Strawberry Chiffon Delight

Name: Strawberry Chiffon Delight
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8 servings
Ingredients: 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup vegetable oil; 6 large eggs, separated; 1 cup water; 2 teaspoons baking powder; 1 teaspoon vanilla extract; ½ teaspoon salt; ½ cup pureed strawberries; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract; Fresh strawberries for garnish

Highlighted under: Sugar & Spice Desserts

I absolutely adore making Strawberry Chiffon Delight, especially during warm sunny days. The combination of fluffy chiffon cake with fresh strawberries and light whipped cream creates a dessert that feels indulgent yet refreshing. Each bite offers a perfect balance of sweetness and creaminess that just makes you feel good inside. With a little bit of patience and a few simple techniques, you can create this beautiful dessert. It’s an impressive treat that will have everyone asking for seconds!

Created by

Lina

Last updated on 2026-02-21T19:14:18.895Z

When I first tried making chiffon cake, I was surprised by how light and airy it turned out. The method of folding in whipped egg whites is crucial; it’s what gives the cake its ethereal texture. I learned that patience is key—take your time while incorporating the whites gently to maintain that volume. Adding pureed strawberries not only enhances flavor but also imparts a lovely pink hue.

For the frosting, I opted for a simple whipped cream that complements the cake without overpowering it. The fresh strawberries on top add a fresh, juicy element. Next time, I think I’ll experiment by mixing in some lemon zest for an extra zing. This dessert is always a crowd-pleaser!

Why You'll Love This Recipe
Light and airy texture that melts in your mouth
Fresh strawberries bring a burst of flavor
Elegant presentation perfect for gatherings

Perfecting the Chiffon Cake

The key to achieving the light and airy texture of chiffon cake lies in the separation of egg yolks and whites. Make sure your mixing bowls and utensils are completely clean and dry when whipping the egg whites, as any fat can prevent them from reaching stiff peaks. An electric mixer on high speed is ideal; beat until the eggs become frothy before gradually adding the sugar. This method not only sweetens but stabilizes the meringue, leading to a fluffier cake.

Incorporating the egg whites into the batter is a delicate process. After beating them to stiff peaks, use a large rubber spatula to fold them into the batter with gentle, sweeping motions. This maintains the volume created by the beaten egg whites. Be cautious to avoid deflating the mixture—it's okay if you see small streaks of white in the batter. The final mix will create an incredibly airy cake that bakes up perfectly tall and fluffy.

The Importance of Fresh Ingredients

Using fresh strawberries is essential for the flavor profile in this dessert. Their natural sweetness and tartness complement the light chiffon cake beautifully. When selecting strawberries, look for ones that are deep red and fragrant. If you're making this dessert off-season, consider using frozen strawberries. Ensure they are thawed and well-drained to avoid excess moisture, which can lead to a soggy cake.

For the whipped cream, heavy whipping cream is crucial as it contains a higher fat content compared to regular cream, allowing it to whip up to soft peaks and maintain its structure. If you're looking for a lighter version, you can substitute with a mix of whipped coconut cream or a non-dairy alternative without compromising the flavor. Regardless of your choice, make sure it's chilled before whipping for the best results.

Ingredients

For the Chiffon Cake

1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup vegetable oil
6 large eggs, separated
1 cup water
2 teaspoons baking powder
1 teaspoon vanilla extract
½ teaspoon salt
½ cup pureed strawberries

For the Whipped Cream Topping

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for garnish

Instructions

Directions

Prepare the Cake Batter

Preheat your oven to 325°F (160°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, combine the egg yolks, oil, water, vanilla extract, and pureed strawberries until well mixed. Gradually add the wet mixture to the dry ingredients, stirring until smooth.

Whip the Egg Whites

In a separate bowl, beat the egg whites with an electric mixer until frothy. Gradually add ¼ cup granulated sugar and continue beating until stiff peaks form. Carefully fold the egg whites into the cake batter, being gentle to maintain the volume.

Bake the Cake

Pour the batter into an ungreased 10-inch tube pan. Bake for about 30 minutes or until a toothpick inserted in the center comes out clean. Once done, invert the pan and let the cake cool completely in the pan.

Prepare the Whipped Cream

While the cake cools, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Refrigerate until ready to use.

Assemble the Dessert

Once the cake has cooled, gently remove it from the pan. Spread the whipped cream on top and garnish with fresh strawberries. Serve chilled.

Pro Tips

For an even lighter cake, consider using cake flour instead of all-purpose flour. If you want to make this cake ahead of time, you can store it covered in the fridge for up to two days. Just add the whipped cream and strawberries before serving for best results.

Storage and Make-Ahead Tips

This Strawberry Chiffon Delight can be made a day ahead, giving the flavors time to meld and the cake to develop a moist texture. Store the chiffon cake covered in an airtight container at room temperature, but hold off on adding the whipped cream and fresh strawberries until just before serving to maintain their freshness and texture.

If you have leftovers, keep the components separated. The whipped cream can be stored in the fridge for up to two days, while the cake will stay fresh covered at room temperature for about three days. If you freeze the cake, wrap it tightly in plastic wrap and then in foil to prevent freezer burn. It can be stored for up to three months, and you can thaw it overnight in the refrigerator before serving.

Serving Suggestions and Variations

When serving the Strawberry Chiffon Delight, consider pairing it with a drizzle of strawberry sauce or balsamic glaze for an elegant touch. This can enhance the flavor and add a gourmet flair. You can also layer the whipped cream and strawberries between slices of cake for an extra treat that's visually appealing and delicious.

For a fun twist, swap the strawberries for seasonal fruits like peaches or raspberries. Each fruit will bring its own unique flavor profile, allowing you to customize this dessert for various occasions. Additionally, you can experiment with different extracts, such as almond or citrus, in the cake batter for added depth and complexity.

Questions About Recipes

→ Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before pureeing to remove excess moisture.

→ How do I prevent the cake from sinking?

Ensure that you gently fold the egg whites into the batter without overmixing, and bake the cake in an ungreased pan to help it rise.

→ Can I substitute other fruits?

Absolutely! You can use other pureed fruits such as raspberries or mangoes for different flavors.

→ How should I store Strawberry Chiffon Delight?

Store leftovers in the refrigerator in an airtight container for up to two days. It’s best enjoyed fresh.