Go Back
–+ servings
Japanese Strawberry Cake

Fluffy Japanese Strawberry Cake That Melts in Your Mouth

Enjoy a delightful slice of Japanese Strawberry Cake, a quick and uncomplicated dessert that impresses with its light texture and fresh strawberry flavor.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 1 hour
Total Time 3 hours
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Whole Milk Provides moisture and richness in the cake; substitute with any type of milk.
  • 1/2 cup Unsalted Butter Adds flavor and tenderness; can be exchanged with margarine.
  • 1 cup Cake Flour Ensures a light texture; all-purpose flour works in a pinch.
  • 4 large Egg Yolks Contributes moisture and richness to the batter.
  • 4 large Egg Whites Whipped to medium peaks for structure and lightness.
  • 3/4 cup Caster Sugar Sweetens the cake and enhances texture; granulated sugar can be used.
  • 1 cup Strawberries Fresh fruit brings flavor and visual appeal.
For the Frosting
  • 1 cup Heavy Whipping Cream Provides a rich, creamy base for the frosting.
  • 1/4 cup Confectioners Sugar Sweetens the whipped cream frosting; adjust to taste.
  • 1 tablespoon Gelatin (Optional) Stabilizes the whipped cream for a firmer texture.
For the Cake Syrup
  • 1 cup Sugar Adds sweetness to the syrup mixture.
  • 1 cup Hot Water Helps dissolve the sugar quickly.

Equipment

  • 8-inch round cake pan
  • Mixing Bowls
  • whisk
  • simmering pot
  • Wire Rack

Method
 

Preparation
  1. Prepare Cake Pan: Line the bottom of an 8” round cake pan with parchment paper.
  2. Preheat Oven: Preheat your oven to 325°F (160°C) and prepare a water bath.
  3. Combine Milk & Butter: Melt together the whole milk and unsalted butter over a pot of simmering water; sift in cake flour and mix until smooth.
  4. Mix Egg Yolks: Add the egg yolks to the flour mixture and blend until smooth.
  5. Whip Egg Whites: Whip the egg whites and add caster sugar until glossy peaks form.
  6. Combine Mixtures: Gently fold the whipped egg whites into the yolk mixture and pour into the pan.
  7. Bake: Place the pan in the water bath and bake for 1 hour 30 minutes.
  8. Cool Cake: Loosen the cake from the pan and allow to cool completely.
  9. Prepare Strawberries: Wash and slice strawberries, macerate with sugar for 1-2 hours.
  10. Make Whipped Cream: Whip heavy cream until soft peaks form, add confectioners sugar.
  11. Assemble Cake: Slice the cake and layer with syrup, whipped cream, and strawberries.
  12. Chill: Chill the assembled cake for about an hour before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

For best results, measure ingredients precisely and ensure even baking temperature.

Tried this recipe?

Let us know how it was!