Strawberry Cream Cake is the perfect sweet treat to bring joy and a touch of celebration to any occasion. This delightful cake layers light and airy chiffon with a luscious strawberry filling and whipped cream frosting, making every slice irresistible. You’ll be eager to create this delightful dessert for your loved ones!
Why You’ll Love Strawberry Cream Cake:
-
Deliciously Light Texture: The chiffon cake is airy and soft, making it a wonderful base for the creamy strawberry layers.
-
Fresh Strawberry Flavor: With fresh strawberries and strawberry jam, each bite bursts with fruity sweetness that you can’t resist.
-
Eye-Catching Presentation: The vibrantly colored strawberries on top provide a beautiful, fresh touch that will impress any guest.
-
Versatile for Any Occasion: Whether it’s a birthday, picnic, or just a Sunday treat, this cake fits right in.
-
Easy to Make: Even beginners can tackle this recipe with simple steps and easily available ingredients.
Prep & Cook Time Breakdown
- Prep Time: 30 minutes
- Cooking Time: 30 minutes
- Total Time: 1 hour
What You Need For Strawberry Cream Cake
- 6 yolks Egg yolks
- 56 g Granulated sugar
- 1/2 teaspoon Salt
- 85 g Milk
- 56 g Oil
- 1/2 teaspoon Vanilla extract
- 113 g Cake flour
- From 6 eggs Egg white
- 56 g Granulated sugar
- 10 – 12 medium-sized strawberries Fresh strawberries
- 100 g Strawberry jam
- 396 g Heavy cream
- 30 g Granulated sugar
- Some Fresh strawberries (or use whatever you like!)
Step-by-Step: How to Make Strawberry Cream Cake
1. Bake Chiffon Cake
Start by preheating your oven to 170°C (340°F). In a large bowl, combine egg yolks, sugar, salt, milk, oil, and vanilla extract. Mix until it’s a uniform batch. Then gradually sift in the cake flour, ensuring the mixture is smooth.
In a separate bowl, beat the egg whites until frothy. Slowly add sugar and whip until stiff peaks form. Gently fold the egg whites into the yolk mixture. Pour the batter into a cake pan and bake for 30 minutes or until a toothpick comes out clean.
2. Make Fillings
While the cake is baking, prepare the filling. Wash and slice the fresh strawberries, setting aside a few for decoration. In a bowl, combine the sliced strawberries with the strawberry jam, mixing until well-coated.
3. Make Whipped Cream Frosting
In another bowl, whip the heavy cream with sugar until soft peaks form. Make sure not to overbeat, or it will turn into butter!
4. Assemble the Cake
Once the cake is cool, slice it in half horizontally. Layer the bottom half with the strawberry filling, followed by a layer of whipped cream frosting. Place the top half of the cake back on and frost the top and sides with the remaining whipped cream. Finish by decorating with reserved fresh strawberries.
Pro Tips to Perfect Strawberry Cream Cake
-
Room Temperature Ingredients: Ensure that your eggs and milk are at room temperature for better mixing.
-
Gentle Folding: When combining the egg whites and yolk mixture, fold gently to maintain the airiness of the batter.
-
Cool Your Cake Properly: Let your chiffon cake cool completely before slicing and assembling. This prevents sogginess.
-
Use Fresh Strawberries: For the best flavor, choose ripe, fresh strawberries.
How to Serve Strawberry Cream Cake
Serve your Strawberry Cream Cake chilled or at room temperature. Cut into slices and place on plates for an elegant presentation. You could also drizzle a bit of leftover strawberry jam on the side for extra flavor.
Storing Your Strawberry Cream Cake
-
Refrigerate Promptly: Store your cake in the fridge after serving to keep it fresh.
-
Airtight Container: Place the cake in an airtight container to prevent it from absorbing odors and drying out.
-
Wrap Well: If you don’t have a container, wrap the cake tightly with plastic wrap.
-
Freeze for Long-Term Storage: If you wish to store it longer, consider freezing individual slices.
-
Use within a Week: For the best taste and freshness, eat the cake within a week.
Keys to Recipe Success
-
Measure Accurately: Use a kitchen scale for precise measurements, especially for the flour and sugar.
-
Watch Baking Time: Every oven is different; check the cake a few minutes before the set time to avoid overbaking.
-
Stabilize Whipped Cream: For firmer frosting, use a stabilizer (like cornstarch or whipped cream stabilizer) to keep the whipped cream from deflating.
-
Slice with Care: Use a serrated knife to cut clean slices without squishing the cake.
Flavor Twist Ideas
-
Chocolate Drizzle: Add melted dark chocolate on top for a rich, decadent touch.
-
Citrus Zest: Incorporate a touch of lemon or orange zest into the whipped cream for a refreshing twist.
-
Nutty Crunch: Sprinkle crushed pistachios or almonds on top for textural contrast.
-
Different Fruits: Experiment with other fruits like blueberries or raspberries for variation in flavor.
Strawberry Cream Cake FAQ Guide
1. Can I make Strawberry Cream Cake a day ahead?
Yes, you can bake and assemble the cake the day before. Just store it in the refrigerator.
2. How long can I keep the cake in the fridge?
The cake can last up to a week in the refrigerator if stored properly.
3. Can I use frozen strawberries?
Yes, but make sure to thaw and drain excess liquid before using them in the filling.
4. Is it okay to substitute other oils?
Absolutely! You can use vegetable oil or melted coconut oil in place of regular oil.
Closing Remarks
Strawberry Cream Cake is a delightful dessert that brings sweetness and joy to any gathering. This recipe is not only easy to follow but also encourages creativity with its various flavor options. Treat yourself and your loved ones to a slice of this beautiful cake, and enjoy the cherished memories it creates. Happy baking!
Strawberry Cream Cake
Ingredients
For the Chiffon Cake
- 6 yolks Egg yolks
- 56 g Granulated sugar
- 0.5 teaspoon Salt
- 85 g Milk At room temperature
- 56 g Oil Can substitute with vegetable or melted coconut oil
- 0.5 teaspoon Vanilla extract
- 113 g Cake flour Sifted for better mixing
- 6 whites Egg whites
- 56 g Granulated sugar For the egg whites
For the Filling and Topping
- 10-12 medium-sized Fresh strawberries Plus some for decoration
- 100 g Strawberry jam
- 396 g Heavy cream
- 30 g Granulated sugar For the whipped cream
Instructions
Bake Chiffon Cake
- Preheat your oven to 170°C (340°F). In a large bowl, combine egg yolks, sugar, salt, milk, oil, and vanilla extract. Mix until it’s a uniform batch. Gradually sift in the cake flour, ensuring the mixture is smooth.
- In a separate bowl, beat the egg whites until frothy. Slowly add sugar and whip until stiff peaks form. Gently fold the egg whites into the yolk mixture.
- Pour the batter into a cake pan and bake for 30 minutes or until a toothpick comes out clean.
Make Fillings
- While the cake is baking, prepare the filling. Wash and slice the fresh strawberries, setting aside a few for decoration. In a bowl, combine the sliced strawberries with the strawberry jam, mixing until well-coated.
Make Whipped Cream Frosting
- In another bowl, whip the heavy cream with sugar until soft peaks form. Be careful not to overbeat, or it will turn into butter!
Assemble the Cake
- Once the cake is cool, slice it in half horizontally. Layer the bottom half with the strawberry filling, followed by a layer of whipped cream frosting.
- Place the top half of the cake back on and frost the top and sides with the remaining whipped cream. Finish by decorating with reserved fresh strawberries.
