Description
This Japanese Strawberry Cake is a delicate, airy sponge cake layered with macerated strawberries and lightly sweetened whipped cream, creating a light yet indulgent dessert. The cake is baked gently in a water bath to achieve a moist, soft texture and decorated with fresh strawberries for a classic, elegant presentation perfect for celebrations or a special treat.
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) sugar (caster sugar if available)
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Syrup
- 2 tablespoons sugar
- 3 tablespoons hot water
- Optional: reserved strawberry juice
Whipped Cream
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (optional, for stabilized cream)
- 2 tablespoons cold water (optional, for gelatin)
Instructions
- Prepare the Cake Pan: Line the bottom of an 8-inch round cake pan with parchment paper. Preheat the oven to 325°F (160°C). Prepare a high-walled pan or baking dish to use as a water bath for gentle, even baking. If using a springform or removable-bottom pan, wrap it in foil to prevent leaks.
- Make the Batter: In a medium heatproof bowl, combine the milk and butter and microwave until melted. Stir thoroughly. Sift in the cake flour and gently mix. Add the egg yolks and mix until the batter is smooth and cohesive.
- Beat the Egg Whites: In a clean bowl, beat the egg whites with an electric mixer on medium-high speed until frothy. Gradually add the sugar and continue beating until glossy medium peaks form.
- Combine Mixtures: Gently fold one quarter of the whipped egg whites into the yolk batter to lighten it. Then pour this mixture back into the remaining egg whites and fold gently until just combined, being careful not to overmix to retain airiness.
- Bake: Pour the batter into the prepared cake pan and gently tap to release large air bubbles. Place the cake pan in the water bath, ensuring hot water reaches about one inch up the side of the cake pan. Bake for 1 hour and 30 minutes or until the cake is set and a skewer inserted in the center comes out clean. Cool the cake completely on a rack.
- Macerate Strawberries: While the cake cools, slice approximately 8 oz (225 g) of strawberries and toss with 1 1/2 teaspoons sugar. Let them sit for 1 to 2 hours until juicy. Reserve any juice released for syrup or additional flavoring.
- Make Syrup: Dissolve 2 tablespoons of sugar into 3 tablespoons of hot water. Optionally, whisk in some reserved strawberry juice to enhance flavor.
- Prepare Whipped Cream: For regular whipped cream, beat the heavy cream with sifted confectioners sugar until firm peaks form. For stabilized whipped cream, first bloom gelatin in cold water, melt it gently, then add to the cream when it reaches soft peaks and whip to soft peaks again.
- Slice and Soak Cake Layers: Once cooled, trim off the browned top of the cake. Using a serrated knife, carefully cut the cake horizontally into two even layers. Brush both cut surfaces generously with the prepared cake syrup.
- Assemble Layers: Place the bottom layer on a cake stand. Spread a thin layer of whipped cream over it, then evenly distribute the sliced macerated strawberries on top. Add another layer of whipped cream over the strawberries. Place the second cake layer over this and brush with more syrup.
- Frost and Decorate: Apply a thin crumb coat layer of whipped cream over the whole cake to lock in crumbs. Then cover with a thicker layer of cream. Use any remaining whipped cream in a piping bag to decorate the cake edges or top and garnish with reserved whole or halved strawberries.
- Chill and Serve: If using stabilized cream, refrigerate the cake uncovered for at least 30 minutes to set. Otherwise, serve immediately or within a few hours. For best texture, slice and enjoy at room temperature.
Notes
- Wrapping the cake pan with foil prevents water from leaking into the batter during the water bath baking.
- Using a water bath ensures gentle, even baking to achieve the cake’s signature light and moist texture.
- For more stable whipped cream decorations, use gelatin but this step is optional.
- Macerating strawberries ahead of time enhances their sweetness and juiciness, adding flavor and moisture to the filling.
- Serve the cake at room temperature to best enjoy its delicate texture and flavor.
- If you prefer, you can substitute caster sugar with fine granulated sugar where caster sugar is not available.
