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Strawberry Cream Cake

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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.

Ingredients

Scale
  • 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

  1. Set parchment liners in two 8-inch round cake pans. Prepare hot, simmering water and preheat oven to 300ºF (149ºC).
  2. 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.
  3. In a separate bowl or stand mixer, beat egg whites until foamy. Add sugar gradually and whip until soft peaks form (tip curls up).
  4. 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.
  5. 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.
  6. 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.
  7. Cut strawberries into large pieces and remove excess moisture. Chill until ready to use.
  8. Prepare strawberry jam ahead of time and cook it down until thick to avoid leaking when assembling the cake.
  9. Whip heavy cream and sugar until soft peaks form for final frosting. Whip half of it to a stiffer consistency for the crumb coat.
  10. 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.
  11. 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.
  12. 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

Find it online: https://yumfoodusa.com/strawberry-cream-cake/