Light and Fluffy Korean Strawberry Cake

Korean strawberry cake is a whisper-light sponge layered with soft whipped cream and sweet, juicy strawberries. It’s a simple, elegant dessert that looks like it came from a cafe window but uses nothing more than a hand mixer and a little patience.

This version stays true to the gentle, not-too-sweet style you’d find in a Korean bakery. The sponge is airy and moist, the cream is barely sweetened, and the fresh berries do most of the flavor work.

Why This Korean Strawberry Cake Is a Keeper

The sponge gets its lift from whole eggs beaten with sugar until thick and pale—no butter to weigh it down. A little oil and milk keep the crumb soft for days, while cake flour gives it that fine, tender bite.

Fresh strawberries right in the filling and on top make every slice taste bright and clean. It’s the kind of cake you can assemble an hour before serving and still get that just-made freshness.

Ingredients

• 4 large eggs, at room temperature: cold eggs won’t whip up nearly as much volume.
• 1/2 cup (100 g) granulated sugar: fine sugar dissolves best in the egg foam.
• 1 cup (120 g) cake flour, sifted: use cake flour for the softest crumb, not all-purpose.
• 2 tbsp (30 ml) whole milk: adds moisture without thinning the batter.
• 2 tbsp (30 ml) vegetable oil: keeps the sponge tender; melted unsalted butter works too.
• 1 tsp vanilla extract: plus a pinch of salt to round out the sweetness.
• 1 1/2 cups (360 ml) heavy whipping cream: must be cold for the creamiest whip.
• 2 tbsp powdered sugar: dissolves smoothly into the cream.
• 1 tsp vanilla extract: (for the cream): pure or imitation, whatever you have.
• 1 lb (450 g) fresh strawberries: save the prettiest ones for the top and slice the rest for the filling.

Variations / Substitutions

• Swap the berries: raspberries or thinly sliced peaches work just as well; avoid frozen fruit, which will make the cream weepy.
• Make it dairy-free: use a thick coconut cream (chilled and scooped from the can) in place of the heavy cream, and a neutral plant milk for the sponge.
• Go double vanilla: add the seeds from half a vanilla bean to the batter for a stronger fragrance.
• Change the shape: bake the batter in two 6-inch pans instead of one 8-inch pan and check for doneness a few minutes earlier.

If you love this light sponge, you might also try a classic Japanese strawberry shortcake—the assembly is similar but the sponge leans even more delicate.

How to Make Korean Strawberry Cake

Step 1: Mix the Sponge Batter

Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper. In a large bowl, beat the 4 eggs and 1/2 cup sugar with a hand mixer on high speed until the mixture is thick, pale, and falls in slow ribbons when you lift the beaters—this takes about 5 full minutes.

Sift the 1 cup cake flour and a pinch of salt over the egg foam in two additions, folding gently with a spatula after each so you don’t knock out the air. Stir the 2 tbsp milk, 2 tbsp oil, and 1 tsp vanilla together in a small cup, then pour it around the edge of the batter and fold once more just until no streaks remain. The batter should look glossy and light.

Step 2: Bake the Cake

Pour the batter into the prepared pan and smooth the top. Bake for 25 to 30 minutes, until the cake is golden and a toothpick poked into the center comes out clean.

Let the cake cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely. If you try to slice a warm sponge it will tear, so don’t rush this.

Step 3: Whip the Cream

While the cake cools, hull and slice about 3/4 of the strawberries into thin pieces, reserving the nicest whole berries for decoration. In a chilled bowl, beat the 1 1/2 cups cold heavy cream, 2 tbsp powdered sugar, and 1 tsp vanilla on medium-high speed until soft peaks form that hold their shape but still look silky. Keep the cream in the fridge until you’re ready to assemble.

Step 4: Slice and Layer

Once the sponge is completely cool, use a long serrated knife to slice it horizontally into two even layers. Place the bottom layer on your serving plate and spread a generous scoop of whipped cream over it. Arrange the sliced strawberries in a single layer, pressing them lightly into the cream, then add another thin spread of cream on top.

