Comments on: Japanese Strawberry Cake

By: Aira

Aira — Wed, 04 Jun 2025 05:38:10 +0000

Just tried this recipe! SO GOOD! It was so soft and moist slighty lowered the oven temp to 280F after 30mins of 325F.

By: Susan

Susan — Sun, 01 Jun 2025 16:10:34 +0000

This cake sounds absolutely amazing and I can’t wait to try it! Any tips for baking it at high altitudes?

By: Maggie Zhu

Maggie Zhu — Thu, 29 May 2025 19:17:13 +0000

In reply to Claire.

I think a 6″ cake pan would totally work. The baking time should be shorter but I can’t say for sure without testing. I think you should start checking doneness at one hour mark.
If baking the day before, I recommend making stabilized whipped cream.

By: Claire

Claire — Thu, 29 May 2025 18:12:03 +0000

This cake looks delicious and I’m hoping to make it soon for a birthday. I’m planning to halve the recipe and bake in a 6” cake tin – do you know how this would affect the final bake time? Also, if I’m making the cake the day before, is it better to make stabilized whipped cream or regular? Thanks in advance!

By: Maggie Zhu

Maggie Zhu — Wed, 28 May 2025 18:39:11 +0000

In reply to Jaxon. Hi Jaxon, unfortunately almond flour won't work in this recipe.

By: Jaxon

Jaxon — Wed, 28 May 2025 16:57:11 +0000

can the flour be substituted for almond flour?

By: Pam

Pam — Fri, 23 May 2025 17:13:58 +0000

Had all ingredients on hand, no substitutions. Followed instructions best I could, the result was delicious! Excellent, and not too sweet.

By: Maggie Zhu

Maggie Zhu — Fri, 09 May 2025 20:42:22 +0000

In reply to Christine.

I think it could rise a little more, but the cake doesn’t rise too much at the end. I can’t remember exactly the height of mine, but I think it’s around 1.5″.
The cake batter is quite delicate, and I’ve come across issues in the past too. Later on I realized that sometimes the oven temperature drops too much if I add hot water too slow, and the cake won’t rise properly.
I think one thing you can do is to use an oven thermometer to make sure the oven temperature is accurate. I also would preheat the oven for 20 to 30 minutes, so the temperature stabilized. And try to add the hot water as fast as you can, then close the oven without open it again, which will cause oven temperature to drop a lot.
If you finish up assembling the cake, let me know if it still takes OK. I hope the texture is not too dense.

By: Christine

Christine — Fri, 09 May 2025 15:17:59 +0000

My cake is only 1.25″ high, so that means it didn’t rise enough, right? Also, I checked at 1 hour 15 minutes – when I put the toothpick through it felt overcooked already. Hoping it’s not so dry in actuality. I followed the recipe to the letter. Any tips?

By: Zoey Raisberg

Zoey Raisberg — Sat, 26 Apr 2025 18:23:29 +0000

I made this cake for my extremely picky parents (this is their favorite cake flavor/style and my dad is suuuuper particular about the whipped cream) and they literally couldn’t stop eating it.
It stayed in the fridge for 24 hours before they even tried it and while the cake lasted for like 2 days afterwards, it was still light and fluffy yet moist but not soggy, with the strawberries still having a little bite to them (instead of turning into mush)!! I will definitely be making this again.