Strawberry Mochi Cake: My Go-To Recipe for a Chewy, Fruity Dessert

strawberry mochi cake: I still remember the first time I made strawberry mochi cake. It was a slow, rainy Sunday afternoon, and I had a handful of fresh strawberries that were just too pretty to waste. I wasn’t in the mood for anything fussy—just something cozy, a little different, and sweet enough to lift the mood. That’s when I reached for the mochiko, and the magic started.

If you’re not familiar with mochi, it’s a beloved Japanese treat made from glutinous rice. Traditionally pounded into a sticky dough and eaten plain or filled, mochi dates back to the Heian period (794 to 1185 AD) and was once considered food fit for emperors. Over time, it became a New Year’s staple and a symbol of prosperity.

The version I’m sharing today is a modern twist: a baked strawberry mochi cake that blends the chewy, satisfying texture of mochi with the light sweetness of fresh strawberries. It’s naturally gluten-free, incredibly simple to make, and shockingly addictive.

Whether you’re new to mochi or already a fan, this recipe is a great way to bring something unique (and pink!) to your dessert table. I’ll guide you step-by-step so you can make your own chewy, fruity, irresistible strawberry mochi cake—right from your home kitchen.

Recipes you may like

Ingredients You’ll Need

One of the things I love most about this strawberry mochi cake is how simple the ingredient list is. Most of these are pantry staples—with the exception of mochiko (glutinous rice flour), which you can usually find at Asian grocery stores or order online. Once you try baking with it, you’ll want to keep a box around all the time.

Here’s everything I use to make a small square pan (about 8×8 inches) of mochi cake:

• 1½ cups glutinous rice flour (mochiko) – This is the star of the show. It gives the cake that classic chewy, stretchy texture.
• 1 cup granulated sugar – I use white sugar for clean sweetness, but feel free to reduce to ¾ cup if you prefer it less sweet.
• 2 teaspoons baking powder – For a little lift and soft bounce.
• 2 large eggs – Helps bind everything and adds richness.
• 1 cup full-fat coconut milk – This adds depth and a subtle creaminess. Whole milk works too if you’re out of coconut.
• 1 teaspoon vanilla extract – For aroma and warmth.
• 1 cup chopped fresh strawberries – I like to use ripe but firm strawberries so they hold their shape while baking.
• ¼ cup melted butter or neutral oil – Both work well. Butter adds more flavor; oil makes it slightly softer.
• Optional: powdered sugar for dusting – Just a touch makes it feel extra special when serving.

💡 Tip: Want to make this strawberry mochi cake dairy-free? Swap out the butter for oil and use a non-dairy milk like oat or almond.

Step-by-Step Instructions

How I Make My Strawberry Mochi Cake, One Easy Step at a Time

You don’t need any fancy mixers or complicated techniques for this recipe—just a couple of bowls, a spoon, and an oven. Here’s exactly how I make it, from start to sweet finish:

1. Preheat and Prep

Start by preheating your oven to 350°F (175°C). Grease an 8×8 inch pan or line it with parchment paper.

I like using parchment because it makes cleanup a breeze and ensures the cake pops right out without sticking.

2. Mix the Dry Ingredients

In a large mixing bowl, whisk together:

• 1½ cups mochiko (glutinous rice flour)
• 1 cup sugar
• 2 teaspoons baking powder

The flour is super fine, so no need to sift—but give it a good whisk to evenly combine.

3. Combine the Wet Ingredients

In a separate bowl, beat:

• 2 eggs
• 1 cup coconut milk (or whole milk)
• 1 teaspoon vanilla extract
• ¼ cup melted butter or neutral oil

I usually melt the butter first and let it cool slightly before adding it in—this keeps the eggs from scrambling!

4. Mix It All Together

Pour the wet ingredients into the dry and stir until smooth. Don’t overmix—just combine until the batter looks even.

It’ll be slightly thicker than pancake batter and glossy from the rice flour. That’s exactly what you want.

5. Fold in the Strawberries

Add in 1 cup of chopped fresh strawberries. I like to gently fold them in with a spatula so they don’t break apart.

Sometimes I reserve a few pieces to sprinkle on top—it looks so pretty once baked!

6. Pour and Bake

Pour the batter into your prepared pan and smooth the top.
Bake for 45 to 55 minutes, or until:

• The top is golden
• The edges look slightly crisp
• A toothpick comes out clean from the center

In my oven, it’s usually perfect at 50 minutes—but every oven’s a little different, so start checking around 45.

7. Cool and Slice

Let the cake cool in the pan for at least 30 minutes before slicing.

It firms up as it cools, and trust me—if you cut it too soon, it’ll be sticky and messy.

Dust with a bit of powdered sugar if you like, and serve!

My Personal Tips for Perfect Mochi Cake

I’ve made this strawberry mochi cake more times than I can count, and along the way, I’ve picked up a few tricks that make a big difference in texture, flavor, and overall success. Here’s what I always keep in mind when baking it:

Don’t Overmix the Batter

Once your wet and dry ingredients are combined, stop stirring! Overmixing can lead to a dense, rubbery cake instead of a soft, chewy one.

I gently fold everything together with a spatula—just until the lumps are gone.

Use Full-Fat Coconut Milk for Richness

You can use whole milk or a lighter plant-based milk, but full-fat coconut milk gives the cake that dreamy, slightly custardy texture.

I always keep a can or two in the pantry just for this cake.

