Try this incredibly moist & fluffy strawberry cream cake with a burst of fresh strawberry flavor. This is a dream cake for anyone who loves fluffy cakes like clouds - with creamy whipped cream, juicy fresh strawberries, and melty strawberry jam; every bite is a heavenly experience that leaves me wanting more!
📌 Why You'll Love This Recipe
- Fluffy and moist cake: The chiffon cake is amazingly fluffy and moist. It stays moist in the fridge longer than other types of sponge cake. Normally, chiffon cake is baked in a chiffon cake pan, but with a simple trick, you can bake it in a round pan without collapsing the center of the cake.
- Simple Ingredients: We can make it with simple ingredients at any grocery store.
- So strawberry!: This cake screams for strawberries! The vanilla chiffon cake and fluffy whipped cream play perfect sub-roles to let the tangy strawberry flavor stand out.
- For special occasions: It is a perfect cake for many special occasions, such as birthdays, Mother's Day, other home parties, holidays, etc. It'll for sure impress your guests!
- Celebrate the season: Enjoy the cake in the strawberry season as a perfect summer treat.
- Versatile: You can arrange it easily by making it in a bigger or smaller cake pan, a sheet pan, a chiffon cake pan, etc.
The post provides step-by-step instructions and helpful visuals to guide you through making it at home. Follow them along to make it successful at home!
📌 Tips For The Ingredients
Chiffon Cake
- Yolks: Save the egg white to make meringue.
- Sugar: Use any white sugar, such as caster or granulated sugar.
- Salt: It adds more depth in flavor to the cake.
- Milk: Use regular whole milk.
- Oil: I used olive oil. You can also use other regular oils, such as canola or vegetable oil.
- Pure vanilla extract: You can omit it or use vanilla beans instead.
- Cake flour: I highly recommend using cake flour instead of all-purpose flour to create a fluffy texture.
- Egg white: Ensure no oil (including yolks) and liquids are mixed in egg whites and tools. They prevent the egg whites from whipping well.
- Granulated sugar: Sugar helps to stabilize egg whites and make meringue with finer air bubbles.
Fillings
- Fresh strawberries
- Strawberry jam: We make homemade fresh strawberries, sugar, and lemon juice to make the homemade strawberry jam. You can also use store-bought jam, especially when you want to save some time. But I've gotta say the cake tastes much better with fresh homemade jam!
Whipped Cream Frosting
- Heavy cream: Use regular heavy cream or heavy whipping cream. I like to use one with around 40 - 45 % fat content.
- Granulated sugar
Decorations
- Fresh strawberries: Or use any decoration you like!
📌 Step-By-Step Instructions To Make Strawberry Cream Cake
Bake chiffon cake.
Preparations:
- Set cake liners on the bottom of 2 8-inch round cake pans.
- Prepare hot, simmering water.
- Preheat the oven to 300ºF (149ºC).
- Sift cake flour. (You can also sift it right before use.)
8 steps to make chiffon cake
- Beat egg yolks, granulated sugar, and salt in a large bowl with a whisk until it looks pale. The yolks can hold more air inside by doing it.
- Add milk, oil, and vanilla extract to the yolk mixture and mix until blended.
- Add sifted cake flour and mix until very smooth. Ensure that there are no lumps of flour to make a silky chiffon cake!
- Whip egg white in a stand mixer bowl with a whisk attachment until very fluffy: Add all the granulated sugar after it looks very bubbly, like foamed shampoo. Whip it until the tip curls up when you lift your whisk.
- Add the meringue to the yolk mixture and fold: Add half of the meringue and fold with a whisk (or spatula if it's easier!) until about 50% is incorporated. Add the rest of the meringue immediately and fold with a whisk until about 75% is blended. Switch to a spatula, clean the bottom and sides of the bowl, and fold until evenly incorporated. Try not to over-mix.
- Pour the cake batter into the prepared pans. Swirl the surface with the toothpick and toss the pans several times to eliminate some bigger air bubbles.
- Pour hot water into 2 10" cake pans (or any other pan where 2 8" cake pans can go) and dip the 2 8-inch pans. Bake them at 300ºF (149ºC) with a water bath for 25 - 30 minutes.
