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–+ servings
Japanese Strawberry Cake

Delight in Homemade Japanese Strawberry Cake Bliss

This Japanese Strawberry Cake features a light, fluffy texture and fresh strawberries, perfect for any dessert lover.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Whole Milk can use almond milk for dairy-free
  • 1/2 cup Unsalted Butter or salted butter, reduce added salt
  • 1 cup Cake Flour substitute with all-purpose flour if necessary
  • 4 large Egg Yolks essential for structure
  • 4 large Egg Whites whipped to medium peaks
  • 3/4 cup Sugar caster sugar recommended
  • 2 cups Strawberries fresh and ripe for filling and decoration
For the Frosting
  • 1 cup Heavy Whipping Cream or coconut cream for dairy-free
  • 1/4 cup Confectioners Sugar
  • 1 tablespoon Gelatin omit for vegetarian version
  • 2 tablespoons Cold Water
Additional Essentials
  • 1/2 cup Cake Syrup sugar and hot water

Equipment

  • 8-inch round cake pan
  • microwave-safe bowl
  • Mixing bowl
  • whisk
  • electric mixer
  • Parchment Paper
  • Sifter
  • wire rack

Method
 

Step-by-Step Instructions
  1. Prepare Cake Pan: Line an 8-inch round cake pan with parchment paper. Preheat oven to 325°F (160°C).
  2. Mix Base: Combine whole milk and unsalted butter in a microwave-safe bowl and heat until melted. Sift in the cake flour.
  3. Add Egg Yolks: Incorporate egg yolks into the batter, mixing until combined.
  4. Whip Egg Whites: In a clean bowl, whip egg whites until frothy, then add sugar until medium peaks form.
  5. Combine Mixtures: Fold one-fourth of the whipped egg whites into the yolk mixture, then fold in the remaining egg whites.
  6. Bake: Pour batter into the prepared pan and bake in a water bath for 90 minutes.
  7. Cool: Remove cake from oven, loosen edges, and cool for 10 minutes before transferring to a wire rack.
  8. Prepare Strawberries: Slice strawberries, coat with sugar, and let them macerate for up to 2 hours.
  9. Make Whipped Cream: Dissolve gelatin in cold water for stabilized whipped cream or whisk to soft peaks for regular cream.
  10. Assemble: Slice cake into layers, soak with syrup, and layer with whipped cream and strawberries before frosting.
  11. Chill: Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 160mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Accurate measurements and gentle folding techniques are essential for achieving a fluffy texture. Allow cooling before frosting to maintain shape.

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