The first time I tasted a slice of Japanese bakery-style strawberry cake, I was transported to a sunlit café, surrounded by delicate pastel colors and whispering laughter. This light and fluffy Japanese strawberry cake isn’t just a dessert; it’s a celebration of simplicity and elegance, perfect for both special occasions and everyday indulgences. With its luscious cream frosting and fresh strawberries, this cake brings both delight and nostalgia, encapsulating the essence of Japanese pastry culture. Plus, it’s quick to prepare and a definite crowd-pleaser, making it the perfect treat when you want to impress without the fuss. Ready to turn your kitchen into a little slice of Tokyo?
Why Is This Strawberry Cake So Irresistible?
Deliciously Light: This fluffy Japanese strawberry cake boasts a feather-light texture that makes it feel like a cloud on your palate. Each slice is a delight!
Fresh Ingredients: Bursting with fresh strawberries, it’s a celebration of seasonal flavors that truly shines. You can also try topping it with heaps of whipped cream—perfect for a sweet touch!
Quick and Easy: With minimal ingredients and simple steps, you’ll whip this cake up in no time, making it a perfect choice for last-minute gatherings or special occasions.
Versatile Delight: Don’t hesitate to experiment! Whether you serve it plain or with a dusting of powdered sugar, it appeals to all taste buds. Plus, if you love fruity desserts, check out my Strawberry Crunch Cheesecake for another sweet twist!
Crowd-Pleaser: Its exquisite flavor and stunning presentation will surely wow your guests, making it a favorite at any celebration.
Japanese Strawberry Cake Ingredients
• Elevate your baking with these key ingredients!
For the Cake
- Whole Milk – Adds moisture and richness; can use any milk or non-dairy milk as a substitute.
- Unsalted Butter – Provides richness and flavor; substitute with margarine or vegan butter if desired.
- Cake Flour – Essential for a light texture; can replace with all-purpose flour, but results may vary; to mimic cake flour, combine all-purpose flour with cornstarch (110g flour + 16g cornstarch per 125g cake flour).
- Egg Yolks – Contribute to the cake’s richness and color; no substitute recommended; avoid using dried egg substitutes.
- Egg Whites – Provide leavening for a fluffy cake; ensure to beat to medium peaks for best results.
- Sugar – Sweetens the cake; caster sugar is preferred for instant dissolving; granulated sugar can be used as an alternative.
- Strawberries – Adds natural sweetness and freshness; always use fresh berries; frozen may alter texture.
For the Frosting
- Heavy Whipping Cream – Creates rich, luscious frosting; can substitute with non-dairy whipping cream if needed.
- Confectioners Sugar – Sweetens and stabilizes the whipped cream; adjust quantity based on your sweetness preference.
- Gelatin (Optional) – Stabilizes the whipped cream for better texture; omit for a non-stabilized cream.
- Cold Water (Optional) – Activates gelatin for stability.
For the Cake Syrup
- Sugar + Hot Water – Keeps the cake moist; substitute sugar with a sugar alternative if desired.
Step‑by‑Step Instructions for Japanese Strawberry Cake
Step 1: Preheat and Prepare the Pan
Begin by preheating your oven to 325°F (160°C). While it’s warming up, take an 8-inch round cake pan and line the bottom with parchment paper, ensuring a perfect release after baking. Grease the sides lightly to help the cake rise beautifully along the edges, setting you up for success as you move to the next step.
Step 2: Melt Wet Ingredients
In a heatproof bowl, combine whole milk and unsalted butter. Place the bowl over a simmering pot of water to create a double boiler effect, stirring gently until both ingredients are fully melted together. This should take about 5 minutes, resulting in a smooth and creamy mixture that will lend moisture to your Japanese strawberry cake.
Step 3: Sift and Mix Dry Ingredients
Once the milk and butter mixture has cooled slightly, sift cake flour into the bowl along with the egg yolks. Using a whisk, mix thoroughly until the batter is smooth and free of lumps, which should take around 2-3 minutes. The batter should be thick yet pourable, laying a firm foundation for your fluffy cake.
Step 4: Whip Egg Whites
In a separate clean mixing bowl, whip the egg whites using a hand mixer or stand mixer until they become frothy. Gradually sprinkle in the sugar as you continue beating, aiming for medium peaks to form. This transformation will take about 5-7 minutes, and once done, the whites will be glossy and hold a peak that slightly droops over when lifted.
