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Strawberry Chiffon Layer Cake

Katie

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I mean… who doesn’t love strawberries and cream!? Such an awesome summer dessert. I was inspired by my recipe for Mini Strawberry Bundt Cakes. Instead of regular old strawberry shortcake, I decided to make a cute little cake.

Chiffon cake goes PERFECTLY with fresh strawberries and whipped cream. This cake is sweet, but not as sweet as a yellow cake with buttercream. It’s lighter and the fruit keeps things fresh.

Making the Cake

Bake the chiffon cakes following the directions below. Whipping the egg whites separately makes the cake fluffy and light.

Let the cakes cool on a rack completely before assembling.

Slice the cake in half to get 4 layers total. I only used 3, but you can use all 4.

Put the cake together by frosting the first layer with whipped cream and place fresh strawberries cut in half or slices depending on size of berries. Top with more whipped cream. Repeat.

Last layer should be crumb side down. Frost cake. Decorate with leftover icing and strawberries.

Ugh, I could eat this cake everyday. Sadly that would probably kill me, I’ll have to keep it to once a week, I mean month…

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Strawberry Chiffon Layer Cake

Author Katie

Ingredients

CAKE

  • 1 cup flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ cup vegetable oil
  • ½ cup sugar + 2 tbsp
  • ½ tsp vanilla extract
  • 2 egg yolks
  • 5 egg whites
  • ¼ cup milk
  • Zest of one lemon
  • ¼ tsp cream of tartar

FILLING

  • 7 fresh strawberries

WHIPPED CREAM

  • 2 cups heavy cream
  • ¼ cup powdered sugar
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350 degrees F.
  • Sift flour, sugar, baking powder, and salt into a large bowl.
  • Mix in yolks, milk, oil, zest, and vanilla till combined.
  • Whip egg whites and cream of tartar until stiff peaks.
  • Roughly fold ¼ of the egg whites into the flour mixture.
  • Gently fold the rest of the egg whites into the flour and egg yolk batter. Don’t stir too much, you don’t want to lose the air.
  • Grease two 6” pans with cooking spray. Add a parchment circle if you want to be extra careful.
  • Evenly distribute batter between pans. Bake for 25 – 30 minutes, check if done with a toothpick. Should come out clean.
  • Let cakes cool completely. Cut each in half to get 4 layers total.
  • Make the whipped cream by whisking together cream, sugar and vanilla using a mixer.
  • Make a 3 or 4 layer cake. Place first layer down, dollop whipped cream and spread to edges.
  • Add sliced in half strawberries to layer. Add more cream on top and spread. Place next layer on top and repeat.
  • Last layer should go crumb side down for a smooth finish. Frost cake with the rest of the whipped cream.
  • Using icing bag to decorate and place strawberry on top!