japanese-style strawberry cake
- Serves: 4
- Calories: 510 kcal
- Total Time: 55 m
- Prep: 45 m
- Cook: 10 m
- Japanese: Ichigo no kēki
- 14 ounces strawberries
- 7 in. diameter sponge cake
- 9 ounces whipped cream
- 1/2 ounce sugar
- 2 tablespoons water
Slice the cake in half from the side. Mix the sugar and water. Dribble this syrup over both halves of the cake.
Spread 1/3 of the whipped cream over the surface of the bottom half of the cake. Cut half of the strawberries in half and place on top of the whipped cream.
Spread some cream over the strawberries until they are covered.
Put the upper layer on top and spread the remaining cream over the top surface and side.
Decorate with the remaining strawberries as you like.
This strawberry cake is very popular in Japan. One cake shop originated the combination of sponge cake, strawberries and whipped cream, and it spread all over Japan.
Japanese foods recipes
Int'l. recipes with a Japanese twist