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Creamy Korean Strawberry Cream Cake Recipe Easy Homemade Tteokkbaegi Style

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A luscious, creamy strawberry cream cake steamed in a traditional Korean clay pot (tteokkbaegi), offering a moist, tender texture with fresh strawberries and whipped cream layers.

Ingredients

  • All-purpose flour – 1 cup (120g), sifted
  • Baking powder – 1 tsp
  • Granulated sugar – ¾ cup (150g)
  • Large eggs – 3, room temperature
  • Milk – ⅓ cup (80ml), warmed slightly
  • Unsalted butter – ¼ cup (60g), melted and cooled
  • Vanilla extract – 1 tsp
  • Heavy whipping cream – 1 ½ cups (360ml), chilled
  • Powdered sugar – 2 tbsp
  • Vanilla extract – ½ tsp
  • Fresh strawberries – 2 cups (about 250g), hulled and sliced
  • Strawberry jam – 2 tbsp (optional)

Instructions

  1. Rinse and dry your clay pot thoroughly. Lightly butter the inside or spray with non-stick spray to prevent sticking. Set aside.
  2. In a bowl, sift together the all-purpose flour and baking powder. Set aside.
  3. In a separate large bowl, use an electric mixer to beat the eggs and granulated sugar at medium-high speed until pale, fluffy, and tripled in volume—about 5-7 minutes.
  4. Gently fold in the warm milk, melted butter, and vanilla extract into the egg mixture using a spatula. Take care not to deflate the batter.
  5. Gradually fold in the sifted flour mixture in thirds, folding gently until just combined.
  6. Carefully transfer the batter into your prepared clay pot, filling it about halfway to allow room for rising.
  7. Place the tteokkbaegi into a steamer or a large pot with a steaming rack. Cover with a lid and steam over medium heat for 25-30 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
  8. Remove the clay pot and let the cake cool slightly but remain warm.
  9. While the cake steams, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form.
  10. When the cake is warm but not hot, spread a thin layer of strawberry jam on top, then add a generous layer of whipped cream. Arrange sliced strawberries over the cream, then add another layer of cream on top. If the pot is deep enough, slice the cake horizontally and repeat the layers inside.
  11. Garnish with a few whole strawberries or a light dusting of powdered sugar. Serve immediately or refrigerate for 30 minutes for a cooler, firmer texture.

Notes

Egg beating is crucial for fluffiness; fold ingredients gently to avoid dense cake. Steaming keeps the cake moist and tender. Use ripe but firm strawberries to avoid soggy layers. If no tteokkbaegi, a ceramic bowl works fine. Chill bowl and beaters before whipping cream for best results. Store leftovers covered in the fridge up to 2 days; avoid freezing.

Nutrition

Keywords: Korean strawberry cake, tteokkbaegi cake, steamed cake, creamy strawberry dessert, homemade Korean cake, strawberry cream cake

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