There’s an undeniable charm in the kitchen when warm vanilla notes mingle with the bright sweetness of freshly sliced strawberries. Just imagine slicing into a delicate, airy Vanilla Chiffon Cake, the fluffy layers revealing a luscious strawberry filling that practically shouts summer. This Strawberry Cream Cake isn’t just a dessert; it’s a celebration in every bite.
I first came across this delightful recipe during a family gathering, where the whispers of “Who made this?” danced from person to person. The beauty lies in its balance; the cake is light yet gratifyingly indulgent, making it a perfect treat for any occasion—from sun-drenched picnics to cozy afternoon teas. Plus, it’s surprisingly simple to create!
So put your apron on and prepare to impress your loved ones with this crowd-pleasing delight. Trust me, the only thing better than the aroma filling your kitchen will be the smiles at your table when they taste this dreamy creation!
Why is Strawberry Cream Cake a must-try?
Irresistible taste: The light and airy vanilla chiffon cake pairs perfectly with the tart sweetness of fresh strawberries, creating a delightful flavor combination.
Easy to make: With straightforward steps and everyday ingredients, even novice bakers can master this recipe in no time.
Perfect for any occasion: Whether it’s a birthday, holiday, or simply a weekend treat, this cake will wow your family and friends.
Elegant presentation: The layers of cake and strawberry filling create a stunning visual appeal that’s sure to draw admiration.
Time-saving secret: You can make the chiffon layers in advance, saving time on the day you want to serve it! For more baking tips, check out our guide on baking essentials.
This Strawberry Cream Cake is not only delicious, but it also brings joy and a sense of accomplishment every time you bake it!
Strawberry Cream Cake Ingredients
For the Cake
• 5 eggs – ensure they are at room temperature for better volume.
• 150 g (¾ cup) granulated sugar – adds sweetness while helping to achieve a light texture.
• 1 ½ tsp vanilla extract – for that warm, inviting flavor that complements the strawberries perfectly.
• 50 ml (¼ cup) vegetable oil – enhances moisture; you can use grapeseed or sunflower for a neutral taste.
• 50 ml (¼ cup) milk – or water, to add moisture to the batter.
• 120 g (1 cup) cake flour – this flour keeps the cake light and airy, essential for a chiffon cake.
• 1 tsp baking powder – helps the cake rise beautifully.
• Pinch of salt – brings balance to the sweetness of the batter.
• ½ tsp cream of tartar – stabilizes egg whites; lemon juice is a good substitute for a similar effect.
For the Whipped Cream
• 350 g (1 ½ cups) heavy cream – full-fat and cold, for the perfect creamy texture.
• 3 to 4 tbsp powdered sugar – sweetens the cream and adds a silky mouthfeel.
• 2 tsp vanilla extract – enhances the flavor of the whipped cream to complement the Strawberry Cream Cake.
• 1–1 ½ tbsp cornstarch – optional, to help stabilize the whipped cream for better frosting durability.
For the Strawberry Filling
• 250 g (1 ¼ cups) fresh strawberries – pick the ripest ones for the best flavor.
• 1–2 tbsp granulated sugar – draws out the natural sweetness of the strawberries.
With these ingredients at hand, you’re all set to embark on a delightful baking adventure that will surely bring smiles to your loved ones!
How to Make Strawberry Cream Cake
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Preheat the oven to 350°F / 180°C and prepare three unlined 6-inch / 15 cm aluminum cake pans. This ensures a perfect baking environment for your chiffon cake.
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Sift together the cake flour, salt, and baking powder at least twice in a medium bowl. This aerates the flour, contributing to that light and fluffy texture we love in a chiffon cake.
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Whisk the egg yolks with the vegetable oil, ¾ of the sugar, vanilla extract, and milk in another bowl until the mixture is smooth and well combined. This base adds a rich flavor to your cake.
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Combine the dry mixture with the wet ingredients, whisking until you get a smooth batter. This step is where the magic begins, uniting flavors and textures!
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Beat the egg whites in the bowl of a stand mixer on medium-low speed for 2–3 minutes until foamy. This step is crucial for achieving a light and airy cake.
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Add the cream of tartar and the remaining sugar, then whip on high speed for 3–4 minutes until the mixture reaches stiff, glossy peaks. Your egg whites should be fluffy and voluminous!
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Lighten the batter by adding a small amount of the meringue and mixing quickly. Then, gently fold in the rest using a spatula, working from the center outwards until everything is smooth and airy.
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Pour the batter evenly into the three pans and run a knife through to remove any air bubbles. This ensures consistent texture in each cake layer.
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Bake on the middle rack for 30–40 minutes, without opening the oven door, until the cakes are golden brown and a toothpick inserted in the center comes out clean.
