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–+ servings
Japanese Strawberry Cake

Light and Fluffy Japanese Strawberry Cake for Sweet Moments

This Japanese Strawberry Cake is a light and fluffy dessert perfect for any occasion, featuring fresh strawberries and whipped cream.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 1 hour
Total Time 3 hours
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Whole Milk Substitute with any plant-based milk for a dairy-free option.
  • 1/2 cup Unsalted Butter Feel free to use margarine for a dairy-free choice.
  • 1 cup Cake Flour All-purpose flour mixed with cornstarch can be an alternative.
  • 4 large Egg Yolks Contribute essential structure and richness.
  • 4 large Egg Whites Ensure to separate carefully for best rise.
  • 3/4 cup Sugar Caster sugar is preferred for a finer texture.
  • 2 cups Strawberries Provides fresh flavor; swap for other berries if desired.
For the Whipped Cream Frosting
  • 1 cup Heavy Whipping Cream Light cream or a dairy-free alternative can be used but may alter texture.
  • 1/4 cup Confectioners Sugar Sweetens and smooths the frosting.
  • 1 tablespoon Gelatin Optional for stabilizing whipped cream.
  • 2 tablespoons Cold Water Necessary only if using gelatin.

Equipment

  • 8-inch round cake pan
  • Mixing bowl
  • Electric mixer
  • Sifter
  • Whisk
  • wire rack

Method
 

Cake Preparation
  1. Line an 8-inch round cake pan with parchment paper and preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine melted unsalted butter and whole milk until well blended.
  3. Sift in the cake flour and mix in the egg yolks until smooth.
  4. In a separate bowl, beat egg whites to medium peaks, adding sugar gradually until glossy.
  5. Gently fold the egg whites into the yolk mixture, creating a light batter.
  6. Pour the batter into the prepared pan and bake in a water bath for about 1 hour and 30 minutes.
  7. Allow the cake to cool in the pan for about 15 minutes before inverting onto a wire rack to cool completely.
  8. Slice and toss strawberries with sugar, letting them sit for 1 to 2 hours to macerate.
  9. For the frosting, whip chilled heavy cream until soft peaks form and blend in confectioners' sugar.
  10. Assemble the cake by layering soaked cake layers with whipped cream and macerated strawberries.
  11. Smooth remaining whipped cream around the cake and refrigerate for at least 30 minutes.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 85mgSodium: 150mgPotassium: 180mgFiber: 2gSugar: 25gVitamin A: 500IUVitamin C: 20mgCalcium: 80mgIron: 1mg

Notes

Measure ingredients precisely and monitor egg whites to avoid over-beating. Check oven temperature for even baking and refrigerate assembled cake to meld flavors.

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