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Strawberry Chiffon Layer Cake

written by Marvellina Updated: July 16, 2024
2.7K
PIN RECIPE COMMENTS VIEW RECIPE
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Super soft and fluffy strawberry chiffon cake filled with fresh strawberries and frosted with light whipped cream is a delicious yet light cake you will enjoy!

Strawberry Chiffon Layer Cake

I made this strawberry chiffon layer cake for my birthday this year. My son said that he wanted this for his birthday too, but not in pink LOL! He loves this cake. This cake is very well-received in our family. What not to love about that airy and ultra-fluffy chiffon cake with lightly sweetened and creamy whipped cream and fresh strawberries? This cake is so dreamy and delicious!

Ingredients and substitutions

1. Strawberries
You can use fresh or frozen strawberries to make the puree. To decorate the cake and for the filling, I recommend using fresh strawberries because frozen strawberries are going to be a wet mess
2. Oil
Use any neutral-flavor oil of your choice
3. Cake flour
I like to use cake flour because it gives the chiffon cake a nice tender and fluffy crumbs
4. Sugar
I use granulated sugar, but caster sugar works too
5. Eggs
I use large size eggs, usually weigh about 58-60 grams with the shell
6. Lemon juice
This is use to stabilize the meringue. You can also use white vinegar or cream of tartar
7. Heavy whipping cream
Use whipping cream with 30-40% fat for the best result. Do not substitute with half and half
8. Strawberry jam
I use good-quality store-bought strawberry jam/preserve
9. Powdered sugar
This is also known as icing sugar
10. Candy melts
This is a confectionary coating or a compound chocolate. You can use any white compound chocolate if that’s what is available where you are
11. Gel food coloring
I prefer using gel food coloring because there is not much moisture compared to liquid food coloring. You only need a tiny bit of it
12. Cornstarch
Cornstarch is added to stabilize the whipped cream

Strawberry Chiffon Layer Cake
Strawberry Chiffon Layer Cake

Strawberry Chiffon Layer Cake

Prep Time 35 minutes mins
Cook Time 40 minutes mins
Decorate the cake 40 minutes mins
Total Time 1 hour hr 55 minutes mins
Servings 7 servings (6-inch 3-layer cakes)
Please rate the recipe if you have tried it!
REVIEW & RATE PRINT

Ingredients

For the cake batter:

  • 55 g strawberry puree
  • 35 g oil
  • 57 g egg yolks – room temperature from 3 large eggs
  • 50 g cake flour
  • Red gel food color

For egg white meringue:

  • 90 g egg whites – room temperature from 3 large eggs
  • 55 g sugar
  • ½ tsp lemon juice or cream of tartar or white vinegar

Filling:

  • 100 g fresh strawberries cut into little pieces

Stabilized whipped cream: (will be used for filling and frosting the cake)

  • 480 g heavy whipping cream 30-40% fat
  • 3 Tbsp powdered sugar more or less to your taste
  • 1 Tbsp cornstarch
  • 1 Tsp vanilla extract
  • 20 g strawberry jam

To decorate top of the cake:

  • fresh strawberries

To make the green leaf petal : (optional)

  • 30 g white candy melts
  • green food coloring

Instructions
 

  • This recipe is for 6-inch chiffon tube pan. Make sure your chiffon cake pan does not have a non-stick coating or your cake will not rise. The cake needs to cling to the side of the pan to rise tall
  • I strongly suggest weighing the ingredients including the egg yolks and the whites because the size of the eggs may vary. If they eggs are off by a few grams, it's not really a big deal
  • Get the eggs out of the fridge and separate them when they are still cold. They are easier to separate when they are cold. Let the yolks and the whites come to a room temperature, this may take about 30 minutes or so
  • Preheat the oven to 330 F (165 C) for conventional oven, 310 F (150 C) for convection oven

Prepare the cake batter:

  • Remove the leaves from the strawberries and weigh them to get the amount you need. You can use a food processor or an immersion blender to puree them. You may need to puree more if it's hard to do it on a small amount of strawberries. You can always eat the leftovers 🙂
  • Something that I've never really thought of before. Whisk the cake flour with the oil first. This helps to prevent the gluten from forming.
  • Then add strawberry juice, egg yolks and a few drops of gel food coloring. Please take note that if you don't use any food coloring, the natural color from strawberry will turn brown after baking. It doesn't affect the taste, but that's just the way natural color is. So I recommend adding a bit of food coloring for that pink hue on the cake
  • The batter should be fairly thick but flowy

