1. Preheat the oven to 350°F (175°C) and lightly grease a doughnut pan.
2. In a small bowl, melt the rice bran oil shortening in the microwave or over low heat until fully melted.
3. In a mixing bowl, beat together the melted shortening, salt, vanilla extract, granulated sugar, and egg until smooth and combined.
4. Sift the cake flour and baking powder into the wet ingredients and mix until just combined.
5. Stir in the milk and strawberry jam, mixing until the batter is smooth and evenly colored.
6. Spoon the batter into the doughnut pan, filling each mold about 2/3 full.
7. Bake for 10-12 minutes, or until a toothpick inserted into the doughnuts comes out clean.
8. Remove from the oven and let the doughnuts cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

For the Decoration:

1. While the doughnuts are cooling, melt the white chocolate in a heatproof bowl over a double boiler or in the microwave, stirring every 20-30 seconds to avoid burning.
2. Once the white chocolate is fully melted, add a few drops of pink chocolate coloring or pink food coloring and mix well to achieve the desired shade.
3. Dip the top of each cooled doughnut into the pink-tinted white chocolate, then set them back onto the wire rack to let the chocolate set.
4. If desired, add extra decoration such as sprinkles or edible glitter on top of the chocolate before it hardens.