- Flip the pans very gently, take off the pans, and let the cakes cool on a wire rack before use.
How to check if the cake is baked enough
- Touch the center of the cake and see if it bounces back very gently.
- Insert a toothpick and see if it comes off clean.
Make fillings. (Strawberry jam & fresh strawberries)
Fresh Strawberries
Cut strawberries into big pieces and remove excess moisture. Set it aside in the fridge.
Strawberry Jam
Check out how to make delicious homemade strawberry jam in this post. One batch of the strawberry jam recipe is more than enough for the 1 8-inch cake (You'll need 3.5 oz or 100 g for this recipe). I made one batch today and stored the rest for other uses. Make less amount as you like!
It's important to cook it down until it gets thick to prevent it from leaking from the sides after frosting the cake.
Make whipped cream frosting.
Whip heavy cream and granulated sugar in a bowl.
For the final coat: Whip it until it reaches its soft peak. It should be fluffy but has a nice softness.
For the crumb coat: Whip only about half of the whipped cream in a bowl to make it stiffer. We want a firmer cream for the crumb coat to sustain the whole body well.
Assemble the cake.
- Spread the jam on the first layer of sponge cake, leaving about a half-inch space around the edge.
- Fill fresh strawberries on top of the jam. The jam works fine as glue, so the strawberries are not moving around.
- Drop a few big scoops of whipped cream filling on top of fresh strawberries. Push and fill the gaps between them and flatten the surface.
- Coat the sides of the cake with the excess whipped cream and seal the fillings inside.
- Place the second layer on top, facing down the browned side.
- Finish the crumb coat by thinly spreading the cream on the sides and top of the cake.
- Mix the rest of the whipped cream and see how thick it is. Whip more if you need to. Finish the final coat by spreading the whipped cream on the top and sides of the cake.
Decorate the cake.
Dress up the cake with any decoration you desire!
- Fresh strawberries
- Other types of fresh berries
- Powdered sugar
- Herbs
- Flowers
- Macarons
Slice the cake.
Heat your sharp knife to slice it beautifully. I like using a serrated knife for a sharper cut.
- Dip a knife in a hot water.
- Remove excess moisture and slice the cake.
- Clean the knife and repeat the process.
📌 More Tips For Success
Chiffon Cake
- Use regular aluminum cake pans. Do not use non-stick pans for chiffon cakes since they collapse more with them after they are baked.
- The meringue starts separating as it sits. Use it immediately after it is made. Always finish the yolk mixture first, and then make the meringue next.
- Ensure that hot water does not go into the chiffon cake batter in the pans when baking them with a water bath.
- Avoid opening the oven before the cake sets so the temperature does not drop quickly.
- Chiffon cakes deflate a little after they're out of the oven, especially with round pans. It might disappoint you at the moment but don't worry! The sponge will stay fluffy and moist.
Fillings
- Do not spread the jam near the edge to prevent it from coming out from the side.
Frosting
- When your room is not cool, or it might take longer to frost the cake, place the bowl of whipped cream on top of ice water to keep it cool and maintain the condition.
- Watch the video tutorial to have a deeper understanding of all the movements.
📌 Frequently Asked Questions
How should I store strawberry cream cake?
Store it in the fridge for up to four to five days. Enjoy it sooner, within that day or the next day, for the best taste. When you store the sliced cake, attach plastic wrap directly to the cut surface to prevent it from getting dried.
Can I bake the chiffon cake without a water bath?
Yes, it still tastes amazing, BUT the cake sinks more around the center, as shown in the image below. With a water bath, the heat gets delivered more evenly, which results in an even surface. The cake feels slightly more moist as well due to the steam baking.
When baking the cake without a water bath:
What type of pan should I use to bake chiffon cake?
One important thing when you bake chiffon cake is the type of pan you use. Do not use non-stick pans or parchment paper - As you can see in the image below, the cakes slide on a lot more with them after being taken out of the oven. Use "stick" regular aluminum pans for the best result!
The comparison:
Can I make this cake without strawberry jam?
