Few desserts can match the elegance and delicate texture of a Vanilla Chiffon Cake with Fresh Strawberry Filling. This cake is the perfect balance of airy, moist chiffon and a vibrant, naturally sweet strawberry filling, making it an ideal choice for celebrations, afternoon teas, or any occasion that calls for a show-stopping dessert. In this post, we’ll cover everything from essential ingredients to expert baking tips, ensuring you achieve bakery-quality results in your own kitchen.
What Makes a Chiffon Cake Special?
Chiffon cake stands out from traditional sponge or butter cakes due to its unique combination of oil and whipped egg whites. This results in a cake that is exceptionally light yet moist, with a tender crumb that holds up beautifully to fillings and frostings. Unlike denser cakes, chiffon maintains a delicate, melt-in-your-mouth texture that pairs wonderfully with fruit fillings like fresh strawberries.
Ingredients for Vanilla Chiffon Cake
Dry Ingredients:
- 2 1/4 cups (280g) cake flour
- 1 1/2 cups (300g) granulated sugar, divided
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients:
- 7 large egg yolks
- 3/4 cup (180ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 1 tbsp pure vanilla extract
- 7 large egg whites
- 1/2 tsp cream of tartar
Fresh Strawberry Filling:
- 2 cups (300g) fresh strawberries, hulled and diced
- 1/3 cup (65g) granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
Whipped Cream Frosting (Optional but Recommended):
- 2 cups (480ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
1. Preparing the Fresh Strawberry Filling
- In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
- Cook for about 5 minutes, stirring frequently, until the strawberries release their juices.
- In a small bowl, mix cornstarch and water to create a slurry.
- Stir the cornstarch mixture into the strawberries and cook for 1-2 more minutes until the filling thickens.
- Remove from heat and let it cool completely before using.
2. Making the Vanilla Chiffon Cake
- Preheat Oven: Set your oven to 325°F (163°C). Prepare an ungreased 10-inch tube pan.
- Mix Dry Ingredients: In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
- Blend Wet Ingredients: In another bowl, whisk egg yolks, milk, oil, and vanilla until well combined.
- Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring until smooth.
- Whip Egg Whites: In a separate bowl, beat egg whites and cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue beating until stiff peaks form.
- Fold Gently: Carefully fold the egg whites into the batter in three additions, using a spatula to maintain the airiness.
- Bake: Pour batter into the tube pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Cool Properly: Invert the pan and let the cake cool completely before removing it.
3. Assembling the Cake
- Slice the Cake: Once cooled, carefully slice the chiffon cake into two or three layers.
- Spread the Filling: Evenly spread the fresh strawberry filling between the layers.
- Frosting: If using, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then spread over the cake.
- Decorate: Garnish with fresh strawberries for an extra touch of elegance.
Tips for Perfect Chiffon Cake
- Use cake flour for a lighter texture.
- Don’t grease the pan—chiffon cakes need to climb the sides of the pan to rise properly.
- Invert the cake to cool—this prevents the delicate structure from collapsing.
- Be gentle with folding—overmixing the egg whites can deflate the batter, resulting in a denser cake.
Variations & Serving Suggestions
- Chocolate Twist: Add 1/4 cup cocoa powder to the dry ingredients for a chocolate chiffon cake.
- Berry Medley: Replace strawberries with raspberries, blueberries, or a mix for a different fruit filling.
- Citrus Flavor: Add a teaspoon of lemon or orange zest to the batter for a bright, zesty twist.
- Serving Ideas: Serve with a scoop of vanilla ice cream, a drizzle of strawberry coulis, or alongside a cup of Earl Grey tea.
Storage & Make-Ahead Tips
- Refrigerate: Store in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap unfrosted cake layers in plastic wrap and freeze for up to 2 months.
- Make-Ahead: The strawberry filling can be made a day in advance and stored in the fridge.
Conclusion
A Vanilla Chiffon Cake with Fresh Strawberry Filling is a delightful, elegant dessert that combines a soft, airy cake with a luscious, fruity filling. Whether you’re making it for a special occasion or simply to indulge in a homemade treat, this cake is sure to impress. With the right techniques and ingredients, you can master this bakery-quality recipe in your own kitchen. Enjoy baking and sharing this beautiful dessert!
Vanilla Chiffon Cake with Fresh Strawberry Filling
Description
This light and airy Vanilla Chiffon Cake paired with a luscious, fresh strawberry filling is a perfect dessert for any occasion. Its fluffy texture and refreshing fruit filling make it a crowd-pleaser, ideal for spring and summer gatherings.
Ingredients
For the Vanilla Chiffon Cake:
For the Strawberry Filling:
Instructions
Prepare the Cake Batter:
- Preheat the oven to 170°C (340°F). In a large bowl, combine the sifted flour, sugar, baking powder, and salt. In a separate bowl, whisk the egg yolks, vegetable oil, vanilla extract, and water until smooth. Slowly add the wet mixture to the dry ingredients and mix until just combined.
Whip the Egg Whites:
- In a clean, dry bowl, beat the egg whites with cream of tartar until stiff peaks form. Gently fold the whipped egg whites into the batter, taking care not to deflate the mixture.
Bake the Cake:
- Pour the cake batter into an ungreased 10-inch chiffon cake pan. Smooth the top and bake for 45 minutes or until a toothpick inserted comes out clean. Allow the cake to cool upside down on a bottle or cake rack for about 1 hour.
Prepare the Strawberry Filling:
- While the cake is cooling, place the chopped strawberries and sugar in a saucepan over medium heat. Cook for 5-7 minutes, stirring occasionally, until the strawberries begin to release their juices. Add the lemon juice and cornstarch (if using) and continue to cook until the filling thickens. Remove from heat and let it cool to room temperature.
Assemble the Cake:
- Once the chiffon cake is completely cool, carefully remove it from the pan. Slice the cake horizontally into two layers. Spread the strawberry filling evenly over the bottom layer, then place the top layer on top. If desired, top with additional fresh strawberries or whipped cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 496.06kcal
- % Daily Value *
- Total Fat 18.66g29%
- Saturated Fat 2.34g12%
- Trans Fat 0.12g
- Cholesterol 162.75mg55%
- Sodium 467.27mg20%
- Potassium 196.53mg6%
- Total Carbohydrate 72.31g25%
- Dietary Fiber 1.83g8%
- Sugars 39.8g
- Protein 9.8g20%
- Vitamin A 70.38 IU
- Vitamin C 23.08 mg
- Calcium 164.93 mg
- Iron 2.96 mg
- Vitamin D 0.87 IU
- Vitamin E 3.71 IU
- Vitamin K 1.08 mcg
- Thiamin 0.33 mg
- Riboflavin 0.41 mg
- Niacin 2.49 mg
- Vitamin B6 0.11 mg
- Folate 41.39 mcg
- Vitamin B12 0.38 mcg
- Phosphorus 309.44 mg
- Magnesium 20.02 mg
- Zinc 0.9 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
For a smoother strawberry filling, blend the strawberries before cooking.
You can make the cake a day ahead and store it, tightly covered, at room temperature.
If you prefer a non-sweet filling, you can adjust the sugar in the strawberry mixture to taste.
To make it even more indulgent, add whipped cream or vanilla frosting between the layers.
