Description
Light and fluffy strawberry cream cake with vanilla chiffon sponge, fresh strawberry filling, and whipped cream frosting.
Ingredients
Scale
- 5 eggs
- 150 g granulated sugar
- 1 ½ tsp vanilla extract
- 50 ml vegetable oil
- 50 ml milk
- 120 g cake flour
- 1 tsp baking powder
- Pinch of salt
- ½ tsp cream of tartar
- 350 g heavy cream
- 3–4 tbsp powdered sugar
- 2 tsp vanilla extract
- 1–1 ½ tbsp cornstarch
- 250 g fresh strawberries
- 1–2 tbsp granulated sugar
Instructions
- Preheat oven to 350°F and prepare pans
- Sift flour, baking powder, and salt
- Whisk egg yolks with sugar, oil, milk, and vanilla
- Combine dry and wet ingredients
- Beat egg whites with cream of tartar and sugar until stiff peaks
- Fold meringue into batter gently
- Divide batter into pans and bake 30–40 minutes
- Cool cakes upside down and remove from pans
- Mix strawberries with sugar and chill, then drain
- Whip cream with sugar and vanilla until stiff peaks
- Layer cake with cream and strawberry filling
- Apply crumb coat and finish frosting
- Chill cake before serving
Notes
- Use fresh ripe strawberries for best flavor
- Do not overmix batter to keep cake airy
- Chill cake before serving for best texture
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22
- Sodium: 120
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 1
- Protein: 6
- Cholesterol: 110