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–+ servings
Japanese Strawberry Cake

Japanese Strawberry Cake

This Japanese Strawberry Cake is super light and fluffy, featuring a delicate cream frosting and fresh strawberries.
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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

  • 8-inch round cake pan
  • Stand Mixer
  • Parchment paper
  • Spinning cake stand
  • mixing bowls
  • serrated knife
  • Hot 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

  • 12 oz strawberries divided, approximately 340 g to 450 g
  • 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.
  • 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 at medium high speed until frothy. Gradually add sugar until medium peaks form.
  • Fold ¼ of the beaten whites into the yolk mixture, then fold it back into the remaining egg whites until smooth.
  • Pour the batter into the lined cake pan. Drop the pan from 5” onto the table twice to release large bubbles.
  • Place the cake pan in the water bath pan filled with hot water and bake for 1 hour 30 minutes.
  • Run a knife along the edge of the pan to release the cake, then flip it onto a cooling rack.

Prepare the macerated strawberries

  • Slice 8 oz of strawberries into ¼” slices, toss with sugar, and let them sit for 1 to 2 hours.
  • Combine the cake syrup ingredients in a small bowl and stir until dissolved.

Prepare the cream

  • Combine gelatin and cold water in a small bowl and let sit for 5 minutes.
  • Add heavy cream to the mixer, sift in confectioners sugar, and whip until soft peaks form.
  • Stir gelatin into whipped cream until fully mixed, then whip briefly to form soft peaks.

Assemble the cake

  • Measure the height of the cooled cake and mark with toothpicks where to cut the top off.
  • Slice off the top of the cake and slice it into two even layers.
  • Brush syrup evenly onto the top of the bottom layer.
  • Spread whipped cream over the layer, then arrange strawberries on top.
  • Add another layer of whipped cream on top of strawberries.
  • Place the top layer of the cake on and cover with more whipped cream.
  • Smooth out the sides of the cake and add any remaining cream for decoration.
  • If using stabilized cream, refrigerate for at least 30 minutes before serving.
  • Slice and serve once ready.

Notes

If you do not have a spinning cake stand, you can improvise one using a bowl turned upside down.

Nutrition

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