Fluffy Japanese Strawberry Cake (Print)
Soft layers, juicy strawberries, and fresh whipped cream create a light, classic Japanese-style shortcake.
# Ingredients:
→ Cake Base
01 -
80 ml whole milk
02 -
50 g unsalted butter
03 -
85 g cake flour
04 -
4 large egg yolks
05 -
4 large egg whites
06 -
90 g caster sugar
→ Macerated Strawberries
07 -
340–450 g fresh strawberries, divided use
08 -
7 g granulated sugar
→ Whipped Cream Frosting
09 -
300 ml heavy whipping cream
10 -
16 g confectioners' sugar
11 -
2 g powdered gelatin (optional)
12 -
30 ml cold water (optional)
→ Cake Syrup
13 -
25 g sugar
14 -
45 ml hot water
# Steps:
01 -
Line the base of an 20 cm round cake pan with parchment paper and preheat the oven to 163°C.
02 -
Fit the cake pan within a high-sided baking dish and boil water to cover 2.5 cm up the side. For springform or removable-bottom pans, wrap the outside with foil to prevent leakage.
03 -
Combine whole milk and unsalted butter in a heatproof bowl; microwave or gently heat until just melted. Blend until smooth. Sift cake flour over and mix gently until incorporated. Stir in egg yolks and mix until uniformly combined.
04 -
Place egg whites in a clean bowl and beat on medium-high speed until frothy. Gradually add caster sugar, continuing to whip until medium, glossy peaks form.
05 -
Fold one-quarter of the whipped egg whites into the yolk-flour mixture to lighten. Gently fold the lightened mixture back into the remaining egg whites, taking care not to deflate the batter.
06 -
Pour batter into the prepared pan. Tap twice on the countertop to release air bubbles. Place pan in the water bath and pour 2.5 cm hot water around it. Bake for 90 minutes or until a skewer comes out clean and the cake pulls away from the sides.
07 -
Loosen the cake edge with a knife and invert onto a cooling rack. Allow to cool completely before trimming or slicing.
08 -
Hull and slice 225 g strawberries into 6 mm slices. Toss with granulated sugar and let rest for 1–2 hours until glossy and juicy. Reserve the soaking liquid separately.
09 -
Dissolve sugar in hot water, stirring until fully blended. Optionally, add reserved strawberry juice for enhanced flavor.
10 -
For stabilized cream, bloom gelatin in cold water for 5 minutes, then melt. Whip cold heavy cream with sifted confectioners' sugar to soft peaks; for stabilized cream, blend in melted gelatin. Whip to soft peaks, avoiding over-mixing. For regular cream, whip to firm peaks with confectioners' sugar.
11 -
Trim any browned surface from the cooled cake. Slice the cake horizontally into two even layers and brush both cut surfaces with the prepared syrup.
12 -
Place the bottom layer cut side up on a serving stand. Spread an even layer of whipped cream, arrange strawberry slices evenly, and cover with a thin layer of cream. Top with the second cake layer, alignment straight.
13 -
Spread a thin layer of whipped cream around the sides to seal in crumbs. Apply a generous layer on top for a smooth finish. Optionally, use a piping bag or offset spatula to create decorative borders, and arrange remaining whole or sliced strawberries for garnish.
14 -
If stabilized cream is used, chill the cake uncovered for at least 30 minutes to set. With regular cream, serve within several hours for optimal texture. To serve, slice with a serrated knife. For stabilized cream, allow 1 hour at room temperature before cutting for a softer bite.
# Additional Notes:
01 -
For maximum volume, whip egg whites at room temperature and fold them in gently to preserve the sponge’s light texture.
02 -
Brief chilling of the assembled cake allows for cleaner slicing and helps set the layers.