Prepare the meringue:

  • Beat the egg whites on medium speed until frothy, add cream of tartar or lemon juice/vinegar and whip until it turns whitish and air bubbles are fine. Gradually add the sugar as you beat, in 3 batches. I beat them at medium speed (speed 6 on Kitchen Aid). This will take a bit longer compared to beating at high speed. I used to do higher speed (speed 8), but the meringue is smoother and nicer when I maintain the speed on 6 and much more stable too. I highly recommend stopping several times to check on the consistency and scraping the sides of the bowl to make sure no sugar left on the side of the bowl. Whip until you reach a stiff peak but still have a slight bent on the tip. Then lower the speed to 4 and whip for 1 minute to even out large bubbles and stop beating

Fold the meringue into the cake batter:

  • Gently fold 1/3 of the meringue into the thick batter. Using a whisk, using a cutting motion and fold over to mix. Repeat this motion several rounds. Continue on with the second 1/3  of the meringue again to mix.
  • For the last 1/3 of the meringue, use a rubber spatula instead to ensure you get all the batter at the bottom of the bowl mixed in as well. Use a cut down in the middle
  • Then fold-over motion to fold gently but quickly. Make sure you don't see any more white meringue.
  • The mixture should be fluffy and voluminous.
  • Pour the batter into an UNGREASED chiffon cake pan.
  • Use a chopstick or a skewer to draw a zig zag on the cake batter to pop any large air bubbles that are trapped inside and also to even out the batter. The large air bubbles will create large holes in the crumbs later. Gently drop the cake pan from about 10 cm height on the counter 2-3 times.

Bake the cake:

  • Put the chiffon pan in the middle rack and let it bake for 40-45 minutes. The time is just for reference. Your oven may need less or more time to bake.

Test for doneness:

  • I know this is weird to say, but it's actually "safer" to overbake chiffon cake than underbaking. Underbaking tends to cause the cake to collapse. Start checking for doneness at around 35-40 minutes. The surface should be dry to touch and bounce back slightly when you gently pressing on it. If you insert a skewer towards the center of the cake, it should come out clean. If not, bake for another 5 minutes
  • Don't be alarmed if your cake has some cracks on top. What you are looking at will become the bottom of your cake. I know many people mind it a lot and make a big fuss when the top of the chiffon cake cracks, but it's not a flaw.

Cooling:

  • Drop the cake pan from about 10 cm height on the counter several times to prevent shrinkage when you pull the cake out of the oven. Then carefully invert the pan upside down immediately. Please don't be tempted to remove it from the pan if it's still warm. It takes about one to two hours to cool down completely
  • Once it has cooled down completely, use a spatula knife to run through the edge and the outer center of the tube to help release the cake. Gently push the base to lift the cake out. Use the knife again to run through the base of the pan and then carefully release the cake

Prepare whipped cream:

  • Chill your mixing bowl and whisk attachment in the fridge for 15 minutes. The cream whips better when everything is cold. Make sure the heavy cream has been chilled in the fridge too
  • Pour the heavy cream, icing sugar, cornstarch, and vanilla extract into a mixing bowl. Use the whisk to stir it a bit so the powdered sugar won't fly when you start the mixer. Start whipping at medium-low speed until it becomes creamy and has soft peak. Remove about 1/2 cup of this mixture and keep it in the fridge. We will mix this with a bit of strawberry jam and a bit of red food coloring to make it a bit pink to frost the cake later.
  • Continue whipping the rest over medium-low speed until the whipped cream is firm and can hold its peak. Beating at medium-low speed is to prevent us from overwhipping the cream. We don't want to overwhip this because it turns grainy and worse, it can separate and turn into a butter. Keep this in the fridge
  • Get the other 1/2 cup of the soft whipped cream you reserve earlier. Add strawberry jam and a bit of red food coloring. Continue whipping on medium-low speed until it is firm and can hold its peak. Keep them in the fridge while you are getting ready to decorate the cake

Make the green petal (optional):

  • Place the candy melts in a bowl set on top of a hot water (not touching the water) and stir to let it melt. Add a drop or two of gel green food coloring.
  • Use the back of the small teaspoon to dab into the candy melts and then smear it on top of parchment paper to create a petal-like shape. Repeat as many times as you want.
  • Put this inside the fridge and they will harden very quickly, ready for you to use in less than 5 minutes

Decorate the cake:

