Japanese Strawberry Cake | Recipe Cart

Japanese Strawberry Cake | Recipe Cart

getrecipecart.com

Learn the secrets to making the real-deal Japanese bakery-style strawberry cake - it’s super light and fluffy, with a light cream frosting that’s not too sweet.

View full recipe on getrecipecart.com

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Cooking tools:

  • Cake pan
  • Parchment paper
  • Oven
  • Baking dish
  • Aluminum foil
  • Pot
  • Microwave
  • Mixing bowl
  • Sifter
  • Spatula
  • Stand mixer
  • Hand mixer
  • Skewer
  • Chef's knife
  • Cooling rack
  • Plate
  • Spoon
  • Cutting board
  • Toothpick
  • Bread knife
  • Cake stand
  • Pastry brush
  • Offset spatula
  • Piping bag
  • Zip-top bag
  • Measuring cup
  • Fine-mesh sieve
  • Refrigerator
  • Kitchen scale

Ingredients

  • 80 g (1/3 cup) whole milk
  • 50 g (3 1/2 tablespoons) unsalted butter
  • 75 g (1/2 cup + 1/2 tablespoon) cake flour
  • 4 large egg yolks
  • 4 large egg whites
  • 70 g (5 1/2 tablespoons) sugar ((caster sugar if available))
  • 12 oz to 1 lb (340 g to 450 g) strawberries (, divided)
  • 1 1/2 teaspoons sugar
  • 280 g (10 oz) heavy whipping cream
  • 2 tablespoons confectioners sugar
  • 3/4 teaspoon gelatin ((Optional))
  • 2 tablespoons cold water ((Optional))
  • 2 tablespoons sugar
  • 3 tablespoons hot water

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