Strawberry Mochi Cake Recipe
Imagine sinking your fork into a pillow-soft, subtly sweet treat that bursts with fresh strawberry flavor—this is exactly what the delightful Strawberry Mochi Cake offers. Combining the chewy, tender texture of traditional mochi with the bright, natural sweetness of ripe strawberries, this cake invites you to experience a unique fusion of Japanese-inspired dessert magic and fruity freshness that’s simply irresistible. Whether you’re new to mochi or a longtime fan, the Strawberry Mochi Cake is a delicious way to enjoy a light, flavorful dessert that feels both comforting and exciting.
Ingredients You’ll Need
The magic behind a perfect Strawberry Mochi Cake lies in its straightforward, thoughtfully chosen ingredients. Each element plays an essential role—from the mochiko flour providing that signature chewy texture, to the juicy strawberries infusing fresh flavor and a beautiful color. Let’s dive into what you’ll need to get started:
- Premium mochiko flour (4 cups): Crafted from heirloom sweet rice, this flour is key to delivering the iconic chewy texture you crave in mochi desserts.
- Succulent strawberries (15 oz): Fresh, ripe strawberries bring a natural sweetness and vibrant pink hue that make this cake truly special.
- Melted coconut oil (6 tablespoons): Adds richness and moisture, plus a gentle tropical note that complements the strawberries perfectly.
- Granulated sugar (10.5 tablespoons): Sweetens the cake thoughtfully—feel free to swap in your favorite sugar alternative if you want to adjust the sweetness.
- Velvety almond milk (1 cup): This dairy-free option keeps the cake moist and tender while adding a subtle nutty flavor that pairs beautifully with the fruit.
How to Make Strawberry Mochi Cake
Step 1: Prepare the Strawberry Puree
Begin by washing and hulling your strawberries to make sure every bite is fresh and juicy. Pop them into a blender or food processor and blend until perfectly smooth. Measure out about half a cup of this vibrant puree—it’s what will give your cake that beautiful color and unmistakable strawberry flavor.
Step 2: Preheat and Prepare Your Baking Pan
Get your oven ready by preheating to 350°F (175°C). Line an 8×8-inch pan with parchment paper and grease it lightly. This step ensures your mochi cake will bake evenly and release effortlessly once it’s done.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, combine your premium mochiko flour and sugar, stirring them together well. This step ensures your sweetness is evenly distributed throughout the cake, which makes every bite delightfully balanced.
Step 4: Combine the Wet Ingredients
In a separate bowl, blend your strawberry puree, almond milk, and melted coconut oil together until smooth. This combination of liquids infuses the batter with moisture and flavor that will keep your cake tender and fragrant.
Step 5: Bring It All Together
Pour the wet mixture into the bowl with the dry ingredients, folding gently but thoroughly until no lumps remain. Your batter should be silky and well-combined—a sign you’re on the right path to mochi cake perfection.
Step 6: Bake your Strawberry Mochi Cake
Pour the batter into your prepared pan, smoothing the top with a spatula for an even surface. Bake in the oven for about 25-30 minutes until the edges turn a lovely golden brown and a toothpick inserted in the center comes out clean. This signals that the cake is perfectly cooked but still tender inside.
Step 7: Cool and Slice
Let the cake cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. This cooling step is crucial to help your Strawberry Mochi Cake firm up just enough to slice neatly into squares or your preferred shapes.
How to Serve Strawberry Mochi Cake
Garnishes
To really elevate your Strawberry Mochi Cake experience, consider adding a dusting of powdered sugar or a drizzle of white chocolate. Fresh strawberry slices on top add a pop of color and an extra burst of juicy sweetness that’s hard to resist.
Side Dishes
This cake pairs beautifully with a light dollop of whipped cream or a scoop of vanilla ice cream. For a more traditional touch, serve alongside a cup of green tea to balance the sweet and fruity flavors with a refreshing bitterness.
Creative Ways to Present
For a festive twist, cut the Strawberry Mochi Cake into bite-sized cubes and serve them on decorative toothpicks as party treats. You can also layer pieces with fresh cream and strawberry slices to create elegant mini parfaits that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep any leftover Strawberry Mochi Cake tightly covered in plastic wrap or in an airtight container at room temperature for up to two days. This helps maintain its soft, chewy texture without drying out.
Freezing
You can freeze the cake for longer storage by wrapping it securely in plastic wrap and placing it inside a freezer bag. Thaw overnight in the refrigerator to regain that signature mochi softness before enjoying again.
Reheating
To refresh the cake’s tender texture, warm slices gently in the microwave for 10-15 seconds or heat in a steamer for a minute. Avoid overheating to prevent drying out this delicate dessert.
