Description
A delightful Strawberry Cream Cake made with layers of vanilla chiffon sponge, fresh strawberries, and whipped cream frosting.
Ingredients
Scale
- 5 eggs – room temperature
- 150 g (¾ cup) granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml (¼ cup) vegetable oil (grapeseed or sunflower)
- 50 ml (¼ cup) milk (or water)
- 120 g (1 cup) cake flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cream of tartar (or fresh lemon juice, for the egg whites)
- 350 g (1 ½ cups) heavy cream, full-fat and cold
- 3 to 4 tablespoon powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tablespoon cornstarch or ½ teaspoon cream of tartar (optional, for stability)
- 250 g (1 ¼ cups) fresh strawberries, sliced
- 1–2 tablespoon granulated sugar
Instructions
- Preheat the oven to 350°F / 180°C and prepare three unlined 6-inch / 15 cm aluminum cake pans.
- Sift together the cake flour, salt, and baking powder in a medium bowl and set aside.
- In another bowl, whisk the egg yolks with vegetable oil, ¾ of the sugar, vanilla extract, and milk until smooth.
- Add the dry mixture to the wet mixture and whisk until a smooth batter forms.
- In a stand mixer, beat egg whites on medium-low speed until foamy, then add cream of tartar and remaining sugar. Whip on high speed until stiff peaks form.
- Add a small amount of meringue to the batter, mix quickly, and then gently fold in the remaining meringue.
- Pour the batter evenly into the pans and run a knife through to remove air bubbles.
- Bake on the middle rack for 30–40 minutes until golden brown.
- Let cakes cool upside down for at least 1 ½ hours.
- Toss strawberries with granulated sugar, cover and refrigerate for 15–20 minutes, then drain excess juice.
- In a large bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
- Assemble the cake by layering with whipped cream and strawberry filling, finishing with a crumb coat of cream.
- Chill in the refrigerator for at least 1 hour before serving, optionally drizzling with homemade strawberry sauce.
Notes
- For baking in two batches, adjust the number of pans being used.
- Ensure all ingredients are at room temperature for best results.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg