Sakura Strawberry Cream Layer Cake

This delicate, dreamy Sakura Strawberry Cream Layer Cake is as pretty as a spring morning and just as delightful to eat. Light and fluffy cake layers are filled with a subtly floral cherry blossom-infused cream, juicy fresh strawberries, and soft whipped cream that melts on your tongue. With its pale pink hues and fresh, fragrant flavor, every bite feels like a celebration of cherry blossom season. Trust me, it’s pure elegance in cake form.

Behind the Recipe

This cake was inspired by the fleeting beauty of sakura season the way the blossoms fall like snow, the scent of spring in the air, and the joy of seasonal treats. I wanted to capture that feeling in dessert form. Combining strawberry and sakura just made sense: both are fresh, sweet, and perfectly seasonal. The result? A light, luscious cake that tastes like springtime on a fork.

Recipe Origin or Trivia

In Japan, sakura (cherry blossom) is more than just a flower it’s a symbol of renewal and the beauty of impermanence. Sakura flavoring, often derived from salted or preserved cherry blossoms and leaves, is used in traditional sweets like mochi and tea, and has grown in popularity worldwide. Pairing it with strawberries, which are also widely celebrated during spring in Japan, creates a perfect balance of floral and fruity notes in this modern take on a seasonal classic.

Why You’ll Love Sakura Strawberry Cream Layer Cake

This cake is elegant, light, and layered with irresistible flavor. Here’s why it’s a must-make.

Versatile: Perfect for birthdays, bridal showers, cherry blossom picnics, or anytime you want to impress.

Budget-Friendly: With a few simple ingredients and optional sakura flavoring, you can recreate this at home affordably.

Quick and Easy: The components are straightforward, and the layering process is fun and rewarding.

Customizable: Add more strawberries, change the cream flavor, or use sakura jelly—there are so many ways to personalize it.

Crowd-Pleasing: The soft cake, light cream, and fresh berries are universally loved and easy to enjoy.

Make-Ahead Friendly: Bake the cake ahead and assemble the layers later—it holds up beautifully.

Great for Leftovers: Stored well, the flavors meld overnight, making day-two slices even more delicious.

Kitchen Tools You’ll Need

You don’t need a fancy kitchen setup just a few trusty tools to bring this floral beauty to life.

• Mixing Bowls: To keep your wet and dry ingredients separate and well-blended.
• Electric Mixer or Whisk: For whipping the cream and achieving light, airy batter.
• Cake Pans (8-inch round): For even, stackable layers.
• Offset Spatula: For spreading and smoothing your cream evenly between layers.
• Cooling Rack: Helps the cake cool thoroughly without becoming soggy.
• Sifter or Fine Mesh Strainer: For evenly distributing dry ingredients and avoiding lumps.
• Cake Stand or Plate: To present your creation beautifully.

Ingredients in Sakura Strawberry Cream Layer Cake

Each ingredient adds something special floral notes, fruity brightness, or comforting softness. Together, they create something elegant, balanced, and light.

All-Purpose Flour: Provides a soft, sturdy structure for the cake layers.

Sugar: Sweetens the cake just enough without overpowering the delicate sakura and strawberry flavors.

Eggs: Help the cake rise and stay moist and tender.

Milk: Keeps the batter soft and silky.

Butter: Adds richness and depth to the cake’s flavor.

Baking Powder: Helps the cake rise and stay fluffy.

Vanilla Extract: Complements the sakura and adds warmth to the flavor profile.

Sakura Extract or Paste: Infuses the cream with a gentle floral note that’s light and elegant.

Heavy Cream: Whips up into a soft, luscious frosting.

Powdered Sugar: Sweetens the whipped cream smoothly and softly.

Fresh Strawberries: Bring juicy, tart-sweet bursts and beautiful color.

Note: The full ingredients list, including measurements, is provided in the recipe card directly below.

Ingredient Substitutions

Need to make adjustments? No worries this recipe welcomes a few creative swaps.

Use cake flour instead of all-purpose for a finer, softer crumb.

Replace butter with neutral oil if you want a lighter cake texture.

Use plant-based whipped topping and milk for a dairy-free version.

Substitute sakura extract with rosewater or almond extract if sakura isn’t available.

Frozen strawberries can work just thaw and pat dry before layering.

Ingredient Spotlight

Sakura Extract: This floral flavor is subtle and unique like spring in a bottle. It gives the whipped cream a light, perfumed touch that’s beautifully balanced by the fruit and cake.

Strawberries: Fresh, juicy strawberries bring natural sweetness, texture, and a vibrant pop of color that makes every slice stunning and flavorful.

