substitutes won’t achieve the same texture.
Gelatin (3/4 teaspoon, optional) – Stabilizes whipped cream for a longer-lasting texture, but can be omitted for a vegetarian option.

For the Moistening Syrup

Sugar Syrup (2 tablespoons sugar & 3 tablespoons hot water) – Adds moisture to the cake layers; try flavored syrups for unique twists.

With these ingredients, you’re set to create a stunning Japanese Strawberry Cake that not only looks beautiful but tastes heavenly too! Happy baking!

Step‑by‑Step Instructions for Japanese Strawberry Cake

Step 1: Prepare the Cake Pan & Oven
Preheat your oven to 325°F (160°C) to ensure the perfect baking temperature for your Japanese Strawberry Cake. Line an 8-inch round cake pan with parchment paper, allowing for easy release later. Additionally, fill a larger oven-safe dish with hot water, which will serve as a water bath to keep the cake moist as it bakes.

Step 2: Melt Butter & Milk
In a heatproof bowl, combine unsalted butter and whole milk. Microwave in short intervals, stirring in between, until melted and smooth. This mixture will add richness and moisture to your cake, so ensure it is thoroughly combined and slightly cooled before moving on to the next step.

Step 3: Mix Dry Ingredients
Sift cake flour directly into the melted butter and milk mixture. Gently stir until the ingredients are well combined and the batter is smooth, free of lumps. This step is crucial as it ensures a light and fluffy texture in your Japanese Strawberry Cake, setting the foundation for a delightful dessert.

Step 4: Incorporate Egg Yolks
Add the egg yolks to the flour mixture, mixing until fully combined. This process enriches your batter and provides necessary structure to the cake. Make sure the mixture remains smooth, and quickly proceed to the next step to maintain the fluffiness of your batter.

Step 5: Whip Egg Whites
In a separate, clean bowl, whip the egg whites until they are frothy. Gradually add in caster sugar while continuing to beat until medium peaks form. This stage is vital for incorporating air, helping the cake rise beautifully. Avoid overwhipping, as this can affect the cake’s final texture.

Step 6: Combine Mixtures
Fold a quarter of the whipped egg whites into the yolk mixture gently, to lighten it. Subsequently, carefully fold in the remaining egg whites in two batches, ensuring a light touch to keep the airiness intact. This gentle folding is key to achieving the fluffy texture of the Japanese Strawberry Cake.

Step 7: Bake
Pour the combined batter into the prepared cake pan, smoothing the top gently. Tap the pan lightly on the counter to release any air bubbles trapped inside. Then, carefully place the pan in the water bath. Bake for about 1 hour and 30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake
Once baked, remove the cake from the oven and take it out of the water bath. Allow the Japanese Strawberry Cake to cool in the pan for 10 minutes before gently releasing it onto a wire rack. Let it cool completely to room temperature, as this will help with layering and frosting later.

Step 9: Macerate Strawberries
While the cake cools, slice your strawberries and place them in a bowl. Coat them lightly with sugar and let them sit for 1-2 hours. This will soften the strawberries and draw out their natural juices, enhancing their flavor and helping to moisten the cake when layered.

Step 10: Prepare Whipped Cream
In a mixing bowl, whip the heavy cream with confectioners’ sugar until soft peaks form. If you desire a stabilized whip, gently dissolve gelatin in warm water and mix it into the whipped cream. This step ensures that your frosting retains its structure and complements the fresh strawberries beautifully.

Step 11: Assemble the Cake
Once the cake is cooled, cut it into even layers. Brush each layer generously with sugar syrup to keep the cake moist. Spread a layer of whipped cream on top, followed by a generous amount of the macerated strawberries. Repeat for each layer, finishing with a layer of cream on the top.

Step 12: Chill Before Serving
For the best results, refrigerate the assembled cake for at least 30 minutes if using stabilized cream, allowing the layers to meld together beautifully. This chilling step enhances the flavors and sets the whipped cream, making your Japanese Strawberry Cake even more delightful when served.

Make Ahead Options

These Fluffy Japanese Bakery-Style Strawberry Cakes are perfect for meal prep enthusiasts! You can bake the cake layers up to 3 days in advance; simply cool completely, wrap tightly in plastic wrap, and refrigerate to maintain that lovely fluffiness. The macerated strawberries can be prepared 24 hours ahead; just keep them in the fridge for optimal flavor. When it’s time to serve, whip the cream (consider stabilizing it with gelatin for best results) and layer it with the chilled cake and strawberries. This way, you can enjoy a stunning dessert with minimal effort, impressing your guests without the last-minute stress!

How to Store and Freeze Japanese Strawberry Cake

Fridge: Keep leftover cake in an airtight container for up to 3 days to preserve its freshness and moisture.

Freezer: Wrap layers separately in plastic wrap and foil, storing them in the freezer for up to 2 months. Thaw overnight in the fridge before use.

Frosting Storage: If you have extra whipped cream frosting, store it in the fridge for up to 2 days. Rewhip briefly before using to restore its texture.

Reheating: Enjoy the cake at room temperature for the best flavor. If chilled, let it sit out for about 30 minutes before serving for a delightful taste experience.

Japanese Strawberry Cake Variations & Substitutions

Get creative with this delicious strawberry cake! Explore options that delight both the palate and imagination.

