Japanese Strawberry Cake Fluffy (Print-Friendly Format)

Soft sponge filled with airy cream and strawberries, this Japanese treat offers a delicate, not-too-sweet delight.

# Ingredients You’ll Need:

→ Cake

01 - 80 g whole milk
02 - 50 g unsalted butter
03 - 75 g cake flour
04 - 4 large egg yolks
05 - 4 large egg whites
06 - 70 g caster sugar

→ Strawberries

07 - 340–450 g strawberries, divided
08 - 1.5 teaspoons sugar

→ Whipped Cream Frosting

09 - 280 g heavy whipping cream
10 - 2 tablespoons confectioners sugar
11 - 0.75 teaspoon gelatin (optional)
12 - 2 tablespoons cold water (optional)

→ Cake Syrup

13 - 2 tablespoons sugar
14 - 3 tablespoons hot water

# How to Make It:

01 - Line the base of an 20 cm round cake pan with parchment paper.
02 - Preheat oven to 160°C. Prepare a high-sided pan for a water bath, ensuring water reaches 2.5 cm up the sides. If using a springform pan, wrap exterior in foil to prevent leaks.
03 - Combine milk and unsalted butter in a heatproof bowl. Microwave until melted and mix thoroughly.
04 - Sift cake flour into the milk-butter mixture and gently blend until smooth.
05 - Add egg yolks to the batter and mix until uniformly combined.
06 - In a clean mixing bowl, whisk egg whites at medium-high speed until frothy. Add sugar gradually and beat until glossy with medium peaks.
07 - Fold one quarter of the whipped egg whites into the yolk batter until smooth. Gently combine the remaining egg whites, folding just until no streaks remain.
08 - Transfer batter to the prepared pan. Tap twice on the counter from 12 cm height to remove large air bubbles.
09 - Place cake pan in water bath. Fill with 2.5 cm of hot water. Bake for 90 minutes, or until a skewer inserted in the centre comes out clean and cake pulls away from sides.
10 - Run a knife around the pan edge to release cake. Invert onto a cooling rack and let cool completely.
11 - Slice 225 g strawberries to 0.5 cm thick. Toss with 1.5 teaspoons sugar and leave for 1–2 hours until glossy. Reserve juices.
12 - Dissolve 2 tablespoons sugar in 3 tablespoons hot water. Optionally, add reserved strawberry juice for enhanced flavour.
13 - For stabilized cream, bloom gelatin in 2 tablespoons cold water for 5 minutes. Melt, then blend a scoop of semi-whipped cream with gelatin. Add back and continue whipping until soft peaks form. For standard cream, whip heavy cream and sifted confectioners sugar to firm peaks; do not overwhip.
14 - Measure cake height and mark with toothpicks for even layers. Level the top, then slice horizontally to create two even layers.
15 - Place bottom cake layer on a stand. Brush both layers with cake syrup. Spread a thin layer of whipped cream, arrange sliced strawberries, and add another thin layer of cream. Place second cake layer on top.
16 - Apply whipped cream over top and sides; smooth for an even finish. Optionally, use piping bag for added decoration. Finish with remaining strawberries on top.
17 - For stabilized cream, chill cake uncovered in refrigerator for at least 30 minutes. For regular cream, serve immediately or refrigerate briefly. Slice with a serrated knife to serve.

# Extra Tips:

01 - For a vegetarian version, omit gelatin and prepare the regular whipped cream.
02 - If using a springform pan, wrap the base thoroughly with foil to prevent water ingress during the water bath bake.
03 - Substitute a spinning cake stand by inverting a bowl and placing a flat plate or pan base on top for easier assembly.

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