Strawberry Cream Cake
A deliciously fluffy Strawberry Cream Cake made with chiffon cake, whipped cream, and fresh strawberries.
Equipment
- 8-inch cake pans
- parchment paper
- Stand mixer with whisk attachment
- bowl
- whisk
- spatula
- Toothpick
- Knife
- Icing spatula
Ingredients
Chiffon Cake
- 6 yolks Egg yolks
- 56 g Granulated sugar
- ½ teaspoon Salt
- 85 g Milk
- 56 g Oil
- ½ teaspoon Vanilla extract
- 113 g Cake flour
- From 6 eggs Egg white
- 56 g Granulated sugar
Fillings
- 10 - 12 medium-sized Fresh strawberries
- 100 g Strawberry jam
Whipped Cream
- 396 g Heavy cream
- 30 g Granulated sugar
Decorations
- Some Fresh strawberries Or use whatever you like!
Instructions
Bake chiffon cake.
- Set cake liners on the bottom of 2 8-inch round cake pans.
- Prepare hot, simmering water.
- Preheat the oven to 300ºF (149ºC).
- Sift cake flour.
- Beat egg yolks, granulated sugar, and salt in a large bowl with a whisk until it looks pale.
- Add milk, oil, and vanilla extract to the yolk mixture and mix until blended.
- Add sifted cake flour and mix until very smooth.
- Whip egg whites in a stand mixer bowl with a whisk attachment until very fluffy and then add granulated sugar.
- Add the meringue to the yolk mixture and fold.
- Pour the cake batter into the prepared pans.
- Pour hot water into 2 10" cake pans and dip the 2 8-inch pans.
- Bake them at 300ºF (149ºC) with a water bath for 25 - 30 minutes.
- Flip the pans very gently, take off the pans, and let the cakes cool on a wire rack before use.
Make fillings.
- Cut strawberries into big pieces and remove excess moisture. Set it aside in the fridge.
- Check out how to make homemade strawberry jam.
Make whipped cream frosting.
- Whip heavy cream and granulated sugar in a bowl until soft peaks form.
- For the crumb coat, whip about half of the whipped cream to make it stiffer.
Assemble the cake.
- Spread the jam on the first layer of sponge cake, leaving about a half-inch space around the edge.
- Fill fresh strawberries on top of the jam.
- Drop scoops of whipped cream filling on top of fresh strawberries and flatten the surface.
- Coat the sides of the cake with excess whipped cream.
- Place the second layer on top, facing down the browned side.
- Finish the crumb coat by thinly spreading the cream on the sides and top of the cake.
- Finish the final coat by spreading whipped cream on the top and sides of the cake.
- Decorate the top with fresh strawberries or any toppings you like.
Notes
Store in the fridge for up to four to five days. For best taste, enjoy it sooner.
Nutrition
Serving: 1sliceCalories: 316kcalCarbohydrates: 31gProtein: 3gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 52mgSodium: 135mgPotassium: 73mgFiber: 0.4gSugar: 21gVitamin A: 606IUVitamin C: 2mgCalcium: 42mgIron: 0.2mg
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