Berries and cream have never tasted better than when paired with fluffy vanilla cake layers. Developed as a two layer, 6-inch cake, this Mini Strawberry Chiffon Cake is perfect for small celebrations and intimate gatherings.
Jump to:
- Why We love this Strawberry Chiffon Cake
- Tasting Notes
- What is a Chiffon Cake?
- Ingredients
- Tools and Equipment
- How It Works
- How to Ice a Cake with Whipped Cream
- Tessa's Tip
- Supporting Articles
- Substitutions
- Serving and Storage
- Chiffon Cake Pans
- Recipe FAQs
- Baker’s Notes
- Join the Style Sweet Bake Club!
- More Cakes to Bake
- Recipe
Why We love this Strawberry Chiffon Cake
This cake is wonderful during the spring and summer when strawberries are at their peak. The chiffon cake layers are light and fluffy. They pair perfectly with fresh berries and clouds of sweetened whipped cream in each delightful bite.
Tasting Notes
With flavors so simple yet classic, it’s times like these where I encourage you to reach for the good stuff. Real vanilla bean seeds freckle the whipped cream. I love the use of vanilla bean paste here. Not only is the flavor more concentrated and pure, it provides a little extra sweetness too.
Don’t have vanilla bean paste? You can go straight to the source and use a vanilla bean. Alternatively, use equal parts pure vanilla extract.
Take the time to make your ingredients shine. Macerating the sliced berries in a bit of sugar draws out their juices and enhances their natural sweetness.
First toss the sliced strawberries in sugar, then give them a stir every so often as you prepare the cake layers and whip the cream just before assembling.
What is a Chiffon Cake?
A chiffon cake is cross between a sponge cake and oil cake. This hybrid is soft and pillowy from whipped egg whites but rich and tender from the addition of oil and fatty egg yolks. The fluffy texture of a chiffon cake is achieved by beating egg whites then folding them into the batter.
Since air can’t be beaten into the oil (like you can with solid fats (butter) using the creaming method), the addition of whipped whites helps aerate and lighten the batter. Unlike some sponge cakes, the addition of baking powder ensures a nice lift to each layer.
Using oil instead of butter also means that the cakes layers will remain soft even after being refrigerated. This makes chiffon cakes wonderful pairings for fillings that need to be chilled - like pastry cream or this vanilla bean whipped cream.
Learn How to Make a Chiffon Cake like a pro!
Ingredients
- Cake flour - this will keep the cake layers pillow soft. It has less protein than all-purpose flour
- Baking powder - do not mistake for baking soda
- Salt - use fine sea salt like Diamond Crystal. Cut the amount in half if using regular table salt.
- Canola oil - any neutral oil is fine - vegetable, avocado oil, etc.
- Granulated sugar
- Vanilla extract and vanilla bean paste - use the paste for the whipped cream.
- Egg yolks
- Egg whites
- Whole milk
- Cream of tartar
- Heavy cream - look for cream labelled 33 to 36% MF (milk fat)
- Fresh strawberries
See recipe card for quantities.
Tools and Equipment
- Stand or hand mixer
- 6-inch cake pans
- Large rubber spatula
- Mixing bowls
- Offset spatula
- Rotating cake stand
- Icing smoother
- Piping bag and tip, for decorating.
- General kitchen tools (measuring cups, spoons, etc.)
How It Works
Chiffon cakes get most of their lift and fluffiness by incorporating whipped egg whites into the batter. Start by whisking egg whites on low speed until tons of tiny bubbles form. Gradually increase to medium-high and whip the whites until they hold medium peaks.
The whipped whites will be thick and billowy. When you pull the whisk out, they should have a soft but upright point on the end.
Do no over-beat the egg whites or they will dry out begin to clump together.
How to Ice a Cake with Whipped Cream
Frosting a cake with whipped cream can be tricky. You want to work as efficiently as possible.
Unlike buttercream that you can scrape off and start over with as often as you please, whipped cream begins to break down the more it is used and overworked.
