The Best Japanese Strawberry Cake Recipe for Sweet Moments

Sweet Japanese strawberry cake represents a delicate balance of culinary artistry and flavor sophistication.

Elegant desserts from Japanese bakeries have long captivated global food enthusiasts with their refined techniques.

Soft, airy layers whisper promises of delightful textures that melt effortlessly on your palate.

Fresh, vibrant strawberries upgrade this confection into a visual and gustatory masterpiece that celebrates seasonal ingredients.

Light sponge layers adorned with pristine cream create a harmonious canvas for nature’s most beloved berry.

Subtle hints of sweetness dance between delicate cake structures, inviting sensory exploration.

Bakers who master this delicate creation understand the intricate relationship between texture, flavor, and presentation.

Essential Ingredients for Japanese Strawberry Cake

• Cake Flour: Soft, delicate flour that creates a light and fluffy texture for the cake.
• Eggs: Provide structure, richness, and help bind the cake ingredients together.
• Milk: Adds moisture and creates a tender crumb in the cake.
• Butter: Brings richness and smooth flavor to the cake base.

• Granulated Sugar: Provides sweetness and helps create a smooth meringue-like texture.
• Confectioners Sugar: Adds sweetness to the whipped cream and creates a smooth finish.

• Fresh Strawberries: Sweet, juicy berries that add natural flavor and beautiful decoration to the cake.
• Heavy Cream: Creates a light, fluffy whipped topping that complements the cake's delicate texture.
• Gelatin (Optional): Helps stabilize the whipped cream, keeping it firm for longer.

• Water: Used for creating the water bath during baking.
• Parchment Paper: Ensures easy cake removal and prevents sticking.

Baking Guide for Japanese Strawberry Cake

Step 1: Prepare Baking Setup

• Warm oven to 325°F (160°C)
• Line 8-inch round cake pan with parchment paper
• Wrap springform pan with foil if using
• Boil water for water bath

Step 2: Create Cake Base

• Milk
• Butter
• Cake flour
• Egg yolks

Microwave milk and butter until melted

Sift flour into melted mixture

Gently stir until smooth

Add egg yolks and mix completely

Step 3: Whip Magical Egg Whites

Use clean mixing bowl

Beat egg whites until frothy

Gradually add sugar

Continue beating until glossy with medium peaks

Step 4: Combine Delicate Mixtures

Fold quarter of egg white mixture into yolk base

Gently incorporate remaining egg whites

Ensure smooth, light consistency

Step 5: Bake with Care

Pour batter into prepared pan

Tap pan to release air bubbles

Place inside water bath

Bake 1 hour 30 minutes

Check with skewer for doneness

Cool completely on rack

Step 6: Prepare Strawberry Goodness

Slice fresh strawberries

Sprinkle with sugar

Let sit 1-2 hours

Collect released liquid

Step 7: Create Sweet Cake Syrup

Dissolve sugar in hot water

Optional: Add strawberry liquid

Step 8: Whip Dreamy Cream

• Bloom gelatin in cold water
• Melt gelatin
• Whip cream with confectioners sugar
• Mix small cream portion with gelatin
• Fold into remaining cream

• Whip cream with confectioners sugar
• Beat until firm peaks form

Step 9: Assemble Elegant Cake

Slice cake into two layers

Brush each layer with syrup

Spread whipped cream

Add strawberry slices

Cover with additional cream

Decorate top with cream and strawberries

Step 10: Serve and Enjoy

Chill stabilized cream cake 30 minutes

Serve immediately or refrigerate

Savor your delightful creation

Insider Tips for Japanese Strawberry Cake Perfection

• Whip with Precision: Use cold cream and a chilled bowl to achieve the perfect whipped cream texture, ensuring it holds its shape without becoming grainy.
• Fold Gently: When combining egg whites with the batter, use a light folding motion to maintain the air bubbles, which create the cake's signature light and fluffy texture.
• Control Water Bath Temperature: Maintain a consistent water bath temperature by using barely simmering water, preventing the cake from overcooking or developing cracks.
• Select Strawberries Carefully: Choose ripe, bright red strawberries at peak season for the most vibrant flavor and most attractive appearance on the cake.
• Chill for Best Results: Allow the cake to rest in the refrigerator for at least an hour before serving to let the flavors meld and the cream set perfectly.

Storing and Reheating Japanese Strawberry Cake Without Dryness

• Refrigerate: Wrap the cake tightly in plastic wrap or store in an airtight container. Keep in the refrigerator for up to 2-3 days to maintain freshness and prevent drying out.
• Protect Cream: Place a piece of plastic wrap directly on the cut surface to prevent the whipped cream from absorbing refrigerator odors and losing its texture.
• Serve Chilled: Remove the cake from the refrigerator 15-20 minutes before serving to allow it to come to a slightly cooler room temperature, which enhances the flavor and softens the cream.

Pairing Recommendations for Japanese Strawberry Cake

• Pair with Delicate Green Tea: Brew a light sencha or gyokuro green tea to complement the cake's delicate texture and cut through its sweetness. The subtle grassy notes will balance the rich cream and fruity strawberries perfectly.
• Match with Sparkling Rosé: Select a crisp, light rosé champagne or sparkling wine that echoes the strawberry's bright flavor. Its effervescence will cleanse the palate between creamy bites and enhance the dessert's elegant profile.
• Create a Strawberry Cocktail Companion: Mix a strawberry-infused cocktail like a French 75 with muddled fresh strawberries. The drink's botanical gin notes and fruity undertones will harmonize with the cake's delicate flavors and fresh strawberry elements.
• Serve with Vanilla Bean Affogato: Pour a small shot of warm vanilla bean espresso over a scoop of vanilla gelato beside the cake. The rich, creamy coffee complement will provide a sophisticated contrast to the light, airy Japanese strawberry cake texture.

