Have you ever tasted a piece of heaven? Strawberry Cream Cake is sure to be one your family and friends favorite cakes this year; Cake layers so light, moist, and tender, filled with lightly sweetened whipped cream and fresh ripe strawberries, and enrobed in whipped cream. Who could resist a slice!

Strawberry Cream Cake only requires 3 components; Chiffon Cake, Fresh Strawberries, Lightly Sweetened Heavy  Whipped Cream. A perfect cake to celebrate springs arrival.

My favorite cakes are Sponge or Chiffon cakes that have been split and filled with the cool creamy fillings and covered in whipped cream. Be it Chocolate, Raspberry, Strawberries, or Pastry Cream with Bananas. You will always get my attention if you should offer a slice of these cakes to me.

A hint about slicing the Chiffon Cake into 3 layers is to freeze it before hand. Since the cake is so tender it makes it hard to slice if not frozen.

*A complete step-by-step video of the Strawberry Cream Cake on my YouTube channel “Just One Bite, Please?” is at the bottom of this post.

Equipment: (Shop my Amazon Page for Ingredients & Equipment)

• Measuring Cups,Spoons, Electric Scale
• 5 Quart Stand-mixer with Bowl and Whisk Attachment
• 2 – 4 Quart Mixing Bowls
• Rubber Spatula
• French Whisk
• 9″ x 2″ Round Cake Pan
• 9″ Parchment Cake Round
• 1/2 Sheet Tray
• 1/2 Sheet Parchment Paper
• Paring Knife
• 9″or 10″ Cake Round
• Plastic Wrap

Chiffon Cake

• Measured            Weight             Grams             Ingredients
• Dry Ingredients
• ½ cup                   0.25 lb.            113 g.            Granulated Sugar
• 1 cup                    0.28 lb.            127 g.            Cake Flour (King Arthur)
• ¼ tsp.                   ¼ tsp.              ¼ tsp.            Sea Salt
• 1-½ tsp.               1-½ tsp.            1-½ tsp.        Baking Powder
• Wet Ingredients
• 4 each                   4 each            4 each             Egg Yolks (large, room temp)
• ¼ cup                    0.14 lb.           64 g.               Oil, Vegetable
• 1/3 cup                 0.18 lb.            82 g.               Water
• 2 tsp.                     2 tsp.                 8 g.              Pure Vanilla Extract
• Meringue
• 4 each                  4 each             4 each            Egg Whites (large, room temp)
• ½ tsp.                   ½ tsp.             ½ tsp.              Cream of Tartar
• ½ cup                   0.25 lb.           113 g.              Granulated Sugar

Preheat the oven to 375°F. 20 minutes before baking the Chiffon cake.

Mixing the Chiffon and Baking:

1. Place the parchment round into the bottom of the round cake pan. Do not grease.
2. In the first mixing bowl combine dry ingredients: 1/2 cup sugar, cake flour, sea salt, and baking powder. Stir together with a whisk to combine. Set aside.
3. In the second mixing bowl combine the wet ingredients: the egg yolks, oil, water, and vanilla. Whisk until well combined.
4. Add the dry ingredients to the wet ingredients and whisk until the mixture becomes smooth. Set aside while whipping the meringue.
5. In a clean 5 quart mixing bowl fitted with a whisk attachment add the egg whites and cream of tartar to the bowl and whip on medium speed until the egg whites start to form soft peaks. Gradually add the 1/2 cup sugar in a slow and steady stream to the egg whites and whip for 30 seconds to incorporate. Turn the mixer to high-speed and whip until egg whites are beaten to stiff peaks.
6. Remove the mixing bowl from the mixer and tap off any meringue from the whip attachment.
7. Using a French whisk, fold 1/3rd of the meringue into the batter mixture to lighten the mixture and until there are streaks of meringue left in the batter. Add another 1/3rd of the meringue and fold again to combine. Add the last 1/3rd of the meringue and fold until the chiffon batter is completely incorporated.
8. Finish folding with a rubber spatula to insure the batter is completely incorporated.
9. Pour and scrape the chiffon batter using a rubber spatula into the parchment lined 9″x 2″ round pan.
10. Tap the cake pan onto the counter to knock out any large bubbles.
11. Place the filled pan onto parchment lined 1/2 sheet tray and place into the oven.
12. Bake at 375°F. for 28 – 30 minutes or until the top is golden brown.
13. Remove the chiffon cake from the oven; immediately invert cake onto a parchment sheet and cool completely to room temperature.
14. Once cooled turn the cake over and remove the parchment paper from the top of the cake.
15. Using a serrated bread knife, trim the top of the cake flush with the height of the pan.
16. To remove the chiffon cake from the pan. Run a paring knife between the cake and pan to free it. Turn onto a 9″ cake round, remove the parchment round from the bottom, and brush away any crumbs, and wrap in plastic wrap.
17. Freeze the chiffon cake for at least 1 hour before trimming and splitting the cake into layers.

Equipment:

• Serrated Bread Knife
• Paring Knife
• Cutting Board
• Cake Turn Table
• Off-set Spatula
• Metal Bench Knife
• Rubber Spatula
• 5 Quart Stand-mixer with Bowl and Whisk Attachment
• 4 Quart Mixing Bowl

Assembling the Strawberry Cream Cake:

• 1 Pounds Ripe Strawberries (washed, dried, and stems removed)
• 3 cups Heavy Whipping Cream (36%-40% Milk Fat)
• ¼ cup Powder Sugar
• ½ tsp. Pure Vanilla Extract

1. Using a serrated knife, trim the cake and split the chiffon cake into 3 layers. set aside.
2. Dice the strawberries into 1/4″ pieces and place into a 4 quart mixing bowl.
3. In the mixer fitted with the whisk attachment, whip the whip cream with the powder sugar on high-speed until stiff peaks form.
4. To the diced strawberries add 2/3rd of the whipped heavy cream and fold with a rubber spatula to incorporate. Fold to evenly blend the strawberries.
5. Place the bottom layer of chiffon cake onto a cardboard cake round. Place half of the strawberry/whipped cream mixture onto the first layer and spread the filling evenly over the layer with an offset spatula .
6. Place the second layer of chiffon onto the filling and top with the remaining strawberry filling. Spread evenly.
7. Place the top layer onto the filled cake and lightly press the top layer to adhere the layers.
8. Use the off set spatula on the sides of the cake to smooth out the strawberry filling.
9. Using 1/3rd of the remaining whip cream coat the exterior of the cake using the offset spatula. This will be the crumb coat. Refrigerate the cake and remaining whipped cream for 15 minutes.
10. After 15 minutes. Apply the finish coat of whipped cream to the cake using an offset spatula.

Final Decoration

• 1/2 Cup Heavy Whipping Cream (36%-40% Milk Fat)
• 6 Fresh Strawberries with Stems about the same size (Washed, Dried, and Cut in half)
• 12-inch Piping Bag fitted with a 1/4-inch Round Plain Tip

1. Whip the Heavy Whip Cream until stiff peaks.
2. Place whipped cream into the piping bag fitted with the 1/4-inch plain round tip
3. Mark the cake into 12 servings using a long knife or metal ruler.
4. Pipe a round ball 1-inch in diameter  at the edge of each cake serving and pipe a decoration from the piped ball to the center of the cake on each slice.
5. Place the fresh strawberries cut side up on each ball of whip cream.
6. Refrigerate the cake for 1 hour before slicing and serving
7. Refrigerate any left over cake slices. Best enjoyed within 3 days.
   Note: The cake will take on any flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) Cover the cake if necessary.