What is the name of this Japanese cake, and how do you make it?

I would call it "strawberry mousse cake" or "strawberry mirror cake".

It also can be framboise (raspberry) not strawberry.

Caramelized Plum Cake

Ingredients

Fruit Topping:

5 medium plums or 2 large Granny Smith apples(about 1 pound)

2 Tablespoons margarine or butter

2/3 cup packed dark brown sugar

Cake:

1 1/2 cups cake flour (not self-rising)

1 1/2 teaspoons baking powder

1/4 teaspoons salt

6 tablespoons margarine or butter (3/4 stick), softened

3/4 cup granulated sugar

4 ounces almond paste (about half 7- to 8-ounce can or tube)

2 large eggs

1 1/2 teaspoons vanilla extract

1/2 cup milk

1.Preheat oven to 350F. Wrap outside of 10" by 3" spring form pan with foil to prevent batter from leaking. Grease side of pan.

2.Prepare Fruit Topping: Cut each unpeeled plum into thin wedges (or peel, core, and thinly slice each apple). Place margarine or butter in spring form pan and heat in oven until melted, about 4 minutes;

remove from oven. In small bowl, with a fork, stir brown sugar into melted margarine or butter until blended, spreading mixture to coat bottom of pan. Arrange fruit on top of brown sugar mixture, overlapping pieces slightly; set aside.

3.Prepare Cake: In medium bowl, combine cake, flour, baking powder, and salt; set aside.

4. In large bowl, with mixture at low speed, beat margarine or butter, granulated sugar, and almond paste until blended, about 2 to 3 minutes, scraping bowl often with spatula. Increase speed to medium; beat until well mixed, occasionally scraping bowl. Gradually beat in eggs and vanilla, just until blended.

5. With mixer at low speed, alternately add floure mixture and milk to almond paste mitxture, starting and ending with flour mixture; beat untill just mixed. Pour batter over fruit in pan.

6. Bake 55 to 60 minutes, untill toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. With spatula, loosen cake from side of pan. Invert cake onto large plate; remove side and bottom of pan. Let cake cool at least 1 hour before serving. Makes 12 servings