FAQs
What makes the Strawberry Mochi Cake different from a regular cake?
This cake uses mochiko flour made from sweet rice, which gives it a chewy, elastic texture very different from traditional wheat-based cakes. The strawberry puree also infuses a fresh, fruity flavor that’s unique and refreshing.
Can I use frozen strawberries instead of fresh ones?
Yes, frozen strawberries work well. Just thaw and drain any excess liquid before pureeing to avoid making the batter too watery.
Is the Strawberry Mochi Cake gluten-free?
Absolutely! Since mochiko flour is rice-based, this cake is naturally gluten-free, making it a great treat for those avoiding gluten.
Can I substitute almond milk with regular milk?
You can definitely use regular milk or even water if you prefer, though almond milk adds a lovely subtle flavor and creaminess that complements the strawberries nicely.
How chewy is the finished cake?
The Strawberry Mochi Cake has a pleasantly chewy and tender texture that melts in your mouth while still giving you a little bounce, thanks to the mochiko flour. It’s unlike typical sponge cakes, offering a fun and satisfying bite.
Final Thoughts
This Strawberry Mochi Cake is more than just a dessert—it’s a delightful adventure in flavor and texture that brings a sweet, fruity twist to mochi tradition. I promise once you try it, you’ll find it hard to resist making it again and again. So grab those ingredients and treat yourself and your loved ones to this wonderfully unique cake. You deserve a slice of happiness today!
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Strawberry Mochi Cake Recipe
- Total Time: 45 minutes
- Yield: 9 servings (cut into 3x3 squares) 1x
- Diet: Gluten Free
Description
This Strawberry Mochi Cake combines the chewy texture of traditional mochi with the fresh, fruity flavor of strawberries. Made with premium mochiko flour and natural ingredients like almond milk and coconut oil, this dessert is a delightful gluten-free treat that balances sweetness and moistness perfectly. It’s simple to make and perfect for sharing as a light, refreshing cake with a unique twist.
Ingredients
Dry Ingredients
- 4 cups premium mochiko flour (262.5g, crafted from heirloom sweet rice)
- 10.5 tablespoons granulated sugar (or monk fruit sweetener)
Wet Ingredients
- 15 oz fresh strawberries
- 4 oz (1/2 cup) strawberry puree (from the fresh strawberries)
- 1 cup almond milk (or regular milk or water)
- 6 tablespoons melted coconut oil (or light olive oil)
Instructions
- Prepare Strawberry Puree: Wash and hull the strawberries thoroughly. In a blender or food processor, puree the strawberries until completely smooth. Measure 4 oz (1/2 cup) of the puree to use in the recipe, reserving the rest for another use or garnish.
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a large mixing bowl, combine the premium mochiko flour and granulated sugar (or your chosen sweetener). Mix these thoroughly to ensure the sugar is evenly distributed throughout the flour.
- Prepare Wet Ingredients: In a separate bowl, mix the 4 oz of strawberry puree with the almond milk and melted coconut oil. Stir this mixture well until smooth and homogenous.
- Combine Wet and Dry Ingredients: Pour the wet ingredient mixture into the dry ingredients bowl. Mix thoroughly until the batter is smooth and free of lumps, achieving a consistent texture.
- Pour into Baking Pan: Transfer the mochi batter into the prepared baking pan, spreading it evenly to ensure uniform cooking.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes. You’ll know it’s done when the edges turn golden brown and a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes to set. Then, transfer it to a wire rack to cool completely, which helps maintain the cake’s chewy texture.
- Cut and Serve: Once fully cooled, cut the cake into squares or your preferred shapes. Serve as a delightful dessert or snack, enjoying the perfect blend of sweet strawberry flavor and chewy mochi texture.
Notes
- You can substitute almond milk with regular milk or water based on dietary preferences or availability.
- Use light olive oil instead of coconut oil if you prefer a milder flavor.
- This cake is best enjoyed within 2 days stored in an airtight container at room temperature or refrigerated for slightly longer shelf life.
- Feel free to add a dusting of powdered sugar or a drizzle of sweetened condensed milk for extra sweetness.
- The recipe is naturally gluten-free due to the mochiko flour made from sweet rice.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Japanese-inspired
Nutrition
- Serving Size: 1 piece (approximately 1/9 of cake)
- Calories: 170 kcal
- Sugar: 12 g
- Sodium: 15 mg
- Fat: 7 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: Strawberry mochi cake, gluten free dessert, Japanese dessert, mochi flour cake, strawberry dessert, chewy cake
