Name: Irresistible Strawberry Cream Cake
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Ingredients: 5 eggs – room temperature; 150 g (¾ cup) granulated sugar; 1 ½ tsp vanilla extract; 50 ml (¼ cup) vegetable oil (grapeseed or sunflower); 50 ml (¼ cup) milk (or water); 120 g (1 cup) cake flour; 1 tsp baking powder; Pinch of salt; ½ tsp cream of tartar (or fresh lemon juice, for the egg whites); 350 g (1 ½ cups) heavy cream, full-fat and cold; 3 to 4 tablespoon powdered sugar; 2 tsp vanilla extract; 1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability); 250 g (1 ¼ cups) fresh strawberries, sliced; 1–2 tablespoon granulated sugar

The Strawberry Cream Cake is a delightful treat that perfectly captures the essence of summertime. With its airy vanilla chiffon sponge layers, rich whipped cream frosting, and fresh strawberries, each bite is like a sweet embrace of summer’s bounty. This dessert not only wins in flavor but also in its aesthetic appeal, making it a showstopper for any gathering. Whether you’re celebrating a birthday, an anniversary, or just indulging on a sunny afternoon, this cake will leave your taste buds dancing with happiness.

This Strawberry Cream Cake is surprisingly simple to make, even for novice bakers. The charm of the recipe lies in its layers that are stacked with luscious whipped cream and the natural sweetness of strawberries. Not only is it vegetarian-friendly, but it’s also light and refreshingly satisfying, allowing you to enjoy a slice without feeling overly indulgent. With only a few key ingredients, this cake is a great way to showcase fresh strawberries that are in season, offering them the spotlight they deserve in a delightful dessert.

Why You’ll Love This Strawberry Cream Cake

Deliciously Light: The chiffon sponge provides a tender and fluffy texture that melts in your mouth.
Visually Stunning: The vibrant colors of strawberries and the creamy frosting make for a beautiful presentation.
Easy to Customize: You can experiment with different fruits or flavors in the cream to make it your own.
Perfect for Any Occasion: Whether it’s a picnic, birthday, or BBQ, this cake fits right in.
Quick to Prepare: With a total time of only 2 hours and 10 minutes, you can whip up this treat for guests without a hassle!

Preparation Phase & Tools to Use

Before diving into the alluring process of baking a Strawberry Cream Cake, it’s important to prepare your kitchen and gather your tools. Start by ensuring your workspace is clean and organized; a clutter-free environment is essential for making the cooking process seamless and enjoyable. You’ll need three 6-inch aluminum cake pans for even baking and a standard mixing bowl for whisking the dry ingredients.

Other essential tools include: a stand mixer or handheld mixer for whipping the egg whites and heavy cream, a whisk for blending, and measuring cups and spoons for precision. It’s also wise to prepare your oven by preheating it to 350°F (180°C) before you start mixing your ingredients, as this ensures an even bake for your chiffon layers. If you don’t have three pans, consider baking in batches to achieve the same great results.

Ingredients

5 eggs – room temperature
150 g (¾ cup) granulated sugar
1 ½ tsp vanilla extract
50 ml (¼ cup) vegetable oil (grapeseed or sunflower)
50 ml (¼ cup) milk (or water)
120 g (1 cup) cake flour
1 tsp baking powder
Pinch of salt
½ tsp cream of tartar (or fresh lemon juice, for the egg whites)
350 g (1 ½ cups) heavy cream, full-fat and cold
3 to 4 tablespoon powdered sugar
2 tsp vanilla extract
1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability)
250 g (1 ¼ cups) fresh strawberries, sliced
1–2 tablespoon granulated sugar

Instructions

Step 1: Preheat and Prepare Your Pans

Begin your baking adventure by preheating your oven to 350°F (180°C). While the oven heats up, take three unlined 6-inch aluminum cake pans and prepare them for your batter. You can lightly grease the pans if preferred, or simply leave them unlined, as chiffon cakes tend to release easily. Having your pans ready will ensure that your batter starts baking immediately after mixing, which is crucial for the cake’s fluffy texture.

Step 2: Mix the Dry Ingredients

In a medium bowl, sift together the cake flour, salt, and baking powder. Sifting is important here as it aerates the flour, giving your cake its desired lightness. This step might seem small, but it contributes significantly to the overall texture of your cake, allowing for a tender crumb. Set the dry mixture aside while you work on the wet ingredients.

Step 3: Prepare the Wet Ingredients

In another bowl, whisk together the egg yolks, vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth. This combination of wet ingredients brings flavor and moisture to your cake. Once combined, the dry flour mixture can be gradually added to this mixture. Stir well until a smooth batter is achieved – it should be thick but with a silky consistency.

