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+ servings
a slice of strawberry cream cake on a white plate

Strawberry Cream Cake

Make A fluffy strawberry cream cake with simple steps! The moist chiffon cake tastes heavenly with fluffy whipped cream, fresh strawberries, and perfectly tart strawberry jam.
Author ayacaliva
Total Time 1 hour 30 minutes
Course a whole cake, cake, Chiffon cake, sponge cake, strawberry cake, strawberry cream cake
Servings 10
5 from 4 votes

Equipment

  • 2 8" 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: 2 8” pans (Do not use non-stick pans)

  • 6 Egg yolks
  • 2 oz Granulated sugar ¼ US cup
  • ½ teaspoon Salt
  • 3 oz Milk US cup
  • 2 oz Oil ¼ US cup
  • ½ teaspoon Vanilla extract
  • 4 oz Cake flour 1 US cup
  • 6 Egg white
  • 2 oz Granulated sugar ¼ US cup

Fillings

  • 10 about medium-sized strawberries Fresh strawberries
  • 3.5 oz Strawberry jam US cup

Whipped Cream

  • 14 oz Heavy cream 1 ⅔ US cups
  • 1 oz Granulated sugar 2.5 Tbsp

Decorations

  • Some Fresh strawberries Or use whatever you like!

Instructions
 

Chiffon Cake

  • Mix egg yolks (Save egg whites for the meringue), granulated sugar, and salt until it looks paler.
  • Add milk, oil, and vanilla extract and mix.
  • Add sifted cake flour and mix well until it looks very smooth.
  • Whip egg white until it gets fluffy:
    The tip should curl up when you lift up your whisk.
    Add all the granulated sugar once it looks very bubbly, like foamed shampoo.
  • Add the meringue to the yolk mixture and fold with the 3 steps:
    1. Add about half of the meringue to the yolk mixture and fold with a whisk until about 50% is blended.
    2. Immediately add the rest of the meringue and fold with a whisk until about 75% is blended.
    3. Switch to a spatula, clean the bowl, and fold until it is blended evenly.
  • Pour the batter into pans right away and remove some bigger air bubbles by swirling it with a toothpick and tossing the pans sometimes.
  • Pour hot water into 2 10" pans (or any other pan that 2 8" pans can go in) and dip the pans with the cake batter.
    Bake at 300 F | 149 C with a water bath for 25 - 30 minutes (It took 28 minutes with my electric oven.)
    Adjust the time & temperature accordingly.
    To check if it's done, touch the center and see if it bounces back very gently, or insert a toothpick and see if it comes off clean.
  • Flip the pans gently, (take off the pans), and let the cakes cool completely before use.
    Wrap the surface if you are not using it right away.

Fillings

  • Fresh strawberries: Cut strawberries into big pieces. And remove excess moisture in advance. 
  • Strawberry jam: Check 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" cake. I made one batch today and stored the rest to enjoy for other uses. Make less amount as you like!
    It's important to use thick jam so that it's not going to leak when you frost.

Whipped Cream

  • For final coat: Whip heavy cream and granulated sugar together until it reaches its soft peak. It should be fluffy but has a nice softness.
  • For the crumb coat: Whip only about half of them to make it stiffer.

Frost & Decorate A Cake!

  • Spread the jam on the first layer of sponge cake:
    Do not spread the jam near the edge to ensure that it's not going to come out from the side.
  • Fill in as many fresh strawberries as possible.
  • Drop a few big scoops of whipped cream on top. Push and fill the gaps between the strawberries and flatten the surface.
  • Coat the side and seal the filling.
  • Place the second layer on top, facing down the caramelized side.
    Check 360 degrees and make sure it's standing straight. 
  • Finish the crumb coat by spreading the cream thinly on top and sides.
  • 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 top and sides.
    Decorate any way you like, and have fun!
    Check out the video tutorial to see how I frosted it in more detail.

Video

Notes

How to store it:

Store in the fridge for up to four to five days. Enjoy it sooner, within that day or the next day, for the best taste. And when you store the sliced cake, attach plastic wrap directly to the cut surface so that it's not going to get dried.
 
** For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements are provided for your convenience. **

Nutrition

Calories: 316kcal | Carbohydrates: 31g | Protein: 3g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 52mg | Sodium: 135mg | Potassium: 73mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 606IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 0.2mg
Tried this recipe?Let us know how it was!