  • Slice the chiffon cake horizontally as evenly as you can into 3 layers. Place the first layer on a cake board or a serving platter. Place the cake on a cake turner if you have one (I unfortunately don't have one!).
  • Spread some whipped cream on the surface of the cake. Scatter 1/3 of the strawberries on top.
  • Cover with more whipped cream.
  • Stack on the second layer and repeat the same process.
  • Stack on the third layer. Use the remaining whipped cream to frost the top and the sides of the cake using an offset spatula. Smooth the cream on the side and the top of the cake using the offset spatula or a bench scraper. Put the cake in the fridge for about 30 minutes
  • Then apply the strawberry whipped cream at the bottom half of the side of the cake all around. Smooth it with an offset spatula or a bench scraper.
  • Arrange the green petals you made earlier at the bottom of the side of the cake (or anywhere you see fit). Return the cake to the fridge and let it chill for 3-4 hours or overnight before serving. This gives the whipped cream some time to set and hardened
  • Right before you serve the cake, decorate the top with some fresh strawberries (whole or halved is up to you).

How to store:

  • Store leftover cakes in an air-tight container in the fridge for 2-3 days.

RECOMMEDED TOOLS

digital kitchen scale
digital kitchen scale
Kitchen Aid Standmixer

Marv’s Recipe Notes

Recipe adjustment for different chiffon tube pans:
  1. For 18 cm (7-inch tube pan): multiply the ingredient amount by 1.3, use 4 large eggs, and round it to the nearest 10. Bake at the temperature specified in the recipe for 45-50 minutes.
  2. For 20 cm (8-inch tube pan): multiply the ingredient amount by 1.7, use 5 large eggs, and round it to the nearest 10. Bake at the temperature specified in the recipe for 50-55 minutes.
  3. For 22 cm (9-inch tube pan): multiply the ingredient amount by 2, use 6 large eggs, and round it to the nearest 10. Bake at the temperature specified in the recipe for 55-60 minutes.
  4. For 26 cm (10-inch) tube pan: multiply the ingredient amount by 2.3, use 7 large eggs, and round it to the nearest 10. Bake at the temperature specified in the recipe for 60-65 minutes.

*Nutrition facts are just estimates and calculated using online tools*

Nutrition Facts
Strawberry Chiffon Layer Cake
Serving Size
 
1 serving
Amount per Serving
Calories
395
% Daily Value*
Fat
 
32
g
49
%
Saturated Fat
 
17
g
106
%
Trans Fat
 
0.02
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
10
g
Cholesterol
 
165
mg
55
%
Sodium
 
45
mg
2
%
Potassium
 
139
mg
4
%
Carbohydrates
 
23
g
8
%
Fiber
 
1
g
4
%
Sugar
 
16
g
18
%
Protein
 
6
g
12
%
Vitamin A
 
1128
IU
23
%
Vitamin C
 
14
mg
17
%
Calcium
 
62
mg
6
%
Iron
 
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
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Strawberry Chiffon Layer Cake
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6 comments

S G May 2, 2025 - 7:38 pm

Hi! if i dont have a nonstick tube pan, could i bake this in an ordinary 8″ round cake pan? thanks!

Reply
Marvellina May 2, 2025 - 9:23 pm

Hello, just to clarify, you want tube pan WITHOUT a nonstick coating to bake any chiffon cake. The cake needs to cling to the pan to help it rises, otherwise it will be flat and dense. I don’t recommend baking in a regular 8-inch round cake pan. It won’t be fluffy and airy and the center of the cake will collapse like a crater as it cools down. That’s because chiffon cake needs to be turned upside down immediately to cool down, when it comes out from the oven to prevent the cake from collapsing from its own weight. Which is why the tube pan is necessary. There is a way to bake without the tube pan, but that require a water bath and baking at low temperature and much longer time. For example, like in this cake https://whattocooktoday.com/taiwan-banana-castella-cake.html

Reply
S G May 3, 2025 - 7:21 pm

ok, thank you! I meant i do not have a non-nonstick tube pan:) sorry about that.
I will try making the cake you mentioned instead. 🙂 thanks again!

Reply
Marvellina May 4, 2025 - 8:37 pm

It’s hard to say non-nonstick tube pan! It’s just not natural LOL! I hope the cake turns out great for you! Let me know if anything is unclear 🙂

Reply
Aileen July 16, 2024 - 2:50 am

Hi Marv! I have a 7 inch and 10 inch tube pan. How should I adjust the ingredients for each? Thank you for your help and for this recipe!

Reply
Marvellina July 16, 2024 - 8:11 pm

You can refer to the notes section for different pan sizes and time.

Reply

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