Fluffy Strawberry Chiffon Cake with Fresh Berries is a light-as-air dessert that combines the delicate texture of chiffon cake with the sweet brightness of strawberries and the natural juiciness of fresh berries. This cake is beloved for its melt-in-your-mouth crumb, slight bounce, and subtle fruity flavor that pairs beautifully with whipped cream or a dusting of powdered sugar. Unlike denser butter cakes, chiffon cakes are oil-based and get their airy lift from whipped egg whites, making them ideal for warm weather and celebrations. Topped with a bounty of fresh strawberries, blueberries, or raspberries, this dessert is both visually stunning and satisfyingly refreshing, making it a standout choice for birthdays, garden parties, or afternoon teas.
The History of Strawberry Chiffon Cake
Chiffon cake was invented in the 1920s by Harry Baker, a Los Angeles insurance salesman turned baker, who developed a cake that combined the richness of a butter cake with the fluffiness of a sponge cake. For years, the recipe was a closely guarded secret, served only at the prestigious Brown Derby restaurant in Hollywood, until it was eventually sold to General Mills in the late 1940s. They published the recipe under the name “chiffon cake,” and it quickly gained popularity across America for its light texture and versatility. Strawberry chiffon cake emerged as a seasonal variation, especially popular during spring and early summer when berries are at their peak. It became a favorite among home bakers and professional pâtissiers alike, often featured in retro cookbooks and reinvented in modern kitchens with fresh ingredients and contemporary garnishes.
Ingredients Breakdown
For the Cake:
- 2¼ cups cake flour
- 1½ cups granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 7 large eggs, separated
- ½ cup strawberry purée (fresh or frozen strawberries blended and strained)
- ½ cup water
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ teaspoon cream of tartar
- Optional: a few drops of red or pink food coloring for a more vibrant hue
For the Topping and Filling:
- 1½ cups heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
- 1½ to 2 cups fresh berries (strawberries, raspberries, blueberries)
- Optional: strawberry jam for layering or a thin glaze for shine
Step-by-Step Recipe:
Step 1: Prepare the Oven and Pan
Preheat the oven to 325°F (165°C). Do not grease the chiffon cake pan, as the batter needs to cling to the sides to rise properly. A tube pan with a removable bottom is ideal.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the cake flour, baking powder, salt, and 1 cup of the sugar. Whisk to combine evenly.
Step 3: Prepare the Wet Ingredients
In a separate bowl, whisk together the egg yolks, strawberry purée, water, oil, and vanilla extract until smooth. Pour the wet ingredients into the dry mixture and whisk until fully incorporated and smooth, but do not overmix.
Step 4: Whip the Egg Whites
In another clean, grease-free bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the remaining ½ cup of sugar and beat until stiff, glossy peaks form.
Step 5: Combine the Mixtures
Gently fold the whipped egg whites into the yolk batter in three additions. Use a rubber spatula and a light hand to preserve as much volume as possible.
Step 6: Bake the Cake
Pour the batter into the ungreased tube pan. Tap the pan gently on the counter to release large air bubbles. Bake for 50–60 minutes, or until the top is golden and springs back lightly when touched. Do not open the oven door too early. Once baked, invert the pan upside down onto a bottle or funnel and let it cool completely in the pan to prevent collapse.
Step 7: Unmold and Decorate
Once cooled, run a thin knife around the edges and center tube of the pan to release the cake. Transfer to a serving plate. Whip the heavy cream with powdered sugar and vanilla until soft peaks form. Spread or pipe the whipped cream over the cake and top with fresh berries. Add a spoonful of strawberry jam or a berry glaze if desired.
Tips for the Perfect Chiffon Cake
Use room temperature eggs for better volume and separation. Make sure the mixing bowls are completely clean and free of grease when whipping egg whites. Do not grease the pan—this is essential for the cake to climb and rise. Gently fold the egg whites into the batter to keep the cake light and airy. Cool the cake upside down to maintain its height and prevent it from sinking. Use a serrated knife for clean slices.
Variations and Customizations
Add a thin layer of strawberry jam between two cake layers for extra fruitiness. Incorporate lemon zest into the batter for a strawberry-lemon twist. Swap out the berries for peaches or mango during different seasons. Add a strawberry glaze or drizzle melted white chocolate over the top for elegance. For a dairy-free version, use coconut cream for the topping and substitute dairy milk with a plant-based alternative in the purée mixture.
Health Considerations and Nutritional Value
Strawberry chiffon cake is lighter than butter cakes, thanks to its oil-based batter and whipped egg whites. It contains less saturated fat but still offers sweetness and richness from the cream and fruit. Using fresh berries provides a natural source of vitamin C, fiber, and antioxidants. To reduce sugar, opt for a sugar substitute in the batter or whipped topping. One slice typically ranges from 250 to 350 calories, depending on toppings and portion size. This cake is a good option for those looking for a dessert that feels indulgent yet not too heavy.
FAQ
Can I use frozen strawberries for the purée? Yes, thaw them completely and strain out excess liquid before blending.
Do I have to use a tube pan? A tube pan is strongly recommended for proper structure and rise, though a deep round pan can work in a pinch with extra care.
Can I make this cake in advance? Yes, you can bake the cake a day ahead and store it covered at room temperature. Add whipped topping and berries just before serving.
Is this cake suitable for layering? Yes, it can be split into layers, but handle gently as chiffon is more delicate than sponge or butter cake.
How do I keep the whipped cream stable? Chill the bowl and beaters before whipping, and consider adding a stabilizer like mascarpone or gelatin if needed.
