Print

Strawberry Chiffon Cake with Whipped Cream and Fresh Strawberries Recipe

Print Recipe

★★★★★

4.9 from 144 reviews

This Strawberry Chiffon Cake is a light and airy dessert perfect for any celebration. Made with fluffy chiffon cake layers, fresh diced strawberries, and a rich whipped cream frosting, it delivers a delicate balance of sweetness and fruity freshness. The cake is baked to golden perfection and beautifully decorated with piped whipped cream and fresh strawberries, making it as stunning as it is delicious.

Ingredients

Scale

Chiffon Cake

  • 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

Whipped Cream & Filling

  • 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

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line the bottom of three 6-inch cake pans with parchment paper rounds, but do not grease or line the sides. Set aside for later use.
  2. Make the Meringue: In a large mixing bowl, beat the egg whites and cream of tartar with an electric mixer until foamy like cappuccino foam. Gradually add 100g of the granulated sugar one tablespoon at a time, beating well after each addition. Continue beating until stiff peaks form; the meringue should stand firmly and not move when you invert the bowl. Set aside.
  3. Prepare Egg Yolk Mixture: In a separate large bowl, mix the egg yolks with the remaining 20g granulated sugar until combined. Then add the milk, oil, and 1 teaspoon vanilla extract, mixing again until fully incorporated.
  4. Sift Dry Ingredients: In a small bowl, combine the cake flour and baking powder, then sift this mixture into the egg yolk mixture. Fold gently with a spatula until smooth, breaking down any large lumps.
  5. Combine Meringue and Cake Batter: Add one-third of the meringue to the egg yolk batter and fold gently until mostly combined. Carefully fold in the remaining meringue until no white streaks remain, and the batter is light and airy.
  6. Divide and Bake: Pour the batter evenly into the prepared cake pans, filling each about two-thirds full (around 185-200g per pan). Bake in the preheated oven for 23-25 minutes or until the cake tops are lightly browned and spring back when pressed gently.
  7. Cool Cakes: Invert the pans and let the cakes cool on a wire rack for about 30 minutes. Run an offset spatula around the edges to loosen and then transfer the cakes to the wire rack to cool completely.
  8. Whip the Cream: Using an electric mixer, whip the cold heavy cream with powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Be careful not to overwhip.
  9. Assemble the Cake – Layer 1: Place one cake layer on a cake turntable. Spread a thin layer of whipped cream evenly over the surface. Arrange a layer of diced strawberries on top, leaving about a 1/4-inch border around the edge.
  10. Assemble the Cake – Layer 2 and 3: Cover the strawberries with another thin layer of whipped cream to fill gaps, then place the second cake layer on top. Repeat the layering process, finishing by placing the final cake layer on top.
  11. Crumb Coat: Apply a very thin layer of whipped cream over the entire cake to seal in crumbs. Use a bench scraper to smooth the surface and scrape off excess cream.
  12. Final Frosting: Apply a thicker, even layer of whipped cream over the cake. Place a large dollop on top and use an offset spatula to spread it evenly over the sides, allowing it to gently flow downward. Smooth with a spatula and bench scraper for a clean finish.
  13. Chill: Refrigerate the cake along with any remaining whipped cream for about 1 hour to set.
  14. Decorate: If the whipped cream has separated, re-whip to medium-stiff peaks. Transfer to a piping bag fitted with your desired tip and pipe decorations onto the chilled cake. Garnish with whole or halved strawberries as preferred.
  15. Final Chill: Chill the decorated cake in the refrigerator for at least 1 hour before slicing and serving for best texture and flavor.

Notes

  • Do not grease the sides of the cake pans to allow the batter to cling and rise properly during baking.
  • Be gentle when folding the meringue into the batter to maintain the airy texture essential for chiffon cake.
  • Ensure the whipped cream is cold before whipping for better volume and stability.
  • For best results, use fresh, ripe strawberries and sift the flour mixture properly to avoid lumps.
  • The cake is best served chilled and can be stored covered in the refrigerator for up to 2 days.

Keywords: Strawberry Chiffon Cake, chiffon cake recipe, light cake, whipped cream cake, strawberry cake

Find it online: https://victoriablair.com/strawberry-chiffon-cake-with-whipped-cream-and-fresh-strawberries-recipe/