Using whipped cream whisked to just medium peaks creates a much softer appearance but is a little trickier to work with. Give the remaining cream a few extra whisks to slightly stiffen it up at the end for piping details.
Try this Stabilized Whipped Cream to make things a bit easier!
Tessa's Tip
Use a paring knife to slice a plump bean in half lengthwise. Use the tip of the knife to scrape out the seeds from the bean and add them straight into your cake batter and whipped cream. Save the pods and place them in a jar with granulated sugar to make vanilla sugar.
Supporting Articles
Substitutions
- Cake Flour - For every cup of cake flour, measure out 1 cup of all-purpose flour minus 2 tablespoons. The, add back 2 tablespoons of either corn starch or arrowroot powder to get 1 cup of cake flour.
- Strawberries - You may swap the strawberries for other fresh fruit like raspberries, sliced banana, sliced peaches, or blueberries. Importantly, make sure the fruit is relatively soft but not squishy. Keep the size of the fruit small to make slicing the cake easier.
- Vanilla Bean Paste - Use the seeds of a real vanilla bean (see Tip) or pure vanilla extract.
- Whipped Cream with Cream Cheese - adding a bit of cream cheese helps stabilize the whipped cream
Serving and Storage
Serve the cake within 30 minutes of assembling.
Slice the cake with a serrated bread knife.
The cake may be made in advanced and stored in the refrigerator. Refrigerate leftovers for up to 3 days.
Chiffon Cake Pans
Chiffon cakes are typically baked in a tube pan. They often have little "feet" on the edges so that you can cool the cake upside down.
For this type of sponge cake, you do not grease the sides of the pan. This encourages the batter to crawl up the sides to its highest potential and keeps the cake from falling out when flipped to cool.
When baked in a standard round pan, I recommend lining the bottom with parchment but DO NOT grease the sides. If you can, try to still cool the cakes upside down by elevating the rims of the baking pans.
The final cake may still experience some shrinkage, but it will be okay.
Recipe FAQs
Choose a good quality aluminum cake pan with at least 2-inch tall sides.
You don't have to use cake flour, but cake flour has a lower percentage of protein compared to all-purpose flour that makes the cake softer. See Substitutions for making your own cake flour alternative.
The cake may also be baked as one, 8-inch cake. Check doneness after about 25 minutes of baking. To frost, decrease the cream to 1 ½ cups and sugar to 2 tablespoons.
Baker’s Notes
- The cake may also be baked as one, 8-inch cake. Check doneness after about 25 minutes of baking. To frost, decrease the cream to 1 ½ cups and sugar to 2 tablespoons.
- Do not over whip the cream. Likewise, If you use an electric mixer, stop mixing once the cream thickens and holds soft peaks. Finish whisking by hand.
- If the cream is over-whipped and appears grainy, add in a tablespoon or two of heavy cream and whisk to just combined.
- DO NOT grease the sides of the pan but DO line the bottom with parchment paper to make sure the layers don't get completely stuck in the pans.
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More Cakes to Bake
Vanilla Cake with Strawberry Filling
Please leave a star review if you loved this recipe! Make sure to share your recipes and tag me on Instagram @stylesweetdaily.
Recipe
Mini Strawberry Chiffon Cake
Ingredients
For the Chiffon Cake
- 1 cup (130 g) cake flour
- 1 tea baking powder
- ¼ tea salt
- ¼ cup (60 ml) canola oil
- ½ cup + 3 tablespoons (140 g) granulated sugar
- 1 tea pure vanilla extract
- 3 egg yolks
- ¼ cup (60 ml) whole milk
- 4 egg whites
- ¼ tea cream of tartar
For the Vanilla Bean Whipped Cream
- 2 cups heavy cream
- 3 to 4 tablespoon granulated sugar
- 1 tea vanilla bean paste
To Assemble
- ⅔ cup sliced strawberries
- 1 tablespoon granulated sugar
- 1 ½ cups hulled and quartered strawberries
Instructions
To Make the Cake
- Preheat the oven to 350°F. Grease the bottom of two 6-inch cake pans and line them with parchment paper. Set aside.
