Kirbie's Cravings

Strawberry Mochi Cake

photo of slices of strawberry mochi cake on a plate

With all the fresh strawberries available, I keep buying more strawberries than I can eat before the strawberries get too ripe.  So I’ve been looking thinking of creative uses for my leftover strawberries.  Strawberry mochi cake is an easy, tasty recipe.  The appearance is that of a cake, and the texture is in between a mochi and a cake (hence the name).  It’s like a very chewy cake.

I’ve had various incarnations of this recipe.  My first encounter with this recipe was in the form of a pumpkin mochi cake, which a friend brought to a Thanksgiving potluck.  I got the recipe from her, which she had created by modifying another mochi cake recipe she found in a Hawaiian recipe book.  Since then, I have also tried blueberry and cherry versions of mochi cake.  I’ve never had strawberry until now.  I was slightly worried that the softer texture of fresh strawberries might affect the batter, but it worked out beautifully.

The mochi cake is not very sweet, and is full of little bits of strawberries. Enjoy!

You might like to try my Vanilla Mochi and Cherry Mochi Cake, too.

Strawberry Mochi Cake

Servings: 1 (9x13-inch) cake
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Course: Dessert
Cuisine: Asian
Strawberry mochi cake is an easy, tasty recipe. The appearance is that of a cake, and the texture is in between a mochi and a cake (hence the name). It's like a very chewy cake that’s not too sweet.
5 from 2 votes


  • 16 oz mochiko rice flour or can substitute for any brand of glutinous rice flour
  • 1 cup butter
  • 2 cups sugar
  • 1 (12-oz can) evaporated milk
  • 4 eggs
  • 2 tsp baking powder
  • 2 tsp vanilla
  • 2 cups fresh strawberries cut into small cubes


  • Cream the butter with sugar. It helps to melt the butter a little first. Mix in the evaporated milk to the butter/sugar mixture. Mix eggs into the mixture. Mix in the rice flour, baking powder and vanilla. Stir in the strawberries.
  • Pour mixture into a 9 x 13 pan. Bake for approximately 1 hour at 350°F. Let cake completely cool, allowing the mochi to set, before cutting and serving.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

photo of a mochi cake in a panclose-up photo of slices of mochi cake

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38 comments on “Strawberry Mochi Cake”

  1. I’m 12 years late- but has anyone tried to make this in a loaf pan?

  2. Looks great. Can you frost this cake? 

  3. I’ve made this many times now! such a simple but great recipe. I’ve used regular milk/ dairy free milk in place of carnation milk and all have worked fine.

    Thanks Kirbie!

  4. Aloha, I love this recipe, it is exactly like the blueberry mochi recipe from “Hawaii’s Best mochi recipes” pg 8 except the 1 can of blueberry pie filling in that recipe is swapped out for the 2 cups of diced strawberries here. I’ve made both and both were really good, thanks!

  5. I have LITERALLY made this a dozen or more times. My entire family LOVES this stuff. I’ve tried it with other fruit, but strawberries are hands down the winner. So only strawberries now. The only thing I do differently is I use kefir milk instead of the evaporated milk. (I’ve also used regular milk when I haven’t had kefir milk.) Both the kefir milk and regular milk work just fine. I’m pretty sure one could use any kind of milk.

    Thank you, Kirbie, for a terrific family favorite recipe!

  6. Hii! Thanks for sharing the recipe! I’m new to baking… If i used this recipe for cupcakes, how long would you leave it in the oven? 

    • probably 20-25 minutes. You’ll need to check on them around 20 minutes to see. because of the way mochi is, these won’t rise as high as regular cupcakes though.

  7. Hi Kirbie, I was wondering if you got around to making this recipe with regular milk in place of the evaporated stuff? We’re allergic to corn so evaporated milk is out of the question for us, but my daughter and I love the idea of mochi cake. We discovered mochi through her love of anime and it has become a house favorite (along with bento boxes). We’re anxious to try this recipe so I might have to just try it with the substitution myself. I’ll post results if I do. Love your blog!

    • Hi, sorry it’s actually been a while since I’ve made this so I haven’t yet tried it with regular milk. I have seen versions out there using coconut milk. Please let me know your results!

  8. Hi Kirbie,

    Have you ever tried to make this mochi cake without using the baking powder, I just wonder what is the use of the baking powder in this recipe, it doesn’t need to be rised at all, please let me know, thanks!

  9. Pingback: New China Cities | Blog | Matcha Green Tea Mochi

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