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–+ servings
Japanese Strawberry Cake

Fluffy Japanese Strawberry Cake Perfect for Any Occasion

This delightful Japanese Strawberry Cake offers a soft, fluffy texture and is perfect for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Cooling Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Whole Milk Substitution: Almond milk can be used for a dairy-free version.
  • 1/2 cup Unsalted Butter Substitution: Use margarine for a dairy-free alternative.
  • 1 cup Cake Flour Substitution: Combine all-purpose flour with cornstarch.
  • 4 large Egg Yolks No substitutions recommended for best results.
  • 4 large Egg Whites Use aquafaba as a vegan substitute (3 tablespoons per egg white).
  • 3/4 cup Sugar Caster sugar is preferred for a finer texture.
  • 1 cup Strawberries Variety can be swapped, but will alter flavor.
For the Frosting
  • 1 cup Heavy Whipping Cream Substitution: Coconut cream can be used for a dairy-free version.
  • 1/2 cup Confectioners Sugar No direct substitution.
  • 1 teaspoon Gelatin Omit for regular frosting; use a vegan substitute if needed.
For the Cake Syrup
  • 1/4 cup Sugar Can be substituted with honey or agave syrup for a different sweetness profile.
  • 1/4 cup Hot Water Essential for this recipe; no substitution.

Equipment

  • 8-inch round cake pan
  • Mixing bowls
  • Whisk
  • sifter
  • Cooling Rack

Method
 

Step-by-Step Instructions
  1. Line an 8” round cake pan with parchment paper. Preheat your oven to 325°F (160°C).
  2. In a large mixing bowl, combine melted whole milk and unsalted butter. Sift in the cake flour and blend in the egg yolks.
  3. In a separate bowl, whip the egg whites to medium peaks, adding sugar gradually, then fold them into the yolk mixture.
  4. Pour the batter into the cake pan, drop it onto the counter to eliminate air bubbles, and bake for 1 hour and 30 minutes.
  5. Let the cake cool in the pan for 15 minutes, then turn it out onto a cooling rack.
  6. Slice fresh strawberries and sprinkle them with sugar. Let sit for 1–2 hours to macerate.
  7. In a chilled bowl, whip the heavy whipping cream until soft peaks form. Add gelatin if stabilizing the cream.
  8. Slice the cooled cake horizontally into two layers. Brush with cake syrup, layer with whipped cream and strawberries, then frost the top.
  9. Refrigerate the assembled cake for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 30mgCalcium: 80mgIron: 1mg

Notes

Ensure precise measurements for best results and allow cooling time before frosting.

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