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–+ servings
Japanese Strawberry Cake

Heavenly Japanese Strawberry Cake That Melts in Your Mouth

This Japanese Strawberry Cake is a light, fluffy dessert, perfect for celebrations and versatile with frosting options.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Whole Milk Substitute with almond milk for lactose-free.
  • 1/2 cup Unsalted Butter Can be replaced with oil for dairy-free option.
  • 1 cup Cake Flour Substitute with all-purpose flour + 1 tbsp cornstarch.
  • 4 large Egg Yolks Use 1/4 cup applesauce for egg-free option.
  • 4 large Egg Whites Essential for fluffiness.
  • 70 g Caster Sugar Granulated sugar can substitute.
  • 340-450 g Strawberries Can swap with raspberries or blueberries.
  • 1.5 tsp Sugar For macerating strawberries.
  • 2 tbsp Sugar Used with 3 tbsp Hot Water for cake syrup.
  • 3 tbsp Hot Water Used with 2 tbsp Sugar for cake syrup.
For the Whipped Cream Frosting
  • 280 g Heavy Whipping Cream Coconut cream for dairy-free option.
  • 2 tbsp Confectioners Sugar Granulated sugar can be used.
  • 0.75 tsp Gelatin Optional for stabilization.
  • 2 tbsp Cold Water Only needed if using gelatin.

Equipment

  • Oven
  • Round Cake Pan
  • Saucepan
  • electric mixer
  • mixing bowls
  • spatula
  • Cooling rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (160°C) and line a round cake pan with parchment paper.
  2. In a saucepan, combine whole milk and unsalted butter over low heat until melted. Stir in sifted cake flour until smooth.
  3. Whip egg whites until frothy, then gradually add caster sugar until reaching medium peaks.
  4. Fold the whipped egg whites into the yolk mixture gently to maintain fluffiness.
  5. Pour the batter into the pan, tap to remove air bubbles, and bake in the oven for approximately 1 hour and 30 minutes.
  6. Allow the cake to cool in the pan for 15 minutes, then transfer to a cooling rack.
  7. Slice the fresh strawberries, toss with sugar, and let macerate for at least one hour.
  8. Whip the heavy cream with confectioners sugar until stiff peaks form, optionally mix in gelatin.
  9. Slice the cooled cake, brush each layer with syrup, and layer with whipped cream and strawberries.
  10. Refrigerate for at least 30 minutes before serving to set the cake.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 44gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 150mgPotassium: 160mgFiber: 1gSugar: 20gVitamin A: 400IUVitamin C: 25mgCalcium: 100mgIron: 1mg

Notes

Ensure precise measurements for the best texture and flavor. Use an oven thermometer for accurate baking.

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