Step 5: Fold the Mixtures Together
Gently incorporate one-quarter of the whipped egg whites into the yolk mixture, using a spatula to lighten the batter. Carefully fold in the remaining egg whites in two additions, taking care not to deflate the fluffiness. This step is vital for ensuring your Japanese strawberry cake rises beautifully and achieves that light texture we all adore.
Step 6: Bake the Cake
Pour your well-combined batter into the prepared cake pan, smoothing the top with a spatula. Place the pan in a water bath to create steam, which helps the cake rise evenly. Bake in the preheated oven for about 1 hour and 30 minutes. The cake is done when a toothpick inserted into the center comes out clean, so resist the urge to open the oven door until at least the first hour has passed.
Step 7: Cool and Assemble
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes before gently transferring it to a wire rack. Allow it to cool completely, which should take another 30 minutes. Meanwhile, prepare your whipped cream and macerated strawberries to layer with the cake, ensuring every slice of this Japanese strawberry cake bursts with flavor and freshness.
Make Ahead Options
This light and fluffy Japanese strawberry cake is perfect for meal prep, allowing you to enjoy delightful slices without the stress on busy days. You can prepare the cake base up to 24 hours in advance; just bake and allow it to cool completely before wrapping it tightly in plastic wrap to retain its freshness and moisture. The whipped cream frosting can be made up to 3 days ahead – simply stabilize it with gelatin to maintain its texture, and store it in the fridge. When you’re ready to serve, assemble the cake with macerated strawberries and whipped cream, and voilà—it’s just as delicious as if you made it fresh the same day!
Japanese Strawberry Cake Variations & Substitutions
Feel free to explore these delightful twists that will add your personal touch to the recipe!
- Dairy-Free: Substitute whole milk and heavy cream with coconut milk and non-dairy whipping cream for a rich, dairy-free option.
- Gluten-Free: Use a gluten-free cake flour blend instead of regular cake flour for a fluffy cake that everyone can enjoy.
- Fruit Variety: Swap strawberries for seasonal fruits like raspberries or peaches to create a new flavor profile. The cake will still shine with vibrant colors and tastes!
- Less Sweet: Reduce the sugar amount in both the cake and frosting for a less sweet version, focusing on the natural flavors of your fruit.
- Infused Whipped Cream: Infuse your heavy whipping cream with vanilla or almond extract to enhance the frosting’s flavor, giving it a delightful twist.
- Citrus Zest: Add lemon or orange zest to the batter for a refreshing zing that complements the cake’s overall sweetness beautifully.
- Chocolate Touch: For chocolate lovers, fold in cocoa powder into the batter or drizzle melted chocolate on top of the whipped cream for a decadent dessert.
- Layered Cake: Double the recipe and create a stunning layered cake with additional frosting and strawberries between each layer for a showstopper. If you love layers, you might also enjoy my Fried Strawberry Cheesecake that adds a unique twist!
Embrace the creativity in your kitchen and make this cake your own!
Expert Tips for Japanese Strawberry Cake
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Measure Precisely: Use a kitchen scale for accuracy in ingredient measurements, especially with flour. Consistency in ratios ensures your Japanese strawberry cake turns out perfectly light and fluffy.
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Egg Whites Matter: Avoid over-whipping egg whites; medium peaks are essential for contributing to the cake’s rise. This light texture is what you’ll want for a heavenly dessert!
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Water Bath Trick: Remember to use hot water in your water bath! This creates steam, promoting even baking and preventing cracking, which keeps your cake beautifully fluffy.
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Don’t Rush Cooling: Allow the cake to cool completely before decorating. This step prevents the whipped cream from melting, allowing for a gorgeous presentation with your fresh strawberries.
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Experiment with Flavors: Feel free to incorporate other fruits or flavors! While strawberries are divine, alternatives like raspberries or a hint of vanilla can add a unique twist to your Japanese strawberry cake.
What to Serve with Japanese Bakery-Style Strawberry Cake?
Elevate your dining experience with delightful pairings that complement the light and fluffy layers of this Japanese strawberry cake.
- Creamy Mashed Potatoes: Their rich, buttery texture contrasts beautifully with the cake’s lightness, creating a satisfying balance.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing touch that enhances the cake’s fruity essence. Think bright colors and juicy bites!
