As I stood in my kitchen, the air fragrant with the sweet aroma of strawberries, I couldn’t help but feel a burst of joy at the thought of making a Fluffy Japanese Fujiya Strawberry Shortcake. This delightful dessert showcases a light, cloud-soft sponge cake layered with tangy strawberry cherry jam and lush whipped cream, reminiscent of those heavenly treats from Japanese bakeries. Perfect for impressing guests or simply indulging yourself, this recipe combines the charm of homemade goodness with the elegance of a bakery masterpiece. Plus, you’ll love how quick it is to whip up, making it an ideal choice for a last-minute celebration. Ready to bring a slice of Japan to your table? Let’s dive into the details of crafting this exquisite dessert!
Why is this cake so special?
Lightness Defined: The Japanese Fujiya Strawberry Shortcake boasts a cloud-like sponge that practically melts in your mouth.
Flavor Harmony: Sweet-tart strawberry cherry jam meets fluffy whipped cream for a refreshing taste explosion.
Effortlessly Elegant: Impress your guests with this gorgeous dessert, perfect for any celebration!
Quick and Simple: With straightforward steps, you’ll have this stunning cake ready in no time.
Versatile Delight: Feel free to experiment with different berry fillings or even a matcha twist, ensuring every slice is uniquely yours!
Want more delicious ideas? Check out my best baking tips for perfect results every time!
Japanese Fujiya Strawberry Shortcake Ingredients
• Here’s what you’ll need to make this delightful dessert!
For the Cake Base
- Cake Flour – Provides a light structure and tender crumb; don’t substitute with all-purpose flour for best results.
- Baking Powder – Ensures the cake rises perfectly; make sure it’s fresh for optimal lift.
- Egg Yolks – Adds richness and moisture to the cake; use room temperature eggs for better emulsification.
- Granulated Sugar – Sweetens the cake and helps it brown; coconut sugar can lower the glycemic index.
- Whole Eggs – Contributes to the overall cake structure; opt for large eggs for accurate measurements.
- Vanilla Extract – Infuses flavor depth; almond extract can provide a delightful twist if desired.
- Egg Whites – Create an airy meringue for lightness; whip until soft peaks form for the best texture.
For the Strawberry Filling
- Strawberries – Fresh flavor and moisture between layers; select ripe, sweet strawberries for optimal taste.
- Cherry Preserves – Enhances fruitiness; feel free to substitute with any berry preserve you love.
For the Whipped Topping
- Heavy Cream – Adds richness and stability to the layers; ensure it’s well-chilled before whipping to achieve volume.
This thoughtful ingredient combination makes your Japanese Fujiya Strawberry Shortcake not only a treat for the taste buds, but also a feast for the eyes! Ready to create? Let’s make magic happen in the kitchen!
Step‑by‑Step Instructions for Japanese Fujiya Strawberry Shortcake
Step 1: Prepare the Oven and Pan
Begin by preheating your oven to 350°F (or 375°F without a fan). While the oven heats, prepare a 6-inch round baking pan by lining the bottom with parchment paper, ensuring the sides remain ungreased. This will allow your Japanese Fujiya Strawberry Shortcake to rise beautifully without sticking.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the cake flour and baking powder until well combined. This is essential for a light sponge. Take a moment to enjoy the fine texture; a smooth blend will contribute to the airy quality of the cake. Set aside to allow the dry ingredients to mingle.
Step 3: Combine Wet Ingredients
In a separate large bowl, mix together the egg yolks, granulated sugar, and vanilla extract until you achieve a smooth and creamy mixture. This will take about 2-3 minutes of vigorous whisking. The mixture should turn pale and slightly thickened, indicating it’s ready to combine with the dry ingredients.
Step 4: Whip Egg Whites
In a clean mixing bowl, add the egg whites and vinegar, then whip with an electric mixer until soft peaks form. This step typically takes 3-5 minutes; look for a glossy finish to the meringue. It’s crucial for the airiness of the cake, so be patient and ensure no yolk touches the whites.
Step 5: Combine Ingredients
Gently fold your dry ingredients into the egg yolk mixture until just combined; avoid overmixing. Then, carefully incorporate the whipped egg whites, folding them in batches to maintain airiness. The goal here is to create a light batter for your Japanese Fujiya Strawberry Shortcake that will bake perfectly.
Step 6: Bake the Cake
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake in your preheated oven for 10 minutes, then lower the temperature to 325°F (or 350°F without a fan) and continue baking for another 15 minutes. The cake is done when golden brown and springs back lightly when touched.
Step 7: Cool the Cake
Once baked, carefully invert the cake onto a wire rack to cool. This step prevents the cake from collapsing and maintains its fluffy structure. Allow the cake to cool completely at room temperature, ideally for about 30 minutes, before slicing.
