Strawberry Whipped Cream Cake

This Strawberry Whipped Cream Cake is the ultimate celebration dessert for anyone who loves the simple combo of fresh strawberries and airy whipped cream. Each layer of tender chiffon cake holds sweet strawberry filling and fluffy cream, making every bite taste like spring. I still remember the first time I baked this for my mom’s birthday and everyone fought for seconds before it even had a chance to chill.

Ingredients

• Eggs at room temperature: give the chiffon cake its soft sponge structure and glossy meringue
• Granulated sugar: ensures just the right amount of sweetness use fine sugar if possible
• Vanilla extract: adds a warm classic note opt for pure extract for best flavor
• Vegetable oil grape seed or sunflower oil: keeps the cake light and moist choose a neutral oil
• Milk or water: softens the crumb and makes the batter smooth whole milk works best
• Cake flour: creates a delicate tender bite look for finely milled cake flour for a lighter result
• Baking powder: lifts the cake for a tall airy texture
• Pinch of salt: balances the sweetness and enhances the other flavors
• Cream of tartar or fresh lemon juice: stabilizes the meringue avoid skipping for best rise
• Heavy cream full fat and cold: whips up fluffy for the frosting
• Powdered sugar: sweetens and helps thicken the whipped cream
• Cornstarch or cream of tartar optional: thickens and stabilizes the whipped cream for a cake that stays fresh looking
• Fresh strawberries juicy and ripe: are the star filling try to find berries that smell fragrant and are richly red

Tips for best ingredients

• Choose eggs and cream straight from the fridge for easier whipping
• Sift cake flour twice for an extra airy chiffon
• Select strawberries that are deep red with no soft spots

Step-by-Step Instructions

Prepare Your Cake Pans:

Line up three unlined six inch aluminum cake pans on the counter at room temperature for even baking If you only have two pans plan to bake in two batches

Sift Dry Ingredients:

In a medium bowl combine cake flour salt and baking powder Sift at least two times to remove lumps and aerate for a fluffier crumb

Mix Wet Ingredients:

In a separate large bowl whisk together egg yolks vegetable oil three quarters of the sugar vanilla and milk Mix until creamy and smooth

Combine Wet and Dry:

Gradually add your sifted dry mixture into the wet ingredients Whisk until no lumps remain The batter should look silky

Make Meringue:

In a mixing bowl beat egg whites on medium low for two to three minutes until foamy bubbles appear Sprinkle in the cream of tartar and remaining sugar Beat at high speed for three to four minutes until the meringue holds stiff tall peaks This makes the cake light and rise

Fold Meringue In:

Add a scoop of meringue to the batter Mix fast to lighten it up Gently fold in the rest of the meringue with a spatula Use smooth gentle strokes from center to outside The goal is not to deflate the whites

Bake:

Divide the batter among the three pans Smooth the tops and gently run a knife through each pan to pop air bubbles Slide all pans onto the center oven rack Bake for thirty to forty minutes The cakes should be golden on top Insert a toothpick and check for crumbs to judge doneness

Cool Upside Down:

Immediately flip the pans upside down on a rack Leave for at least one and a half hours The sponge will not collapse Turn out by sliding a paring knife around the edge

Prep the Strawberries:

Slice the strawberries and sprinkle with sugar in a bowl Chill in the fridge so the berries release some juice Strain before using for the filling

Whip the Cream:

Beat cold cream powdered sugar and vanilla together Optional add cornstarch or cream of tartar for stability Whip three to four minutes until stiff peaks form The cream should hold shape but not look grainy

Assemble the Cake:

Place your bottom layer of cake on a board Spread a circle of whipped cream and hollow a center for strawberries Spoon in a layer of strawberries then cover entirely with cream Repeat for the next layer Then crown with the last sponge

Frost and Decorate:

Coat the cake completely with the whipped cream Smooth with a spatula or cake scraper Top with piped whipped swirls and arrange halved strawberries decoratively

Chill Before Serving:

Refrigerate the cake for at least one hour before slicing so the layers hold together Serve cold and enjoy with extra strawberry sauce if you like

Pin it

My favorite part of this cake is always the strawberry filling I love the burst of fresh berries with every bite My little niece once licked the extra filling from the bowl before we could even assemble the cake

Storage tips

Store the fully assembled cake covered in the refrigerator for up to three days Place a piece of parchment under the cake to prevent sticking If you are storing leftovers slice and wrap pieces individually to keep the cake moist and prevent fridge odors from seeping in

Ingredient substitutions

If you cannot find cake flour make your own by measuring one cup of all purpose flour remove two tablespoons and add two tablespoons of cornstarch Sift together for a similar result You can use frozen strawberries in a pinch but be sure to thaw and drain them completely For a dairy free version swap heavy cream for coconut cream and use plant based milk in the batter

Serving suggestions

Serve chilled straight from the fridge Slice with a sharp serrated knife for clean layers Add extra whipped cream or a drizzle of homemade strawberry puree for an elegant touch This cake makes a fantastic birthday treat or a showstopper for afternoon tea

Cultural or historical context

Strawberry and whipped cream cakes are beloved in many cultures especially in Japan where similar cakes are centerpieces for Christmas and birthdays This version brings out the lightness of chiffon and the straightforward freshness of strawberries that everyone finds irresistible

Frequently Asked Questions

→ How do I keep the cake layers moist?

Ensure you do not overbake the chiffon layers and store them wrapped in plastic until assembly. Chilling before serving helps retain moisture.

→ Can I use frozen strawberries for the filling?

Fresh strawberries are best, but thawed and drained frozen strawberries can work if fresh ones are unavailable.

→ What stabilizes the whipped cream frosting?

You can add a bit of cornstarch or cream of tartar to help the whipped cream hold its shape, especially for warm environments.

→ How do I slice the cake for neat pieces?

Use a sharp, serrated knife dipped in hot water and wiped dry between cuts to get clean, even slices.

→ How far ahead can I assemble and decorate?

Assemble and decorate up to one day ahead. Store covered in the refrigerator for best freshness and texture.