Fluffy Japanese Strawberry Cake

It is hard not to fall for Japanese strawberry cake with its fluffy sponge layers and billowy whipped cream all beautifully wrapped around juicy macerated berries. This classic centerpiece defines celebration in our home and nothing gets my family to the kitchen table faster. Once I learned to steam-bake the sponge for that incredible feathery texture the whole cake became a must for birthdays and late spring potlucks.

Ingredients

• Whole milk: brings gentle richness and helps the sponge stay moist Go for a full-fat version
• Unsalted butter: for a clean creamy flavor softened and free from fridge chill
• Cake flour: is key for a silken crumb look for soft wheat flour or sift all-purpose flour as a backup
• Large eggs: both yolks and whites for structure and rise fresh eggs whip up fluffier
• Caster sugar: is superfine and dissolves easily for even sweetness pulse granulated sugar briefly if needed
• Fresh strawberries: bright and fragrant choose berries that are firm but aromatic
• Granulated sugar: used for macerating the fruit which creates those glossy syrupy slices
• Heavy cream: forms the base of your frosting buy the coldest cream with at least thirty six percent fat for best volume
• Confectioners sugar: adds smooth sweetness to whipped cream sift it first to avoid lumps
• Powdered gelatin: optional for stabilized cream pick an unflavored variety for best results
• Cold water: blooms gelatin if you want extra stable frosting
• Sugar and hot water: make a simple syrup that adds moisture and flavor to your cake layers

Step by Step Instructions

Line and Preheat:

Prepare an eight inch round cake pan with a parchment circle and set the oven to three hundred twenty five degrees Fahrenheit

Prepare Water Bath:

Set up a high sided dish to act as a water bath for gentle baking Boil enough water to reach one inch up the side of the pan If using a springform wrap the outer base tightly with foil so water cannot leak in

Mix Wet Base:

In a heatproof bowl gently melt whole milk and unsalted butter until just combined Sift the cake flour directly over and use a flexible spatula to fold until smooth Only stir until the flour disappears Add egg yolks and stir until texture and color are smooth and even

Whip Egg Whites:

Place egg whites in a clean dry bowl Whip with a mixer on medium high until frothy Add caster sugar a bit at a time and keep beating until glossy medium peaks form Peaks will stand and curl slightly when the beater is lifted

Combine Batters:

Take one quarter of the whipped whites and gently fold into the yolk and flour base to lighten Pour this batter back into the remaining egg whites and fold with broad sweeping strokes just until no streaks remain Be gentle to keep as much air as possible

Bake the Cake:

Pour the batter into your prepared pan Tap the pan firmly on the counter twice to pop large bubbles Set it in the waiting water bath Pour in enough hot water to reach one inch up the side Bake for ninety minutes until a skewer comes out clean and the cake shrinks from the pan’s edges

Unmold and Cool:

Once baked run a thin knife around the edge Invert the cake onto a rack and let cool fully before cutting or decorating for best texture

Macerate Strawberries:

Hull and slice eight ounces of strawberries about a quarter inch thick Toss with granulated sugar in a bowl and let them sit for up to two hours Stir occasionally to help draw out syrup Drain the juices and reserve them

Mix Syrup:

Stir sugar into hot water until completely dissolved Add a splash of reserved strawberry juice for an extra fruity layer if desired

Make Whipped Cream or Stabilize if Needed:

If stabilizing bloom powdered gelatin in cold water for five minutes Gently melt until clear Whip cold heavy cream with sifted confectioners sugar to soft peak stage If using gelatin whisk in a spoonful of cream to temper then fold back into the bowl and whip just until soft peaks form For regular unsweetened cream whip until peaks are firm but not grainy

Fill and Stack:

Level and split the cooled cake into two layers Brush both cut sides with syrup Place the bottom layer on a serving plate Spread a thick layer of whipped cream over followed by the sugared sliced strawberries Add a bit more cream to hold them in place Top with the second cake layer aligning carefully

Frost and Decorate:

Coat the top and sides with an even layer of whipped cream Use a piping bag or offset spatula for swirls or borders Arrange remaining whole or halved strawberries on top for a classic finish

Chill and Set:

If you used stabilized cream let the whole cake chill uncovered at least thirty minutes before slicing If using regular cream serve the cake within a few hours for best look and taste

Slice and Serve:

Cut the cake with a serrated knife in clean slices For stabilized cakes let stand at room temp for an hour if you like an even softer bite

Pin

This is a low fat sponge with a lighter mouthfeel than classic genoise Cake keeps well chilled up to two days if using stabilized whipped cream Freezes well when individually wrapped in slices just defrost uncovered in the fridge My favorite part is the whipped cream frosting My daughter and I sometimes sneak a spoonful before assembly and it fills the kitchen with laughter and anticipation

Storage Tips

Once frosted always keep the cake in the fridge The cream layer stays fresh for up to two days as long as the cake is covered loosely with plastic wrap To keep sliced cake from drying out press a piece of parchment directly onto any exposed cut edge

Ingredient Substitutions

No cake flour Use well sifted plain flour and remove about two tablespoons per cup to lighten the structure For a non dairy alternative swap out the whipped cream for coconut cream and use plant based milk in the sponge If strawberries are out of season try thin slices of ripe peaches or kiwi for a fun color twist

Pin

Serving Suggestions

Serve the cake on its own with a side of macerated fruit for peak freshness or alongside iced matcha tea for a Japanese style café treat For a summer party add a topping of mixed berries dusted with extra confectioners sugar

Cultural and Historical Context

Japanese strawberry shortcake became a symbol of western style celebration in Japan in the early twentieth century The use of whipped cream instead of buttercream makes it especially light and approachable My family loves talking about different variations across Asia while we eat this cake for Christmas and birthdays

Recipe FAQs

→ Why is the cake baked in a water bath?

A water bath provides gentle, even heat, which prevents the cake from browning too quickly and helps achieve its signature soft, tender crumb.

→ How can I keep the whipped cream stable for longer?

Stabilizing whipped cream with a little gelatin ensures it holds its shape and texture, especially if the cake will be served later.

→ What's the best way to macerate strawberries?

Toss sliced strawberries with sugar and let them sit for 1–2 hours so they soften and release flavorful juices.

→ How do I slice the cake cleanly?

Chill the assembled cake for at least 30 minutes, then use a sharp serrated knife to cut tidy portions without crushing the layers.

→ Can I use regular flour instead of cake flour?

Cake flour creates a finer, softer crumb, but if needed, substitute by removing two tablespoons of all-purpose flour and replacing with cornstarch per cup.

→ Do I need to use all the syrup?

Brush just enough syrup onto each layer to moisten the cake without making it soggy. Adjust to taste and texture preference.