Japanese Strawberry Cake Fluffy

Nothing says celebration like a Japanese strawberry cake with its cloud-light layers, billowy whipped cream frosting, and juicy berries tucked between every bite. This tender, not-too-sweet classic is famous in Japanese bakeries and is surprisingly achievable at home. Perfect for birthdays, spring holidays, or anytime you want a dessert that looks as joyful as it tastes.

I first made this cake for a friend’s birthday, and seeing everyone’s faces light up with the first forkful was unforgettable. Now it is my go-to for celebrations because it never fails to delight both kids and adults alike.

Ingredients

• Whole milk: Creates a soft tender crumb and keeps the cake moist so use whole milk for best results
• Unsalted butter: Delivers richness without overwhelming the delicate cake taste choose a European-style butter if possible
• Cake flour: Gives the cake its signature fine texture and gentle rise – sift well for the lightest crumb
• Egg yolks and egg whites: Are separated to create a stable but airy sponge use fresh large eggs at room temperature for easy whipping
• Sugar: Adds sweetness but not too much opt for fine caster sugar if you can find it it dissolves more easily in the batter
• Strawberries: Are the star juicy in-season berries make the biggest difference select fruit that smells fragrant and tastes sweet
• Heavy whipping cream: Forms the ultra-light frosting use a brand with minimum 36 percent fat for best stability
• Confectioners sugar: Sweetens and stabilizes the frosting while keeping it smooth always sift before using
• Gelatin (optional): Thickens the whipped cream for a sturdier finish but you can skip it for a softer texture
• Sugar and hot water for the cake syrup: Help moisten the sponge and add a subtle sweetness

• Tips for selecting quality ingredients: Always choose berries that are deeply colored and unblemished fresh eggs at room temp and sifted cake flour are keys to a fluffy crumb

Step-by-Step Instructions

Prepare the Cake:

Line the cake pan with parchment paper for an easy release and preheat your oven to 325 F This keeps the cake from sticking and helps you achieve a smooth finish

Create the Water Bath:

Set up a high-sided pan to fit your cake pan and boil enough water to cover one inch up the sides This gentle baking method prevents cracks and browning so the cake emerges extra tender

Melt the Butter and Milk:

Combine these in a heatproof bowl and microwave until just melted Stir to ensure an even mixture that will blend smoothly with the flour

Mix in the Cake Flour and Yolks:

Sift the flour in to prevent lumps and fold until smooth Add yolks and stir until the color and texture are consistent

Whip the Egg Whites:

In a clean bowl beat whites to frothy then add sugar gradually Keep beating till medium glossy peaks form which means the foam holds its shape but is not stiff

Incorporate the Egg Whites:

First lighten the yolk-flour mixture with a scoop of whites then gently fold back into the rest Do not overmix to avoid deflating the batter

Fill and Prepare the Pan:

Pour batter into the lined pan Give it two gentle taps on the table to knock out any lingering large bubbles which makes for an even crumb

Bake the Cake:

Nestle the pan into the water bath add hot water one inch deep and bake for one hour and thirty minutes Do not peek early or the cake may fall

Cool and Remove:

Once baked the cake should pull away from the pan’s edge Run a knife around to release let cool upside down on a rack to prevent collapse

Prepare the Strawberries:

Slice berries and macerate with sugar for up to two hours so they become extra juicy and sweet Reserve any liquid for the cake syrup

Prepare the Cake Syrup:

Mix sugar and hot water until dissolved Optionally stir in reserved strawberry juice for more berry flavor

Whip the Cream:

For stabilized cream if using gelatin let it bloom then melt Add a spoon of cream to the melted gelatin then blend back into the rest and whip to soft peaks For classic cream skip the gelatin and whip with confectioners sugar to medium to firm peaks

Assemble and Layer:

Once cooled level the cake and slice in half Place the first layer on your stand brush with syrup spread with cream and pile on a layer of sliced strawberries Repeat with the next layer finishing with more cream and strawberries

Decorate and Set:

Smooth the final layer thinly with cream then add a thicker layer on top and sides Pipe or spoon extra whipped cream on if you like Arrange the remaining strawberries decoratively Chill to set the cream for thirty minutes if stabilized or serve soon if using regular cream

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I adore the moment of using the very ripest strawberries their scent filling the kitchen brings back memories of picking berries with my grandmother every June The fresh fruit is what truly sets this cake apart from anything store bought

Storage Tips

Store the assembled cake in the refrigerator covered lightly to keep the whipped cream from absorbing odors Best enjoyed within twenty four hours for peak freshness Unfrosted cake layers can be wrapped and frozen then thawed before filling

Ingredient Substitutions

If you do not have cake flour substitute with all-purpose flour combined with a tablespoon per cup of cornstarch Skim milk can work but the crumb will be a little less tender For vegan frosting try coconut whipped cream and skip the gelatin

Serving Suggestions

Serve extra strawberries and a drizzle of reserved strawberry syrup on the side Fresh mint makes a beautiful garnish Pair with green tea or a glass of sparkling wine for a Japanese tearoom touch

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Cultural Context

Japanese strawberry shortcake is the beloved default for most birthdays and holidays in Japan Inspired by European sponge cakes it is adapted for Japanese tastes using whipped cream instead of buttercream and a barely sweetened profile It symbolizes joy and the start of spring

Frequently Asked Questions

→ What makes this cake so light and fluffy?

Careful folding of whipped egg whites into the batter helps create a delicate structure, while baking in a water bath keeps the crumb moist and airy.

→ Can I use regular whipping cream instead of stabilized cream?

Yes, you can use regular whipped cream if serving soon, but stabilized cream with gelatin allows the cake to keep its shape for longer periods.

→ How do I prevent the cake from shrinking or collapsing?

Avoid over-mixing the batter, ensure the oven remains closed for the first hour, and run a knife along the edges immediately after baking for a smooth release.

→ Is it necessary to use macerated strawberries?

Macerating strawberries with sugar draws out their juices and intensifies sweet flavor, but you can also use fresh berries if you prefer a tart contrast.

→ What's the best way to slice the finished cake?

Use a serrated knife for clean cuts, and refrigerate the cake briefly beforehand to help set the cream for neater slices.

→ Can this dessert be made in advance?

The cake can be baked and cooled a day ahead, but assemble with cream and strawberries the same day for best freshness and texture.