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Fluffy Japanese Strawberry Cream Cake: A Must-Try Delight!

Fluffy Japanese Strawberry Cream Cake is a delightful dessert featuring layers of soft sponge cake, whipped cream, and fresh strawberries.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for the cream
  • 1 pound fresh strawberries hulled and sliced

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
  6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
  8. While the cakes are cooling, prepare the whipped cream. In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
  9. Once the cakes are completely cool, place one layer on a serving plate. Spread a layer of whipped cream over the top and add a layer of sliced strawberries.
  10. Place the second cake layer on top and frost the top and sides with the remaining whipped cream. Decorate with additional strawberries on top.
  11. Chill the cake in the refrigerator for at least 1 hour before serving to set the whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 5gCholesterol: 80mgSodium: 150mgFiber: 1gSugar: 15g

Notes

  • For a lighter version, substitute half of the heavy cream with Greek yogurt.
  • You can also add a layer of lemon curd between the cake layers for a zesty twist.
  • For a chocolate variation, add cocoa powder to the cake batter and use chocolate whipped cream.

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