Step 8: Prepare the Strawberry Filling
Meanwhile, chop your fresh strawberries and purée them. Combine the purée with cherry preserves in a bowl, giving it a gentle mix. Set this fruity filling aside as you’ll layer it between the cake in a few moments, enhancing the flavors of your Japanese Fujiya Strawberry Shortcake.
Step 9: Whip the Cream
In a cold mixing bowl, add the heavy cream and whip until soft peaks form, which should take about 3-4 minutes. Watch for a smooth, fluffy texture, ideal for your topping. Refrigerate the whipped cream until you are ready to assemble, ensuring it maintains its stability.
Step 10: Assemble the Cake Layers
Slice the cooled cake into three horizontal layers. On the first layer, spread a generous layer of the strawberry and cherry mixture, followed by a layer of whipped cream. Repeat this process for the second layer, then place the third layer on top to complete your cake structure, creating the beautiful layers of the Japanese Fujiya Strawberry Shortcake.
Step 11: Apply Crumb Coat
Once assembled, apply a thin “crumb coat” of whipped cream around the entire cake, smoothing it out as evenly as possible. This helps encapsulate any loose crumbs. Chill the cake for about an hour to set the crumb coat firmly before adding the final layer of cream.
Step 12: Finish and Serve
After chilling, spread a thicker layer of whipped cream over the cake, smoothing it for a lovely finish. Chill again if desired, then garnish with additional strawberry slices or decorative elements of your choice. Slice and serve your delightful Japanese Fujiya Strawberry Shortcake to eager guests, basking in the joy of your homemade creation!
Japanese Fujiya Strawberry Shortcake Variations
Feel free to unleash your creativity and customize this delightful dessert to suit your tastes!
-
Berry Bliss: Swap strawberries for blueberries or raspberries for a vibrant flavor twist!
Consider using a mix of berries, too; each bite will be a fresh surprise. -
Matcha Magic: Incorporate matcha powder into the whipped cream for a unique green tea flavor.
This adds a lovely earthy tone that beautifully contrasts the sweetness of the cake. -
Zesty Lemon Curd: Use lemon curd instead of cherry preserves for a bright, zesty contrast.
The citrus notes cut through the sweetness and elevate the overall flavor profile. -
Coconut Cream: Replace heavy cream with coconut cream for a dairy-free option rich in flavor.
It lends a tropical flair that pairs wonderfully with the fresh fruit layers. -
Nutty Crunch: Mix crushed nuts into the whipped cream for added texture and flavor.
Almonds or pistachios work beautifully, providing a delicious crunch in every slice. -
Chocolate Drizzle: Drizzle melted chocolate over the top for an indulgent finish.
The richness of chocolate paired with light strawberries creates a heavenly combination. -
Spicy Kick: Add a pinch of cayenne pepper to the whipped cream for a surprising heat.
This element will offer an exciting contrast to the sweetness while keeping it refreshing. -
Seasonal Fruity Fun: Change fruit fillings based on the season with peaches or plums.
Always keep it fresh and adaptable, ensuring you’re enjoying the best flavors all year round!
Elevate your cake-making skills and find inspiration in my best baking tips for perfect results every time!
How to Store and Freeze Japanese Fujiya Strawberry Shortcake
Fridge: Keep your leftover Japanese Fujiya Strawberry Shortcake in the refrigerator for up to 2 days. Cover it lightly with plastic wrap to maintain freshness while allowing it to breathe.
Freezer: To store longer, freeze the assembled cake wrapped tightly in plastic and aluminum foil for up to 1 month. Thaw in the fridge overnight before serving to preserve its delicate texture.
Reheating: If you prefer it slightly warmer, you can heat individual slices in the microwave for about 10-15 seconds, just enough to take the chill off without compromising the cake’s lightness.
Serving Tips: For the best experience, enjoy the cake fresh. If reheating, be sure to add a dollop of whipped cream or fresh berries on top for an added touch of indulgence!
Make Ahead Options
These Japanese Fujiya Strawberry Shortcake components are perfect for meal prep, saving you time for busy weeknights! You can bake the cake layers up to 24 hours in advance; simply cool completely before wrapping them tightly in plastic wrap and refrigerating to maintain moisture. Additionally, the strawberry filling can be made up to 3 days ahead by mixing the puréed strawberries and cherry preserves, allowing the flavors to develop beautifully. When it’s time to serve, just whip the heavy cream (which can also be prepped that day) and assemble the layers with your prepared fillings. This ensures your cake remains just as delicious and fresh, ready to impress with minimal effort!
What to Serve with Japanese Fujiya Strawberry Shortcake
Elevate your dessert experience by pairing this light, fluffy cake with delightful sides that complement its fresh flavors.
- Creamy Mashed Potatoes: Their rich, buttery texture contrasts beautifully with the cake, enhancing its airy lightness.
- Sparkling Green Tea: Refreshing and vibrant, this drink cleanses the palate while echoing the cake’s delicate flavors.
