Strawberry Chiffon Cake
A light and fluffy strawberry chiffon cake featuring fresh strawberries and whipped cream, perfect for celebrations and summer gatherings with its delicate texture and fruity flavor.
Ingredients
Instructions
- Heat the oven to 325°F (163°C).
- Combine cake flour, 1 cup sugar, baking powder, cinnamon, and salt in a large bowl.
- Separate the eggs into yolks and whites.
- In a separate bowl, mix yolks with water, vanilla, and oil until well combined.
- Gradually beat the yolk mixture into the flour mixture with an electric mixer on low speed until smooth.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form.
- Gradually add 1/2 cup sugar and continue beating until stiff peaks form.
- Gently fold the egg whites into the batter until well incorporated.
- Pour the batter into an ungreased tube pan and bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely before removing from the pan.
- Hull and slice the strawberries.
- Whip the heavy cream until soft peaks form, then fold in sliced strawberries.
- Slice the cooled cake and layer with the strawberry whipped cream mixture before serving.
Tips & Substitutions
For a lighter cake, ensure that your egg whites are at room temperature before whipping, as this helps achieve maximum volume. You can substitute almond extract for vanilla if you prefer a different flavor. If strawberries are out of season, fresh raspberries or blueberries can also work well in this recipe. For an added twist, consider incorporating lemon zest into the whipped cream.
Serving Suggestions
Serve the Strawberry Chiffon Cake chilled, garnished with additional fresh strawberries on top. It pairs beautifully with a scoop of vanilla ice cream or a dollop of No Meat Gravy for a unique twist. This dessert is perfect for summer gatherings or as a sweet finish to a light meal.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to two days. If you need to keep it longer, wrap the cake tightly in plastic wrap and refrigerate for up to a week. For best results, layer the cake just before serving to avoid sogginess.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Chiffon Cake contains roughly 519 calories, with 6g protein, 110g carbohydrates, and 5g fat. It is an excellent source of potassium (106% of the Daily Value) and iron (39% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 883mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, you can bake the chiffon cake a day in advance. Allow it to cool completely, then wrap it in plastic wrap and store it at room temperature. Prepare the strawberry whipped cream mixture the same day you plan to serve it for the best texture.
What can I use instead of heavy cream?
If you're looking for a lighter alternative to heavy cream, you can use coconut cream or a dairy-free whipped topping. Keep in mind that the flavor will change slightly, but both options can still provide a delightful creaminess.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached. Additionally, the cake should spring back when lightly touched, indicating that it has set properly.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).