Strawberry Cake Chiffon With Fresh Cream

I bake this strawberry cake when berries look bright and sweet. The chiffon layers feel light and soft. Fresh cream sits like a cloud. Every bite gives a clean strawberry note and a gentle crumb. You and I want a simple path, right. This strawberry cream cake recipe keeps the steps calm. It reads clear and it works. The cream for cake recipe holds its shape and stays smooth. The sponge cools fast and stays tender. I slice in, and the knife slides neat. I call this my best strawberry cake recipe for easy weekends and small wins. Friends ask for seconds and then ask for the method. For fun twists I have tried a chocolate strawberry cake recipe and I have also turned leftover batter into a strawberry cake cookies recipe. We can play, but today we keep it classic. This cream cake recipe brings a kind mood and steady results.

Table of Contents

• 1) Key Takeaways
• 2) Easy Fluffy Strawberry Cream Chiffon Cake Recipe
• 3) Ingredients for Fluffy Strawberry Cream Chiffon Cake
• 4) How to Make Fluffy Strawberry Cream Chiffon Cake
• 5) Tips for Making Fluffy Strawberry Cream Chiffon Cake
• 6) Making Fluffy Strawberry Cream Chiffon Cake Ahead of Time
• 7) Storing Leftover Fluffy Strawberry Cream Chiffon Cake
• 8) Try these Dessert next
• 9) Fluffy Strawberry Cream Chiffon Cake
• 10) Nutrition

1) Key Takeaways

I bake for ease and joy. This strawberry cake brings both. The crumb stays light. The cream feels soft and clean. Fresh berries make the whole thing bright.

I write this with calm confidence from my home kitchen. I test the batter many times. The method stays steady. You can follow it and relax.

From me Lila at Lila Cooks I share steps that fit a busy day. You get a fresh strawberry layer cake look with little stress. The result slices neat and tastes like a quiet win.

2) Easy Fluffy Strawberry Cream Chiffon Cake Recipe

I love a strawberry cake for weekends and for small wins. I say strawberry cake right away since that is what we came for. The sponge feels airy. The cream holds. The fruit shines.

I keep the bowl count low and the steps short. We whisk yolks. We lift whites. We fold with care. The batter rises tall in the oven and cools fast on the rack.

This strawberry cream cake recipe reads simple and friendly. It links with my cream for cake recipe that gives a smooth finish. Friends call it the best strawberry cake recipe in our circle. On busy nights I riff with a chocolate strawberry cake recipe. For fun I bake a tray of strawberry cake cookies recipe when extra batter shows up.

3) Ingredients for Fluffy Strawberry Cream Chiffon Cake

Eggs I bring six large eggs to room temp. Whites whip higher. Yolks blend smooth. The sponge stays tender.

Granulated sugar I split the sugar. Half sweetens the yolks. Half strengthens the meringue. The crumb turns light and fine.

Neutral oil A mild oil keeps the cake soft after a night in the fridge. I pour with a steady hand for a silky mix.

Milk A little milk loosens the batter. The sip of dairy gives a gentle finish in each bite.

Vanilla One spoon adds warmth. The scent supports the berries and does not shout.

Cake flour I sift for a fine texture. The crumb of this strawberry chiffon cake stays soft and even.

Baking powder A small measure helps the lift. The rise looks even from edge to center.

Fine salt A pinch balances the sweet taste. The berries read brighter.

Cream of tartar A touch steadies the whites. Peaks hold and fold without grain.

Strawberries I pick ripe fruit with a fresh scent. Sliced for layers and chopped for a quick syrup.

Heavy cream Cold cream whips fast. It sets a smooth band between layers and across the top.

Powdered sugar I sweeten the cream with a light hand. The finish stays clean not cloying.

Lemon juice One spoon in the syrup lifts the berry flavor. The taste feels bright and simple.

4) How to Make Fluffy Strawberry Cream Chiffon Cake

Step one Heat the oven to one six five C. Line two round pans with parchment on the base. Leave the sides clean so the batter can climb.

Step two Whisk yolks with half the sugar. Add oil milk and vanilla. Sift in flour with baking powder and salt. Mix until smooth and light.

Step three Beat whites with cream of tartar to soft peaks. Rain in the rest of the sugar. Whip to glossy medium peaks that bend like a hook.

Step four Fold a scoop of whites into the yolk batter. Then fold the rest in gentle strokes. Stop when the streaks fade.

Step five Divide the batter. Bake until the tops spring back and a skewer comes out clean. Cool the pans upside down. Release and peel the paper.

Step six Make a quick syrup with chopped berries sugar water and lemon. Strain and cool. Whip cold cream with powdered sugar and fold in diced berries.

Step seven Brush layers with syrup. Spread cream. Add sliced fruit. Set the top layer. Coat and smooth. Chill and slice.

5) Tips for Making Fluffy Strawberry Cream Chiffon Cake

Work with room temp eggs for lift. Cold whites lag. Warm whites rise. A small pause on the counter fixes that.

Keep folds light. The goal stays simple. Air stays in. Crumb stays soft. The pan sides stay ungreased so the batter grips and climbs.