Step 4: Whip the Egg Whites

Now it’s time to aerate your batter further! In a stand mixer, beat the egg whites on medium-low speed until they become foamy. At this point, add the cream of tartar and the remaining sugar. Increase the mixer speed to high and continue to whip until stiff peaks form. This is a critical step as it provides the lightness necessary for the cake. Take care not to overbeat the egg whites; they should be glossy and hold a peak when lifted.

Step 5: Combine the Mixtures

Take a small portion of the prepared meringue and mix it into the batter quickly. This helps loosen the batter, making it easier to fold in the remaining meringue without deflating it. Gently fold the rest of the meringue into the batter, using a spatula and being careful to maintain the airy texture. The folding motion should be delicate – think of it as a dance that avoids toughening the batter.

Step 6: Bake Your Cake

Evenly distribute the batter amongst the three prepared pans. Use a knife to gently run through the batter to eliminate any air bubbles which could cause uneven rising. Bake the cakes on the middle rack for about 30–40 minutes or until they turn golden brown. The cakes should bounce back when lightly pressed, signaling they are baked perfectly. Once done, allow the cakes to cool upside down for at least 1 ½ hours – this prevents them from collapsing and keeps the texture light.

Step 7: Prepare the Strawberries

While the cakes cool, toss the fresh strawberry slices with granulated sugar, allowing them to marinate for about 15–20 minutes. Covering them will help draw out their juices, which will make for an incredible filling. After the resting period, drain any excess liquid to avoid sogginess in your cake layers.

Step 8: Make the Whipped Cream

In a large mixing bowl, combine the heavy cream, powdered sugar, and remaining vanilla extract. Using a mixer, whip the cream until it reaches stiff peaks. This whipped cream serves as both frosting and a filling, offering a sweet and creamy contrast to the lighter cake layers.

Step 9: Assemble the Cake

Now it’s time to bring everything together! Begin the assembly by placing one layer of chiffon cake on your serving plate. Spread an even layer of whipped cream on top, followed by a generous layer of marinated strawberries. Repeat this for the remaining layers, finishing with the last layer of whipped cream on top. A crumb coat of cream around the entire cake is optional but advised as it seals in crumbs for a neater final look.

Step 10: Chill Before Serving

For the best results, chill your assembled Strawberry Cream Cake in the refrigerator for at least 1 hour. This allows the flavors to meld beautifully and the cream to firm up, making it easier to slice. To elevate it further, consider drizzling with a homemade strawberry sauce just before serving for that extra flair!

Variations

Protein: Try adding mascarpone cheese to the whipped cream for a richer filling.
Vegetables: Add zest from citrus fruits like lemon or orange for a hint of brightness.
Spices: A dash of cinnamon or nutmeg can add depth to the sponge cake batter.

Cooking Notes

Make sure all your ingredients, especially eggs and cream, are at room temperature for the best results.
For baking in two batches, adjust the number of pans being used accordingly.

Serving Suggestions

This Strawberry Cream Cake pairs beautifully with coffee or tea.
For a festive occasion, serve with a side of homemade strawberry sauce for drizzling!

Tips

If you want to lighten the whipped cream, consider folding in some Greek yogurt.
Leftover strawberries can be used as a garnish – just slice and present them elegantly on top of the cake.

Prep Time, Cook Time, Total Time

Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 2 hours 10 minutes

Nutritional Information

Calories: 350
Protein: 4g
Sodium: 150mg

FAQs

Can I make this cake in advance?

Absolutely! In fact, it’s a great idea to make the cake layers in advance and assemble them a few hours before serving. This allows the flavors to enhance and the whipped cream to set nicely.

How do you store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed chilled!

Can I use frozen strawberries instead of fresh?

While fresh strawberries are preferred, you can use frozen strawberries that have been thawed. Just make sure to drain any excess liquid to avoid sogginess.

Can I substitute the sugar?

Yes! You can use natural sweeteners like honey or maple syrup, but note that the texture may change slightly.

Conclusion

The Strawberry Cream Cake is a beautiful tribute to fresh, seasonal ingredients while delivering a flawless taste experience that everyone will adore. Its light sponge, fluffy whipped cream, and succulent strawberries offer a feast for your senses. This delightful dessert is guaranteed to impress your friends and family, creating sweet memories that linger long after the last crumb. I encourage you to give this simple yet elegant cake a try, explore your variations, and let me know your thoughts in the comments below. Happy baking!