Strawberry Cream Cake is a light and elegant dessert that combines moist chiffon cake layers with fluffy whipped cream, sweet strawberry jam, and fresh berries. This cake offers a perfect balance of airy texture and rich flavor, making it a favorite for spring and summer celebrations or any special occasion where a touch of freshness is desired.
Why You’ll Love This Recipe
This Strawberry Cream Cake stands out with its pillowy-soft chiffon layers that are both moist and delicate. The homemade whipped cream is light and luscious, contrasting beautifully with the slight tartness of strawberry jam and the freshness of ripe strawberries. Unlike heavier cakes, this one feels refreshingly light, making it ideal for warm-weather desserts or as a showstopping centerpiece at a gathering.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Chiffon Cake:
- 6 egg yolks
- 56 g (¼ cup) granulated sugar
- ½ teaspoon salt
- 85 g (⅓ cup) milk
- 56 g (¼ cup) oil
- ½ teaspoon vanilla extract
- 113 g (1 cup) cake flour
- 6 egg whites
- 56 g (¼ cup) granulated sugar
Fillings:
- 10–12 medium-sized fresh strawberries
- 100 g (⅓ cup) strawberry jam
Whipped Cream:
- 396 g (1⅔ cups) heavy cream
- 30 g (2½ tablespoons) granulated sugar
Decorations:
- Additional fresh strawberries or decorations of choice
Directions
1. Prepare the Cake Pans and Oven:
Line two 8-inch aluminum cake pans with parchment paper. Preheat the oven to 300ºF (149ºC). Prepare a water bath by filling two larger pans with hot water to hold the cake pans during baking.
2. Make the Chiffon Batter:
In a large bowl, whisk together egg yolks, sugar, and salt until pale and aerated. Add milk, oil, and vanilla, mixing until well blended. Sift in the cake flour and stir until smooth and lump-free.
3. Prepare the Meringue:
In a stand mixer, whip egg whites until bubbly. Add sugar and continue whipping until soft peaks form — the tips should curl when the whisk is lifted.
4. Combine Mixtures:
Fold half the meringue into the yolk batter with a whisk until about halfway mixed. Add the remaining meringue and continue folding gently until nearly combined. Switch to a spatula and fold just until fully incorporated.
5. Bake the Cake:
Divide the batter between the prepared pans. Use a toothpick to swirl the surface and tap the pans gently to remove large air bubbles. Place both pans in the water bath and bake for 25–30 minutes, or until the tops spring back when touched and a toothpick comes out clean.
6. Cool the Cakes:
Gently remove the cakes from their pans and cool completely on a wire rack.
7. Prepare the Fillings:
Chop strawberries into large chunks and remove any excess moisture. Store in the refrigerator until ready to use. Use thick, reduced strawberry jam to prevent leakage after frosting.
8. Make the Whipped Cream:
Whip heavy cream with sugar until soft peaks form for the final coat. For the crumb coat, whip a portion of the cream to a stiffer consistency for better structure.
9. Assemble the Cake:
Place one cake layer on a plate. Spread a layer of strawberry jam, leaving a ½-inch border. Arrange the chopped strawberries over the jam. Add a layer of whipped cream, then top with the second cake layer. Apply a crumb coat using the firmer whipped cream, then a final layer using the softer whipped cream.
10. Decorate:
Top the cake with fresh strawberries or any decoration of your choice.
Servings and timing
Servings: 1 (8-inch cake), serves approximately 8–10
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Variations
- Lemon Twist: Add a teaspoon of lemon zest to the cake batter or whipped cream for added brightness.
- Berry Mix: Combine raspberries or blueberries with the strawberries for more variety in flavor and color.
- Chocolate Version: Replace the strawberry jam with a thin layer of chocolate ganache for a richer taste.
- Vegan Option: Substitute the eggs with aquafaba and use plant-based cream and milk alternatives.
Storage/Reheating
Store the assembled cake in the refrigerator, covered loosely with plastic wrap or in a cake container. It’s best consumed within 2–3 days. Avoid freezing, as the whipped cream may separate upon thawing. For best texture, allow a chilled slice to sit at room temperature for 10 minutes before serving.
FAQs
Can I use store-bought strawberry jam?
Yes, but ensure it is thick enough to avoid leaking. Homemade jam with reduced moisture is ideal.
Why should I avoid using non-stick pans?
Non-stick surfaces can prevent chiffon cake from rising properly. Aluminum pans help the batter cling and rise evenly.
Do I need a water bath for baking?
