Vanilla Chiffon Cake with Fresh Strawberry Filling

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

1. In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
2. Cook for about 5 minutes, stirring frequently, until the strawberries release their juices.
3. In a small bowl, mix cornstarch and water to create a slurry.
4. Stir the cornstarch mixture into the strawberries and cook for 1-2 more minutes until the filling thickens.
5. Remove from heat and let it cool completely before using.

2. Making the Vanilla Chiffon Cake

1. Preheat Oven: Set your oven to 325°F (163°C). Prepare an ungreased 10-inch tube pan.
2. Mix Dry Ingredients: In a large bowl, sift together cake flour, 1 cup sugar, baking powder, and salt.
3. Blend Wet Ingredients: In another bowl, whisk egg yolks, milk, oil, and vanilla until well combined.
4. Combine Wet and Dry: Gradually add the wet mixture to the dry ingredients, stirring until smooth.
5. 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.
6. Fold Gently: Carefully fold the egg whites into the batter in three additions, using a spatula to maintain the airiness.
7. Bake: Pour batter into the tube pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
8. Cool Properly: Invert the pan and let the cake cool completely before removing it.

3. Assembling the Cake

1. Slice the Cake: Once cooled, carefully slice the chiffon cake into two or three layers.
2. Spread the Filling: Evenly spread the fresh strawberry filling between the layers.
3. Frosting: If using, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form, then spread over the cake.
4. 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!