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–+ servings
Japanese Strawberry Cake

Fluffy Japanese Strawberry Cake That’s Light and Irresistible

Experience the lightness of Japanese Strawberry Cake, a delightful dessert perfect for gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 240 ml Whole Milk Substitution: Low-fat milk can be used for a lighter version.
  • 115 g Unsalted Butter Substitution: Margarine can be used but may slightly alter the flavor.
  • 110 g Cake Flour Substitution: Mix all-purpose flour with cornstarch (110g all-purpose flour + 16g cornstarch).
  • 4 large Large Egg Yolks
  • 4 large Large Egg Whites Tip: Do not over-whip; stop at medium peaks.
  • 150 g Caster Sugar Substitution: Granulated sugar may be used, though the texture will vary slightly.
For the Topping
  • 250 g Strawberries Tip: Choose ripe strawberries for the best flavor.
  • 500 ml Heavy Whipping Cream Substitution: Light cream can be used but will result in a less stable frosting.
  • 50 g Confectioners Sugar Substitution: Powder regular sugar in a blender for a homemade option.
Optional Ingredients
  • 10 g Gelatin Tip: Skip for a vegetarian version and use regular cream instead.
  • 30 ml Cold Water
  • 100 ml Cake Syrup (Sugar & Hot Water) Optional addition: Use strawberry soaking liquid for extra flavor.

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Oven

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Prepare a water bath by placing a larger baking dish filled with hot water on the bottom rack of the oven.
  2. Melt the whole milk and unsalted butter together until smooth. Sift in the cake flour, stirring gently to create a silky batter.
  3. Add the large egg yolks to the melted mixture, mixing until just combined.
  4. Whip the large egg whites until frothy, gradually adding caster sugar until medium peaks form.
  5. Fold a portion of the whipped egg whites into the yolk mixture, then slowly fold in the remaining whites.
  6. Pour the batter into a lined cake pan. Bake for about 1.5 hours or until golden and a toothpick comes out clean.
  7. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
  8. Slice fresh strawberries and toss with sugar, letting them sit for 15-20 minutes.
  9. Whip the heavy whipping cream until soft peaks form. If using gelatin, dissolve it in cold water and fold into the cream.
  10. Assemble the cake by slicing it into layers, brushing with cake syrup, layering strawberries and cream, and topping with whipped cream.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 60mgSodium: 120mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Stabilize whipped cream if using gelatin to maintain texture during storage. Use ripe strawberries for best flavor and ensure precise measurements for success.

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