Stepping into a cozy Japanese bakery, the air filled with the gentle sweetness of ripe strawberries and freshly baked cakes, is a blissful experience I cherish. Today, I’m thrilled to share a recipe for Japanese Bakery-Style Strawberry Cake, an ethereal dessert that captures that very magic. This cake is not only light and fluffy but also offers the perfect balance of sweetness, making it a delightful treat any time of the day. The best part? Prep is a breeze, and with an option for stabilized whipped cream, you can create a stunning layered cake that looks as good as it tastes. Whether you’re celebrating a special occasion or simply indulging in some self-care, this recipe will surely elevate your homemade dessert game. Ready to whisk up some culinary cloud-like joy? Let’s dive in!
Why is this Japanese Strawberry Cake so special?
Light, Fluffy Texture: This cake is a delightful experience with its ethereal lightness, reminiscent of fluffy clouds. Each slice melts beautifully in your mouth.
Versatility: Whether you opt for stabilized or non-stabilized whipped cream, this recipe allows you to customize it to your liking, perfect for any occasion!
Balanced Sweetness: With the perfect blend of fresh strawberries and a light cream frosting, this cake is satisfyingly sweet without being overwhelming.
Quick Prep: Don’t worry about long hours in the kitchen; this recipe is straightforward, making it ideal for both novice and experienced bakers.
Impressive Presentation: Layering whipped cream and macerated strawberries creates a stunning visual treat that will wow your family and friends—perfect for gatherings or celebrations!
For even more indulgent dessert ideas, check out my recipe for Fried Strawberry Cheesecake or the delightful Birthday Cake Overnight Oats.
Japanese Strawberry Cake Ingredients
For the Cake
• Whole Milk – Adds moisture and richness; substitute with any non-dairy milk for a lactose-free option.
• Unsalted Butter – Provides flavor and a tender crumb; can be substituted with margarine or coconut oil for a dairy-free version.
• Cake Flour – Essential for a tender and airy cake structure; substitute with all-purpose flour mixed with cornstarch if unavailable.
• Egg Yolks – Contribute richness and moisture to the cake.
• Egg Whites – Create volume and lightness; beat to medium peaks for the best texture.
• Sugar (Caster or Granulated) – Sweetens and helps with the cake’s texture; granulated sugar works if caster isn’t available.
For the Strawberries
• Strawberries – Fresh strawberries add flavor and moisture; use between 12 oz and 1 lb, divided for optimal freshness.
For the Frosting
• Heavy Whipping Cream – Whips into a rich, creamy topping; opt for non-dairy whipping cream for a vegan option.
• Confectioners Sugar – Sweetens and stabilizes the whipped cream for better texture.
• Gelatin (Optional) – Stabilizes the whipped cream if making stabilized cream; omit for a light, fresh cream.
• Cold Water (Optional) – Activates the gelatin when making stabilized cream.
For the Cake Syrup
• Cake Syrup – Enhances cake moisture; easy to prepare with sugar and hot water.
With these carefully selected ingredients, your Japanese Strawberry Cake will embody the essence of a light and fluffy dessert that everyone will adore!
Step‑by‑Step Instructions for Japanese Strawberry Cake
Step 1: Prepare the Cake Pan
Start by lining an 8” round cake pan with parchment paper to prevent sticking. Preheat your oven to 325°F (160°C). As the oven is heating, gather all your ingredients and set them within easy reach, ensuring you’re ready for a smooth baking experience.
Step 2: Make the Batter
In a medium saucepan over low heat, melt the whole milk and unsalted butter together until fully combined. Once melted, remove from heat and let it cool slightly. In a separate bowl, combine cake flour, egg yolks, and the cooled milk-butter mixture, mixing until the batter is smooth and homogeneous.
Step 3: Whip the Egg Whites
In a clean mixing bowl, whip the egg whites using an electric mixer on medium-high speed until medium peaks form. The egg whites should be glossy and hold their shape without collapsing. This is essential for the light and airy texture of your Japanese Strawberry Cake, so take care not to overbeat.
Step 4: Combine Ingredients
Gently fold the whipped egg whites into the cake batter in batches, using a spatula to maintain as much air as possible. Be careful not to deflate the egg whites; this step is crucial for achieving the fluffy texture characteristic of a true Japanese Strawberry Cake.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan and smooth the top with a spatula. Place the pan in a larger baking dish filled with hot water to create a water bath, which helps to retain moisture during baking. Bake for 1 hour and 30 minutes, or until a skewer inserted in the center comes out clean.
Step 6: Cool the Cake
Once baked, carefully run a knife around the edges of the cake to loosen it from the pan. Invert the cake onto a wire rack to cool completely. Ensure the cake is thoroughly cooled before moving on to the frosting, as warm surfaces can melt delicate whipped cream.
