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Japanese Strawberry Cake Recipe

Japanese Strawberry Cake Recipe
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★★★★★

5 from 11 reviews

This Japanese Strawberry Cake is a delightful combination of fluffy sponge cake, fresh strawberries, and whipped cream. A light and airy dessert that’s perfect for any occasion.

Ingredients

Scale

For the Cake:

  • 80 g (1/3 cup) whole milk
  • 50 g (3 1/2 tablespoons) unsalted butter
  • 75 g (1/2 cup + 1/2 tablespoon) cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g (5 1/2 tablespoons) sugar (caster sugar if available)

For Topping and Filling:

  • 12 oz to 1 lb (340 g to 450 g) strawberries, divided
  • 1 1/2 teaspoons sugar
  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon gelatin (Optional)
  • 2 tablespoons cold water (Optional)
  • 2 tablespoons sugar
  • 3 tablespoons hot water

Instructions

  1. Prepare the cake – Cut parchment paper to fit a round cake pan. Preheat oven to 325°F. Prepare a water bath. Combine milk and butter. Sift in flour. Add egg yolks. Beat egg whites with sugar. Fold mixtures together. Bake in water bath.
  2. Prepare the macerated strawberries – Slice strawberries and toss with sugar. Let sit to macerate.
  3. Prepare the cream – Whip cream with confectioners sugar until soft peaks form.
  4. Assemble the cake – Slice cake layers. Brush with syrup. Add cream and strawberries between layers. Frost with remaining cream. Decorate with strawberries.

Notes

  • For a lighter version, use low-fat milk and cream.
  • Adjust sugar according to the sweetness of strawberries.
  • Top with mint leaves or powdered sugar for extra flair.

Nutrition

Keywords: Japanese Strawberry Cake, Strawberry Dessert, Sponge Cake Recipe

Find it online: https://lucabites.com/japanese-strawberry-cake-recipe/