Japanese Strawberry Cake (Printable Version)

Light sponge with clouds of cream and bursts of sweet strawberries—this Japanese delight is pure comfort.

# What You'll Need:

→ Cake Base

01 - 1/3 cup plus 1 tablespoon caster sugar
02 - 4 large egg whites
03 - 4 large egg yolks
04 - 2/3 cup cake flour
05 - 3 1/2 tablespoons unsalted butter
06 - 1/3 cup whole milk

→ Macerated Strawberries

07 - 1 1/2 teaspoons granulated sugar
08 - 12 to 16 ounces fresh strawberries, divided

→ Whipped Cream Frosting

09 - 2 tablespoons cold water (skip if not using gelatin)
10 - 3/4 teaspoon powdered gelatin (skip if not using it)
11 - 2 tablespoons confectioners' sugar
12 - 1 1/4 cups heavy whipping cream

→ Cake Syrup

13 - 3 tablespoons hot water
14 - 2 tablespoons sugar

# Step-by-Step Guide:

01 - If you used gelatin in your cream, pop the cake in the fridge for half an hour or so to let things firm up. For regular cream, just slice and share within a few hours so it stays fluffy.
02 - Smooth a thin layer of cream around the cake's sides to trap any crumbs, then slick more cream on top to get a nice, even look. Grab a piping bag or spread with an offset spatula if you want to get fancy with borders. Finish with those leftover strawberries, either cut up or whole.
03 - Set your bottom cake layer on a plate or stand, cut side facing up. Smother with whipped cream and line up strawberry slices right on the cream. Swipe on a bit more cream to keep the berries in place, then cap it with the second cake round.
04 - Trim off any browned edges from your cooled cake. Carefully slice it in half through the middle so you have two flat cakes. Drizzle some cake syrup on both cut sides.
05 - If you want a firmer frosting, dust your gelatin over cold water and wait about 5 minutes for it to absorb, then warm it until it’s liquid. Whip your cold cream and sugar until you hit soft peaks. Stir a scoop of whipped cream into the liquid gelatin, then gently fold that back into the rest and keep whipping until it's thick (but don’t overdo it). If you’re skipping the gelatin, just beat the cream and sugar until it gets nice and firm.
06 - Stir the sugar into the hot water until you can’t see any grains left. Want even more flavor? Go ahead and splash in some of the strawberry juice you set aside earlier.
07 - Take about 8 ounces of your strawberries and cut them into slices about a quarter-inch thick. Sprinkle on the sugar, toss them so they’re all coated, and just let them hang out for 1–2 hours. The berries will look all shiny and juicy. Hang onto any extra juice that comes out.
08 - Take a knife and run it around the edge to loosen your cake, then flip it out onto a cooling rack. Leave it be till it's totally cool before you start cutting or decorating.
09 - Pour your cake batter into the lined pan. Bang it twice on the counter to pop bubbles. Set the pan inside your water bath dish, pour in hot water till it’s about an inch deep, and bake for an hour and a half. When a skewer poked in comes out clean and the cake’s pulled back from the edges, you’re good.
10 - Drop a quarter of your whipped egg whites into the bowl with the yolk-flour mix to lighten it up. Then gently fold all that back into the rest of the whites, keeping it airy.
11 - Toss your egg whites into a clean bowl and crank up your mixer to medium-high. Once they look frothy, sprinkle in the sugar a bit at a time. Keep beating till you get shiny, fluffy peaks that hold their shape.
12 - Put milk and butter in a heatproof bowl and zap until melted. Mix them till blended, then sift cake flour on top and stir with a spatula until no dry flour is left. Add your egg yolks and keep stirring until it’s all one color.
13 - Get a large baking dish ready that's deep enough to hold your cake pan. Boil water so it'll reach about an inch up the side once poured in. If you’re using a springform or a pan with a removable bottom, wrap the outside tightly with foil to keep water out.
14 - Stick a piece of parchment on the bottom of your 8-inch cake pan and get your oven warming up to 325°F.
15 - Cut slices carefully with a serrated knife. If you went for the stabilized cream, let the cake sit out for about an hour before serving so it’ll be softer.

# Additional Notes:

01 - Let your egg whites warm up a bit before whipping and gently fold them in—this helps your cake stay extra fluffy.
02 - Chill the whole thing in the fridge for a short time before cutting—it’ll help the layers stay neat and firm.

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