Step 7: Macerate Strawberries
While the cake cools, slice the fresh strawberries and toss them with granulated sugar in a bowl. Let them sit for 10-15 minutes until they release their juices and become glossy. This step enhances their flavor, making them the perfect topping for your Japanese Strawberry Cake.
Step 8: Prepare the Frosting
In a chilled bowl, whip the heavy cream until soft peaks form, ensuring it’s fluffy and billowy. If you’re making stabilized cream, dissolve gelatin in cold water and mix it in gradually. This will give your frosting a firm texture and prevent it from sagging.
Step 9: Assemble Cake
Once the cake is completely cooled, carefully slice it in half horizontally. Layer the bottom half with whipped cream and generously add the macerated strawberries on top. Place the other layer on top and frost the entire exterior of the Japanese Strawberry Cake with the remaining whipped cream.
Step 10: Chill and Serve
If using stabilized cream, refrigerate the assembled cake for at least 30 minutes to let it set. For an impressive presentation, serve the cake chilled, showcasing its beautiful layers of cream and strawberries. Enjoy this delightful slice of joy with family and friends!
Storage Tips for Japanese Strawberry Cake
Fridge: Store leftover Japanese strawberry cake in an airtight container in the refrigerator for up to 3 days. This keeps it fresh while preserving its light texture.
Freezer: If you need to freeze the cake, wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to a month. Thaw in the fridge before serving.
Frosting: If using unstabilized whipped cream, it’s best consumed within 24 hours. For stabilized whipped cream, you can store it in the fridge alongside the cake.
Reheating: When serving refrigerated cake, let it sit at room temperature for about 20-30 minutes to restore its fluffy texture before enjoying!
Expert Tips for Japanese Strawberry Cake
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Weigh Your Ingredients: Using a kitchen scale ensures precise measurements, leading to a perfectly textured Japanese Strawberry Cake every time.
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Egg White Magic: Beat the egg whites to medium peaks, avoiding over-beating to maintain the cake’s lightness. Remember, too stiff can lead to a denser cake!
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Water Bath Importance: Always use hot water in your baking dish to create a steam effect, ensuring your cake rises beautifully and remains moist.
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Cooling Is Key: Allow the cake to cool completely before frosting to prevent the whipped cream from melting. This step is crucial for a stunning presentation!
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Customize the Cream: For a lighter topping, try skipping the gelatin for your whipped cream, creating a fresher feel that pairs perfectly with strawberries.
Japanese Strawberry Cake Variations
Feel free to explore these delightful twists and swaps to make this recipe your own!
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Gluten-Free: Use a gluten-free cake blend to cater to gluten sensitivities without sacrificing flavor or fluffiness.
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Lighter Option: Omit the gelatin for a fresher whipped cream frosting that is light but still luscious. This twist keeps the dessert airy!
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Flavored Cream: For an exciting flavor boost, infuse the whipped cream frosting with a splash of vanilla extract or citrus zest. This will add a lovely aroma that complements the strawberries.
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Fruit Alternatives: Try replacing strawberries with seasonal fruits like blueberries or raspberries for a delightful twist and a burst of color. Each fruit will bring its own unique sweetness!
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Nutty Crunch: Fold in finely chopped nuts like almonds or hazelnuts into your batter for added texture and a delightful crunch. This unexpected element elevates each bite!
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Layer It Up: Consider creating a layered version with alternating flavors—try incorporating a matcha layer or a light chocolate ganache for an indulgent treat that’s visually stunning.
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Decadent Drizzle: Enhance the experience further by drizzling melted chocolate over the top before serving. This adds a rich, sweet touch that’s sure to impress!
As you create your masterpiece, be sure to savor the process and enjoy this lovely dessert that pairs wonderfully with a cup of tea or coffee. If you’re looking for more delectable ideas, check out my recipe for Vanilla Custard Strawberry or the ever-popular Carrot Cake Moist.
What to Serve with Japanese Bakery-Style Strawberry Cake
Elevate your strawberry cake experience with delightful pairings that enhance its light and refreshing nature.
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Fresh Berries: Enhance the fruity flavors with a side of mixed fresh berries; they add vibrant color and an extra burst of sweetness.
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Creamy Gelato: A scoop of vanilla or strawberry gelato complements the cake’s airy texture while adding a rich and creamy element.
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Herbal Tea: The lightness of a fragrant jasmine or chamomile tea balances the sweetness, making each bite feel refreshing and elegant.
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Lemon Sorbet: This icy treat provides a zesty contrast to the cake’s sweetness, cleansing the palate for another delightful slice.
