Ichigo Daifuku Cake
Hadley Go Lucky shares her latest recipe, Ichigo Daifuku Cake. Ichigo Daifuku, or strawberry mochi, is a type of wagashi. Wagashi are Japanese treats that are typically enjoyed during the Japanese tea ceremony. Their natural sweetness balances the bitterness of matcha tea. I fell in love with wagashi while living abroad with my host families in Tokyo and Kyoto. Wagashi often incorporate and reflect poetry, pop culture, and more. They capture the ever-changing beauty of the seasons and underline the temporary aspect of our world experience with each brief, sweet bite. Ichigo Daifuku is composed of a whole fresh strawberry surrounded by red bean paste and a thin layer of mochi.
I enjoy reimagining all things as cake, so I’ve translated Ichigo Daifuku into luscious layer cake form. Three layers of natural strawberry cake are covered in fine red bean paste (koshi an) and handmade chewy mochi bites. The cake is topped off with vanilla buttercream and strawberry floral cutouts. These simple, delicate flavors mingle to create the ultimate refreshing and intriguing celebration treat!
Follow along while watching the video to make at home. Full recipe and instructions below.
For the Cake
Ingredients:
2 and ½ cups cake flour
2 tsp baking powder
½ tsp baking soda
1 tsp salt
¾ cup unsalted butter, softened
1 and ¾ cups sugar
5 large egg whites
⅓ cup sour cream
2 tsp vanilla extract
½ cup reduced strawberry puree (about 1 cup strawberries, fresh or frozen)
Pink food coloring (1 or 2 drops)
Instructions:
Create a strawberry puree reduction. Blend 1 cup strawberries (fresh or frozen) in a blender. Transfer berry mixture to a small saucepan. Over low heat, simmer berries until reduced by about half. Let cool.
Preheat your oven to 350°F.
Whisk flour, baking powder, baking soda, and salt together in a medium-sized bowl. Set aside.
Using a stand mixer with a paddle attachment, beat the butter and sugar together until smooth. Add egg whites and vanilla and mix well. Be sure to scrape down the sides of your mixing bowl. Add sour cream and mix well.
Slowly incorporate dry ingredients and mix until the batter just comes together.
Slowly pour in milk until just combined. Do not over-mix.
Whisk in the strawberry puree. Add 1-2 drops of pink food coloring, or more, if desired.
Prepare two 6-inch cake pans with nonstick cooking spray.
Divide batter evenly between pans. Bake for 50 minutes, or until a toothpick comes out clean.
Let cool completely before torting and frosting.
For the Mochi
Ingredients:
¾ cup mochiko (sweet rice flour)
2 tbsp sugar
5oz water
Cornstarch, for dusting
Instructions:
Mix flour, water, and sugar in a medium-sized microwave-safe bowl.
Cover bowl with plastic wrap. Microwave for 1 minute. Mix well with a rubber spatula.
Microwave again for another minute. Let cool.
Tear bite-sized pieces of mochi with your hands. Dusting your hands in cornstarch can help to keep the stickiness under control.
For the Buttercream
Ingredients:
4 cups powdered sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp vanilla extract
Instructions:
In a stand mixer, beat butter until light and fluffy.
Slowly incorporate the powdered sugar. Mix until smooth.
Add vanilla extract and mix well.