Fresh Strawberries Make All the Difference

Frozen strawberries are okay in a pinch, but they can release extra water and make the cake soggy in places. Fresh, ripe-but-firm strawberries hold their shape and create sweet, juicy pockets.

Let It Cool Completely Before Slicing

Seriously—this is the hardest part, but it’s worth it. The texture continues to set as it cools, and slicing it too early makes it sticky and gooey (not in a good way).

I usually leave mine on the counter for at least 30 minutes before cutting into it. If you can wait an hour, even better!

Store It Properly

Strawberry mochi cake stays soft at room temp for 1–2 days. For longer storage, I refrigerate it in an airtight container and reheat slices in the microwave for 10–15 seconds.

Fun Variations to Try

Here are my favorite ways to give this mochi cake a fresh spin—based on what’s in season, your mood, or your cravings.

Chocolate Chip Mochi Cake

Swap the strawberries for ¾ cup of mini chocolate chips.

The chips melt into gooey little pockets, and the chewy mochi texture makes every bite feel like dessert meets candy bar.

Blueberry Lemon Mochi Cake

Use fresh or frozen blueberries and add 1 tablespoon of lemon zest to the batter.

This combo is bright, juicy, and perfect for spring or summer.

Coconut Mochi Cake

Skip the fruit and stir in ½ cup of shredded coconut for extra chewiness.
Top with toasted coconut before baking for a golden crunch.

Banana Mochi Cake

Mash 1 ripe banana and mix it into the wet ingredients.

This makes the cake extra moist and subtly sweet—like a tropical banana bread with mochi vibes.

Matcha Strawberry Mochi Cake

Add 1 tablespoon of matcha powder to the dry ingredients for a beautiful green color and earthy flavor.
Still use the strawberries—they pair perfectly with matcha.

Mini Mochi Bites

Use a muffin tin instead of a square pan for single-serve mochi cakes. Bake 25–30 minutes.

These are super cute for parties or school lunches!

Nutrition Information

Here’s the estimated nutrition profile for one slice (about 1/12th of the cake) of my strawberry mochi cake (using full‑fat coconut milk and butter):

• Calories: ~210 kcal
• Fat: 9 g
• – Saturated Fat: 6 g
• Carbohydrates: 32 g
• Protein: 3 g
• Sugar: 15 g
• Sodium: 85 mg
• Fiber: 1 g

Nutrition Estimation Context

Strawberry mochi cake is a lighter twist on classic butter mochi, which typically runs around 476 calories per slice, with higher carb and sugar content due to coconut milk and sweet rice flour. According to The Spruce Eats, a traditional butter mochi slice (238 g) can contain up to 107g of carbs and 7g of protein. Similarly, SnapCalorie lists comparable nutrition data, emphasizing the dessert’s dense, energy-rich profile.

Since this recipe uses fresh strawberries and slightly less sugar, it tends to fall on the lighter side—making it a chewy treat that’s both satisfying and a bit more balanced.

Nutrition Disclaimer

Nutrition information is automatically calculated and should be considered an estimate. Results may vary based on specific ingredients and portion sizes used.

Recipe

Yield: 9–12 slices

Strawberry Mochi Cake

Print

This strawberry mochi cake is soft, chewy, and bursting with fresh berry flavor. Naturally gluten-free and beginner-friendly, it’s a modern twist on a classic Japanese-inspired dessert—perfect for any occasion.

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Ingredients

• 1½ cups glutinous rice flour (mochiko)
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 2 large eggs
• 1 cup full-fat coconut milk (or whole milk)
• 1 teaspoon vanilla extract
• ¼ cup melted butter (or neutral oil)
• 1 cup chopped fresh strawberries

Optional:

• powdered sugar for dusting

Instructions

1. Preheat oven to 350°F (175°C). Grease or line an 8x8-inch baking pan.
2. In a large bowl, whisk together the mochiko, sugar, and baking powder.
3. In another bowl, beat the eggs, then mix in coconut milk, vanilla, and melted butter.
4. Pour the wet ingredients into the dry and mix until just combined—do not overmix.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 45–55 minutes, or until the edges are golden and a toothpick comes out clean.
8. Let the cake cool completely in the pan before slicing. Dust with powdered sugar if desired. Enjoy!

Notes

• For dairy-free, use plant-based milk and oil instead of butter.
• Use fresh, firm strawberries to avoid soggy spots.
• Let the cake cool before slicing—it sets as it cools for best texture.
• Store in an airtight container for 2 days at room temperature, or up to 5 in the fridge. Freeze for up to 1 month.

Nutrition Information:

Yield: 9 Serving Size: 1 slice
Amount Per Serving:Calories: 210Total Fat: 9gCarbohydrates: 32gProtein: 3g

Nutrition information is automatically calculated and should be considered an estimate. Results may vary based on specific ingredients and portion sizes used. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

I hope this strawberry mochi cake becomes as much of a go-to in your kitchen as it is in mine. It’s one of those recipes that feels a little magical every time—chewy, fruity, sweet (but not too sweet), and always a crowd-pleaser.

Whether you’re baking it for the first time or trying one of the fun variations, don’t be afraid to make it your own. Swap the fruit, add a swirl, go mini—whatever brings you joy. That’s the best part of home baking.

If you try this recipe, I’d truly love to see your version! Tag me on Pinterest so I can cheer you on and maybe even feature your bake.

Until then, happy baking—and I hope your kitchen smells as amazing as mine did the last time I pulled this mochi cake from the oven.

Frequently Asked Questions

Everything you might be wondering about strawberry mochi cake—answered with love and experience.