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–+ servings
Japanese Strawberry Cake

Light and Airy Japanese Strawberry Cake You’ll Love

This Japanese Strawberry Cake features a light, fluffy texture and is perfect for dessert lovers seeking a refreshing treat.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chill 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 Substitute with almond or oat milk for a non-dairy option.
  • 1/2 cup Unsalted Butter Use margarine for a dairy-free version.
  • 1 cup Cake Flour Substitute with all-purpose flour and cornstarch if necessary.
  • 4 large Egg Yolks Omit for a vegan version, though texture may change.
  • 4 large Egg Whites Provide structure and volume. Avoid over-whipping.
  • 3/4 cup Sugar Caster sugar preferred; standard granulated sugar works too.
  • 2 cups Strawberries Reserve some for decoration.
For the Frosting
  • 1 cup Heavy Whipping Cream Substitute with a non-dairy cream for vegan options.
  • 1/2 cup Confectioners Sugar Can be swapped for a sugar alternative if needed.
  • 1 tablespoon Gelatin Optional, stabilizes whipped cream.
  • 2 tablespoons Cold Water Optional, activates gelatin.
For the Cake Syrup
  • 1/4 cup Sugar
  • 1/4 cup Hot Water Add reserved strawberry liquid for extra flavor if desired.

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan
  • wire rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C). Line an 8” round cake pan with parchment paper.
  2. Melt together the whole milk and unsalted butter in a saucepan over low heat. Allow to cool.
  3. Sift together cake flour and sugar, then mix in egg yolks. In another bowl, whip egg whites until frothy, add sugar, then whip to medium peaks. Fold egg whites into the yolk mixture.
  4. Pour batter into the prepared cake pan, smoothing the top. Set the pan in a larger dish filled with hot water and bake for 1 hour and 30 minutes.
  5. Let the cake cool in the pan for about 10 minutes, then release it and cool completely on a wire rack.
  6. Wash and slice strawberries, toss with sugar to macerate, and let sit.
  7. In a chilled bowl, whip the heavy cream until soft peaks form. Optionally, fold in gelatin if using.
  8. Trim the cooled cake for even layers. Brush with cake syrup, spread whipped cream and macerated strawberries on the first layer, then place the second layer on top.
  9. Frost the outer layer with more whipped cream and decorate with remaining strawberries. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1slicesCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure you refrigerate your cake after assembly for at least 30 minutes to set the whipped cream frosting perfectly.

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