Japanese Strawberry Cake
A light and airy Japanese strawberry cake with a tender crumb, fresh strawberries, and simple whipped cream frosting, perfect for celebrations.
Ingredients
For the cake
- 1 cup all-purpose flour Sift before measuring to prevent clumps.
- 1 cup granulated sugar Use in egg mixture.
- 3 large eggs Use room temperature for maximum volume.
- 1/2 cup milk Use room temperature.
- 1/4 cup vegetable oil Neutral flavor.
- 1 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
For the frosting and assembly
- 1 cup heavy whipping cream At least 36% fat for stable peaks.
- 2 tablespoons powdered sugar For whipped cream.
- 2 cups fresh strawberries, sliced Choose ripe, evenly red berries.
- additional strawberries for decoration Optional.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan and line the bottom with parchment.
- In a bowl, sift together the flour, baking powder, and salt. Whisk briefly to distribute.
- In a separate bowl, beat the eggs and granulated sugar until thick and pale.
- Slowly add the milk and vegetable oil to the egg mixture, stirring in the vanilla extract.
- Gradually fold the dry ingredients into the wet ingredients until just combined.
Baking
- Pour the batter into the prepared cake pan and bake for 25-30 minutes or until a toothpick comes out clean.
- Remove from oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
Whipped Cream and Assembly
- In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form.
- Once the cake is cool, slice it horizontally into two layers.
- Place the bottom layer on a serving plate, spread whipped cream over it, and add a layer of sliced strawberries.
- Top it with the second layer, frost with remaining whipped cream, and decorate with additional strawberries.
Notes
Store the cake in an airtight container in the fridge and consume within 2-3 days. If using frozen strawberries, thaw and drain them well before adding.