Indulge in this incredibly moist and fluffy strawberry cream cake, bursting with the fresh, vibrant flavor of strawberries. A dream dessert for lovers of cloud-like cakes, it’s layered with velvety whipped cream, juicy fresh strawberries, and luscious strawberry jam. Every bite is a heavenly delight that will have you craving more!
EQUIPMENT
- 2 8-inch pans (use regular aluminum pans; avoid non-stick pans)
- Parchment paper for lining pans
- Stand mixer with whisk attachment or hand mixer
- Mixing bowl
- Whisk
- Spatula
- Toothpick
- Knife
- Offset icing spatula
INGREDIENTS
Chiffon Cake
- 6 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
- 6 egg whites
- 56 g (¼ cup) granulated sugar
Fillings
- 10–12 medium 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
- Fresh strawberries (or any topping of your choice)
Note: For the best results, use a scale to measure ingredients. Recipes are designed with weight-based measurements (grams/ounces). Cup measurements (US customary) are provided for convenience.
INSTRUCTIONS
Step 1: Bake the Chiffon Cake
Preparation:
- Line the bottoms of two 8-inch round pans with parchment paper.
- Preheat the oven to 300°F (149°C).
- Sift the cake flour and prepare a bowl of hot, simmering water.
Making the Batter:
- In a large bowl, whisk the egg yolks, granulated sugar, and salt until pale and airy.
- Add milk, oil, and vanilla extract to the yolk mixture, whisking until smooth.
- Gradually add the sifted cake flour, mixing until no lumps remain.
Making the Meringue:
- Whip the egg whites in a stand mixer until bubbly (similar to foamy shampoo).
- Gradually add granulated sugar and whip until the meringue forms soft peaks.
Combining:
- Fold half of the meringue into the yolk mixture with a whisk until partially combined.
- Add the remaining meringue and gently fold with a spatula until fully incorporated. Avoid overmixing.
Baking:
- Pour the batter into the prepared pans. Smooth the surface with a toothpick and tap the pans to remove air bubbles.
- Place the pans in a larger pan filled with hot water (water bath) and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Gently invert the pans, remove the cakes, and cool on a wire rack.
Step 2: Prepare the Fillings
Fresh Strawberries:
- Slice strawberries into large pieces, pat dry, and refrigerate.
Strawberry Jam:
- Use homemade or store-bought jam. Ensure it’s thick to prevent leaks during frosting.
Step 3: Make the Whipped Cream
- Whip heavy cream and granulated sugar until soft peaks form for the final coat.
- For the crumb coat, whip half the cream until firmer for better structure.
Step 4: Assemble the Cake
- Spread strawberry jam on the first cake layer, leaving a ½-inch border around the edges.
- Arrange fresh strawberry pieces over the jam and top with whipped cream, filling gaps and leveling the surface.
- Add the second cake layer, browned side down.
Crumb Coat:
- Apply a thin layer of whipped cream to seal the cake and fillings.
Final Coat:
- Spread the remaining whipped cream evenly over the top and sides.
Decorate:
- Garnish with fresh strawberries or any desired toppings.
Enjoy your beautifully layered strawberry cream cake!