Fluffy Strawberry Chiffon Cake with Fresh Berries
Ingredients
For the Cake Batter:
- 55 g strawberry purée
- 35 g neutral oil such as vegetable or canola
- 57 g egg yolks from 3 large eggs, at room temperature
- 50 g cake flour
- Red gel food coloring optional, for enhanced color
For the Egg White Meringue:
- 90 g egg whites from 3 large eggs, at room temperature
- 55 g granulated sugar
- ½ teaspoon lemon juice cream of tartar, or white vinegar (to stabilize the meringue)
For the Filling:
- 100 g fresh strawberries finely chopped
- Stabilized Whipped Cream for filling and frosting:
- 480 g heavy whipping cream 30–40% fat content
- 3 tablespoons powdered sugar adjust to taste
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 20 g strawberry jam
To Decorate the Top of the Cake:
- Fresh strawberries
- To Make the Green Leaf Petal optional:
- 30 g white candy melts
- Green food coloring
Instructions
Prepare the Cake Batter:
- Remove the leaves from the strawberries, weigh them, and blend into a purée using an immersion blender or food processor. If needed, purée a slightly larger amount and save the extra for another use.
- Here’s a handy trick—whisk the cake flour with the oil first. This helps reduce gluten formation and leads to a more tender crumb.
- Next, add in the strawberry purée, egg yolks, and a few drops of red gel food coloring. Without food coloring, the cake may turn brownish after baking due to natural strawberry pigments. While the flavor remains the same, a small amount of food coloring will help retain that lovely pink hue.
- The finished batter should be thick yet pourable.
- Make the Meringue:
- Beat the egg whites at medium speed until frothy, then add lemon juice, vinegar, or cream of tartar. Continue to beat until the mixture becomes whitish and bubbles are fine.
- Gradually add the sugar in three additions while continuing to beat on medium speed (speed 6 on a KitchenAid). Though it takes longer than high speed, this gentler method results in a smoother, more stable meringue. Scrape down the sides of the bowl occasionally to ensure no sugar is left unmixed.
- Continue whipping until stiff peaks form—tips should slightly curl over. Then, lower the speed to 4 and beat for 1 more minute to smooth out any large air bubbles.
Fold Meringue Into the Batter:
- Gently fold in 1/3 of the meringue using a whisk, using a cut-and-fold motion. Repeat with the next 1/3.
- For the final third, switch to a rubber spatula to ensure thorough mixing, including scraping the bottom of the bowl. Use a gentle but quick fold-over motion until no white streaks remain.
- The batter should be fluffy and airy.
Bake the Cake:
- Pour the batter into an ungreased chiffon pan. Use a skewer or chopstick to gently swirl through the batter to pop large air bubbles, which helps prevent holes in the baked cake.
- Drop the pan gently from a height of about 10 cm (4 inches) a couple of times to release more air bubbles.
- Place the pan in the middle rack and bake for 40–45 minutes (adjust time depending on your oven).
Check for Doneness:
- Start checking around the 35–40 minute mark. The cake surface should feel dry and spring back when gently pressed. Insert a skewer into the center—it should come out clean. If not, bake a few more minutes.
- Don’t worry about cracks on top—that will become the bottom of your cake and won’t affect appearance or taste.
Cool the Cake:
- Once baked, drop the pan again from a height of 10 cm to prevent shrinkage. Then immediately invert the pan upside down and let the cake cool completely (1–2 hours). Avoid removing it while still warm.
- Once cool, use a spatula or knife to release the edges and center. Gently push the base to lift out the cake, then run the spatula along the bottom to fully release it.
Prepare the Whipped Cream:
- Chill your mixing bowl and whisk in the fridge for 15 minutes. Cold tools help cream whip better.
- Add heavy cream, powdered sugar, cornstarch, and vanilla extract to the chilled bowl. Stir gently first to avoid a sugar cloud. Begin whipping on medium-low speed until soft peaks form.
- Set aside ½ cup of this soft whipped cream—refrigerate it for later use in the strawberry frosting.
- Continue whipping the remaining cream until firm peaks form, being careful not to overwhip, which can make the texture grainy or turn it into butter.
- To the reserved ½ cup, add strawberry jam and red food coloring. Whip again until it reaches stiff peak stage, then refrigerate.
Optional – Make the Green Candy Petals:
- Melt white candy melts over a double boiler (bowl over hot water without touching). Add green gel coloring and mix.
- Use the back of a teaspoon to smear petal shapes onto parchment paper. Chill in the fridge until hardened—this should take less than 5 minutes.
Assemble and Decorate the Cake:
- Carefully slice the cooled chiffon cake horizontally into three even layers.
- Place the bottom layer on a cake board or plate. If you have a turntable, even better!
- Spread a layer of whipped cream, then scatter ⅓ of the chopped strawberries over it. Add another layer of cream to cover.
- Repeat with the second layer, whipped cream, and more strawberries.
- Place the final layer on top and frost the whole cake—top and sides—with the remaining white whipped cream. Smooth the surface using an offset spatula or bench scraper. Chill the cake in the fridge for 30 minutes.
- Then, spread the pink strawberry whipped cream around the bottom half of the cake and smooth it out.
- Attach the candy petals to the cake (around the base or wherever looks best). Return the cake to the fridge to chill 3–4 hours or overnight to set.
- Before serving, top with fresh strawberries, whole or halved.
Storage:
- Keep any leftover cake in an airtight container in the fridge. It stays fresh for 2–3 days.