Set the second cake layer over the filling, cut side down, and press gently to settle everything together.

Step 5: Frost and Decorate

Spread the remaining whipped cream over the top and sides of the cake. Don’t worry about perfectly smooth sides; a rustic, swirly finish looks lovely. Arrange the reserved whole strawberries on top—halved or left whole—and serve right away, or chill for an hour to make slicing cleaner.

Tips for the Best Sponge

• Room temperature eggs whip up bigger.: If you forgot to pull them out early, set the whole eggs in a bowl of warm tap water for 5 minutes.
• Fold, don’t stir.: Use a wide spatula and cut down through the middle, then scrape around the bowl and up. Over-folding gives you a dense cake.
• Don’t open the oven before 20 minutes.: The sudden drop in heat can make the sponge sink in the middle.
• A cooled sponge slices cleanest.: Pop the cake in the fridge for 15 minutes after cooling if you want even neater layers.
• Use the best strawberries you can find.: Since they’re the main flavor, a bland berry will make the whole cake taste flat.

Bake times by pan size:

Storing Leftover Cake

• Refrigerate: Cover loosely with plastic wrap and keep in the fridge for up to 2 days. The whipped cream softens a bit but the cake stays moist.
• Serve cold: This cake tastes best straight from the fridge with a cup of hot tea.

Frequently Asked Questions

Can I use all-purpose flour instead of cake flour?

Yes. For every 1 cup (120 g) of all-purpose flour, remove 2 tablespoons and replace them with 2 tablespoons cornstarch, then sift well. The cake won’t be quite as tender but it will still be soft.

Can I make the sponge ahead of time?

Absolutely. Bake the sponge a day early, let it cool completely, and wrap it tightly in plastic. Slice and fill it the next day.

My egg mixture didn’t get thick. What went wrong?

This usually happens when the bowl or beaters have a trace of grease, or the eggs were cold. Make sure everything is clean and dry, and use room temperature eggs.

Can I use frozen strawberries?

I wouldn’t. Frozen strawberries release too much liquid as they thaw, which will make the cream watery and the cake soggy. Fresh is the way to go here.

How do I get clean slices?

Run a sharp knife under hot water, wipe it dry, then slice. Repeat between cuts. Chilling the assembled cake for at least an hour helps a lot too.

Korean Strawberry Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 55 minutes mins

Servings: 8 servings

Calories: 264

Ingredients Method Notes

Ingredients

  

• 4 large eggs, at room temperature
• 1/2 cup (100 g) granulated sugar
• 1 cup (120 g) cake flour, sifted
• 2 tbsp (30 ml) whole milk
• 2 tbsp (30 ml) vegetable oil
• 1 tsp vanilla extract
• Pinch of salt
• 1 1/2 cups (360 ml) heavy whipping cream, cold
• 2 tbsp powdered sugar
• 1 tsp vanilla extract (for the cream)
• 1 lb (450 g) fresh strawberries

Method

 

1. Preheat oven to 350°F (175°C). Grease an 8-inch round pan and line with parchment. Beat eggs and granulated sugar until thick and ribbon-like, about 5 minutes.
2. Fold in sifted cake flour and salt in two additions. Combine milk, oil, and vanilla; fold into the batter until just smooth.
3. Pour into pan and bake 25 to 30 minutes until golden and a toothpick comes out clean. Cool 5 minutes in pan then transfer to a rack to cool completely.
4. Whip cold cream, powdered sugar, and vanilla to soft peaks. Hull and slice most of the strawberries, reserving a few whole for decoration.
5. Slice the cooled sponge horizontally into two layers. Spread cream on the bottom layer, top with sliced berries and a little more cream, then place the second layer on top.
6. Frost the top and sides with remaining cream and decorate with the reserved strawberries. Serve right away or chill for an hour.

Notes

Give the cake at least an hour to cool completely before slicing and filling—warm sponge tears. The assembled cake slices cleanest after a short chill in the fridge.