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Japanese Strawberry Cake Recipe

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4.2 from 14 reviews

This Japanese Strawberry Cake is a fluffy, delicate sponge cake layered with whipped cream and fresh macerated strawberries. Featuring a moist and airy texture achieved through a water bath baking method, this elegant dessert is perfect for special occasions or whenever you crave a light, fruity cake. The balanced sweetness and smooth cream complement the tart strawberries, creating a beautiful and delicious treat.

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)
  • 2 tablespoons sugar (for soaked strawberries)
  • 3 tablespoons hot water (for syrup)
  • 2 tablespoons cold water (Optional, for syrup)

Strawberries

  • 12 oz to 1 lb (340 g to 450 g) strawberries, divided
  • 1 1/2 teaspoons sugar (for macerated strawberries)

Cream

  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar

Instructions

  1. Prepare the cake pan and oven: Cut a piece of parchment paper to fit the bottom of an 8” round cake pan and line it. Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish to use as a water bath, ensuring it fits the cake pan and can hold 1 inch of water.
  2. Melt butter and mix batter: Combine milk and unsalted butter in a heatproof bowl and microwave until melted. Stir well. Sift cake flour into the mixture and gently mix with a spatula until smooth. Add egg yolks and combine evenly.
  3. Whip egg whites with sugar: In a clean bowl, beat egg whites at medium-high speed until frothy. Gradually add sugar while continuing to beat until medium, glossy peaks form.
  4. Fold batter together: Take 1/4 of the whipped whites and fold into the yolk mixture until smooth. Pour this mixture back into the remaining egg whites and fold gently until just combined, avoiding large clumps or overmixing.
  5. Pour and bake the cake in a water bath: Pour the batter into the lined cake pan. Drop the pan twice from 5 inches high on the table to release bubbles. Place the cake pan in the prepared water bath and add an inch of hot water. Bake for 1 hour 30 minutes, or until a skewer comes out clean and the cake pulls away from the sides. Avoid opening the oven before 1 hour.
  6. Cool the cake: Run a knife along the edges to loosen, then invert the cake onto a cooling rack. Allow it to cool completely before slicing or decorating.
  7. Macerate strawberries: Slice 8 oz (225 g) of strawberries into 1/4” slices. Toss with 1 1/2 teaspoons sugar and let sit at least 1 hour or up to 2 hours until glossy and sweet. Remove strawberries, reserve liquid for optional syrup flavoring.
  8. Prepare the syrup (optional): Mix 2 tablespoons sugar and 3 tablespoons hot water until dissolved. Optionally, add reserved strawberry liquid for extra flavor and a slight pink tint.
  9. Whip the cream: In a mixing bowl, add heavy cream and sift in confectioners sugar. Whip at medium speed until firm peaks form.
  10. Slice the cake: Once cooled, measure the cake height on four sides and mark with toothpicks where to cut off the browned top and where to split the cake in half horizontally. Using a serrated knife, cut off the top and discard. Slice the cake into two even layers.
  11. Assemble the cake: Place the bottom cake layer on a cake stand, brush with syrup evenly. Spread a thin layer of whipped cream and arrange macerated strawberries evenly over the cream. Add another thin layer of cream on top of the strawberries.
  12. Top and finish assembly: Place the top layer of the cake onto the cream, aligning carefully. Brush with syrup and spread a thin layer of cream. Smooth sides using cream that spills over, adding more if needed.
  13. Final frosting and decoration: Spread a thicker layer of cream on the top and sides. Optionally, pipe any remaining cream decoratively. Arrange remaining strawberries on top as decoration.
  14. Chill or serve: If using stabilized cream, refrigerate uncovered for at least 30 minutes to set. For unstabilized cream, serve immediately or refrigerate and consume within a few hours. For best texture, allow cake to come to room temperature about 1 hour before serving if refrigerated.

Notes

  • Using a water bath ensures the cake remains moist and prevents cracking.
  • Be careful not to overmix the batter to maintain its airy texture.
  • Macerating strawberries enhances their sweetness and creates a flavorful syrup for extra moisture.
  • If desired, stabilize the whipped cream using gelatin or a commercial stabilizer for longer-lasting frostings.
  • Allow cake to cool completely before assembling to prevent cream from melting.
  • Use a serrated knife for smooth, clean slices.
  • Optional syrup adds moisture and delicate strawberry flavor but may tint cake layers slightly pink.

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