Japanese Strawberry Cake Recipe

If there’s one dessert that instantly brightens celebrations and afternoon tea alike, it’s Japanese Strawberry Cake. This iconic treat features pillowy-soft sponge cake layered with fluffy whipped cream and fields of fresh, juicy strawberries. Each bite feels like spring itself, with berries adding vibrant color and a burst of sweetness that perfectly balances the cloud-like cake. Whether it’s a birthday or just a sweet craving, Japanese Strawberry Cake turns any occasion into a memory you’ll want to savor.

Ingredients You’ll Need

The beauty of Japanese Strawberry Cake is that it relies on simple, straightforward ingredients—there’s nothing complicated here, but each one plays an important role in creating that signature light texture and pure, sweet flavor. Gather these essentials and you’re already halfway to bakery-style bliss!

• Whole milk (80 g / 1/3 cup): Adds moisture and tenderness for a soft, delicate crumb.
• Unsalted butter (50 g / 3 1/2 tablespoons): Brings a rich, buttery backdrop without overpowering the strawberries.
• Cake flour (75 g / 1/2 cup + 1/2 tablespoon): The finely milled texture keeps the sponge incredibly airy and smooth; don’t substitute with all-purpose flour if you can help it!
• Egg yolks (4 large): Provide color and richness, making the sponge luxuriously soft.
• Egg whites (4 large): Whipped separately for that essential cloud-like lift.
• Sugar (70 g / 5 1/2 tablespoons): Caster sugar works best for dissolving smoothly and giving the cake a delicate sweetness.
• Strawberries (12 oz to 1 lb / 340 g to 450 g, divided): The star ingredient—use the ripest, sweetest berries you can find for maximum flavor.
• Sugar for macerating (1 1/2 teaspoons): Tossed with sliced strawberries to bring out their juices and amplify their flavor.
• Heavy whipping cream (280 g / 10 oz): Whips into a luscious, cloud-like filling and frosting.
• Confectioners sugar (2 tablespoons): Sweetens the cream smoothly, avoiding grittiness.
• Gelatin (3/4 teaspoon, optional): If you want extra-stable whipped cream for decorating, this is your secret weapon!
• Cold water (2 tablespoons, optional): Hydrates the gelatin if you choose to use it.
• Sugar for syrup (2 tablespoons): Creates a simple soaking syrup to keep each layer moist.
• Hot water for syrup (3 tablespoons): Dissolves the sugar for an easy cake soak.

How to Make Japanese Strawberry Cake

Step 1: Prepare Your Pan and Oven

Start by lining the bottom of an 8” round cake pan with parchment paper—this ensures your cake releases like a dream. Also, get your oven heating to 325°F (160°C). You’ll want to prep a water bath, too, which means finding a high-walled pan or baking dish that can hold your cake pan and adding enough boiling water to come up about an inch. This magical step is the secret to that moist, tender crumb Japanese Strawberry Cake is famous for.

Step 2: Melt Butter and Milk Together

Combine the milk and unsalted butter in a heatproof bowl and gently microwave them until the butter is melted. Stir well so the mixture is silky-smooth—this fats-meets-dairy combo helps bind the cake and keeps it delicate and tender.

Step 3: Incorporate the Flour and Egg Yolks

Sift your cake flour straight into the buttery milk and gently fold until you have a smooth batter. Next, add the egg yolks and mix again. Each ingredient should blend fully for a soft and cohesive base.

Step 4: Whip Egg Whites with Sugar

Now, grab your stand mixer (or a hand mixer and a big clean bowl) and start beating the egg whites. As they grow foamy, slowly sprinkle in the sugar and whip until medium, glossy peaks form. This step gives Japanese Strawberry Cake its legendary lightness—don’t rush it!

Step 5: Combine Batter and Meringue

Scoop about a quarter of your whipped whites into the yolk flour mix to loosen the batter. Gently fold until smooth, then pour back into the remaining egg whites. Carefully fold until just blended—overmixing can deflate that precious fluffiness, but make sure there are no streaks left either.

Step 6: Bake the Sponge

Pour your ethereal batter into the lined pan and tap it twice on the counter to send any large bubbles packing. Snuggle your cake pan into the waiting water bath and bake for about 90 minutes, or until the cake springs away from the sides and a skewer slides out clean. Don’t open that oven for the first hour—patience pays off! Once done, run a knife around the edge, flip onto a rack, and let it cool thoroughly before you even think about decorating.

