Japanese Strawberry Cake is a light and fluffy treat that’s perfect for any celebration. It features a soft sponge filled with fresh strawberries and whipped cream! Yum!
Making this cake is a fun adventure! The way the sweet strawberries peek out is just adorable. I love enjoying a slice with a cup of tea—perfect for a cozy afternoon! 🍰
Ingredients & Substitutions
Eggs: You’ll need large eggs for the sponge. They provide the structure and fluffiness. If you’re vegan, you can use aquafaba (the liquid from canned chickpeas) as a substitute; about 3 tablespoons for each egg.
Cake Flour: This is key for a tender sponge. If you don’t have it, you can make a substitute by mixing all-purpose flour with cornstarch (1 cup of all-purpose minus 2 tablespoons of flour, plus 2 tablespoons of cornstarch).
Heavy Cream: For the whipped cream, heavy cream is ideal because it whips beautifully. If you’re looking for a lighter option, you could use whipped coconut cream, but results will vary.
Strawberries: Fresh strawberries are best for flavor. If they’re out of season, you might consider frozen strawberries, but make sure to thaw and drain them first.
Matcha Powder: This adds a nice color and flavor contrast. If you don’t have matcha, a light dusting of cocoa powder also works well.
How Do You Achieve a Fluffy Sponge Cake?
The secret to a fluffy sponge lies in how you beat the egg whites and yolks. When beating the egg whites, ensure your bowl and beaters are clean. The slight acidity from cream of tartar or lemon juice helps stabilize them.
- Start at medium speed until foamy, then increase the speed to high.
- Add sugar gradually to help the egg whites form stiff peaks, indicating they are ready.
- Remember to fold gently when combining the mixtures. Overmixing can deflate the batter, leading to a denser cake.
How to Make Japanese Strawberry Cake
Ingredients You’ll Need:
For The Sponge Cake:
- 6 large eggs, separated
- 150g (3/4 cup) granulated sugar, divided
- 120g (1 cup) cake flour, sifted
- 30ml (2 tbsp) milk
- 30ml (2 tbsp) vegetable oil
- 1 tsp vanilla extract
- 1/4 tsp cream of tartar or lemon juice (for stabilizing egg whites)
For The Strawberry Whipped Cream Filling:
- 450ml (1 3/4 cups) heavy cream, chilled
- 50g (1/4 cup) powdered sugar
- 150g (1 cup) fresh strawberries, chopped (plus extra whole strawberries for layering and decoration)
- 1 tsp vanilla extract
- 2 tbsp strawberry jam or preserves (optional, to enhance strawberry flavor)
For The Exterior Decoration:
- 200ml heavy cream, chilled
- 2 tbsp powdered sugar
- Whole fresh strawberries (for topping)
- Matcha powder (for light dusting on cream rosettes)
- Caramel or strawberry syrup for drizzle (optional)
How Much Time Will You Need?
This recipe takes about 30 minutes of prep time and 25–30 minutes of baking time, plus at least 2 hours to chill before serving. Overall, expect around 3 hours before you can enjoy delicious slices of cake!
Step-by-Step Instructions:
1. Prepare the Sponge Cake:
First, preheat your oven to 170°C (340°F). Grease and line two 7 or 8-inch round cake pans with parchment paper so your cakes can release easily after baking.
2. Beat Egg Yolks:
In a large mixing bowl, whisk the egg yolks with half of the granulated sugar (75g) until the mixture is pale and creamy. Then, add the milk, vegetable oil, and vanilla extract, mixing well to combine all the liquids.
3. Add Flour:
Next, gently fold the sifted cake flour into the egg yolk mixture until everything is smooth and well incorporated. Avoid overmixing to keep your cake light!
4. Beat Egg Whites:
In a separate clean bowl, whip the egg whites with cream of tartar or lemon juice. Start on medium speed until the mixture becomes foamy, then gradually add the remaining sugar (75g). Continue beating until stiff peaks form, which means the egg whites should hold a firm peak when you lift the whisk.
5. Combine Mixtures:
Now, gently fold one-third of your beaten egg whites into the yolk mixture to lighten it. Carefully fold in the rest of the egg whites until there’s no more white streaks. Go slow! This is key to keeping the batter fluffy.
6. Bake:
Divide the batter evenly between your prepared pans and smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool:
Take the cakes out of the oven and let them cool in the pans for about 10 minutes. Then, turn them out onto a wire rack to cool completely. Patience is important here!
8. Prepare Strawberry Whipped Cream Filling:
In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until it forms soft peaks. Gently fold in the chopped strawberries and, if you’re using it, the strawberry jam. Keep this mixture chilled while you assemble the cake.
9. Assemble the Cake:
Once your sponge cake layers are cool, slice each cake horizontally to create two layers each, giving you a total of 4 layers to work with.
10. Layer the Cake:
Start with one sponge layer on a serving plate. Spread a generous layer of the strawberry whipped cream filling on top, arranging sliced or halved strawberries around the edge. Add the next sponge layer and repeat until all layers are stacked. The top layer should be the sponge cake.
11. Frost the Cake:
Use the remaining whipped cream (be sure it’s cold!) mixed with powdered sugar to frost the outside of the cake smoothly. Take your time to make it look nice!
12. Decorate:
To finish off, pipe small cream rosettes around the top edge and place whole strawberries on each one. For a pretty touch, lightly dust some of the rosettes with matcha powder.
13. Optional Drip:
If you like, you can drizzle a little caramel or strawberry syrup down the sides of the cake for added sweetness and elegance. It’s entirely up to you!
14. Chill and Serve:
Finally, refrigerate the cake for at least 2 hours before slicing and serving. This allows the flavors to meld beautifully, giving you a stunning cake that is just as delicious as it looks!
Enjoy your light, fluffy, and beautifully fresh Japanese Strawberry Cake! It’s perfect for any special occasion or just to enjoy with friends and family!
Can I Use Different Fruits in This Cake?
Absolutely! While strawberries are traditional, you can substitute with other fruits like raspberries, blueberries, or peaches. Just make sure to adjust the filling and toppings accordingly for the best flavor combination!
How Do I Store Leftover Cake?
To store leftovers, place the cake in an airtight container in the refrigerator. It will keep well for up to 3 days. If you prefer, you can slice the cake before storing for easier access!
Can This Cake Be Made Gluten-Free?
Yes! You can replace the cake flour with a gluten-free all-purpose flour blend. Just ensure the blend contains a binding agent (like xanthan gum) to help maintain texture.
What’s the Best Way to Prevent Cake From Sticking to the Pan?
To prevent sticking, ensure you grease the pans well and also line them with parchment paper. You can lightly dust the lined pans with flour after greasing for added protection!