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Copycat Fujiya Strawberry Shortcake Recipe – Fluffy Japanese-Style Cake with Strawberry Cherry Jam — modern asian baking - Image 3

Copycat Fujiya Strawberry Shortcake with Strawberry Cherry Jam

Recreate the iconic Fujiya Strawberry Shortcake with this detailed recipe. Learn to make a light and fluffy Japanese-style cake paired with a unique strawberry cherry jam.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Japanese
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup cake flour sifted
  • 1 teaspoon baking powder
  • 4 large eggs at room temperature
  • 3/4 cup granulated sugar
  • 2 tablespoons unsalted butter melted and cooled
  • 2 tablespoons whole milk at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream for whipped cream
  • 2 tablespoons powdered sugar for whipped cream
  • 1 pound strawberries fresh, hulled and sliced
  • 1/2 cup cherries pitted and chopped
  • 1/2 cup granulated sugar for jam
  • 1 tablespoon lemon juice for jam

Equipment

  • 8-inch round cake pan
  • Parchment paper
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Spatula
  • Whisk

Method
 

  1. Preheat your oven to 325°F (160°C). Line an 8-inch round cake pan with parchment paper. In a bowl, sift together the cake flour and baking powder. Set aside.
  2. In a large mixing bowl, beat the eggs and granulated sugar until the mixture is pale and thick, about 5 minutes. This is crucial for a fluffy cake.
  3. Gently fold in the sifted dry ingredients in three parts, alternating with the milk and melted butter. Add the vanilla extract and mix until just combined.
  4. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely.
  5. While the cake cools, prepare the strawberry cherry jam. Combine strawberries, cherries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until thickened, about 20 minutes. Let it cool.
  6. Whip the heavy cream with powdered sugar until stiff peaks form. Slice the cooled cake horizontally into two layers. Spread the jam on the bottom layer, then add a layer of whipped cream. Place the top layer and cover the entire cake with whipped cream. Decorate with sliced strawberries.

Notes

Chef's Tips:
• For a lighter texture, use cake flour instead of all-purpose flour
• Avoid overmixing the batter to maintain the cake's fluffiness
• Serve chilled for the best taste and texture
Food Safety:
• Ensure eggs are at room temperature to prevent curdling when mixing with other ingredients
• Store the cake in the refrigerator and consume within 3 days for best quality