There’s something magical about strawberries and cream. It’s a pairing that speaks of summer days, garden parties, and the kind of indulgence that feels both nostalgic and elegant. The Strawberry Whipped Cream Cake takes this iconic combination and transforms it into a layered masterpiece. Airy chiffon cake serves as the perfect base, allowing the fresh strawberries and fluffy whipped cream to shine. Each bite is a delightful balance of sweetness, lightness, and creaminess.
This cake isn’t just a dessert—it’s a celebration. Perfect for birthdays, anniversaries, or simply treating yourself to something special, it’s a recipe that’s as rewarding to bake as it is to enjoy. Even if you’re not a seasoned baker, the straightforward steps and simple ingredients make this cake accessible to everyone. Let’s explore how you can create this stunning dessert in your own kitchen.
Why You’ll Love This Recipe
- A Classic Reimagined: This cake combines the timeless charm of strawberries and cream with the sophistication of a layered dessert, making it both comforting and elegant.
- Light as Air: The vanilla chiffon cake is soft, tender, and so light it practically melts in your mouth.
- Fresh and Flavorful: With ripe strawberries and homemade whipped cream, this cake delivers pure, natural flavors without relying on artificial additives.
- Impressive but Easy: Despite its show-stopping appearance, this cake is surprisingly simple to make. The step-by-step process ensures success, even for beginners.
- Versatile: You can swap out the strawberries for other fruits like raspberries, blueberries, or peaches to create variations that suit any season.
Ingredients You’ll Need
For the Vanilla Chiffon Cake:
- 5 large eggs, at room temperature
- 150 grams (¾ cup) granulated sugar
- 1½ teaspoons pure vanilla extract
- 50 milliliters (¼ cup) vegetable oil (such as sunflower or grapeseed oil)
- 50 milliliters (¼ cup) milk
- 120 grams (1 cup) cake flour
- 1 teaspoon baking powder
- A pinch of salt
- ½ teaspoon cream of tartar or fresh lemon juice
For the Whipped Cream Frosting:
- 350 grams (1½ cups) heavy cream, chilled
- 3–4 tablespoons powdered sugar
- 2 teaspoons pure vanilla extract
- 1–1½ tablespoons cornstarch or ½ teaspoon cream of tartar (optional for stabilization)
For the Strawberry Filling:
- 250 grams (1¼ cups) fresh strawberries, hulled and thinly sliced
- 1–2 tablespoons granulated sugar
How to Make Strawberry Whipped Cream Cake
Step 1: Prepare Your Cake Pans
Preheat your oven to 350°F (180°C). Use three 8-inch round cake pans. Do not grease the pans—this helps the chiffon cake climb the sides for a taller, more even rise.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, and a pinch of salt. Sifting is essential for a smooth, lump-free batter and ensures the cake’s light, airy texture.
Step 3: Whisk the Wet Ingredients
In a large mixing bowl, whisk the egg yolks and ¾ of the granulated sugar until the mixture is pale and thickened. Stir in the vegetable oil, milk, and vanilla extract, mixing until smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Whisk gently until just combined, being careful not to overmix. Overmixing can lead to a dense cake.
Step 5: Whip the Egg Whites
In a separate, clean bowl, beat the egg whites with cream of tartar until frothy. Slowly add the remaining sugar and continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
Step 6: Fold in the Meringue
Add a small portion of the meringue to the cake batter and mix gently to lighten it. Then, fold in the remaining meringue in batches, using a spatula to incorporate it without deflating the batter.
Step 7: Bake the Cakes
Divide the batter evenly among the three pans. Run a knife through the batter to remove air pockets. Bake for 30–35 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool the Cakes
Invert the pans onto a cooling rack and let the cakes cool completely upside down. This prevents the cakes from collapsing and ensures a light texture. Once cool, run a knife around the edges to release them.
Step 9: Prepare the Strawberry Filling
While the cakes cool, toss the sliced strawberries with the sugar in a bowl. Let them sit for 30 minutes to macerate, which enhances their sweetness and draws out their natural juices.
Step 10: Make the Whipped Cream Frosting
In a chilled bowl, combine the heavy cream, powdered sugar, vanilla extract, and optional cornstarch. Whip on medium speed until the cream reaches firm peaks. Be careful not to overwhip, as this can cause the cream to separate.
Step 11: Assemble the Cake
Place the first cake layer on a serving plate or cake board. Spread a generous layer of whipped cream over the cake, then top with a layer of macerated strawberries. Repeat with the second layer. Finish with the third layer and frost the entire cake with the remaining whipped cream.
Step 12: Decorate and Chill
Decorate the top with additional strawberries or piped whipped cream. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Helpful Tips for Success
- Room-Temperature Ingredients: Using room-temperature eggs ensures they whip up to their full volume, giving the cake its signature lightness.
- Stabilize the Whipped Cream: If you plan to make the cake ahead, stabilizing the whipped cream with cornstarch or cream of tartar will help it hold its shape longer.
- Chill the Cake Before Slicing: Chilling the assembled cake makes it easier to slice cleanly and enhances its flavors.
- Use Fresh, Seasonal Strawberries: The best results come from using ripe, sweet strawberries, especially during their peak season.
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: ~2 hours (including cooling and assembly)
- Yield: 10–12 slices
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
- Diet: Vegetarian
Notes
- Make It Ahead: The cake layers can be baked a day in advance. Wrap them tightly and store at room temperature. Assemble the cake the day you plan to serve it.
- Fruit Variations: Replace strawberries with other fresh fruits like raspberries, peaches, or mangoes for a seasonal twist.
