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Japanese Strawberry Cake

Fluffy Japanese Strawberry Cake That Melts in Your Mouth

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Experience the delightful lightness of Japanese Strawberry Cake, a heavenly dessert perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 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.
For the Frosting
  • 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.
For the Moistening Syrup
  • 2 tablespoons Sugar Syrup Made from 2 tablespoons sugar and 3 tablespoons hot water.

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Electric Mixer
  • Parchment Paper
  • sifter
  • Oven-safe dish for water bath

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper.
  2. In a heatproof bowl, combine unsalted butter and whole milk. Microwave until melted and smooth.
  3. Sift cake flour into the melted butter and milk mixture and stir until smooth.
  4. Add egg yolks to the mixture and mix until fully combined.
  5. Whip egg whites until frothy, gradually add caster sugar, and beat until medium peaks form.
  6. Fold a quarter of the whipped egg whites into the yolk mixture, then fold in the remaining whites gently.
  7. Pour the batter into the prepared pan and bake for 1 hour and 30 minutes.
  8. Once baked, cool the cake in the pan for 10 minutes before transferring to a wire rack.
  9. Slice strawberries, coat with sugar, and let them sit for 1-2 hours.
  10. Whip heavy cream with confectioners' sugar until soft peaks form. Optionally, mix in dissolved gelatin.
  11. Cut the cooled cake into layers, brush with sugar syrup, and layer with cream and macerated strawberries.
  12. Refrigerate the assembled cake for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, measure ingredients accurately and monitor egg whites while whipping. A water bath helps achieve fluffiness and moisture retention in the cake.

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