Creative Variations on Japanese Strawberry Cake

• Chocolate Berry Bliss: Transform the classic cake by adding cocoa powder to the batter and using dark chocolate shavings between layers for a rich, decadent flavor.
• Tropical Paradise Spin: Replace strawberries with passion fruit or mango, creating a vibrant and exotic version of the traditional Japanese cake.
• Matcha Magic Medley: Incorporate matcha powder into the cake batter and cream, pairing it with fresh raspberries for a sophisticated green-and-red color combination.
• Citrus Sunshine Sensation: Infuse the cake syrup with orange or yuzu zest, and garnish with candied citrus peels to add a bright, zesty undertone to the dessert.

Japanese Strawberry Cake with Airy Layers

• Embrace Delicate Texture: Experience a cloud-like sponge cake that's incredibly light, airy, and melt-in-your-mouth soft, thanks to the precise egg white beating technique.
• Savor Fresh Flavor Bursts: Enjoy the perfect balance of sweet macerated strawberries and creamy whipped topping that creates a refreshing, vibrant taste explosion with every bite.
• Master Elegant Baking Method: Learn the sophisticated Japanese water bath baking technique that ensures a perfectly even, moist cake with a smooth, delicate crumb unlike traditional baking methods.
• Create Stunning Dessert Centerpiece: Wow guests with a visually stunning cake that looks professionally crafted, combining pristine white cream, glossy strawberries, and a beautifully delicate sponge layer.

Japanese Strawberry Cake Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 9 reviews

• Total Time: 2 hours
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Sweet Japanese strawberry cake brings delicate layers of sponge, whipped cream, and fresh berries together in a light, elegant dessert. Perfectly balanced flavors and airy texture invite you to savor each delightful bite of this classic Japanese confection.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4 large egg whites
• 4 large egg yolks
• 75 g (½ cup + ½ tablespoon) cake flour
• 70 g (5 ½ tablespoons) sugar
• 80 g (⅓ cup) whole milk
• 50 g (3 ½ tablespoons) unsalted butter

Strawberries:

• 12 ounces to 1 pound (340 g to 450 g) strawberries
• 1 ½ teaspoons sugar

Cream and Syrup:

• 280 g (10 ounces) heavy whipping cream
• 2 tablespoons confectioners sugar
• ¾ teaspoon gelatin (optional)
• 2 tablespoons cold water (optional)
• 2 tablespoons sugar
• 3 tablespoons hot water

Cook Mode Prevent your screen from going dark

---

Instructions

1. Carefully prepare an 8-inch round cake pan by lining the bottom with parchment paper, ensuring a smooth surface for easy cake removal.
2. Create a water bath setup by boiling water, preparing enough to submerge one inch of the pan’s exterior.
3. Gently warm milk and butter together in a heatproof bowl, stirring until completely integrated and smooth.
4. Sift cake flour into the melted butter mixture, using delicate folding motions to create a uniform batter without lumps.
5. Incorporate egg yolks into the flour mixture, mixing until the consistency becomes silky and well-combined.
6. Thoroughly clean a separate mixing bowl for whipping egg whites, ensuring no residual oils that might prevent proper volume.
7. Whip egg whites using an electric mixer, gradually introducing sugar until the mixture becomes glossy and forms medium-stiff peaks.
8. Delicately fold a quarter of the whipped egg whites into the yolk mixture, then gently incorporate the remaining whites to maintain airiness.
9. Transfer the light, airy batter into the prepared pan, tapping gently on the counter to eliminate potential air bubbles.
10. Position the pan within the prepared water bath and bake in a preheated oven for approximately 90 minutes, monitoring for a clean skewer test.
11. Allow the cake to cool completely on a wire rack, preventing moisture accumulation and maintaining its delicate texture.
12. Slice fresh strawberries and macerate with a sprinkle of sugar, letting them rest and develop a glossy, sweet essence.
13. Craft a subtle cake syrup by dissolving sugar in hot water, optionally enhancing with reserved strawberry liquid.
14. Whip heavy cream with confectioners sugar until achieving soft, billowy peaks that hold their shape.
15. Carefully slice the cooled cake into two even layers using a serrated knife, ensuring precision and uniform thickness.
16. Brush each cake layer generously with the prepared sugar syrup, infusing moisture and subtle sweetness.
17. Spread a luxurious layer of whipped cream on the bottom cake layer, strategically arranging macerated strawberries.
18. Gently position the second cake layer, then meticulously cover the entire cake with remaining whipped cream.
19. Garnish the cake’s surface with additional fresh strawberries, creating an elegant and inviting presentation.
20. Refrigerate briefly to set the cream and allow flavors to meld, then serve and enjoy this delicate Japanese strawberry confection.

Notes

• Master this delicate sponge cake by carefully following each step to achieve the signature light, airy texture.
• Water bath baking ensures even, gentle heat distribution, preventing cracks and maintaining the cake’s delicate structure.
• Macerated strawberries intensify natural sweetness and create a glossy, syrupy coating that enhances overall flavor profile.
• Stabilized whipped cream helps maintain the cake’s shape and prevents weeping, especially when serving in warmer environments.
• Brushing cake layers with sugar syrup adds moisture and deepens the cake’s subtle sweetness, elevating the entire dessert experience.
• Room temperature ingredients and precise folding technique are crucial for creating the signature cloudlike Japanese-style sponge texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Japanese

Nutrition

• Serving Size: 8
• Calories: 292
• Sugar: 22 g
• Sodium: 30 mg
• Fat: 18 g
• Saturated Fat: 11 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 130 mg