Frequently Asked Questions
1. Can I use frozen strawberries?
Fresh strawberries are best for this recipe, but if you must use frozen, thaw and drain them thoroughly before macerating.
2. How long will this cake last?
Store the cake in the refrigerator for up to 3 days. Cover it loosely with plastic wrap to keep it fresh.
3. Can I make this cake gluten-free?
Yes, substitute the cake flour with a gluten-free 1-to-1 baking mix. Be sure to sift the mix for best results.
Storage Instructions
- Refrigerator: Store the assembled cake in the fridge for up to 3 days.
- Freezer: Freeze unfrosted cake layers for up to 1 month. Wrap tightly in plastic wrap and foil to prevent freezer burn.
Related Recipes
If you loved this recipe, try these other fruity favorites:
Conclusion
Strawberry Whipped Cream Cake is the kind of dessert that brings joy to any table. Its light chiffon layers, creamy frosting, and sweet, juicy strawberries create a dessert that’s as beautiful as it is delicious. Whether you’re celebrating a special moment or simply indulging in life’s little pleasures, this cake is the perfect choice. So gather your ingredients, embrace the process, and enjoy the smiles it brings.
Print
Strawberry Whipped Cream Cake: A Timeless Dessert for Every Occasion
Description
There’s something magical about strawberries and cream. It’s a pairing that speaks of summer days, garden parties, and the kind of indulgence that feels both nostalgic and elegant. The Strawberry Whipped Cream Cake takes this iconic combination and transforms it into a layered masterpiece. Airy chiffon cake serves as the perfect base, allowing the fresh strawberries and fluffy whipped cream to shine. Each bite is a delightful balance of sweetness, lightness, and creaminess.
This cake isn’t just a dessert—it’s a celebration. Perfect for birthdays, anniversaries, or simply treating yourself to something special, it’s a recipe that’s as rewarding to bake as it is to enjoy. Even if you’re not a seasoned baker, the straightforward steps and simple ingredients make this cake accessible to everyone. Let’s explore how you can create this stunning dessert in your own kitchen.
Ingredients
- 5 large eggs, at room temperature
- 150 grams (¾ cup) granulated sugar
- 1½ teaspoons pure vanilla extract
- 50 milliliters (¼ cup) vegetable oil (such as sunflower or grapeseed oil)
- 50 milliliters (¼ cup) milk
- 120 grams (1 cup) cake flour
- 1 teaspoon baking powder
- A pinch of salt
- ½ teaspoon cream of tartar or fresh lemon juice
For the Whipped Cream Frosting:
- 350 grams (1½ cups) heavy cream, chilled
- 3–4 tablespoons powdered sugar
- 2 teaspoons pure vanilla extract
- 1–1½ tablespoons cornstarch or ½ teaspoon cream of tartar (optional for stabilization)
For the Strawberry Filling:
- 250 grams (1¼ cups) fresh strawberries, hulled and thinly sliced
- 1–2 tablespoons granulated sugar
Instructions
Step 1: Prepare Your Cake Pans
Preheat your oven to 350°F (180°C). Use three 8-inch round cake pans. Do not grease the pans—this helps the chiffon cake climb the sides for a taller, more even rise.
Step 2: Mix the Dry Ingredients
In a medium bowl, sift together the cake flour, baking powder, and a pinch of salt. Sifting is essential for a smooth, lump-free batter and ensures the cake’s light, airy texture.
Step 3: Whisk the Wet Ingredients
In a large mixing bowl, whisk the egg yolks and ¾ of the granulated sugar until the mixture is pale and thickened. Stir in the vegetable oil, milk, and vanilla extract, mixing until smooth.
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Whisk gently until just combined, being careful not to overmix. Overmixing can lead to a dense cake.
Step 5: Whip the Egg Whites
In a separate, clean bowl, beat the egg whites with cream of tartar until frothy. Slowly add the remaining sugar and continue beating until stiff peaks form. The meringue should be glossy and hold its shape when the beaters are lifted.
Step 6: Fold in the Meringue
Add a small portion of the meringue to the cake batter and mix gently to lighten it. Then, fold in the remaining meringue in batches, using a spatula to incorporate it without deflating the batter.
Step 7: Bake the Cakes
Divide the batter evenly among the three pans. Run a knife through the batter to remove air pockets. Bake for 30–35 minutes, or until the cakes are golden brown and a toothpick inserted into the center comes out clean.
Step 8: Cool the Cakes
Invert the pans onto a cooling rack and let the cakes cool completely upside down. This prevents the cakes from collapsing and ensures a light texture. Once cool, run a knife around the edges to release them.
Step 9: Prepare the Strawberry Filling
While the cakes cool, toss the sliced strawberries with the sugar in a bowl. Let them sit for 30 minutes to macerate, which enhances their sweetness and draws out their natural juices.
Step 10: Make the Whipped Cream Frosting
In a chilled bowl, combine the heavy cream, powdered sugar, vanilla extract, and optional cornstarch. Whip on medium speed until the cream reaches firm peaks. Be careful not to overwhip, as this can cause the cream to separate.
Step 11: Assemble the Cake
Place the first cake layer on a serving plate or cake board. Spread a generous layer of whipped cream over the cake, then top with a layer of macerated strawberries. Repeat with the second layer. Finish with the third layer and frost the entire cake with the remaining whipped cream.
Step 12: Decorate and Chill
Decorate the top with additional strawberries or piped whipped cream. Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the cake to set.
Notes
- Make It Ahead: The cake layers can be baked a day in advance. Wrap them tightly and store at room temperature. Assemble the cake the day you plan to serve it.
- Fruit Variations: Replace strawberries with other fresh fruits like raspberries, peaches, or mangoes for a seasonal twist.