Japanese Strawberry Cake Recipe

I’m so excited to share my Japanese Strawberry Cake Recipe with you! This cake is a fan-freaking-tastic dessert masterpiece—light, fluffy, and beautifully fresh with juicy strawberries tucked between ultra-soft layers and gently sweetened whipped cream. When I first tried this recipe, I was blown away by how effortlessly elegant it looked and tasted. If you’ve been craving a cake that’s more than just delicious but also a joy to make and impresses every time, you’re in the right place.

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Ingredients You’ll Need

The ingredients for this Japanese Strawberry Cake Recipe are pretty simple, but each one plays a specific role in the texture and flavor. When shopping, I recommend using the freshest strawberries you can find, preferably sweet and fragrant, because they really do transform the cake.

• Whole Milk: Adds moisture and tenderness to the cake base.
• Unsalted Butter: Gives richness without overpowering flavors.
• Cake Flour: The key to a light and delicate crumb—try to avoid using all-purpose flour here.
• Egg Yolks: Contribute to the cake’s golden color and moisture.
• Egg Whites: Beaten until glossy, they create that bouncy fluffy texture.
• Sugar (Caster if possible): Sweetens the cake and the strawberry maceration.
• Strawberries: Half go into the cake layers and half for decorating—choose bright red and ripe.
• Heavy Whipping Cream: Whipped to soft peaks for that signature Japanese light frosting.
• Confectioners’ Sugar: Sweetens the whipped cream gently without graininess.
• Gelatin (Optional): Stabilizes the whipped cream for longer-lasting firmness, especially handy for warmer climates.
• Cold Water (Optional): Used to bloom the gelatin.
• Sugar and Hot Water (for syrup): Keeps the cake moist and infuses extra sweetness.

Variations

I love how versatile this Japanese Strawberry Cake Recipe is. You can stick to the classic strawberries and cream, or tweak it based on what you have or your dietary preferences. Here are a couple ways I like to mix things up depending on the mood.

• Chocolate Strawberry Cake: Adding a thin layer of melted chocolate or cocoa powder into the batter really ups the indulgence factor. My family goes crazy for this twist!
• Seasonal Fruit Variation: Try swapping strawberries for raspberries or peaches in summer when those fruits are at their peak.
• Vegan Adaptation: I’ve experimented with aquafaba instead of egg whites and coconut cream for frosting – it needs some fine-tuning but is a fun challenge!
• Stabilized vs. Regular Cream: If you want your frosting to hold up longer, use gelatin, but for immediate serving, the regular cream is perfect and lighter.

How to Make Japanese Strawberry Cake Recipe

Step 1: Prep and Bake the Light-as-Air Sponge Cake

Start by lining an 8-inch round cake pan with parchment paper at the bottom. I like to prep this first so everything is ready for the delicate batter. Preheat your oven to 325°F (160°C). Then, get a high-walled pan ready for a water bath — this keeps the cake moist and bakes it gently, creating that beautifully soft sponge. If you use a springform pan, wrap the bottom with foil to prevent leaks.

Microwave the milk and butter together until melted, then sift in the cake flour and gently fold until smooth. Whisk egg yolks in next, mixing just enough to combine. Beat egg whites until frothy at medium-high speed, gradually adding sugar until glossy and holding medium peaks—this part is essential for airiness!

Fold a quarter of the egg whites into the yolk mixture to lighten it, then fold this back into the remaining whites carefully — you want it smooth without losing those fluffy air bubbles. Pour into your pan and tap it down a couple times on the counter to release large bubbles. Bake in the water bath for about 1.5 hours; resist opening the oven early or you risk collapse. The cake is done when a skewer comes out clean and edges start to pull away.

Step 2: Macerate Your Strawberries for Maximum Sweetness

While the cake cools, slice about 8 oz of your strawberries thinly and toss them with 1.5 teaspoons of sugar. Let them sit for at least an hour to release their natural juices and become glossy and fragrant. I usually do this in the morning for an afternoon bake, and the flavor really deepens—you’ll notice a subtle sweet syrup leftover in the bowl, which you can mix into the cake syrup for an extra pop of strawberry flavor.

Step 3: Whip the Cream (with or without Gelatin)

Whipping the cream is my favorite part because it all starts to look and feel like a genuine celebration cake. For stabilized cream, bloom the gelatin in cold water, melt gently, then fold it into soft-peaked whipped cream, being careful not to overwhip. Otherwise, whip the heavy cream with confectioners’ sugar until it forms firm but soft peaks. You’ll find that the cream is magically light but rich—it’s the perfect balance.

Step 4: Assemble Your Beautiful Japanese Strawberry Cake Recipe

Once your cake is fully cooled, mark the top edge and halfway point with toothpicks so you can slice even layers. Cut off the browned top—it doesn’t taste bad but looks nicer without it. Slice the cake horizontally into two layers with a serrated knife.

I like to place the bottom layer on my cake stand upside down so the smooth side is up, then brush it with cake syrup (mixed hot water, sugar, and optional strawberry juice). Follow with a generous layer of whipped cream, spreading evenly but not overly thick, then top with as many macerated strawberries as you can fit. Add another thin layer of cream over the strawberries before placing the top layer back on.

Repeat the syrup brushing and then cover the entire cake with a thin crumb coat of cream. Chill briefly if using stabilized cream. Finally, apply a thicker luscious layer of cream all over and decorate with the remaining strawberries on top. If you want, use a piping bag with leftover cream to add delicate touches.

How to Serve Japanese Strawberry Cake Recipe

Garnishes

I typically keep it simple with fresh whole strawberries on top—sometimes I add a light dusting of confectioners’ sugar or a few mint leaves for color. This keeps the cake looking fresh and inviting without overpowering the sweetness.

Side Dishes

Serve this cake with a cup of green tea or a light sparkling sake to complement the delicate sweetness. A simple fruit salad with citrus also pairs wonderfully without stealing the spotlight.

Creative Ways to Present

For birthdays or special occasions, I like to create a “strawberry garden” look on top with shredded coconut “grass” and small edible flowers. You can also pipe whipped cream rosettes around the edges for a fancier flair—this cake definitely shines with a bit of effort in presentation.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered loosely with plastic wrap or a cake dome in the fridge. The stabilized cream makes the cake hold up well for up to 2 days without drying out, but honestly, it’s usually all eaten pretty quickly around here!

Freezing

I’ve tried freezing this cake before, and while the sponge freezes well, the fresh strawberries and whipped cream can get a little watery when thawed. If you want to freeze, I recommend assembling fresh after defrosting or freezing the cake layers and cream separately.

Reheating

Slices can be brought to room temperature for about 30 minutes before serving—which really lets the cream soften and flavors bloom. I usually avoid microwaving it to keep the texture and cream intact.

FAQs

Final Thoughts

This Japanese Strawberry Cake Recipe has become one of my absolute favorites to make and share. It’s light enough to enjoy any time but special enough to wow guests. I love how it balances the tender sponge, fresh strawberries, and airy cream in such a harmonious way. If you’re looking for a cake that feels both comforting and elegant, this one’s for you. Try it out, and I promise you’ll be impressed with how approachable and delicious it is—like sharing a little piece of Japan’s sweet charm right from your own kitchen.

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