Introduction

Strawberry Chiffon Cake is a light and airy dessert layered with fluffy whipped cream and fresh strawberries. This elegant cake combines the delicate texture of chiffon with the sweet and tangy flavor of strawberries, making it perfect for any celebration or afternoon treat.

A round white cake sits on a white plate with a white marbled surface in the background. The cake has two visible layers of light yellow sponge with a thin layer of white cream and small pieces of strawberries in the middle. The outside of the cake is coated in smooth white cream. Around the top edge and base are small decorative white cream dollops. Four halved fresh strawberries, some with green leaves, sit evenly spaced on top of the cake. One slice is being lifted with a golden spatula, showing the soft texture inside. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5 large egg whites
1/4 teaspoon cream of tartar
120 g granulated sugar (divided into 100g and 20g)
5 large egg yolks
60 g milk
50 g oil
1 teaspoon vanilla extract
100 g cake flour
1 teaspoon baking powder
400 g heavy cream or whipping cream (cold)
40 g powdered sugar
1 teaspoon vanilla extract
6 large strawberries (diced, plus more whole or halved strawberries for decoration)

Instructions

Step 1: Preheat your oven to 350℉ and line the bottom of three 6-inch cake pans with parchment paper rounds. Do not grease or line the sides. Set aside.
Step 2: In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until foamy like cappuccino foam.
Step 3: Gradually add 100g of granulated sugar one tablespoon at a time, mixing well after each addition, until stiff peaks form. The meringue should hold firm and not move when the bowl is flipped upside down. Set aside.
Step 4: In another large bowl, whisk together the egg yolks and the remaining 20g of granulated sugar until combined. Add milk, oil, and vanilla extract, then mix until smooth.
Step 5: In a small bowl, sift together the cake flour and baking powder, then fold into the egg yolk mixture until no lumps remain.
Step 6: Fold one-third of the egg white meringue gently into the yolk mixture to lighten it. Then carefully fold in the remaining meringue until the batter is airy and uniform in color.
Step 7: Divide the batter evenly into the prepared pans, filling each about two-thirds full (approximately 185-200g per pan).
Step 8: Bake for 23-25 minutes, or until the tops are lightly browned and spring back slightly when pressed.
Step 9: Cool the cakes upside down on a wire rack for 30 minutes. Run an offset spatula around the edges, then release the cakes and let them cool completely.
Step 10: For the whipped cream, beat cold heavy cream, powdered sugar, and vanilla extract in a large bowl until soft peaks form.
Step 11: To assemble, place the first cake layer on a cake turntable or plate. Spread a thin layer of whipped cream, then evenly arrange diced strawberries on top, leaving about 1/4 inch clear around the edges.
Step 12: Add another thin layer of whipped cream over the strawberries, filling any gaps. Add the second cake layer and repeat the process.
Step 13: Apply a thin crumb coat of whipped cream around the cake, scraping off any excess with a bench scraper.
Step 14: Cover the cake with a final thick layer of whipped cream by placing a dollop on top and spreading it evenly over the sides. Smooth with a spatula and bench scraper.
Step 15: Chill the cake and any remaining whipped cream for about an hour.
Step 16: If needed, re-beat the leftover whipped cream to medium-stiff peaks and pipe decorations onto the cake. Garnish with additional whole or halved strawberries.
Step 17: Refrigerate the decorated cake for at least one hour to set before slicing and serving.

Tips & Variations

Be sure not to grease the sides of the cake pans; this helps the chiffon cake rise properly.
If you want extra flavor, brush each cake layer lightly with a strawberry syrup or liqueur before assembling.
For a dairy-free alternative, try replacing heavy cream with coconut cream for whipping.
To avoid overmixing the meringue, fold gently using a spatula to maintain its lightness.

Storage

Store the assembled cake in the refrigerator, covered loosely with plastic wrap or a cake dome, for up to 2 days. For best texture and flavor, consume within this time. When ready to serve, remove from the fridge about 20 minutes prior to slicing. Leftover slices can be reheated at room temperature for a few minutes but are best enjoyed chilled.

How to Serve

A two-layer round white cake covered with smooth white cream, decorated with thick piped cream borders around the top and bottom edges. The top is adorned with four fresh strawberries, two whole and two halved, evenly spaced. One slice is cut and slightly pulled out, revealing a light yellow sponge inside with a middle cream layer mixed with small strawberry pieces. The cake sits on a white plate placed on a white marbled surface, with a gold cake server partially visible under the slice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

Fresh strawberries are preferred for best texture and flavor. If frozen strawberries are used, be sure to thaw and drain them well to avoid excess moisture in the cake layers.

Why do I need to bake the cake upside down while cooling?

Cooling the chiffon cake upside down prevents it from collapsing and helps maintain its airy, light texture by allowing the cake to set as it cools.