Yes, you can! But the cake tastes even better with fresh homemade jam, specifically with this chiffon cake. I highly recommend trying it with jam if you wonder.
How is strawberry cream cake different from strawberry shortcake?
They are very similar, but there are slight differences in the definitions: Strawberry cream cake is typically anything with a cake, whipped cream, and strawberries. The cake does not have to be a fluffy type of sponge cake. Some people like to use classic white cake or even butter cake. I personally like to add homemade strawberry jam to a strawberry cream cake. On the contrary, Japanese strawberry shortcake is made with fluffy sponge cake, whipped cream, and fresh strawberries. Strawberry shortcake also indicates a traditional dessert from England: a biscuit with whipped cream and fresh strawberries.
📌 VIDEO: Watch How To Make It!
To learn how to make strawberry cream cake visually and have a deeper understanding of each step, watch this video.
Don't forget to subscribe if you liked it 😉
📌 More Fluffy Cake Recipes
If you like this strawberry cake recipe, try my other delicious fluffy cakes!
- Genoise Sponge Cake: Compared to this chiffon cake, the texture is lighter and fluffier. This chiffon cake is more springy and moist. Try both and see which one you like better! I also created these matcha and chocolate versions as a fluffy sponge cake lover. Use them for a variety of cake projects!
- Vanilla Roll Cake: The fluffiest, Japanese-style roll cake with vanilla whipped cream in the middle.
- Buche De Noel: The fluffy and moist chocolate Christmas cake is perfectly chocolatey and not overly sweet.
📌 More Strawberry Recipes
Are you craving more strawberry recipes for the season? I've got more selections for all strawberry lovers!
📌 Printable Recipe
💬 If you loved this recipe, please share your feedback on this post! I always love to hear how you enjoyed it with your friends and family.
Strawberry Cream Cake
Equipment
- 2 8-inch pans I used regular alminium pans. * Do not use non-stick pans.
- Parchment paper for cake liners
- Stand mixer with a whisk attachment or hand blender
- Bowl
- Whisk
- Spatula
- Toothpick
- Knife
- Icing spatula
Ingredients
Chiffon Cake
- 6 yolks Egg yolks
- 56 g (¼ cup) Granulated sugar
- ½ teaspoon Salt
- 85 g (⅓ cup) Milk
- 56 g (¼ cup) Oil
- ½ teaspoon Vanilla extract
- 113 g (1 cup) Cake flour
- From 6 eggs Egg white
- 56 g (¼ cup) Granulated sugar
Fillings
- 10 - 12 medium-sized strawberries Fresh strawberries
- 100 g (⅓ cup) Strawberry jam
Whipped Cream
- 396 g (1 ⅔ cups) Heavy cream
- 30 g (2.5 Tablespoons) Granulated sugar
Decorations
- Some Fresh strawberries - Or use whatever you like!
NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.
Instructions
Bake chiffon cake.
- Preparations:* Set cake liners on the bottom of 2 8-inch round cake pans. * Prepare hot, simmering water.* Preheat the oven to 300ºF (149ºC).* Sift cake flour. (You can also sift it right before use.)
- Beat egg yolks, granulated sugar, and salt in a large bowl with a whisk until it looks pale. The yolks can hold more air inside by doing it.6 yolks Egg yolks, 56 g Granulated sugar, ½ teaspoon Salt
- Add milk, oil, and vanilla extract to the yolk mixture and mix until blended.85 g Milk, 56 g Oil, ½ teaspoon Vanilla extract
- Add sifted cake flour and mix until very smooth. Ensure that there are no lumps of flour to make a silky chiffon cake.113 g Cake flour
- Whip egg whites in a stand mixer bowl with a whisk attachment until very fluffy: Add all the granulated sugar after it looks very bubbly, like foamed shampoo. Whip it until the tip curls up when you lift your whisk.From 6 eggs Egg white, 56 g Granulated sugar
- Add the meringue to the yolk mixture and fold: Add half of the meringue and fold with a whisk (or spatula if it's easier!) until about 50% is incorporated. Add the rest of the meringue immediately and fold with a whisk until about 75% is blended. Switch to a spatula, clean the bottom and sides of the bowl, and fold until evenly incorporated. Try not to over-mix.