Yes, the water bath provides gentle, even heat that helps the chiffon cake maintain its airy texture without cracking.
How do I know when the cake is done?
The cake is ready when it springs back lightly when touched and a toothpick inserted in the center comes out clean.
Can I make the cake layers ahead of time?
Yes, you can bake the layers a day in advance. Wrap them in plastic and refrigerate or freeze until needed.
What’s the best cream to use for frosting?
Use heavy cream or whipping cream with at least 35% fat content for the most stable whipped cream.
Can I add more fruit inside the cake?
Yes, but ensure any additional fruit is not overly juicy to prevent the cake from becoming soggy.
Is this cake suitable for birthdays or events?
Absolutely. Its elegant appearance and fresh taste make it a great choice for birthdays, showers, or afternoon teas.
Can I pipe decorations with this whipped cream?
Yes, but work quickly and keep the cream cold for best results. For intricate piping, stabilize the whipped cream with a bit of gelatin or cream stabilizer.
What if I don’t have a stand mixer?
A hand mixer will also work well for whipping the meringue and cream, though it may take slightly longer.
Conclusion
Strawberry Cream Cake is a stunning and delightful dessert that captures the charm of fresh berries and the elegance of chiffon cake. With layers of light sponge, whipped cream, and fruit, it’s a perfect treat for warm-weather celebrations or as a centerpiece dessert. Whether served at a party or enjoyed casually with tea, this cake promises to impress both visually and in flavor.
PrintStrawberry Cream Cake
This Strawberry Cream Cake features a light and fluffy chiffon cake layered with sweet-tart strawberry jam, fresh strawberries, and a soft whipped cream frosting. Perfect for summer gatherings or special occasions, it’s as beautiful as it is delicious.
- Prep Time: 01:00
- Cook Time: 00:30
- Total Time: 01:30
- Yield: 1 8-inch cake 1x
- Category: Cake
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 egg yolks
- 56 g (¼ cup) granulated sugar
- ½ teaspoon salt
- 85 g (⅓ cup) milk
- 56 g (¼ cup) oil
- ½ teaspoon vanilla extract
- 113 g (1 cup) cake flour
- 6 egg whites
- 56 g (¼ cup) granulated sugar (for egg whites)
- 10–12 medium-sized fresh strawberries
- 100 g (⅓ cup) strawberry jam
- 396 g (1 ⅔ cups) heavy cream
- 30 g (2.5 tablespoons) granulated sugar (for whipped cream)
- Additional fresh strawberries for decoration
Instructions
- Set parchment liners in two 8-inch round cake pans. Prepare hot, simmering water and preheat oven to 300ºF (149ºC).
- In a large bowl, whisk egg yolks, sugar, and salt until pale and airy. Add milk, oil, and vanilla; whisk to combine. Sift in flour and mix until smooth with no lumps.
- In a separate bowl or stand mixer, beat egg whites until foamy. Add sugar gradually and whip until soft peaks form (tip curls up).
- Add half the meringue to the yolk mixture and fold gently. Add remaining meringue and fold until almost incorporated. Use a spatula to finish folding evenly without over-mixing.
- Pour batter evenly into prepared pans. Swirl tops with a toothpick and tap pans to release air bubbles. Place the pans in a water bath using larger pans filled with hot water.
- Bake for 25–30 minutes at 300ºF until cakes spring back when touched or a toothpick comes out clean. Gently flip out of pans and cool completely on wire racks.
- Cut strawberries into large pieces and remove excess moisture. Chill until ready to use.
- Prepare strawberry jam ahead of time and cook it down until thick to avoid leaking when assembling the cake.
- Whip heavy cream and sugar until soft peaks form for final frosting. Whip half of it to a stiffer consistency for the crumb coat.
- Place one cake layer on a serving plate. Spread a thin layer of strawberry jam, leaving a ½-inch border. Add chopped strawberries over the jam.
- Top with whipped cream and spread evenly. Place the second cake layer on top and apply crumb coat with the stiffer whipped cream. Chill briefly.
- Frost the cake with the remaining soft whipped cream and decorate with fresh strawberries as desired.
Notes
- Use a kitchen scale for best accuracy when measuring ingredients.
- Do not use non-stick pans—aluminum pans yield better chiffon cake texture.
- Let cakes cool completely before frosting to avoid melting the cream.
- Use firm jam and dry strawberries to prevent filling from leaking.
- Decorate with seasonal fruits or edible flowers for added elegance.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sugar: 20g
- Sodium: 110mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg