Description
The Strawberry Cream Cake is a delightful treat that perfectly captures the essence of summertime.
Ingredients
Scale
- 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
- 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…
- In a medium bowl, sift together the cake flour, salt, and baking powder…
- In another bowl, whisk together the egg yolks, vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth…
- 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…
- Take a small portion of the prepared meringue and mix it into the batter quickly…
- Evenly distribute the batter amongst the three prepared pans…
- While the cakes cool, toss the fresh strawberry slices with granulated sugar…
- In a large mixing bowl, combine the heavy cream, powdered sugar, and remaining vanilla extract…
- Now it’s time to bring everything together! Begin the assembly by placing one layer of chiffon cake on your serving plate…
- For the best results, chill your assembled Strawberry Cream Cake in the refrigerator for at least 1 hour…
Notes
Make sure all your ingredients, especially eggs and cream, are at room temperature for the best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 350 kcal
- Sodium: 150 mg
- Protein: 4 g