Description
A light and fluffy Japanese strawberry cake layered with fresh strawberries and whipped cream, perfect for any celebration.
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) caster sugar
- 12 oz to 1 lb (340 g to 450 g) fresh strawberries, divided
- 1 1/2 teaspoons sugar (for macerating strawberries)
- 280 g (10 oz) heavy whipping cream
- 2 tablespoons confectioners sugar
- 3/4 teaspoon gelatin (optional)
- 2 tablespoons cold water (optional)
- 2 tablespoons sugar (for soaking the cake)
- 3 tablespoons hot water
Instructions
- Preheat your oven to 350°F (175°C) and prepare cake pans by greasing and lining with parchment paper.
- In a small saucepan over low heat, melt the unsalted butter and let it cool slightly.
- In a separate mixing bowl, whisk together the egg yolks and caster sugar until pale and thick.
- Slowly add the melted butter and whole milk to the egg yolk mixture, whisking continuously.
- Sift in the cake flour and gently fold until smooth.
- In another bowl, beat egg whites until soft peaks form, then gradually add 2 tablespoons of sugar, continuing to whisk until glossy peaks form.
- Gently fold the egg whites into the batter in three additions, being careful not to deflate the mixture.
- Pour batter into prepared pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- While cakes bake, prepare macerated strawberries by slicing half and tossing with 1 1/2 teaspoons of sugar; let sit to release juices.
- Whip heavy cream with confectioners sugar until soft peaks form. For stability, dissolve gelatin in cold water if using, and mix with whipped cream.
- Once cakes are baked, let cool completely before transferring to a wire rack.
- To assemble, cut each cake layer in half horizontally. Soak the first layer with sugar-water mixture, spread whipped cream, and top with macerated strawberries. Repeat with remaining layers.
- Cover top and sides with remaining whipped cream and decorate with fresh strawberries.
Notes
Serve chilled and store leftovers in the refrigerator for up to 2-3 days.
