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Japanese Strawberry Cake Recipe

Japanese Strawberry Cake Recipe
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★★★★★

4.7 from 19 reviews

This Japanese Strawberry Cake is a light and airy dessert that combines fluffy sponge cake with fresh strawberries and whipped cream. Perfect for special occasions or a delightful treat any time!

Ingredients

Scale

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)

Strawberries:

  • 12 oz to 1 lb (340 g to 450 g) strawberries, divided
  • 1 1/2 teaspoons sugar

Whipped Cream:

  • 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 an 8” round cake pan. Preheat oven to 325°F. Prepare a water bath. Melt butter with milk, mix with sifted flour, and egg yolks. Beat egg whites with sugar until medium peaks. Fold egg yolk mixture into whites. Bake in water bath for 1 hour 30 minutes.
  2. Prepare the macerated strawberries: Slice strawberries and toss with sugar. Let sit for 1-2 hours.
  3. Prepare the cream: Whip cream with confectioners sugar until soft peaks form. For stabilized cream, add gelatin mixture.
  4. Assemble the cake: Cut cake into layers, brush with syrup, add cream and strawberries between layers. Decorate with cream and strawberries.
  5. Refrigerate: Chill the cake for at least 30 minutes if using stabilized cream before serving.

Notes

  • For a lighter cake, gently fold the batter to avoid deflating the egg whites.
  • If using stabilized cream, refrigerate the cake to set the cream before serving.

Nutrition

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

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