Dairy-Free: Substitute whole milk with almond or oat milk and use non-dairy whipping cream for the frosting. Your cake will still taste rich and delicious!
Gluten-Free: Swap cake flour for a mix of almond flour and coconut flour, adjusting the amounts to maintain the right texture. You’ll enjoy a lovely cake without the gluten!
Chocolate Twist: For a decadent change, drizzle chocolate ganache between layers and on top of the cake for a rich flavor contrast. Pairing with strawberries creates a dreamy dessert!
Seasonal Fruits: Replace strawberries with raspberries or blueberries for a fruity variation. The slight tartness of these berries will add an exciting twist to every bite.
Reduced Sweetness: Cut down on sugar in the cake and frosting for a less sweet option. Use crushed peaches or applesauce for natural sweetness instead.
Zesty Finish: Add a hint of lemon or orange zest to the whipped cream frosting for a refreshing touch that brightens up the overall flavor profile. It’s a delightful surprise!
Meringue Layers: Use meringue layers instead of cake for a lighter texture. Just be mindful that your assembly should be done carefully to keep it intact.
Exotic Flavors: Incorporate a splash of matcha powder in the cake mix for a unique green tea flavor. Serve with a cup of Strawberry Matcha Latte to enhance the experience!

With these fun variations, your Japanese Strawberry Cake will stay fresh and exciting for every occasion. If you’re craving more strawberry desserts, try my Strawberry Biscuit Sweet or the decadent Red Velvet Cake for a delightful treat!

Expert Tips for Japanese Strawberry Cake

Measure Accurately: Use a kitchen scale for precise measurements, especially with flour and sugar; this ensures the perfect light and fluffy texture in your Japanese Strawberry Cake.
Watch Egg Whipping: Whip egg whites to medium peaks; overwhipping can lead to a dry batter and affect the cake’s rise.
Mind Your Oven: Always check your oven’s temperature with a thermometer for consistent baking; a well-regulated oven makes all the difference.
Water Bath Wonder: Incorporating hot water in the baking water bath helps maintain moisture and achieve a better rise, giving your cake that desired fluffiness.
Chill for Best Texture: After assembling, chill the cake for at least 30 minutes before slicing; this helps the flavors meld and stabilizes the whipped cream beautifully.
Experiment with Fruits: While strawberries are delightful, don’t hesitate to use other berries or fruits in different seasons; they can offer a fresh twist to your Japanese Strawberry Cake!

What to Serve with Fluffy Japanese Bakery-Style Strawberry Cake

As you prepare to indulge in this light and fluffy dessert, consider adding delightful sides to create a memorable meal experience.

Fresh Fruit Salad: A colorful medley of seasonal fruits brings refreshing bites that complement the cake’s sweetness. Consider adding a mint garnish for a crisp contrast.
Japanese Green Tea: Enjoy a warm cup of earthy green tea that adds a calming balance to the sweetness of the strawberry cake. The slight bitterness highlights the cake’s light texture beautifully.
Vanilla Ice Cream: Indulge in a scoop of creamy vanilla ice cream alongside your cake, adding a rich, creamy texture that pairs perfectly with the fluffy layers of the cake.
Gingered Pear Compote: A warm ginger-infused pear compote offers a spicy-sweet contrast that enhances the freshness of the strawberries, creating a multi-layered flavor experience.
Whipped Cream with Matcha: Add a twist by whipping matcha into your cream. This vibrant green topping not only complements the cake visually but also adds a unique flavor combination.
Chocolate Dipped Strawberries: For a playful twist, serve chocolate-dipped strawberries alongside. The decadent chocolate enhances the overall decadence of the cake, making it an elegant addition.
Sparkling Water with Citrus: A glass of crisp sparkling water with a splash of citrus is a refreshing palate cleanser that balances the cake’s sweetness, making every bite feel light and airy.
Almond Cookies: Serve alongside delicate almond cookies as a satisfying crunchy contrast to the cake’s soft texture, adding delightful variety to the dessert experience.

Japanese Bakery-Style Strawberry Cake Recipe FAQs

What kind of strawberries should I use for the best flavor?
Absolutely! For the best flavor, opt for ripe, sweet strawberries without any dark spots or blemishes. Look for strawberries that are bright red, firm, and fragrant. If strawberries are out of season, feel free to substitute with other berries like raspberries or blueberries—each offers a unique taste experience!

How should I store the Japanese Strawberry Cake?
To keep your cake fresh, store it in an airtight container in the refrigerator for up to 3 days. If you’d like to keep it longer, carefully wrap the cake layers in plastic wrap or foil and freeze them for up to 2 months. When you’re ready to enjoy it, simply thaw the cake overnight in the fridge.

Can I freeze the whipped cream frosting?
Yes! You can freeze whipped cream frosting as well. Just make sure to store it in an airtight container for up to 2 months. To restore its texture after thawing, rewhip the whipped cream before using it on your cake. It’s a great way to have frosting ready for your next baking adventure!

What if my cake doesn’t rise properly?
No worries! If your cake doesn’t rise, it could be due to overwhipping your egg whites or not incorporating them gently enough into the batter. Always whip your egg whites to medium peaks for the best results, and fold them gently to avoid deflating the batter. Additionally, ensure your baking powder is fresh and your oven is set to the right temperature—you want that perfect light and fluffy Japanese Strawberry Cake texture!

Is there a vegetarian option for this recipe?
Very! To make your Japanese Strawberry Cake vegetarian-friendly, simply omit the gelatin from the whipped cream recipe. You can still achieve a delightful texture by focusing on achieving the perfect whipped cream consistency with confectioners’ sugar.

How long do the strawberries need to macerate?
I recommend letting the strawberries macerate for 1-2 hours. This time allows the sugar to draw out their juices, enhancing their flavor and creating a delicious syrup that will soak into the cake layers, adding moisture and sweetness!