Japanese Strawberry Cake Recipe

If you’ve ever indulged in a melt-in-your-mouth dessert that feels light yet decadently sweet, you’re going to adore this Japanese Strawberry Cake Recipe. I absolutely love how this cake captures the delicate balance of fluffy sponge, fresh strawberries, and cloud-like whipped cream — it’s a fan-freaking-tastic treat that always impresses. Whether you’re baking for a special occasion or just craving a slice of happiness, stick with me and I’ll walk you through every step to nail it perfectly!

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Ingredients You’ll Need

All the ingredients in this Japanese Strawberry Cake Recipe come together beautifully to make that iconic soft sponge and luscious cream pairing. Fresh strawberries are key, and choosing cake flour instead of all-purpose gives it that delicate crumb you’re after.

• Whole milk: Adds moisture and richness without weighing the cake down.
• Unsalted butter: Melted gently to blend in smoothly with the milk and flour.
• Cake flour: The secret to that super soft, tender crumb—you won’t get the same effect with all-purpose.
• Egg yolks: Provide richness and color to the sponge.
• Egg whites: Beaten to medium peaks for that incredible airy lift.
• Sugar (caster if possible): Dissolves quickly in the egg whites for a smooth texture.
• Strawberries: Fresh and ripe are best—they get macerated with a little sugar to boost their natural sweetness.
• Heavy whipping cream: Whipped into soft peaks for the frosting with just a touch of confectioners’ sugar.
• Gelatin (optional): If you want a stabilized cream that holds its shape longer—great if you need to prep ahead.
• Sugar and hot water (for syrup): Light syrup to brush the cake layers moist and tender.

Variations

While this Japanese Strawberry Cake Recipe is perfect as is, I love to mix it up sometimes depending on what I have on hand or the vibe I want to create. Feel free to personalize it!

• Change the Fruit: I’ve swapped strawberries for fresh raspberries or mixed berries, which adds a fun tang and color variation.
• Use Stabilized Whipped Cream: If you want to keep it fresh for hours, gelatin helps your cream hold up beautifully without losing flavor.
• Try Matcha Powder: Adding a teaspoon of matcha to the batter turns it into a stunning green tea strawberry cake for a Japanese twist!
• Make it Dairy-Free: Using coconut cream instead of heavy cream works well for the frosting and keeps it luscious.

How to Make Japanese Strawberry Cake Recipe

Step 1: Prepare the Cake Batter for the Perfect Sponge

Start by prepping your cake pan with parchment paper—you want that perfect non-stick base. Then melt the butter and milk gently, mix in sifted cake flour carefully, and beat your egg yolks into the batter. The trick here is folding the whipped egg whites in gently: take one-quarter of the whites to lighten your yolk batter first, then fold the rest in until smooth but not overmixed. This makes the cake super airy and prevents deflating the batter.

Step 2: Baking the Cake Using a Water Bath

Baking in a water bath is key for this cake’s moist texture. Pour your batter into the lined pan, tap the pan on the counter a couple of times to release bubbles, and place it in a larger pan filled with hot water. Bake at a gentle 325°F (160°C) for about 90 minutes. Don’t even think about opening the oven before the first hour — I learned the hard way that premature peeking shrinks the cake! Once done, cool completely before moving on.

Step 3: Macerate Strawberries & Prepare the Whipped Cream

While the cake cools, slice up around two-thirds of your strawberries, sprinkle with a bit of sugar, and let them sit for at least an hour. This softens them and pulls out their natural juices, which you’ll use to flavor the syrup. For the frosting, whip the heavy cream with confectioners’ sugar to soft or firm peaks depending on your preference, and if you’re stabilizing it with gelatin, fold that in carefully for longer-lasting cream.

Step 4: Assemble Like a Pro

Once cool, trim the browned top of your cake and slice it horizontally to create two even layers. Brush each layer with syrup made from sugar, hot water, and the strawberry soaking liquid for extra flavor. Spread a thin layer of whipped cream on the bottom layer, stack on the macerated strawberries, then add another layer of cream. Sandwich with the top layer of cake and finish frosting the outside with more cream. Smooth with an offset spatula and decorate with the remaining strawberries. I find using a rotating cake stand makes this step a breeze!

How to Serve Japanese Strawberry Cake Recipe

Garnishes

I love keeping it classic with fresh whole strawberries on top for that bright, inviting look. Sometimes I add a few mint leaves or a light dusting of powdered sugar for a touch of elegance. Little edible flowers can make it extra special if you’re serving guests.

Side Dishes

This cake is a dessert star, so I usually serve it alongside a light green tea or a fruit-forward sparkling wine. For a casual gathering, pair with fresh fruit salad or a small scoop of matcha ice cream to complement the flavor.

Creative Ways to Present

For birthdays or celebrations, I’ve piped soft rosettes all over the cake and placed whole strawberries in a spiral pattern on top. Another fun way is to cut the cake into neat squares and serve with a drizzle of condensed milk or chocolate sauce for a Japanese café vibe.

Make Ahead and Storage

Storing Leftovers

After slicing, I keep leftovers covered tightly in the fridge to prevent the whipped cream from drying out. Using an airtight container works great if you want to avoid refrigerator odors affecting the cake. The cake stays moist and fresh for up to 2 days.

Freezing

I’ve frozen this cake layered and frosted successfully by wrapping it tightly in plastic wrap and then foil. When thawing, leave it in the fridge overnight. The texture softens slightly but remains delicious—a nice option if you want to prep ahead!

Reheating

This cake is best served chilled, but if you prefer the sponge a little less cool, bringing it to room temperature for about an hour before serving works wonders. Just avoid microwaving as it can melt the cream and spoil the delicate texture.

FAQs

Final Thoughts

When I first tried making this Japanese Strawberry Cake Recipe, I quickly fell in love with its elegance and the way it feels like a special reward without being complicated. It’s the kind of dessert you want to share with friends and family because everyone goes crazy for its fluffy texture and fresh strawberry goodness. I promise if you follow these steps and tips, you’ll end up with a cake that’s every bit as beautiful and delicious as the patisseries in Japan. Give it a go—your kitchen deserves a little magic like this!

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