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Fluffy Japanese Bakery-Style Strawberry Cake Recipe Made Easy

Delight in this airy, light Japanese Bakery-Style Strawberry Cake, perfectly balanced with subtle sweetness and an elegant whipped cream frosting.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Whole Milk Substitute with non-dairy milk for dairy-free option.
  • 1/2 cup Unsalted Butter Can be replaced with vegetable oil for dairy-free version.
  • 1 cup Cake Flour All-purpose flour can be used but may affect texture.
  • 6 large Egg Yolks Use egg substitutes for vegan variations.
  • 6 large Egg Whites Aim for medium peaks for proper rising.
  • 3/4 cup Caster Sugar Granulated sugar can be used but may not dissolve as well.
For the Topping
  • 2 cups Strawberries Feel free to swap with other seasonal fruits.
  • 1 cup Heavy Whipping Cream Half-and-half can be used for a lighter alternative.
  • 1/2 cup Confectioners Sugar Adjust according to your preferred sweetness level.
  • 1 tbsp Gelatin Optional, for stabilizing whipped cream.
  • 2 tbsp Cold Water Optional, for activating gelatin.
  • 1/2 cup Cake Syrup Adjust sugar to your taste.

Equipment

  • 8-inch cake pan
  • Electric mixer
  • Mixing bowls
  • Parchment Paper
  • Microwave

Method
 

Steps
  1. Preheat your oven to 325°F (160°C) and line an 8-inch cake pan with parchment paper.
  2. In a microwave, melt together the unsalted butter and whole milk until warm. Mix in the sifted cake flour until smooth.
  3. In a separate bowl, whisk the large egg yolks into the warm flour mixture until fully incorporated.
  4. In another clean bowl, whip the large egg whites until they reach medium peaks. Gradually add caster sugar as you whip.
  5. Gently fold the whipped egg white mixture into the yolk batter.
  6. Pour the combined batter into the prepared pan and bake for 1 hour 30 minutes or until a skewer inserted in the center comes out clean.
  7. Allow the cake to cool completely in the pan before removing it.
  8. Slice fresh strawberries and sprinkle them with sugar. Let them macerate for 1-2 hours.
  9. Whip the heavy whipping cream with confectioners' sugar until firm peaks form, adding gelatin if using.
  10. Once cooled, slice the cake into layers. Brush layers with cake syrup and spread whipped cream and macerated strawberries between layers.
  11. Top the assembled cake with more whipped cream and strawberries. Refrigerate for at least 30 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 15mgCalcium: 60mgIron: 1mg

Notes

This cake is best enjoyed fresh, especially when using unstabilized whipped cream. Store leftovers in the fridge for up to 3 days.

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