Strawberry Mochi Cake

Strawberry mochi cake is a delightful dessert that combines the chewy texture of mochi with the sweet flavor of strawberries. The cake is typically made with glutinous rice flour, which gives it a sticky and chewy texture similar to traditional Japanese mochi.

Fresh strawberries are often mixed into the batter or used as a topping, adding a burst of fruity flavor and a vibrant color to the cake. One reason you might like this cake is its unique texture, which is both chewy and soft, creating a satisfying mouthfeel. When trying this cake, you might use fresh, ripe strawberries to enhance the flavor and sweetness of the desert.

Strawberry Mochi Ingredients 

Strawberries are the main ingredient in the cake. I like strawberries because they’re refreshing and sweet, perfect for hot weather. They also help increase hemoglobin levels, which is good for my health and taste buds.

In summer, I love strawberry desserts because they’re refreshing. If you want something refreshing in summer, try my strawberry kiwi cake. Kiwi is full of water and helps prevent dehydration.

Mochiko rice flour is used in strawberry mochi cake to make it chewy and stretchy, like traditional mochi desserts. To make strawberry mochi cake, mochiko rice flour is mixed with strawberries, sugar, and sometimes shredded coconut or macadamia nuts to make a dough.

When mochiko rice flour gets wet, it becomes sticky and stretchy, which is important for the texture of mochi. This flour helps the cake be soft and chewy, making strawberry mochi cake a tasty treat.

Butter adds a luxurious taste and makes the cake moist. It also helps create a tender texture and adds a buttery flavor that goes well with the chewy and sweet mochi. Butter is important for developing the crispy top of the cake, which adds a nice contrast to the soft inside.

How I Made Strawberry Mochi Cake 

Preheat the Oven and Prepare the Pan:

Preheat your oven to 350°F (175°C). Make sure the oven is fully heated before placing the cake inside.

Grease a 9×13 inch baking pan with butter or non-stick cooking spray. You can also line the pan with parchment paper to ensure easy removal of the cake once it’s baked. Greasing helps to prevent the cake from sticking, especially since the batter can be quite sticky due to the rice flour.

Cream Together the Butter and Sugar:

In a large bowl, beat the butter and sugar together until the mixture is light and fluffy. This step helps incorporate air into the batter, giving the cake a lighter texture. You can use an electric mixer on medium speed for this, or if you’re doing it by hand, use a whisk or a wooden spoon.

Tip: Make sure your butter is at room temperature. If it’s too cold, it will be hard to cream with the sugar, and if it’s too warm, the butter can melt into the sugar, leading to a greasy batter.

Mix in the Evaporated Milk:

Add the evaporated milk to the butter and sugar mixture. Mix until it’s fully combined and smooth. The milk helps add moisture and richness to the cake batter.

Tip: Use unsweetened evaporated milk for a rich and creamy texture. It differs from regular milk because it’s been cooked down to remove water, which concentrates its flavor and gives it a slightly thicker consistency.

Add the Eggs One at a Time:

Crack the eggs one at a time into a small bowl and then add them to the batter. Beat well after each addition. This ensures that each egg is fully incorporated before adding the next, preventing the mixture from separating or curdling.

Tip: Make sure your eggs are at room temperature to prevent the batter from curdling when added to the cold milk mixture.

Stir in the Rice Flour, Baking Powder, and Vanilla:

Add the mochiko rice flour (which is a type of sweet rice flour) along with the baking powder and vanilla extract to the mixture. Stir until smooth and fully combined. The rice flour gives the cake its characteristic chewy texture.

Tip: Make sure to sift the mochiko rice flour to avoid clumping and ensure an even distribution throughout the batter. The baking powder helps the cake rise slightly, giving it a light texture in combination with the chewiness of the rice flour.

Fold in the Fresh Strawberries:

Gently fold in the fresh strawberries. Be careful not to overmix to avoid breaking down the strawberries too much. The strawberries will release some juice during the mixing, which will add flavor to the batter.

Tip: Cut the strawberries into small, bite-sized pieces to ensure even distribution in the batter. You can also toss the chopped strawberries in a little bit of flour before adding them to the batter, which can help prevent them from sinking to the bottom during baking.

Pour the Batter into the Prepared Pan:

Once the batter is well-mixed, pour it into the prepared 9×13 inch pan. Spread the batter out evenly using a spatula or the back of a spoon.

Tip: Make sure to spread the batter all the way to the edges of the pan to ensure even baking. If you’re using parchment paper, leave a bit of extra paper hanging over the sides to make it easier to lift the cake out once it’s done.

Bake the Cake:

Place the pan in the preheated oven and bake for about 1 hour, or until a toothpick inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven, so start checking around 50 minutes to avoid overbaking.

Tip: If the cake top starts to brown too quickly, loosely cover it with aluminum foil for the last 10-15 minutes of baking to prevent burning while allowing the inside to cook fully.

Cool and Serve:

Once the cake is fully baked, remove it from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling ensures that the cake firms up and is easier to cut into squares without falling apart.Once the cake has cooled, cut into squares and serve.

Tip: You can dust the cake with powdered sugar or drizzle some melted chocolate over the top for a decorative touch before serving.

Pro Tips 

Use Fresh Strawberries: Fresh strawberries give the best flavor and texture to this cake. If you’re using frozen strawberries, make sure to thaw and drain them thoroughly before mixing them into the batter to prevent excess moisture.

Let the Cake Cool Before Cutting: Mochi cake can be quite chewy and sticky, so it’s best to allow it to cool completely before slicing. This will help the texture set properly and make it easier to cut neat, uniform squares.

Test for Doneness: Since the cake is made with rice flour, it may appear more dense or moist compared to regular cakes. Check for doneness using a toothpick — it should come out clean or with a few moist crumbs, not wet batter.

Don’t Overmix the Batter: When mixing in the strawberries or folding in the dry ingredients, be gentle to avoid overmixing. Overmixing can result in a denser, tougher texture, and the strawberries may break down too much.

Variations 

Add Coconut Flakes: For a tropical twist, add unsweetened shredded coconut to the batter. It will pair well with the chewy texture of the rice flour and the sweet strawberries.

Use Different Fruits: While strawberries are the star in this recipe, you can substitute them with other fruits like blueberries, raspberries, mango, or even peach slices. Just make sure to chop the fruit into smaller pieces for even distribution.

Add Lemon Zest or Juice: A bit of lemon zest or a tablespoon of lemon juice will add a refreshing citrusy flavor that compliments the sweetness of the strawberries. This can balance the richness of the evaporated milk and enhance the fruitiness.

Make it Dairy-Free: If you need a dairy-free version, substitute the butter with a plant-based butter (like coconut oil or dairy-free margarine) and use coconut milk or almond milk instead of evaporated milk.

Make it Vegan: For a vegan version, you can substitute the eggs with flax eggs (1 tbsp flax meal + 2.5 tbsp water per egg). Use a plant-based milk alternative, and swap the butter for vegan butter or coconut oil.

Add Nuts or Seeds: For added texture, consider folding in some chopped nuts like almonds, cashews, or walnuts. Chia seeds or poppy seeds can also be added for a little crunch and visual appeal.

More Strawberry Cakes

• Strawberry float cake
• Strawberry banana pudding cake
• Strawberry nut cake
• Strawberry basil cake