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Japanese Strawberry Cake

Japanese Strawberry Cake Recipe

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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 8 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 4 large eggs, at room temperature
  • 100 g (1/2 cup) granulated sugar
  • 100 g (3/4 cup) cake flour
  • 20 g (1 1/2 tbsp) unsalted butter, melted
  • 1 tbsp whole milk
  • 1 tsp vanilla extract
  • 2 cups (480 ml) heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 lb (about 3 cups) fresh strawberries, hulled and sliced

Method
 

  1. Preheat oven to 350°F (175°C). In a heatproof bowl over simmering water, whisk eggs and sugar until warm (105-110°F). Remove from heat, add 1 tsp vanilla, and beat on high speed 6-8 minutes until thick and ribbony.
  2. Sift cake flour over the batter in three additions, folding gently. Drizzle melted butter and milk around edges, fold until just combined. Pour into lined 8-inch pan and bake 20-22 minutes until golden. Invert onto a rack and cool completely.
  3. Slice the cooled cake horizontally into two even layers.
  4. Beat cold heavy cream, powdered sugar, and 1 tsp vanilla on medium speed until soft peaks form.
  5. Place one layer cut-side up on a plate, spread with 1 cup cream, and top with sliced strawberries. Add second layer cut-side down. Frost top and sides with remaining cream. Decorate with berries and chill at least 30 minutes before slicing.

Notes

For the lightest sponge, use room temperature eggs and avoid opening the oven door during the first 15 minutes. The cake keeps well chilled for up to 3 days; let it sit at room temperature 10 minutes before serving so the sponge relaxes.