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Whipped Coconut Cream: For a dairy-free option, this luscious topping mirrors the cake’s creamy frosting while infusing a hint of tropical flavor; it’s especially delightful in warmer months.
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Chocolate Dipped Strawberries: Enhance the experience with chocolate-dipped strawberries, merging luscious richness with the freshness of fruits, creating a shareable indulgence.
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Sparkling Water with Lime: Serve with a splash of sparkling water and a twist of lime for a refreshing drink that perfectly complements the cake’s light atmosphere.
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Honey Vanilla Ice Cream: Creamy honey vanilla ice cream melts deliciously over the cake, providing a decadent contrast that enriches every bite.
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Pistachio Biscotti: Crunchy pistachio biscotti introduces a delightful texture while providing a nutty flavor that pairs remarkably with the delicate sweetness of the cake.
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Sweet White Wine: A chilled glass of sweet white wine enhances the dessert experience, celebrating the cake’s delicate flavors with a touch of sophistication.
Make Ahead Options
These delightful Japanese Strawberry Cakes are perfect for busy cooks looking to simplify their meal planning. You can prepare the cake up to 3 days in advance—once cooled, tightly wrap it in plastic wrap and refrigerate to maintain moisture. The strawberries can be macerated up to 24 hours before serving; simply slice and toss them with sugar, then store in the fridge. For the frosting, whip the cream and prepare it with or without gelatin, then refrigerate it up to 24 hours. When ready to serve, assemble the layers by frosting the cake and topping it with the macerated strawberries. You’ll have a stunning dessert ready with minimal last-minute effort!
Japanese Bakery-Style Strawberry Cake Recipe FAQs
How do I select ripe strawberries for this recipe?
Absolutely! To choose the best strawberries, look for bright red berries that are plump and firm. Avoid those with dark spots or mushy areas, as these indicate overripeness. Ideally, the strawberries should have a vibrant green cap, which signifies freshness.
How should I store leftover cake?
To keep your Japanese strawberry cake fresh, store it in an airtight container in the refrigerator for up to 3 days. This will help maintain its light texture and moisture. For best results, place a piece of parchment paper between the cake and the lid to avoid sogginess.
Can I freeze the cake?
Yes, you can! To freeze your Japanese Strawberry Cake, wrap it tightly in plastic wrap, followed by a layer of aluminum foil for protection. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, thaw the cake in the refrigerator overnight for a gentle defrost that keeps it from losing its texture.
What if my cake sinks in the middle?
Very good question! If your cake sinks, it may be due to underbaking or overbeating the egg whites. Ensure you’re baking it for the full duration and check with a skewer for doneness. If the skewer comes out clean, your cake is ready. Also, to maintain that airy texture, stop beating your egg whites as soon as you reach medium peaks.
Is this cake suitable for anyone with allergies?
For a dairy-free version, substitute whole milk with any non-dairy milk and use dairy-free margarine. If you have an egg allergy, you can attempt using aquafaba (chickpea water), which can mimic the properties of egg whites. Just remember, the texture may differ slightly, but the end result can still be delicious with careful adjustments!
Fluffy Japanese Strawberry Cake: A Sweet Slice of Joy
Ingredients
Equipment
Method
- Prepare the Cake Pan: Start by lining an 8” round cake pan with parchment paper to prevent sticking. Preheat your oven to 325°F (160°C).
- Make the Batter: In a medium saucepan over low heat, melt the whole milk and unsalted butter together until fully combined. Let it cool slightly. In a separate bowl, combine cake flour, egg yolks, and the cooled milk-butter mixture, mixing until smooth.
- Whip the Egg Whites: In a clean mixing bowl, whip the egg whites using an electric mixer on medium-high speed until medium peaks form.
- Combine Ingredients: Gently fold the whipped egg whites into the cake batter in batches, using a spatula to maintain as much air as possible.
- Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Place the pan in a larger baking dish filled with hot water. Bake for 1 hour and 30 minutes.
- Cool the Cake: Once baked, carefully run a knife around the edges and invert the cake onto a wire rack to cool completely.
- Macerate Strawberries: Slice the fresh strawberries and toss them with granulated sugar. Let them sit for 10-15 minutes until they release their juices.
- Prepare the Frosting: In a chilled bowl, whip the heavy cream until soft peaks form. If making stabilized cream, dissolve gelatin in cold water and mix it in gradually.
- Assemble Cake: Carefully slice the cake in half horizontally. Layer the bottom half with whipped cream and add the macerated strawberries on top. Frost the entire exterior with the remaining whipped cream.
- Chill and Serve: If using stabilized cream, refrigerate the assembled cake for at least 30 minutes. Serve chilled.
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