Description
This Japanese Strawberry Cake is a light and airy sponge cake layered with macerated fresh strawberries and fluffy whipped cream frosting. Using a gentle water bath baking method ensures a moist, tender crumb perfect for delicate decoration and elegant presentation. The cake layers are soaked in a sweet syrup to enhance flavor and keep the cake moist, making it a wonderful option for celebrations or afternoon tea.
Ingredients
Scale
Cake
- 80 g (1/3 cup) whole milk
- 50 g (3 1/2 tablespoons) unsalted butter
- 75 g (1/2 cup + 1/2 tablespoon) cake flour
- 4 large egg yolks
- 4 large egg whites
- 70 g (5 1/2 tablespoons) sugar (caster sugar if available)
Strawberries
- 12 oz to 1 lb (340 g to 450 g) strawberries, divided
- 1 1/2 teaspoons sugar
Whipped Cream Frosting
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (Optional)
- 2 tablespoons cold water (Optional)
Cake Syrup
- 2 tablespoons sugar
- 3 tablespoons hot water
Instructions
- Prepare the cake: Preheat the oven to 325°F (160°C). Line an 8” round cake pan with parchment paper. Prepare a water bath setup with a high-walled pan that fits your cake pan, ensuring about 1 inch of water will cover the bottom during baking. Combine milk and butter in a heatproof bowl and microwave until melted. Stir in sifted cake flour, then add egg yolks and mix until smooth.
- Whip egg whites: Beat egg whites at medium-high speed until frothy. Gradually add sugar, continuing to beat until glossy medium peaks form. Fold one quarter of whites into yolk mixture gently to lighten it, then fold the yolk mixture back into the remaining whites just until smooth.
- Bake the cake: Pour batter into the lined pan and drop it twice from a 5-inch height on the table to release air bubbles. Place cake pan into water bath pan, add an inch of hot water, and bake for 1 hour and 30 minutes until a skewer comes out clean and the cake pulls away from the pan edges. Cool completely on a rack after releasing from the pan.
- Macerate strawberries: Slice 8 oz (225 g) strawberries, toss with 1 1/2 teaspoons sugar, and let sit for 1 to 2 hours until glossy. Reserve the liquid.
- Prepare cake syrup: Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally, add reserved strawberry juice for flavor and color.
- Prepare whipped cream: For stabilized cream, soak gelatin in cold water, warm until melted, whip cream with confectioners sugar to soft peaks, mix in gelatin, and finish whipping to soft peaks. For regular cream, whip cream with confectioners sugar to firm peaks.
- Assemble the cake: Level the cooled cake by slicing off the browned top. Cut cake into two even layers. Place one layer on a cake stand cut side up and brush with syrup. Spread a thin layer of whipped cream, arrange sliced strawberries evenly, then cover with another thin layer of cream. Place the second layer on top, brush with syrup, and frost the entire cake with whipped cream. Smooth the sides and top, then decorate with remaining strawberries. Chill if using stabilized cream before serving.
- Serving and storage: Slice with a serrated knife. If using unstabilized cream, serve immediately or refrigerate and consume within a few hours. For stabilized cream, let come to room temperature 1 hour before serving for best texture.
Notes
- If you do not have a spinning cake stand, use an upside-down bowl or cake pan topped with a flat plate to decorate the cake easily.
- Do not open the oven during the first hour of baking to ensure proper rising and texture.
- Be careful not to over-whip the cream when incorporating gelatin to avoid separation.
- Use fresh, ripe strawberries for best flavor and appearance.
- Gelatin is optional; stabilized cream holds shape better but regular whipped cream is equally delicious if served quickly.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 320
- Sugar: 22 g
- Sodium: 65 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 140 mg