Chill the bowl for cream. Cold metal plus cold cream gives clean peaks. For a fresh strawberry cake look add a few neat slices around the rim before the final coat.

6) Making Fluffy Strawberry Cream Chiffon Cake Ahead of Time

I bake the sponges a day early when life feels full. Wrap the cool layers and keep them at room temp. The texture stays tender.

I whip cream near serving. If I must wait I add a spoon of mascarpone for hold. The finish stays smooth and clean.

For a strawberry layer cake effect I slice extra berries in the morning. I keep them in a covered bowl. They stay bright and ready to go.

7) Storing Leftover Fluffy Strawberry Cream Chiffon Cake

Place slices in a snug container. The cream stays neat. The crumb stays soft for two days in the fridge.

For best texture let a slice sit for ten minutes on the counter. The chill fades. Flavor wakes up. A fresh strawberry cake mood returns.

Leftover syrup can sweeten tea or yogurt. Any extra berries make a quick snack with a spoon of cream.

8) Try these Dessert next

9) Fluffy Strawberry Cream Chiffon Cake

Strawberry Cake Chiffon With Fresh Cream

I bake this strawberry cake when berries look bright and sweet. The chiffon layers feel light and soft. Fresh cream sits like a cloud. Every bite gives a clean strawberry note and a gentle crumb. You and I want a simple path, right. This strawberry cream cake recipe keeps the steps calm. It reads clear and it works. The cream for cake recipe holds its shape and stays smooth. The sponge cools fast and stays tender. I slice in, and the knife slides neat. I call this my best strawberry cake recipe for easy weekends and small wins. Friends ask for seconds and then ask for the method. For fun twists I have tried a chocolate strawberry cake recipe and I have also turned leftover batter into a strawberry cake cookies recipe. We can play, but today we keep it classic. This cream cake recipe brings a kind mood and steady results.

Prep Time30 minutes mins

Cook Time35 minutes mins

Total Time1 hour hr 5 minutes mins

Course: Dessert

Cuisine: Japanese

Keywords: best strawberry cake recipe, chiffon cake, chocolate strawberry cake recipe, cream cake recipe, cream for cake recipe, fresh strawberries, Lila Cooks, strawberry cake, strawberry cake cookies recipe, strawberry cream cake recipe, whipped cream

Servings: 12 slices

Author: Lila

Ingredients

For the Chiffon Cake

• 6 large eggs separated at room temperature
• 180 g granulated sugar divided
• 90 ml neutral oil
• 120 ml milk
• 1 tsp vanilla extract
• 200 g cake flour sifted
• 8 g baking powder
• 2 g fine salt
• 1 tsp cream of tartar

For the Strawberry Syrup

• 150 g fresh strawberries chopped
• 60 g sugar
• 60 ml water
• 1 tsp lemon juice

For the Whipped Cream

• 480 ml heavy cream cold
• 50 g powdered sugar
• 1 tsp vanilla extract
• 150 g strawberries finely diced for folding

To Assemble

• 350 g strawberries hulled and sliced
• Extra whole berries for the top

Instructions

For the Chiffon Cake

1. Heat oven to 165 C. Line the bottoms of two 20 cm round pans with parchment but leave sides ungreased.
2. Whisk yolks with half the sugar then add oil milk and vanilla until smooth.
3. Sift in flour baking powder and salt. Mix until just combined.
4. Beat whites with cream of tartar to soft peaks. Rain in the rest of the sugar and beat to glossy medium peaks.
5. Fold one third of whites into yolk batter to loosen then fold in the rest until no streaks remain.
6. Divide batter between pans. Bake 25 to 30 minutes until tops spring back and a skewer comes out clean.
7. Cool upside down on racks. Run a thin knife around edges and release. Peel off parchment.

For the Strawberry Syrup

1. Cook berries sugar and water over medium heat for 5 to 7 minutes until juicy.
2. Mash lightly then strain. Stir in lemon juice. Cool completely.

For the Whipped Cream

1. Whip cream with powdered sugar and vanilla to medium peaks.
2. Fold in diced strawberries.

To Assemble

1. Level cake layers if needed. Brush cut sides with strawberry syrup.
2. Spread a thick layer of whipped cream on the first layer. Add a ring of sliced berries.
3. Top with second layer. Cover the cake with more cream and smooth the sides.
4. Pile whole berries on top. Chill 30 minutes before slicing.

Notes

Use room temperature eggs for better volume. Do not grease the pan sides so the sponge can climb. If berries are very juicy pat them dry before layering. For stable cream chill the bowl and whisk. Store the cake in the fridge for up to two days. For a taller cake bake three thinner layers.

10) Nutrition

Serving size one slice. Calories about two ninety five. Sugar twenty four g. Sodium one hundred twenty mg. Fat fourteen g. Saturated fat eight g. Carbs thirty six g. Fiber one g. Protein four g. Figures reflect home testing and may vary.

Recipe by Lila for Lila Cooks. Find more ideas at Lila Cooks at https://www.lilacooks.com

This cream cake recipe keeps its calm charm. A strawberry chiffon cake that looks sweet and eats light.