Go Back
Slice of Japanese Strawberry Cake topped with fresh strawberries and whipped cream

Japanese Strawberry Cake

This delightful Japanese Strawberry Cake features a blend of tender sponge, fresh strawberries, and whipped cream for a cozy treat that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Cake, Dessert
Cuisine: Japanese
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake
  • 80 g whole milk
  • 50 g unsalted butter Melted
  • 75 g cake flour Sifted, half cup plus half tablespoon
  • 4 large egg yolks Room temperature
  • 4 large egg whites Room temperature
  • 70 g sugar Caster sugar if available
For the Strawberries
  • 340 - 450 g strawberries Divided
  • 1.5 teaspoons sugar For macerating strawberries
For the Whipped Cream
  • 280 g heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon gelatin Optional
  • 2 tablespoons cold water Optional
  • 2 tablespoons sugar
  • 3 tablespoons hot water

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Melt the butter and mix it with the milk.
  2. In a bowl, whisk the egg yolks and sugar until creamy pale. Add the flour and mix until smooth. Gradually add the milk mixture and combine well.
Beat the Egg Whites
  1. In a clean bowl, beat the egg whites until frothy and gradually add the sugar until it becomes glossy and stiff peaks form.
  2. Fold a third of the whites into the yolk mixture gently, then fold in the remaining whites until just combined.
Bake the Cake
  1. Pour the batter into a lined cake pan and smooth the top. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  2. Let it cool completely.
Prepare the Macerated Strawberries
  1. Slice the strawberries and toss them with 1 1/2 teaspoons of sugar. Let them sit for about 15 minutes to release their juices.
Make the Whipped Cream
  1. In a large bowl, whip the heavy cream with confectioners sugar until soft peaks form.
  2. If using gelatin, dissolve it in cold water, then mix it with some hot water before folding it into the cream for extra stability.
Assemble the Cake
  1. Slice the cooled cake in half horizontally. Place the bottom layer on a serving plate.
  2. Spread a layer of whipped cream on top, followed by the macerated strawberries.
  3. Add the top layer of cake and frost generously with the remaining whipped cream. Decorate with more strawberries on top.

Notes

Prepare the strawberries while the cake bakes for a time-saving tip. Overmixing the batter can lead to a dense cake; gently fold to combine. For a fun twist, swap strawberries with other berries like blueberries or raspberries.