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Cool the cakes upside down in the pans for at least 1 ½ hours. This helps maintain their height and prevents doming.
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Release the cakes by running a knife around the edges. Wrap tightly in plastic wrap and refrigerate until you’re ready to assemble them.
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Toss the sliced strawberries with the granulated sugar in a medium bowl. Cover and refrigerate for 15–20 minutes, then drain the excess juice before using to keep the filling from making the cake soggy.
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Combine the cold heavy cream, powdered sugar, and vanilla extract in a large mixing bowl. You can add cornstarch or cream of tartar here for added stability if desired.
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Whip the cream using a stand mixer or electric hand whisk on medium speed for 3–4 minutes until it forms thick, smooth whipped cream with stiff peaks.
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Layer the first cake on a cake board set on a turntable. Spread a layer of whipped cream, then pipe a border around the edge to hold in the strawberry filling. Layer some strawberries in the center and cover with more cream.
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Repeat the process with the second cake layer, spreading more whipped cream and strawberries, finishing with the third layer.
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Cover the entire cake with a thin crumb coat of whipped cream, smoothing it out with an offset spatula or cake scraper for a polished finish.
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Decorate the top with the remaining whipped cream using a piping bag and garnish with fresh strawberries to enhance the cake’s visual appeal.
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Chill in the refrigerator for at least 1 hour before serving to set the layers and flavors together.
Optional: Sprinkle some fresh mint leaves for a beautiful garnish!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Strawberry Cream Cake layers are a fantastic option for meal prep, making your baking experience smoother and more enjoyable! You can prepare the chiffon cake layers up to 3 days in advance; simply wrap them tightly in plastic wrap and refrigerate to keep them fresh and moist. The strawberry filling can also be made the day before and stored in the fridge, ensuring it stays bright and juicy. When you’re ready to serve, just whip the cream and assemble the cake as directed. This way, you’ll have a stunning dessert with minimal effort on the day of your gathering, allowing you to enjoy the moment with your loved ones!
How to Store and Freeze Strawberry Cream Cake
Fridge: Store your Strawberry Cream Cake in the refrigerator, wrapped tightly in plastic wrap or in an airtight container, for up to 3 days. This helps retain moisture and freshness.
Freezer: To freeze, slice and wrap individual pieces tightly in plastic wrap, then place them in an airtight container. Enjoy for up to 2 months for a convenient dessert option!
Reheating: If you prefer your cake at room temperature, simply take it out of the fridge or freezer about 30 minutes before serving. This helps to restore its delightful texture.
Assembly Tips: If you’ve already assembled the cake, it’s best enjoyed fresh. However, keeping it chilled will maintain the whipped cream’s stability and prevent it from melting.
Expert Tips for Strawberry Cream Cake
Room Temperature Eggs: Ensure your eggs are at room temperature for maximum volume when whipped; this helps achieve that airy chiffon texture.
Sifting Matters: Don’t skip the sifting process! Aerating the cake flour, salt, and baking powder makes a significant difference in the lightness of the Strawberry Cream Cake.
Fold Gently: When combining meringue with the batter, use a gentle folding technique. Over-mixing can deflate the airy structure you’ve worked hard to create.
Avoid Soggy Layers: Drain the excess juice from the strawberries after tossing them with sugar to keep your cake from becoming soggy.
Chill for Stability: Allow the assembled cake to chill in the refrigerator before serving. This helps the layers set and ensures a clean slice when cutting.
Strawberry Cream Cake Variations
Feel free to get creative with your cake and explore different flavors and textures that will truly make this dessert your own!
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Chocolate Chiffon: Substitute chocolate cake flour for regular flour for a rich, cocoa-infused twist that will surprise your taste buds.
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Berry Medley: Mix in other berries like blueberries or raspberries for a colorful and tart contrast that enhances the freshness of the cake.
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Lemon Zest: Add 1 tablespoon of freshly grated lemon zest to the batter for a bright, citrusy flavor that beautifully complements the strawberries.
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Nutty Crunch: Fold in ½ cup of chopped toasted almonds or walnuts into the batter for a delightful crunch that adds depth to each bite.
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Coconut Cream: Replace half of the heavy cream with coconut cream for a tropical twist that will transport you to a sunny paradise with every slice.
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Spiced Sensation: Incorporate 1 teaspoon of cinnamon or cardamom into the batter to warm it up with aromatic spices that add a comforting depth to the cake.
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Savory Herb: Infuse the whipped cream with a hint of fresh basil or mint for an herbaceous surprise that can elevate your dessert to the next level.
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Golden Honey: Substitute granulated sugar with an equal amount of honey in the whipped cream for a natural sweetness that lends a lovely floral note to the cake.
