Omnivore's Cookbook · by Maggie Zhu★ 4.8 (25)
Japanese Strawberry Cake
NUTRITION · PER SERVING210M COOK
CAL 16%·PRO 11%
CARBS 28G35% OF CAL
1G FIBER19G SUGAR8G OTHER
FAT 21G59% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light, fluffy Japanese-style strawberry cake layered with fresh strawberries and delicate cream frosting. The sponge cake is airy and tender, with a subtle sweetness that lets the strawberry shine. A bakery-quality dessert that tastes like a cloud.
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View the full recipe on Omnivore's Cookbook →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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 tablespoon sugar
- 3 tablespoons hot water
At a glance
PER SERVING · TIME 210M
CAL 16%·PRO 11%
CARBS 28G35% OF CAL
1G FIBER19G SUGAR8G OTHER
FAT 21G59% OF CAL
12G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 1h 30m
- Sodium
- 48mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 139mg
- Calcium
- 47mg
- Iron
- 0.86mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 48MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.