Description
This Japanese Strawberry Cake is a light, fluffy sponge layered with macerated strawberries and whipped cream frosting. Known for its delicate texture and subtle sweetness, this cake highlights fresh strawberries and a smooth whipped cream, making it a popular choice for celebrations and afternoon tea.
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) caster sugar
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Whipped Cream Frosting
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (Optional)
- 2 tablespoons cold water (Optional)
Cake Syrup
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the cake: Line the bottom of an 8” round cake pan with parchment paper. Preheat the oven to 325°F (160°C). Prepare a water bath setup by selecting a pan that fits your cake pan and can hold about 1 inch of water. Boil water to use later. If using a springform pan, wrap the outside with foil to prevent leaks. Melt the milk and butter together in the microwave, then sift the cake flour into this mixture and fold gently until smooth. Add egg yolks and combine evenly. In a clean bowl, beat egg whites to frothy, then gradually add sugar, beating until medium glossy peaks form. Fold one-quarter of the egg whites into the yolk mixture to lighten it, then fold this back into the remaining egg whites without overmixing. Pour batter into the pan, tap it down twice to remove large air bubbles, place it into the water bath, add hot water, and bake for 1 hour 30 minutes until a skewer comes out clean and cake edges pull away from the pan. Cool completely after removing from the pan.
- Prepare macerated strawberries: Slice 8 oz (225 g) of strawberries into 1/4” slices and coat with 1 1/2 teaspoons sugar. Let sit at room temperature for 1 to 2 hours until glossy and sweet. Drain and set aside strawberries; reserve the liquid for syrup.
- Make the cake syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally add reserved strawberry liquid to enhance flavor and color.
- Prepare whipped cream frosting: For stabilized cream, bloom gelatin in cold water for 5 minutes, then warm until melted. Whip heavy cream with confectioners sugar to soft peaks, incorporate a scoop into melted gelatin, then fold gelatin mixture back into cream and whip briefly to soft peaks. For regular cream, whip heavy cream with confectioners sugar until firm peaks form.
- Assemble the cake: Once cooled, trim the browned cake top evenly using toothpicks as guides, then slice the cake horizontally into two even layers. Place the bottom layer upside down on a cake stand or plate, brush with syrup, and add a thin layer of whipped cream. Arrange macerated strawberries evenly on top, then spread another layer of cream over the strawberries. Place the second cake layer on top, also syrup brushed, and cover the entire cake with thin, even layers of whipped cream. Use cream that spilled over to smooth the sides, add another thicker layer of cream on top and sides, and decorate with remaining strawberries. Refrigerate if using stabilized cream; serve immediately or within a few hours if using regular cream. Allow stabilized cream cake to come to room temperature before serving for best texture.
Notes
- If you do not have a spinning cake stand, create one by placing a flat plate or removable pie pan base on top of an inverted bowl or cake pan for ease of frosting and decorating.
- Do not open the oven before 1 hour of baking to prevent the cake from collapsing due to temperature shock.
- Ensure not to over-whip the cream with gelatin to avoid separation.
- Stabilized cream should be prepared just before decorating to prevent premature setting.
- Serrated knife is recommended for trimming and slicing to maintain the cake’s structure.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 290 kcal
- Sugar: 22 g
- Sodium: 45 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1.5 g
- Protein: 5 g
- Cholesterol: 140 mg