These variations offer countless ways to personalize your Strawberry Cream Cake. Each twist brings its own magic, making this cake adaptable and always exciting!
What to Serve with Strawberry Cream Cake?
Gather around the table for a delightful experience that pairs perfectly with the light, airy indulgence of your cake.
- Fresh Fruit Salad: A vibrant mix of seasonal fruits adds a refreshing touch and balances the sweetness of the cake.
- Vanilla Ice Cream: Creamy and smooth, vanilla ice cream complements the cake’s flavors, creating an exquisite contrast in texture.
- Mint Tea: The soothing notes of mint tea provide a refreshing palate cleanser that enhances the cake’s bright strawberry flavors.
- Chocolate Ganache: A rich chocolate drizzle over each slice offers a decadent pairing that elevates this dessert to an indulgent treat.
- Lemon Sorbet: The acidity of lemon sorbet refreshes the palate and harmonizes beautifully with the sweetness of the strawberries.
- Pineapple Coconut Smoothie: This tropical delight adds a creamy yet zesty twist, making each bite of cake feel like a mini-vacation.
- Almond Biscotti: Crunchy and nutty, these treats add a pleasant texture and a contrasting flavor that pairs well with the creamy cake.
- Honey-Drizzled Yogurt: A dollop of yogurt sweetened with honey brings a tangy richness that beautifully balances the lightness of the cake.
- Sparkling Water with Lime: For a refreshing drink, the fizz cuts through the sweetness, keeping the focus on that delightful strawberry taste.
Strawberry Cream Cake Recipe FAQs
How do I select the best strawberries for the filling?
Look for fresh strawberries that are bright red, firm, and free from dark spots. The best strawberries will have a sweet fragrance—this is a good indicator of ripeness. If they’re slightly soft but still fragrant, they’re perfect for mixing with sugar to enhance their sweetness!
What’s the best way to store leftover Strawberry Cream Cake?
Absolutely! Store your Strawberry Cream Cake in the refrigerator, tightly wrapped in plastic wrap or an airtight container, for up to 3 days. This will help keep the cake moist and delicious! If you notice it getting too soft, that’s a sign it’s time to enjoy it!
Can I freeze Strawberry Cream Cake?
Yes, you can! To freeze, slice the cake first for convenience. Wrap each slice tightly in plastic wrap and place them into an airtight container or zip-lock bag. It can be frozen for up to 2 months. When you’re ready to indulge, thaw in the fridge overnight, or leave it at room temperature for about 30 minutes before serving!
What if my cake layers domed during baking?
No problem! If your layers domed, it likely means the oven temperature was a bit too high, or they were overbaked. For a perfect bake, always ensure you’re checking for doneness around the 30-minute mark and keep your oven preheated correctly. If you have a dome, just level the tops with a serrated knife before layering.
Is this Strawberry Cream Cake suitable for those with egg allergies?
If you have egg allergies, this recipe may not be suitable as it relies on eggs for structure and moisture. However, you could try substituting the eggs with a flaxseed meal mixture (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water equals one egg), but the texture might be slightly different.
How long will the assembled cake last in the fridge?
Once assembled, this cake can be stored in the fridge for up to 3 days. Just make sure it is properly covered to prevent it from absorbing any odors from the fridge. The whipped cream will stay stable for that duration, ensuring each slice is as delightful as the last!
Irresistible Strawberry Cream Cake Recipe for Sweet Moments
Ingredients
Equipment
Method
- Preheat the oven to 350°F / 180°C and prepare three unlined 6-inch / 15 cm aluminum cake pans.
- Sift together the cake flour, salt, and baking powder in a medium bowl.
- Whisk the egg yolks with the vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth.
- Combine the dry mixture with the wet ingredients, whisking until smooth.
- Beat the egg whites until foamy, then add cream of tartar and remaining sugar, whipping to stiff peaks.
- Lighten the batter by adding a small amount of meringue and folding in the rest gently.
- Pour the batter into the pans, running a knife through to remove air bubbles.
- Bake for 30–40 minutes until golden brown and a toothpick comes out clean.
- Cool the cakes upside down in the pans for at least 1 ½ hours.
- Release the cakes from the pans and wrap tightly but refrigerate until ready to assemble.
- Toss the sliced strawberries with granulated sugar in a medium bowl, cover and refrigerate for 15–20 minutes, then drain.
- Combine heavy cream, powdered sugar, and vanilla extract; whip until thick.
- Layer the first cake on a board, spread whipped cream, pipe a border and fill with strawberries.
- Repeat with the second cake layer, topping with a third layer.
- Cover the entire cake with a thin crumb coat of whipped cream.
- Decorate with the remaining whipped cream and garnish with fresh strawberries.
- Chill in the refrigerator for at least 1 hour before serving.