Fluffy Japanese Strawberry Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1/3 cup whole milk
02 -
3 1/2 tablespoons unsalted butter
03 -
2/3 cup cake flour
04 -
4 large egg yolks
05 -
4 large egg whites
06 -
1/3 cup plus 1 tablespoon caster sugar
→ Macerated Strawberries
07 -
12 to 16 ounces fresh strawberries, divided use
08 -
1 1/2 teaspoons granulated sugar
→ Whipped Cream Frosting
09 -
1 1/4 cups heavy whipping cream
10 -
2 tablespoons confectioners' sugar
11 -
3/4 teaspoon powdered gelatin (optional)
12 -
2 tablespoons cold water (optional)
→ Cake Syrup
13 -
2 tablespoons sugar
14 -
3 tablespoons hot water
# Instructions:
01 -
Line the bottom of an 8-inch round cake pan with parchment paper and preheat the oven to 325°F.
02 -
Arrange a high-sided baking dish to fit the cake pan and boil water to cover 1 inch up the side. For springform or removable-bottom pans, wrap the outside with foil to prevent leaks.
03 -
Combine whole milk and unsalted butter in a heatproof bowl and microwave until just melted. Stir to blend smoothly. Sift cake flour over this mixture and gently mix with a spatula until the flour is incorporated. Add egg yolks and stir until color and texture are uniform.
04 -
Place egg whites in a clean mixing bowl. Beat at medium-high speed until frothy. Gradually add caster sugar and continue beating until glossy, medium peaks form.
05 -
Fold one-quarter of the beaten egg whites into the yolk-flour mixture to lighten. Pour this mixture back into the remaining whites and fold gently until incorporated, taking care not to deflate the batter.
06 -
Pour batter into the prepared pan. Tap the pan twice firmly on the counter to remove air bubbles. Set the cake pan in the water bath dish and fill with 1 inch hot water. Bake for 90 minutes, or until a skewer inserted into the center comes out clean and the cake has pulled away from the sides.
07 -
Run a knife along the edge of the pan to loosen the cake, then invert onto a cooling rack. Allow the cake to cool completely before slicing or decorating.
08 -
Slice 8 ounces of strawberries into 1/4-inch thick slices. Place in a bowl with granulated sugar, toss to coat, and let stand for 1–2 hours until berries are glossy and have released juices. Reserve the soaking liquid separately.
09 -
Combine sugar with hot water and stir until fully dissolved. Optionally, mix in reserved strawberry juice for additional flavor.
10 -
For stabilized cream, bloom powdered gelatin in cold water for 5 minutes, then melt completely. Whip cold heavy cream with sifted confectioners' sugar until soft peaks form. If using gelatin, blend a spoonful of whipped cream into melted gelatin, then fold back into the remaining cream and whip to soft peaks without over-mixing. For regular cream, whip with confectioners' sugar to firm peaks.
11 -
Trim any browned surface from the cooled cake and slice horizontally to create two even layers. Brush the cut surfaces evenly with prepared cake syrup.
12 -
Place the bottom cake layer cut side up on a serving plate or stand. Spread an even layer of whipped cream, arrange sliced strawberries over the cream, and spread an additional thin layer of cream to hold. Place the second cake layer over, aligning edges.
13 -
Apply a thin layer of whipped cream along the sides to seal in crumbs. Spread a thicker layer over the top for a smooth finish. Use a piping bag or offset spatula for decorative borders if desired, and arrange remaining whole or sliced strawberries on top.
14 -
If stabilized cream was used, chill the cake uncovered for at least 30 minutes to set the structure. If using regular cream, serve within a few hours for best texture.
15 -
Slice portions cleanly using a serrated knife. For stabilized cream, allow to sit at room temperature for 1 hour before serving for softer texture.
# Notes:
01 -
For best volume, whip egg whites at room temperature and fold in gently to maintain the sponge’s airy structure.
02 -
Resting the assembled cake briefly in the refrigerator makes slicing cleaner and helps the layers set.