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Japanese Fujiya Strawberry Shortcake

Light and Delicious Japanese Fujiya Strawberry Shortcake Recipe

Enjoy the delightful flavors of Japanese Fujiya Strawberry Shortcake, a light and airy dessert that combines strawberries and whipped cream.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 cup Cake Flour Provides a light structure and tender crumb; don’t substitute with all-purpose flour for best results.
  • 1 tsp Baking Powder Ensures the cake rises perfectly; make sure it’s fresh for optimal lift.
  • 3 large Egg Yolks Adds richness and moisture to the cake; use room temperature eggs for better emulsification.
  • 3/4 cup Granulated Sugar Sweetens the cake and helps it brown; coconut sugar can lower the glycemic index.
  • 3 large Whole Eggs Contributes to the overall cake structure; opt for large eggs for accurate measurements.
  • 1 tsp Vanilla Extract Infuses flavor depth; almond extract can provide a delightful twist if desired.
  • 3 large Egg Whites Create an airy meringue for lightness; whip until soft peaks form for the best texture.
For the Strawberry Filling
  • 2 cups Strawberries Fresh flavor and moisture between layers; select ripe, sweet strawberries for optimal taste.
  • 1/2 cup Cherry Preserves Enhances fruitiness; feel free to substitute with any berry preserve you love.
For the Whipped Topping
  • 1 cup Heavy Cream Adds richness and stability to the layers; ensure it’s well-chilled before whipping to achieve volume.

Equipment

  • 6-inch round baking pan
  • mixing bowls
  • electric mixer
  • Wire rack

Method
 

Preparation Steps
  1. 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.
  2. In a medium bowl, whisk together the cake flour and baking powder until well combined.
  3. In a separate large bowl, mix together the egg yolks, granulated sugar, and vanilla extract until smooth and creamy.
  4. In a clean mixing bowl, add the egg whites and vinegar, then whip until soft peaks form.
  5. Gently fold your dry ingredients into the egg yolk mixture and then incorporate the whipped egg whites.
  6. 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.
  7. Carefully invert the cake onto a wire rack to cool completely.
  8. Chop fresh strawberries and purée them, then combine with cherry preserves in a bowl.
  9. Whip the heavy cream until soft peaks form and refrigerate until ready to assemble.
  10. Slice the cooled cake into three layers and layer with strawberry filling and whipped cream.
  11. Apply a thin crumb coat of whipped cream around the entire cake and chill for about an hour.
  12. After chilling, spread a thicker layer of whipped cream over the cake and garnish as desired.
  13. Slice and serve your delightful Japanese Fujiya Strawberry Shortcake.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 400IUVitamin C: 20mgCalcium: 50mgIron: 1mg

Notes

Use fresh strawberries and heavy cream for the best flavor. Ensure proper egg white whipping and chilling of tools for optimal results.

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