Vanilla Chiffon Cake with Whipped Cream and Strawberries
A light and airy vanilla chiffon cake layered with freshly whipped cream and sweet strawberries for a refreshing dessert. This american-inspired desserts ready in about 90 minutes layers cake flour, baking powder, salt into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups cake flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup, divided granulated sugar
- 5 large eggs, separated
- 1/2 cup water
- 1/3 cup vegetable oil
- 2 tsp vanilla extract
- 1/2 tsp cream of tartar
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 1/2 cups fresh strawberries, sliced
Instructions
- Step 1: Preheat oven to 325°F. In a medium bowl, sift together 1 1/2 cups cake flour, 1 1/2 tsp baking powder, and 1/4 tsp salt. Set aside.
- Step 2: In a large bowl, whisk 5 large egg yolks with 1/2 cup water, 1/3 cup vegetable oil, 2 tsp vanilla extract, and 1/2 cup granulated sugar until smooth and pale.
- Step 3: Gradually add the sifted flour mixture into the egg yolk mixture, folding gently until combined.
- Step 4: In a separate clean bowl, beat 5 large egg whites with 1/2 tsp cream of tartar until soft peaks form. Gradually add the remaining 1/2 cup granulated sugar and continue beating until stiff, glossy peaks form.
- Step 5: Gently fold one-third of the egg whites into the batter to lighten it, then carefully fold in the remaining egg whites until no streaks remain.
- Step 6: Pour the batter into an ungreased 10-inch tube pan. Bake for 55-60 minutes until a toothpick inserted in the center comes out clean and the cake springs back when lightly pressed.
- Step 7: Invert the pan immediately and let the cake cool completely upside down to maintain volume.
- Step 8: Once cooled, remove the cake from the pan and slice horizontally to create two layers.
- Step 9: In a chilled bowl, whip 1 cup heavy whipping cream with 2 tbsp powdered sugar until soft peaks form.
- Step 10: Spread half of the whipped cream over the bottom cake layer, then scatter 3/4 cup sliced fresh strawberries evenly over the cream. Place the second cake layer on top and repeat with the remaining whipped cream and strawberries.
- Step 11: Chill the assembled cake for at least 1 hour before serving to set the layers.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Vanilla Chiffon Cake with Whipped Cream and Strawberries take to make?
Total time is about 90 minutes (30 min prep + 60 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Vanilla Chiffon Cake with Whipped Cream and Strawberries?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Vanilla Chiffon Cake with Whipped Cream and Strawberries?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Vanilla Chiffon Cake with Whipped Cream and Strawberries for a different number of people?
The recipe is written for 10 servings. Multiply each ingredient by (your serving target / 10). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Vanilla Chiffon Cake with Whipped Cream and Strawberries?
American desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