Step 7: Make the Macerated Strawberries

While the cake cools, hull and thinly slice around 8 oz of strawberries. Dust with 1 1/2 teaspoons sugar, toss well, then let them sit—soon they’ll be glossy and beautifully juicy. Be sure to reserve their syrupy liquid for later!

Step 8: Prepare the Soaking Syrup

Mix 2 tablespoons sugar with 3 tablespoons hot water in a small bowl, stirring until dissolved. For extra berry oomph, stir in a splash of the reserved strawberry juices; this will slightly tint the sponge a lovely pink and add a subtle berry note.

Step 9: Whip the Cream (Regular and Stabilized Options)

For showstopping swirls that hold all day, hydrate gelatin in 2 tablespoons cold water, then melt it gently. Whip your cold heavy cream with confectioners sugar until pillowy soft, then blend in the melted gelatin, whipping to soft peaks—just don’t overwhip! For classic cream, skip the gelatin and simply whip to firm peaks.

Step 10: Assemble Your Japanese Strawberry Cake

Using a serrated knife and toothpicks for even layers, trim any browned top, then slice your cool sponge in half horizontally. Place the bottom on a cake stand, brush with syrup, and crown with a thick, swoopy layer of whipped cream. Blanket the top with all those glorious sliced strawberries, then add another swirl of cream before topping with the second cake layer (also syrup-brushed). Slather the top and sides generously with more cream until the whole cake is cloud-covered. If you’re feeling fancy, pipe extra cream around the edges before piling on whole or halved strawberries to finish.

How to Serve Japanese Strawberry Cake

Garnishes

Keep it classic with extra strawberries, either whole or halved, gently arranged on top for a jewel-like finish. If you have leftover cream, pipe playful dollops around the edges for a bakery-style touch—a handful of mint leaves adds a fresh, aromatic pop too!

Side Dishes

Japanese Strawberry Cake shines on its own, but pairing it with a cup of delicate green tea or a steamy latte creates a cozy, cafe-at-home mood. For a more indulgent tea party, pair it with other light Japanese sweets or mochi for delightful contrast.

Creative Ways to Present

This beauty really wows as a centerpiece, but feel free to slice and layer it into individual parfait cups for an easy, portable treat. Even mini “naked” cake slices on a platter look irresistible—just layer small rectangles with cream and berries for a picnic-perfect twist!

Make Ahead and Storage

Storing Leftovers

Leftover Japanese Strawberry Cake should be stored in the refrigerator, lightly covered with plastic wrap or a cake dome to protect the cream and strawberries. It will stay fresh for up to two days—the sponge may absorb some of the cream, making it even more flavorful by day two.

Freezing

If you’d like to freeze the cake, it’s best done with the sponge only, before adding cream and strawberries. Wrap completely cooled, undecorated sponge in several layers of plastic wrap, then freeze for up to a month. Thaw overnight in the fridge before assembling. Fully decorated cake isn’t a good freezer candidate, since cream and berries lose their dreamy texture.

Reheating

Japanese Strawberry Cake is best enjoyed chilled or at cool room temperature, so reheating isn’t necessary. If the sponge alone has been frozen, allow it to reach room temperature for a soft, delicate bite before decorating and serving.

FAQs

Can I make Japanese Strawberry Cake ahead of time?

Absolutely! You can bake and cool the sponge cake a day in advance. Store it tightly wrapped at room temperature, then assemble with cream and berries up to a few hours before serving to keep everything fresh and vibrant.

Which strawberries work best for Japanese Strawberry Cake?

Locally grown, peak-season strawberries are ideal for their sweetness and color. Even smaller varieties pack a punch. Just make sure they’re ripe, bright, and fragrant for the best flavor.

Do I need to use stabilized whipped cream?

It depends on when you plan to serve the cake. Stabilized cream (with gelatin) holds its shape for hours, making it perfect for parties or hot days. If you’ll eat the cake right away, classic whipped cream works beautifully and tastes extra light.

Can I use a different size cake pan?

If you don’t have an 8-inch round pan, you can use a 7-inch for a taller cake or a 9-inch for slightly thinner layers, but be sure to adjust your baking time and check for doneness accordingly.

Is Japanese Strawberry Cake very sweet?

Not at all—one of its charms is how delicately sweet it is. The sponge and cream are both subtly sweet, allowing the strawberries’ natural flavors to really stand out in each luscious bite.

Final Thoughts

There’s just something magical about making Japanese Strawberry Cake from scratch, especially when you share it with friends or family. Every step fills your kitchen with warmth and anticipation, and the finished cake feels like a true labor of love. Don’t wait for a special occasion—bake this beauty soon, and let it become your new favorite treat to celebrate the everyday joys!

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