- Pour the cake batter into the prepared pans. Swirl the surface with the toothpick and toss the pans several times to eliminate some bigger air bubbles.
- Pour hot water into 2 10" cake pans (or any other pan in which 2 8" cake pans can go) and dip the 2 8-inch pans. Bake them at 300ºF (149ºC) with a water bath for 25 - 30 minutes until the top of the cake bounces back gently or a toothpick comes off clean when inserting it in the center.
- Flip the pans very gently, take off the pans, and let the cakes cool on a wire rack before use.
Make fillings.
- Fresh StrawberriesCut strawberries into big pieces and remove excess moisture. Set it aside in the fridge.10 - 12 medium-sized strawberries Fresh strawberries
- Strawberry JamCheck out how to make homemade strawberry jam in this post. One batch of the strawberry jam recipe is more than enough for the 1 8-inch cake. I made one batch today and stored the rest for other uses. Make less amount as you like!It's important to cook it down until it gets thick to prevent it from leaking from the sides after frosting the cake.100 g Strawberry jam
Make whipped cream frosting.
- Whip heavy cream and granulated sugar in a bowl. For the final coat: Whip it until it reaches its soft peak. It should be fluffy but has a nice softness.396 g Heavy cream, 30 g Granulated sugar
- For the crumb coat: Whip about half of the whipped cream in a bowl to make it stiffer. We want a firmer cream for the crumb coat to sustain the whole body well.
Assemble the cake.
- Spread the jam on the first layer of sponge cake, leaving about a half-inch space around the edge.
- Fill fresh strawberries on top of the jam. The jam works fine as glue, so the strawberries are not moving around.
- Drop a few big scoops of whipped cream filling on top of fresh strawberries. Push and fill the gaps between them and flatten the surface.
- Coat the sides of the cake with the excess whipped cream and seal the fillings inside.
- Place the second layer on top, facing down the browned side.
- Finish the crumb coat by thinly spreading the cream on the sides and top of the cake.
- Mix the rest of the whipped cream and see how thick it is. Whip more if you need to. Finish the final coat by spreading the whipped cream on the top and sides of the cake.
- Decorate the top with fresh strawberries or any toppings you like.Some Fresh strawberries
Video
Notes
How to store it:
Store it in the fridge for up to four to five days. Enjoy it sooner, within that day or the next day, for the best taste. When you store the sliced cake, attach plastic wrap directly to the cut surface to prevent it from getting dried.More Tips For Success:
Chiffon Cake
- Use regular aluminum cake pans. Do not use non-stick pans for chiffon cakes since they collapse more with them after they are baked.
- The meringue starts separating as it sits. Use it immediately after it is made. Always finish the yolk mixture first, and then make the meringue next.
- Ensure that hot water does not go into the chiffon cake batter in the pans when baking them with a water bath.
- Avoid opening the oven before the cake sets so the temperature does not drop quickly.
- Chiffon cakes deflate a little after they're out of the oven, especially with round pans. It might disappoint you at the moment but don't worry! The sponge will stay fluffy and moist.
Fillings
- Do not spread the jam near the edge to prevent it from coming out from the side.
Frosting
- When your room is not cool, or it might take longer to frost the cake, place the bowl of whipped cream on top of ice water to keep it cool and maintain the condition.
Nutrition
📌 Pin It!
Pin this strawberry cream cake recipe and many other delicious recipes on my Pinterest page!
MEL says
If I need this cake, for example by 7 pm - Do you recommend I make it early in the morning or can I make it the night before ? Would it remain fresh/tender if made the day before needed ? Thank you Aya.
ayacaliva says
Hello! It works either way but I would make it in the morning if possible. The frosted cake was still delicious the next day, though!
Mel says
Hello again Aya,
Because I had many other food items to prepare, I decided to make this cake the night before.
It turned out very well. Everybody loved it.
Next time, I think I will need to make 2 cakes instead of 1 or simply to make a 9 inch layer cake.
I love your style and the way you present your work.
Arigatou Gozaimasu.
Mel from Montreal.