- Fresh Fruit Salad: A colorful medley of seasonal fruits offers a bright, tangy complement that enhances the strawberry essence.
- Vanilla Ice Cream: Each scoop adds creaminess, melting alongside the strawberry layers for a luxurious experience.
- Lemon Sorbet: The tartness cuts through the cake’s sweetness, offering a refreshing burst of citrus freshness.
- Pistachio Shortbread Cookies: Their nuttiness introduces a delightful crunch that contrasts with the cake’s soft texture, creating a delightful bite.
- Matcha Latte: The earthy tones of matcha blend harmoniously with the cake’s flavors, bringing a calming, sophisticated element to your meal.
- Chocolate-Covered Strawberries: A classic pairing that brings out the cake’s fruity notes while indulging in a sweet chocolatey treat.
- Whipped Cream: Extra dollops on the side enhance the dessert experience, allowing guests to indulge further in a cloud of cream.
Tips for the Best Japanese Fujiya Strawberry Shortcake
- Use Fresh Ingredients: Always opt for fresh strawberries and heavy cream. Their flavors elevate your Japanese Fujiya Strawberry Shortcake and ensure a delightful experience.
- Perfect Egg Whites: Ensure no yolk mixes with the egg whites; even a tiny amount can prevent them from whipping up to soft peaks, affecting the cake’s light texture.
- Chill Your Tools: Keep your mixing bowl and beaters chilled when whipping cream. This helps achieve better volume and stability in your whipped topping.
- Mind the Baking Time: Be attentive to your baking time. Underbaking can result in a soggy center, while overbaking can dry out the cake. Trust your instincts!
- Layer with Care: When stacking, spread the fillings evenly and don’t overload them, or the cake may tip. A balanced approach creates a beautifully layered Japanese Fujiya Strawberry Shortcake.
Japanese Fujiya Strawberry Shortcake Recipe FAQs
What type of strawberries should I use?
Absolutely! For the best flavor and texture in your Japanese Fujiya Strawberry Shortcake, choose ripe, sweet strawberries. Look for those that are bright red without any dark spots or bruises. Fresh, in-season berries are not just visually appealing but also create a delightful and juicy filling.
How do I store leftovers and for how long?
You can keep your Japanese Fujiya Strawberry Shortcake in the refrigerator for up to 2 days. Wrap it loosely with plastic wrap to keep it fresh while still allowing some airflow. If properly covered, the cake will maintain its lovely light texture and flavor.
Can I freeze the cake?
Yes, you can! To freeze your assembled Japanese Fujiya Strawberry Shortcake, first wrap it tightly in plastic wrap followed by aluminum foil. This will help maintain its delicate flavor and texture. It can be stored in the freezer for up to 1 month. When you’re ready to enjoy it, thaw it in the refrigerator overnight before serving.
What should I do if my egg whites don’t whip properly?
No worries! If your egg whites don’t whip to soft peaks, it’s likely that even a small amount of yolk got into the whites. Make sure your mixing bowl and beaters are thoroughly clean and dry before you start. If they still don’t whip up, you can start fresh with new, cold egg whites. Ensure they remain at room temperature for better volume when whipping.
Are there any dietary considerations for this cake?
Certainly! This cake contains eggs and dairy, making it unsuitable for vegan diets unless you make substitutions such as using aquafaba for egg whites and non-dairy whipped cream. If you’re concerned about allergies, be sure to check that your cake flour is free from gluten if needed, and remember to use substitutes where appropriate for your guests’ dietary needs.
Light and Delicious Japanese Fujiya Strawberry Shortcake Recipe
Ingredients
Equipment
Method
- Preheat your oven to 350°F (or 375°F without a fan) and prepare a 6-inch round baking pan by lining the bottom with parchment paper.
- In a medium bowl, whisk together the cake flour and baking powder until well combined.
- In a separate large bowl, mix together the egg yolks, granulated sugar, and vanilla extract until smooth and creamy.
- In a clean mixing bowl, add the egg whites and vinegar, then whip until soft peaks form.
- Gently fold your dry ingredients into the egg yolk mixture and then incorporate the whipped egg whites.
- Pour the batter into the prepared pan and bake for 10 minutes, then lower the temperature to 325°F and continue baking for another 15 minutes.
- Carefully invert the cake onto a wire rack to cool completely.
- Chop fresh strawberries and purée them, then combine with cherry preserves in a bowl.
- Whip the heavy cream until soft peaks form and refrigerate until ready to assemble.
- Slice the cooled cake into three layers and layer with strawberry filling and whipped cream.
- Apply a thin crumb coat of whipped cream around the entire cake and chill for about an hour.
- After chilling, spread a thicker layer of whipped cream over the cake and garnish as desired.
- Slice and serve your delightful Japanese Fujiya Strawberry Shortcake.
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