Instructions for making Sakura Strawberry Cream Layer Cake

This cake is as fun to make as it is to eat—each step builds on the last to create something truly lovely.

1. Preheat Your Equipment: Set your oven to 350°F (175°C) and grease two 8-inch cake pans. Line the bottoms with parchment to prevent sticking.

2. Combine Ingredients: In a large bowl, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in vanilla extract. In another bowl, whisk flour and baking powder. Add dry ingredients to the wet mixture, alternating with milk, until smooth.

3. Prepare Your Cooking Vessel: Pour the batter evenly into the prepared pans and tap gently to remove air bubbles.

4. Assemble the Dish: Bake for 25–30 minutes until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to a cooling rack.

5. Cook to Perfection: Whip heavy cream with powdered sugar and sakura extract until soft peaks form. Be careful not to overwhip.

6. Finishing Touches: Place one cake layer on a serving plate. Spread with a layer of whipped cream and arrange sliced strawberries on top. Add the second layer and repeat. Use remaining cream to frost the top and sides, if desired.

7. Serve and Enjoy: Garnish with whole strawberries or edible flowers. Slice gently and serve chilled or at room temperature.

Cooking Tips & Tricks

• Chill your bowl and whisk before whipping cream for the fluffiest results.
• Use a serrated knife to level cake layers if they’ve domed during baking.
• Add a few drops of pink food coloring to the whipped cream for a soft blush tone.
• Let the assembled cake chill for at least 30 minutes before serving to help the layers set.

What to Avoid

• Don’t skip letting the cake cool completely—warm cake will melt the cream.
• Avoid using too much sakura extract—a little goes a long way and too much can overpower.
• Don’t overwhip your cream, or it’ll become grainy instead of smooth.
• Avoid soggy strawberries—dry them before layering to keep the cake neat.

Nutrition Facts

Servings: 10–12
Calories per serving: 350–450
Note: These are approximate values.

Preparation Time

Prep Time: 30 minutes
Cook Time: 25–30 minutes
Total Time: 1 hour

Make-Ahead and Storage Tips

Bake the cake layers a day in advance and store them tightly wrapped at room temperature. Whipped cream can be made a few hours ahead and kept chilled. The assembled cake should be stored in the fridge and enjoyed within 2–3 days. Leftovers are delightful chilled with even more flavor the next day.

How to Serve Sakura Strawberry Cream Layer Cake

Serve chilled with a cup of green tea or floral herbal tea. Garnish with edible flowers or dust with powdered sugar for an ethereal finish. A white or pink cake stand adds extra charm, especially for spring gatherings or celebrations.

Additional Tips

• Add a layer of strawberry jam for even more fruit flavor.
• Brush the cake layers with simple syrup for extra moisture.
• Decorate with pink sakura-shaped sprinkles or edible blossoms for a festive touch.
• Keep the look rustic or go for a smooth, finished frost—either way, it’s stunning.

Variations to Try

• Make it spicy with a dash of ginger in the cream for a warming twist.
• Swap strawberries for cherries or raspberries.
• Try matcha whipped cream instead of sakura for a green tea twist.
• Add a layer of sakura jelly for a surprise floral burst.

FAQ’s

1. Where can I buy sakura extract?
Look for it online or in specialty Asian grocery stores, especially during spring.

2. Can I make this without sakura flavor?
Yes, use vanilla, almond, or rose extract instead for a different floral profile.

3. Can I use whipped topping instead of real cream?
Yes, though real whipped cream has a fresher texture and flavor.

4. How do I keep the cake from drying out?
Store it covered in the fridge and brush layers with syrup before assembling if needed.

5. Can I make the cake gluten-free?
Yes, use a 1-to-1 gluten-free flour blend suitable for baking.

6. Is this cake overly sweet?
Not at all—the whipped cream keeps it light, and the fruit adds natural balance.

7. Can I decorate the cake ahead of time?
Yes, decorate up to one day in advance and store in the fridge.

8. How long will the cake last?
About 2–3 days refrigerated. It’s best enjoyed within 24–48 hours.

9. Can I use freeze-dried strawberries?
Yes, crush and mix them into the whipped cream or use as garnish.

10. What can I use instead of strawberries?
Cherries, raspberries, or even thinly sliced peaches would be wonderful alternatives.

Conclusion

Sakura Strawberry Cream Layer Cake is more than just dessert it’s a celebration of spring in every slice. With its light sponge, fragrant floral cream, and bursts of fresh fruit, it’s a cake that delights the senses and looks as beautiful as it tastes. Whether you’re celebrating something special or just want to bring a little beauty to your day, this cake delivers charm, flavor, and joy from the first bite to the last.

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