Japanese Strawberry Cake

Japanese Strawberry Cake: A Light and Fluffy Delight

Japanese Strawberry Cake, or “Strawberry Shortcake” as it’s often known in Japan, is a beloved dessert that’s perfect for any special occasion. With its airy sponge cake, lightly sweetened whipped cream, and fresh strawberries, this cake is a celebration of delicate flavors and textures. Whether you’re making it for a birthday, a holiday, or just because, this recipe will guide you through each step to create a stunning and delicious dessert.

Ingredients

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 the Strawberries:

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

For the Whipped Cream Frosting:

• 280 g (10 oz) heavy whipping cream
• 2 tablespoons confectioners sugar
• 3/4 teaspoon gelatin (optional)
• 2 tablespoons cold water (optional)

For the Cake Syrup:

• 2 tablespoons sugar
• 3 tablespoons hot water

Instructions

Prepare the Cake:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Line the bottom of an 8-inch round cake pan with parchment paper. If you’re using a springform pan, wrap the outside with foil to prevent water from seeping in during baking.
2. Prepare the Water Bath: Boil water for a water bath. You’ll need enough to cover about 1 inch (2.5 cm) of the pan’s height.
3. Melt Butter and Milk: Combine the milk and butter in a heatproof bowl and microwave until the butter is melted. Stir the mixture to combine.
4. Mix with Flour: Sift the cake flour into the melted butter and milk mixture. Gently mix with a spatula until smooth. Add the egg yolks and mix until combined.
5. Beat the Egg Whites: In a clean bowl, beat the egg whites with a mixer until frothy. Gradually add the sugar and continue beating until the mixture becomes glossy with medium peaks.
6. Combine the Mixtures: Fold a quarter of the beaten egg whites into the yolk mixture to lighten it. Then, gently fold the yolk mixture back into the remaining egg whites until just combined, being careful not to deflate the mixture.
7. Bake the Cake: Pour the batter into the prepared pan. Drop the pan gently on the table to release any air bubbles. Place the pan in the water bath and bake for 1 hour and 30 minutes, or until a skewer inserted into the center comes out clean. Let the cake cool completely on a wire rack before cutting and decorating.

Prepare the Macerated Strawberries:

1. Slice the Strawberries: While the cake cools, slice 8 oz (225 g) of strawberries and toss them with 1 1/2 teaspoons of sugar. Let the strawberries sit for 1-2 hours until they become glossy and sweet. Reserve the liquid.
2. Make the Cake Syrup: Dissolve 2 tablespoons of sugar in 3 tablespoons of hot water. For extra flavor, you can optionally add the reserved strawberry liquid to the syrup.

Prepare the Whipped Cream:

1. Stabilized Cream (Optional): If you’d like to stabilize the whipped cream, bloom the gelatin in cold water, then melt it. Whip the cream with the confectioners sugar until soft peaks form. Mix a small portion of the whipped cream with the gelatin, then fold it into the remaining cream and continue whipping to medium peaks.
2. Regular Cream: If you prefer, simply whip the cream with the confectioners sugar until firm peaks form.

Assemble the Cake:

1. Cut the Cake: Once the cake has completely cooled, slice it into two even layers using a serrated knife. Brush both layers with the prepared cake syrup to keep them moist.
2. Layer with Cream and Strawberries: Spread a layer of whipped cream on the bottom cake layer, then top with the macerated strawberries. Add more whipped cream on top of the strawberries, then place the second cake layer on top. Cover the entire cake with the remaining whipped cream.
3. Decorate: Use the extra whipped cream and the remaining strawberries to decorate the top of the cake. You can be as creative as you like!
4. Chill and Serve: If you used stabilized cream, chill the cake for about 30 minutes to set. Otherwise, you can serve the cake immediately or refrigerate it for a few hours to allow the flavors to meld.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8 servings
Calories: 320 kcal per serving

This Japanese Strawberry Cake is a perfect blend of light, airy cake, fresh strawberries, and creamy whipped frosting. It’s an ideal treat for any celebration, or simply to enjoy a little indulgence at home. Try this recipe out, and let me know how it turns out in the comments below! Happy baking!

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