Michelle says
Share recipes please
ayacaliva says
Hi! You can get the printable recipe at the end of the post. You can jump from the top as well.
lili says
I only have 9 x 13 inch sheet pan, would that work for this recipe or do i need to reduce/increase? thanks aya love your videos 🙂
ayacaliva says
Hello! I think either 1.5 or 2 batches work for 2 layers of that size. I would do 2 batches for a lot thicker sponge cake.
& thank you for watching videos too!😊
Lili says
Hi Aya Thank you for your kind reply and tips! I made the 2batches cake and it was a thick flat sheet and so tasty!! My family loved it!😍 I will make your cheesecake next!! I have another question about folding methods, when you make 1. egg white meringue+add yolks+sift flour+add butter is it the same fluffiness as if you 2. whip yolks+egg white meringue+fold whites into yolk+sift flour? Or is it a different mouthfeel? Thanks for your help 😊
ayacaliva says
I'm so glad to hear that!! Thanks for sharing the result!
About your question, do you mean if whipping egg yolks or not can change the fluffiness for genoise sponge cake? I want to clarify it to see if I got it right.
Lili says
Hey Aya,
Yup you got it! That is what u meant if whipping yolks and folding it back will change the texture 🙂 I just saw some tutorial doing it that way and thought I would consult w a professional lol
Jin says
Aya, your cake looked so good I had to try it. Just finished making the cakes…I had some issues lol. Firstly, I didn’t have bigger round pans for the bath so I used my biggest rectangular. I’m not sure if I didn’t use enough water. It only came up 1/4 of the way up the cake pan. It looked like it covered most of the pan in your video. Secondly, I made the batter sit until the water boiled. I think that was a big mistake. Thirdly, I didn’t have cake flour so I used your hack with AP (I used a Korean soft flour) and corn starch. The cake rose about 1/2-3/4”. Yours looked taller. I had to cook for about 45-50 min because my oven temp dropped drastically after putting pans in the oven. I baked 5 min more at a time. I think I can handle the rest with little to no disaster (fingers crossed). Oh! I forgot. I made your jam. It looks good. Haven’t tried it yet, but I’m afraid it might be a little runnier than yours. I’ll update my comment after I taste it. I def want to try it again with cake flour and better bath pans.
ayacaliva says
Hello! I'm so sorry to hear that 🙁 About how to fix the issues; Your analysis is right, Not baking it right away affects hugely. The air bubbles pop and disappear as you leave the batter longer. As long as the water is very hot, you can use it even if it's not simmering; Baking the batter right away is more important.
Using all-purpose flour also affects hugely for the texture and the height. The homemade cake flour with cornstarch doesn't make the same texture unfortunately as I shared in the video. It rose higher with the genoise sponge cake but I am not sure if it works the same since this one contains more liquids... Just my guess!
The rectangle pan should not be an issue as long as the pans are sunk 1/3 - 1/2 of the height.
I hope that helps. Again, I'm so sorry it happened!
Let me know if you have any further question!
Jin says
Yes, I knew the AP/corn starch hack would not have the same results, my hunch was that waiting for water to boil was deflating the batter, not letting the water come up at least halfway up the pan could be a mistake (but the hot water I boiled didn’t go very far in the big rectangular pans, and I didn’t want to wait longer on the batter not going in the oven), that the jam seemed runnier than yours, that putting the thinner cake on the bottom would probably not be stable enough (the jam completely soaked through the cake)…
Despite all the issues, it was one of the best cakes I’ve ever tasted Which makes me think, your cake must be like no other.
Oh, I added thinly sliced mint sprinkled around the strawberries on top which added another dimension. I will definitely try baking it again because my hubby would not—could not?— stop raving about it. I even showed him your video 🤣 He said I need to make your best chocolate cake next.
Aya, keep up with your amazing content. As an avid cook (unfortunately not baker haha), I watch a lot of tutorials. I appreciate the concise instruction and lessons I learn from your videos. You’re an amazing instructor and creator!
ayacaliva says
Wow I'm SO happy to hear that!! And relieved! The mint is a great idea, I can imagine the refreshing note.
