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Creamy Korean Strawberry Cream Cake Recipe Easy Homemade Tteokkbaegi Dessert

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A creamy Korean strawberry cream cake baked in a traditional tteokkbaegi pot, featuring a soft, luscious texture with a perfect balance of sweet and tangy from strawberries and cream cheese. This easy homemade dessert is quick to prepare and perfect for cozy gatherings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour, sifted
  • 1 ½ teaspoons baking powder
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • ½ cup (120ml) whole milk, room temperature (dairy-free milk works too)
  • 1 teaspoon vanilla extract
  • 8 oz (225g) cream cheese, softened (full-fat preferred)
  • ½ cup (120ml) heavy cream, chilled
  • ¼ cup (30g) powdered sugar, sifted
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 teaspoon lemon juice
  • Optional garnish: whole strawberries, mint leaves, powdered sugar for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your tteokkbaegi or baking dish with butter and dust with flour to prevent sticking.
  2. In a medium bowl, sift together 1 cup (120g) all-purpose flour and 1 ½ teaspoons baking powder. Set aside.
  3. In a large bowl, whisk 2 large eggs and ¾ cup (150g) granulated sugar until pale and fluffy, about 3-4 minutes, using an electric mixer on medium speed.
  4. Slowly add ½ cup (115g) melted butter, ½ cup (120ml) whole milk, and 1 teaspoon vanilla extract into the eggs, whisking gently until combined.
  5. Fold the dry ingredients into the wet mixture gently using a spatula until no flour streaks remain.
  6. Pour the batter into your prepared tteokkbaegi, smoothing the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  7. While the cake bakes, beat 8 oz (225g) softened cream cheese in a large bowl until smooth.
  8. In a separate chilled bowl, whip ½ cup (120ml) heavy cream until soft peaks form.
  9. Gently fold the whipped cream into the cream cheese along with ¼ cup (30g) powdered sugar and 1 teaspoon lemon juice.
  10. Fold in 1 cup (150g) sliced fresh strawberries carefully to avoid breaking them up too much.
  11. Once the cake is done, remove from oven and let cool in the pot for 15 minutes, then transfer to a cooling rack to cool completely.
  12. When the cake is fully cool, slice horizontally to create two layers.
  13. Spread half the strawberry cream cheese mixture on the bottom layer, then place the top layer back on and spread the remaining cream on top.
  14. Garnish with whole strawberries, mint leaves, and a light dusting of powdered sugar.
  15. Chill in the fridge for at least an hour before serving to let the flavors meld.

Notes

Do not overmix the batter once flour is added to keep the cake soft and tender. Use a toothpick test to check doneness. Whip heavy cream to soft peaks to avoid turning it into butter. Cool the cake completely before adding cream filling to prevent melting. Folding sliced strawberries gently keeps the filling fresh and prevents sogginess. If using a different baking dish, consider covering loosely with foil halfway through baking to retain moisture.

Nutrition

Keywords: Korean dessert, strawberry cream cake, tteokkbaegi cake, cream cheese dessert, easy homemade cake, strawberry cake recipe, creamy cake

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