Strawberry and Cream Dorayaki is a delicious twist on traditional Japanese Dorayaki, where sweet Anko (red bean paste) is sandwiched between two fluffy pancakes. In this version, we add lightly sweetened whipped cream and fresh strawberries to the filling, creating a dessert that’s both rich and refreshing. It’s the perfect spring treat, with a lovely balance of creamy, fruity, and sweet flavors in every bite.
What’s Strawberry and Cream Dorayaki?
Japanese sweets often reflect the beauty of the seasons — through ingredients, colors, and presentation — and spring is perhaps the most celebrated season of all. Fresh strawberries have become a natural symbol of spring in Japan, finding their way into many traditional desserts. Ichigo Daifuku, soft mochi filled with sweet bean paste and a whole strawberry, is eagerly anticipated each year when strawberries come into season. Dorayaki is no exception to this delightful seasonal tradition.
Since Dorayaki batter is made much like pancake batter with wheat flour, it pairs beautifully with fresh fruit and whipped cream — even more so than many other traditional Wagashi (Japanese sweets), which are often made with rice or starch-based doughs. The soft, slightly cakey texture of the pancakes acts almost like a sponge, complementing the cream and strawberries in a way that feels perfectly natural. You’ll often spot Strawberry and Cream Dorayaki at Japanese confectionery shops and convenience stores as spring rolls around, displayed alongside other seasonal favorites.
At first glance, the combination of red bean paste, fresh cream, and strawberries may sound rich and indulgent. But the bright tartness of the strawberries cuts through the sweetness, giving each bite a surprisingly light and refreshing finish. The Anko provides a deep, earthy sweetness that’s distinctly Japanese, while the whipped cream adds airy richness. The strawberries bring a pop of color and acidity that ties everything together beautifully. It’s the kind of treat that wins over dessert lovers of all ages.
Tips for Strawberry and Cream Dorayaki
- Because all the components are sweet, the key to a well-balanced Dorayaki is adjusting the sweetness to your taste. If you’re making Anko red bean paste from scratch, feel free to hold back on some of the sugar — Don’t go overboard though, because Anko should be sweet enough. Homemade Anko can be just as satisfying with a more subtle sweetness balancing with other components of the dessert.
- The same goes for the whipped cream; lightly sweetened is the way to go here, so it complements rather than competes with the other fillings.
- When it comes to assembly, don’t pile on the cream and strawberries too much. You want to add generous filling makes for a more impressive and satisfying bite but be gentle when pressing the pancakes together — you want everything to stay nicely in place without squishing out the sides. For the best results, use strawberries that are ripe but still firm, as they’ll hold their shape better and give you that perfect sweet-tart flavor.
- If you can, assemble the Dorayaki just before serving to keep the pancakes fluffy and the cream fresh. These little details make all the difference between a good Dorayaki and a truly unforgettable one.
More recipes like Strawberry and Cream Dorayaki
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Ingredients
- 80 gram cake flour
- 1 tsp baking powder
- 1 egg
- 3 Tbsp mirin
- 40 gram sugar
- 1 tsp honey
- 1 1/2 Tbsp water
Fillings
- 5 strawberries
- 1/2 cup heavy cream
- 1 Tbsp sugar
- 5 Tbsp Anko (sweet red bean paste)
Instructions
- In a medium bowl, combine the cake flour and baking powder. Sift together and set aside.
- In another bowl, whisk together the egg, mirin, sugar, honey, and water. Add the egg mixture to the dry ingredients and mix until very smooth. To test the batter, scoop it up with a whisk and let it fall back into the bowl. The batter should flow easily, and the lines should disappear quickly. If the batter is too thick, add water 1/2 tablespoon at a time until the desired consistency is reached.
- Lightly oil a large nonstick frying pan using a paper towel. Heat over medium-low heat. Pour 1 tablespoon of batter from about 6 inches (15 cm) above the pan—the height helps the pancake spread evenly into a round shape. The batter should form a 3-inch (7.5 cm) circle. Repeat to make 2–3 pancakes at a time.
- Cook until many bubbles appear on the surface and the edges look dry. Flip and cook the other side for about 1 minute. Repeat with the remaining batter to make about 10 pancakes. Let cool slightly.
- While the pancakes are cooling, prepare the fillings. Slice the strawberries. Whip the heavy cream with sugar until stiff peaks form. Have the anko (sweet red bean paste) ready.
- To assemble the dorayaki, spread anko onto one pancake. Pipe whipped cream on top, arrange sliced strawberries over the cream, then sandwich with another pancake.