You can also try this recipe with my genoise sponge cake when you don't want to use a water bath method. It tastes great too, just a different texture.
How sweet🥰 Thank you for watching my videos and visiting my blog. And taking the time to leave feedbacks!!
Jin says
Ok, me again haha. I made this cake 2 more times--making that a total of 4X in the month of August. I'm obsessed with getting this cake right!
Attempt #2: I used cake flour (King Arthur) and no water bath (I had ordered 11" stainless steel round pans, but they had not arrived by the time I made the cake. I did not want to fuss with rectangular pans.). I knew that the cakes would not rise much, but I figured they couldn't be worse than my first attempt. It was about the same height if not thinner. I have to say though, the texture was worse than Attempt #1! It was really wet and stuck more to my racks during the cooling stage. I added blueberries this time along with the mint. Still really delicious!
Attempt #3: I used King Arthur cake flour, water bath in 11" round pans on the same rack in oven (it was tight and bake was a bit uneven), I added blueberries and mint again (husband can't get enough lol). The rise was the worst this time (maybe slightly smaller than 1/2", but still tasted amazing haha.)
Attempt #4: same as #3, I figured practice makes perfect. Nope! My cakes are coming out so thin. Should I raise the temperature? The temperature is accurate, but I'm noticing that I have to cook it longer than you suggest.
Attempt #5: TBD. My husband is craving this cake again. It's a testament to the flavor even if it is no way near pretty (I am getting better at frosting. Attempt #4 was not as wonky as previous attempts.) I'll be back to leave a comment however it turns out haha.
TNP says
The water bath is a gamer changer. Perfect chiffon cake!
ayacaliva says
Thank you so much!!
Krista martin says
Hi Can this be frozen?
ayacaliva says
Hi, you can without the fresh strawberries inside. Frozen strawberries feel very jiggly when defrosted.
Ramey says
Aloha Aya,
I made your chiffon cake a couple times and both times, I would say, it was a success. For some reason, though, the second time I baked the cake, it seemed to have shrunk just a little at the top of the cakes. Frosting took care of that but I’m just curious what I might have done wrong to have the tops shrink a bit.
Also, I’m visiting my daughter now and she has only a 9” round pan. How should I increase the cake recipe (1.25 or 1.5 times)?
If a baker only had a non-stick type pan, could you still bake this cake and line the sides of the pan with parchment paper?
Mahalo for your time!
ayacaliva says
Hi! Thanks for giving it a try!
The cause of the shrinkage could be:
* The cake was slightly under-baked.
* The oven door was opened before it cooks through enough.
* The chiffon cake slid down of the pan somehow. (Although it shouldn't be a case if you used the same aluminum pan.)
It could be something else, but they are my guesses!
And 1.5 batches should be fine, although it should get thicker. It usually looks prettier with more thickness when the cake is bigger. It'll take a longer time, so adjust the baking time accordingly!
And if you only have non-stick pan, I recommend using my different sponge cake recipes, such as genoise sponge cake. That also makes an amazing strawberry cream cake and does not deflate as much as this chiffon cake when using a non-stick pan.I shared a comparison of this chiffon cake with an aluminum pan, non-stick pan, and with and without parchment paper, so check out the section if you are interested!
Cel says
Hi Aya,
Thank you for sharing your recipes and tips. I enjoy watching your videos a lot. I baked the pumpkin loaf and it turned out great. Very moist.
If I have only 9-inch round pans, would I make one and a half recipe of cake batter?
If we have only non-stick pans, can we not make this recipe? Or could we line the pan with parchment paper?
Thank you!
ayacaliva says
Hi! Thank you so much for watching my videos as well😊 And giving the recipe a try!
1.5 batches should be fine, although it should get a bit thicker. It'll take a longer time, so adjust the baking time accordingly!
And if you only have non-stick pan, I recommend using my different sponge cake recipes, such as genoise sponge cake. That also makes an amazing strawberry cream cake and does not deflate as much as this chiffon cake when using a non-stick pan.
I shared a comparison of this chiffon cake with an aluminum pan, non-stick pan, and with parchment paper, so check out the section to see the difference!