This Japanese Fujiya Strawberry Shortcake bursts with berry flavor

Japanese Fujiya Strawberry Shortcake

Hi Fam,

I LOVE and am obsessed with Japanese-style strawberry short cakes so when I spotted that Fujiya's famous Strawberry Sponge Cake was at Costco, I GASPED…until I realized it’s only in California. The injustice…!!!

So guess what? We can make our own dreams come true! I did some research and Fujiya’s cake has this amazing strawberry cherry jam situation but theirs doesn’t have as much fruit filling so in my version, I added extra fruit jam in the layers because I live for that sweet-tart fruity vibe paired with fluffy vanilla whipped cream. If you don’t like that and want more cream, just make less of the jam filling. That’s the beauty of baking for yourself!

The cake is cloud-soft and the cream is not too sweet. Just like your favorite Asian bakery cakes except you get to proudly say you baked it yourself! ٩(ˊᗜˋ*)و ♡

Sharon Hsu (sparklecakerie.com)

Japanese Fujiya Strawberry Shortcake interior

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108 Asian Cookies: Not-Too-Sweet Treats from a Third-Culture Kitchen

By Lieu, Kat

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Author Sharon Hsu (@sparklecakerie)

Prep time

25 Min

Cook time

25 Min

Inactive time

1 H & 30 M

Total time

2 H & 20 M

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The best Japanese-style strawberry shortcake recipe

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Ingredients

For The Vanilla Chiffon Cake

• Group (A)
• ½ cup (60 grams) all-purpose flour
• ½ teaspoon baking powder
• ¼ cup (50 grams) white granulated sugar
• Group (B)
• 2 large egg yolks, room temperature
• 3 tablespoons (30 grams) vegetable oil
• 3 tablespoons (35 grams) whole milk, room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon miso paste or fine sea salt
• Group ( C)
• 2 large egg whites, room temperature
• ¼ cup (50 grams) white granulated sugar
• ¼ teaspoon white vinegar

For The Strawberry Cherry Jam

• ⅔ cup (100g) chopped fresh strawberries
• ⅓ cup + 3 tablespoons (150g) cherry preserves

For The Stabilized Whipped Cream

• 2 cups (500 grams) heavy cream
• 1/4 cup (40 grams) confectioner’s sugar
• 1/4 cup (60 grams) mascarpone cream
• 1 tablespoon pure vanilla extract

Instructions

To Make the Chiffon

1. Prep: Preheat the oven to 350°F (with fan) or 375°F (no fan).
2. Line only the bottom of a 6”x3” round pan with parchment (leave sides bare for cake to climb).
3. Sift Dry Ingredients:
4. In a bowl, whisk together Group (A) ingredients.
5. Mix Wet Ingredients:
6. In another bowl, mix Group (B) ingredients until smooth. Set aside.
7. Make Meringue: In a stand mixer, whip egg whites + vinegar + sugar until soft peaks form.
8. Combine: While meringue is whipping, mix Group (B) wet ingredients into Group (A) dry ingredients in 2-3 additions until just combined.
9. Fold ⅓ meringue into batter, then gently fold batter into remaining meringue until no streaks remain (avoid overmixing).
10. Bake: Pour batter into the prepared cake pan. Tap 2-3x to release air bubbles. Bake for 10 mins, then reduce to 325°F (with fan) or 350°F (no fan) for ~15 mins until the top is caramel brown.
11. Cool: Tap pan 1-2x, then immediately invert cake onto a rack (top facing down). Cool completely before removing from the pan.

To Make The Strawberry Cherry Jam

1. In a sturdy jar or bowl, mash the chopped strawberries until soft.
2. Mix in the cherry preserves and set aside

To Make The Stabilized Whipped Cream

1. In the bowl of a stand mixer, add in all the ingredients for the whipped cream. Start at low speed until the ingredients are combined.
2. Gradually turn the mixer speed to high and whip until soft peaks form. Cover and place in the fridge while you prepare to assemble the cake.

To Assemble the Cake

1. Layer the Cake:
2. Remove the cooled chiffon cake from the pan and slice into 3-4 even layers.
3. Place the first layer on a cake board or plate.
4. Spread a thin layer of strawberry cherry jam, then a layer of whipped cream using an offset spatula.
5. Repeat with remaining layers until the last layer of cake on top, saving some jam for the top.
6. Crumb Coat & Chill:
7. Cover the entire cake with a thin layer of cream to seal in crumbs.
8. Refrigerate for 1 hour (keep remaining cream chilled).
9. Final Frosting:
10. Take cake and cream out from the fridge and apply a thicker layer of cream on top and sides of cake.
11. Chill again for 30 minutes to set.
12. Decorate (Optional Fujiya-Style):
13. 5 minutes before chilling ends, fill a piping bag with a round tip and whipped cream.
14. Pipe 2 rows of cream along the top edges to create a border.
15. Fill the center with remaining strawberry cherry jam.
16. Slice, serve, and enjoy!

Notes

Pro Tips:

• Ungreased sides help the cake rise properly.
• Soft peaks = meringue ready when tips curl slightly.
• Inverting prevents collapse as it cools.
• Keep cream cold and cake fully chilled for easier decorating.
•  For clean slices, dip the knife in hot water before cutting or freeze the cake and then cut.

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