Fluffy Korean Strawberry Milk Cake With Fresh Berry Layers

The Korean strawberry milk cake is lighter than a Western layer cake, the cream is barely sweet and the sponge drinks in a little milk. I build it cold so the layers stay clean and the berries stay bright.

The recipe is quite simple, allowing you to create this beautiful cake at home. With fresh berries, it adds a fresh and fruity flavor that complements the fluffy texture wonderfully.

Layered Strawberry Milk Cake with Fresh Berries

This Korean Strawberry Milk Cake features layers of airy vanilla cake interspersed with fresh strawberries and a light strawberry milk cream frosting. The cake takes about 60 minutes to prepare and serves around 8 people, making it a perfect dessert for gatherings.

Ingredients

1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup vegetable oil
½ cup milk
4 large eggs, separated
1 teaspoon vanilla extract
1 ½ teaspoons baking powder
¼ teaspoon salt
2 cups fresh strawberries, sliced
1 cup heavy cream
½ cup powdered sugar
1 teaspoon strawberry extract (optional)
Additional strawberries for decoration

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line two 9-inch round cake pans with parchment paper.
Mix Wet Ingredients: In a large bowl, whisk together egg yolks, sugar, oil, milk, and vanilla extract until smooth.
Combine Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients until fully combined.

Beat Egg Whites: In a clean bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the batter to keep the mixture light and airy.
Bake: Divide the batter evenly between the prepared pans and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
Prepare the Frosting: In a mixing bowl, beat the heavy cream with powdered sugar and strawberry extract until stiff peaks form.

Assemble the Cake: Once the cakes are completely cooled, place one layer on a serving platter. Spread a layer of strawberry milk frosting, top with sliced strawberries, and add the second cake layer on top. Repeat this process if desired.
Decorate: Frost the top and sides of the cake with the remaining frosting and decorate with additional fresh strawberries. Chill before serving.
Serve: Cut into slices and enjoy this light and fruity Korean Strawberry Milk Cake!