Strawberry Chiffon Cake

Name: Strawberry Chiffon Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup vegetable oil; 6 large eggs, separated; 3/4 cup water; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; 1 cup pureed strawberries; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 cup diced fresh strawberries

Highlighted under: Dessert Recipe Collection

I recently baked a Strawberry Chiffon Cake that captured my heart and taste buds right from the first slice. The light, airy texture combined with the sweet and tangy strawberry flavor creates a dessert that is simply irresistible. Each bite is bursting with the freshness of strawberries, making it the perfect treat for any occasion. I love serving this cake at gatherings, where it never fails to impress my guests with its elegant appearance and delicious taste. If you're looking for a delightful and refreshing dessert, you have to try this!

Created by

Emma Johnson

Last updated on 2026-02-13T16:10:19.575Z

When I first decided to make a Strawberry Chiffon Cake, I was fascinated by how the lightness of chiffon cakes could be achieved. Through careful mixing of egg whites and yolks, I discovered the secret to that fluffy texture that melts in your mouth. The key is in whipping the egg whites to stiff peaks and gently folding them into the batter to keep as much air as possible, resulting in a cake that's airy yet full of flavor.

I experimented with various strawberry purees to incorporate into the cake and found that cooking the strawberries briefly enhances their sweetness and flavor. This step not only boosts the natural berry taste but also adds moisture to the cake, balancing the flavors beautifully. Every bite of this dessert takes me right into strawberry season, and I can’t wait to share it!

Why You'll Love This Recipe
Light and airy texture that delights with every bite
Fresh strawberries provide a naturally sweet and tart flavor
Perfect for birthdays, celebrations, or a summer picnic

Understanding Chiffon Cakes

Chiffon cakes stand out due to their unique texture, which is achieved by incorporating beaten egg whites into the batter. This technique not only provides a light and airy structure but also contributes to the cake’s moistness. The egg whites should be beaten until stiff peaks form; this means when you lift the whisk, the peaks hold their shape without collapsing. Be cautious while folding them into the batter to avoid deflating the mixture, as this will impact the final texture of your cake.

The inclusion of pureed strawberries in the batter not only enhances the flavor but also contributes to the cake's moisture. Make sure to use ripe, fresh strawberries for pureeing, as their natural sweetness will significantly affect the overall taste. If strawberries are out of season, other berries like raspberries or blackberries can work interchangeably, though the flavor profile will shift slightly.

Perfecting the Whipped Cream

The key to achieving perfect strawberry whipped cream is to start with cold equipment—use a chilled bowl and beaters. This helps the cream whip faster and achieve maximum volume. Whip the cream until it forms soft peaks; soft peaks bend over when the whisk is lifted but hold some shape. If you happen to overwhip and end up with butter, you can add a splash of heavy cream to smooth it out again. The diced strawberries folded in at the end should be fresh and not overly ripe, as they contribute texture and bursts of flavor to the creamy topping.

For a more intense strawberry flavor, consider macerating the diced strawberries in a teaspoon of sugar for about 10 minutes before folding them into the whipped cream. This process draws out the juices, intensifying the flavor and creating a more luscious texture. It’s a simple technique that elevates the dish, making the whipped cream not just an accompaniment, but a highlight of the cake.

Ingredients

Gather the following ingredients to create a fluffy Strawberry Chiffon Cake.

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
6 large eggs, separated
3/4 cup water
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup pureed strawberries

For the Strawberry Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1/2 cup diced fresh strawberries

Ensure all ingredients are at room temperature for best results.

Instructions

Follow these steps carefully to create your Strawberry Chiffon Cake.

Prepare the Batter

Preheat your oven to 350°F (175°C). In a large bowl, sift together the flour, sugar, baking powder, and salt. In another bowl, whisk together the egg yolks, oil, water, lemon juice, vanilla extract, and strawberry puree. Gradually mix the wet ingredients into the dry ingredients until just combined.

Whip the Egg Whites

In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the batter, being careful not to deflate the mixture. Spoon the batter into an ungreased tube pan.

Bake the Cake

Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Invert the pan onto a wire rack to cool completely before removing the cake.

Prepare the Whipped Cream

In a chilled bowl, whip the heavy cream with the powdered sugar until soft peaks form. Gently fold in the diced strawberries.

Assemble the Cake

Once the cake is cool, layer the whipped cream and strawberries on top. Slice and serve chilled, garnished with additional strawberries if desired.

Enjoy this delightful Strawberry Chiffon Cake with your friends and family!

Pro Tips

For an extra kick of flavor, consider adding a splash of almond extract to the batter. It pairs wonderfully with strawberries.

Make-Ahead Tips

You can prepare the chiffon cake a day in advance. Once cooled, wrap it tightly in plastic wrap to keep it moist, and store it in the refrigerator. Chiffon cakes typically taste even better the next day as the flavors meld. Just be sure to top it with the whipped cream and strawberries right before serving to maintain the freshness and presentation.

The whipped cream can also be made a few hours ahead of time. Store it in the refrigerator in an airtight container; just give it a quick whip again before serving to restore its fluffiness, especially if it has started to settle.

Serving Suggestions

For an impressive presentation, serve slices of the Strawberry Chiffon Cake on dessert plates adorned with a drizzle of strawberry sauce made from pureed strawberries and a bit of sugar. This not only adds a pop of color but also enhances the strawberry flavor profile of the dish.

Consider pairing this cake with a scoop of vanilla ice cream or a dollop of mascarpone cheese to complement the lightness of the chiffon while adding creaminess. Fresh mint leaves can also make a beautiful garnish and provide a refreshing contrast to the sweet flavors.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, just make sure to thaw and drain them well before pureeing.

→ How should I store leftover cake?

Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of vegetable oil?

You can substitute vegetable oil with melted coconut oil or unsalted butter for a richer flavor.