- Flavored Iced Tea: A chilled, lightly sweetened iced tea provides a refreshing sip, perfect for cleansing the palate between cake bites.
- Matcha Green Tea: The earthy notes of this traditional drink resonate with the delicate flavors of the cake, making for a harmonious experience.
- Light Vanilla Ice Cream: A scoop melts into each slice, adding creamy, vanilla goodness while enhancing the cake’s fresh strawberry notes.
- Pistachio Cake Bites: Their nutty crunch provides a delightful contrast to the smooth texture of the strawberries and whipped cream layered on the cake.
- Chocolate Drizzle: A rich chocolate drizzle over the cake offers a decadent touch that makes it irresistible, perfect for chocoholics!
- Lemon Sorbet: The tartness brightens the palate and offers a refreshing contrast that beautifully complements the sweetness of the cake.
- Almond Biscotti: Ideal as a dip-in treat beside the cake, these crunchy bites add a lovely nutty flavor to your dessert spread.
How to Store and Freeze Japanese Strawberry Cake
Fridge: Store the cake in an airtight container in the refrigerator for up to 3 days. This helps retain its light and fluffy texture while preventing it from absorbing odors.
Freezer: Freeze slices of the Japanese strawberry cake in a single layer on a baking sheet until solid. Then wrap each slice tightly in plastic wrap and place in a freezer bag for up to 2 months.
Reheating: Thaw frozen slices in the refrigerator overnight. For a warm treat, reheat slices gently in the microwave for about 15-20 seconds, just enough to take off the chill without drying out the cake.
Stabilized Cream: If you’ve used stabilized cream, the cake’s freshness can be maintained for a longer duration. Just ensure to keep any unused cream refrigerated as well.
Japanese Bakery-Style Strawberry Cake Recipe FAQs
What type of strawberries should I use?
Absolutely, always choose fresh strawberries for this cake! Look for berries that are bright red, firm, and free from dark spots or blemishes. If you can get them from a local farmers’ market, even better—they’ll taste divine in your cake!
How should I store leftovers?
To keep your cake fresh and fluffy, store it in an airtight container in the refrigerator for up to 3 days. This will help prevent the cake from drying out and absorbing any unpleasant smells from the fridge.
Can I freeze the Japanese strawberry cake?
Yes, you can! Freeze individual slices by placing them on a baking sheet until solid. Then tightly wrap each slice in plastic wrap and place them in a freezer bag. The cake can be stored this way for up to 2 months. Just remember to thaw in the refrigerator overnight before enjoying!
What can I do if the cake doesn’t rise properly?
If your cake doesn’t rise, don’t worry! Check the following: First, ensure your egg whites are beaten to medium peaks; over-whipping can actually make them lose their ability to aerate. Also, make sure to sift your flour to avoid lumps and use the correct measurements, as this impacts the cake’s texture. Lastly, avoid opening the oven door too early, as this can cause the cake to deflate.
Is this cake suitable for people with dietary restrictions?
Yes! You can make this Japanese strawberry cake vegetarian by skipping the gelatin in the whipped cream. If someone has a dairy allergy, consider substituting with non-dairy milk and non-dairy whipped cream. Always check for allergies with your guests if you’re unsure!
How do I stabilize whipped cream for longer-lasting frostings?
To stabilize your whipped cream, mix 1 teaspoon of gelatin with 2 tablespoons of cold water and let it sit for about 5 minutes until it blooms. Then gently heat this mixture until dissolved, and allow it to cool slightly before adding it to your whipped cream as you whip it to soft peaks. This will help the cream hold its shape longer, especially when layering with strawberries!
Fluffy Japanese Strawberry Cake: A Slice of Delight
Ingredients
Equipment
Method
- Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper, lightly grease the sides.
- Melt whole milk and unsalted butter in a heatproof bowl over simmering water until fully melted together, about 5 minutes.
- Sift cake flour into the bowl with egg yolks and mix thoroughly until smooth, about 2-3 minutes.
- Whip egg whites until frothy, gradually adding sugar and beating until medium peaks form, about 5-7 minutes.
- Gently incorporate one-quarter of the whipped egg whites into the yolk mixture. Carefully fold in remaining egg whites in two additions.
- Pour batter into prepared pan, smooth the top, and place in a water bath to bake for 1 hour and 30 minutes.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely, about 30 minutes.
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