- Whisk together the cake flour, baking powder and salt. Set aside. Using an electric mixer (stand or hand), mix together the oil and all but 1 tablespoon of sugar until combined. Add the vanilla and egg yolks. Mix on medium speed for abut 3 minutes until pale in color. Stop the mixer and scrape down the bottom and sides of the bowl.
- With the mixer on low, add in half of the flour mixture and mix until combined. Stream in the milk until absorbed. Add the remaining flour mixture and mix until incorporated. Set aside.
- In a washed and dried mixing bowl, add the egg whites and cream of tartar. Begin whisking on low until the egg whites foam. Gradually increase the speed and add the remaining tablespoon of sugar. Mix on medium-high until the eggs hold medium-stiff peaks.
- Fold about 1 cup of the whipped egg whites into the cake batter to lightened it up. Gently but deliberately fold in the remaining egg whites until combined.
- Evenly divide the cake batter between the two pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the centre of the cakes come out clean. Place the cakes in their pans on a wire cooling rack. Run a very thin knife or metal spatula around the inside of the pan to release the sides of the cake. Continue to cool on the wire racks. Remove the parchment paper from the bottoms before assembling.
To Make the Whipped Cream
- Begin whisking the cream (with an electric mixing or by hand) until the cream begins to thicken. Add the sugar and continue to whisk until soft peaks form. Add the vanilla bean paste and whisk until the cream holds medium peaks. Do not over mix.
To Assemble
- Toss the sliced strawberries with the granulated sugar and set aside (stirring every so often). Prepare the layers of cake by trimming off the tops of cooled cakes until they are flat and level. Whip the cream.
- Place one layer of cake on a cake board or serving dish. Top with about 1 ¼ cups of whipped cream and spread out with an offset spatula. Use the back of a spoon to gently hollow out the center of the cream to create a “bowl” for the slices strawberries. Spoon in the strawberries, leaving their juices behind. Top with the second layer of cake.
- Crumb coat the cake with a thin layer of whipped cream and chill in the refrigerator for about 10 minutes.
- Smoothly frost the cake with the whipped cream. Give the remaining whipped cream a few more whisks to stiffen it slightly. Fill a piping bag fitted with a star tip with the stiffened whipped cream and pipe a shell border around the top of the cake. Pile the quartered strawberries on top and serve.
Dizzee
I can’t wait to try this delicious recipe.
Kristine
This was an amazing recipe that was very easy to follow! I do not bake often at all, and I was successfully able to make a delicious cake due to this recipe! The cake has the perfect amount of sweetness and texture. Would definitely do again!
Sherry Rose
Wow! It’s so hard to find a white cake recipe that is good! I’ve been searching for so long and it’s held me back from baking and selling cakes.
This recipe is so good! I made it twice because I messed up the first version by greasing the pans and the cake shriveled inwards. I’m so glad I tried again because it was perfect when I followed your notes.
This cake is simple, doesn’t require anything too special, and I actually made my own “cake flour” and it still was soft, fluffy, and delicious. I can imagine how much better it would be with proper cake flour.
Will definitely be the 1 recipe I use for white cake as I have tried so many others and wasted time and money.
Bee
so light and fluffy! my whole family loved it!
Dana Wilson
Perfect recipe for spring! So yummy
andrea
Love chiffon cake! I made this cake last year for Easter and the whole family asked me to bring it again.
stylesweet
Hi! Thank you for the comment. I am glad you enjoyed the recipe!
Lauren P.
Great recipe! Will make again.
stylesweet
Amazing! It is one of my favourites too.
Kara
The best cake! Second time making and will definitely make again. Its so light and fluffy.
Nancy Lee
Will 100% make this cake again. It was so good - my husband requested this for his birthday and we devoured it!
stylesweet
Yes Yay!! I am so glad you guys enjoyed it. Love this cake too.
Tanya Davidson
This is my favorite cake! I am making it again for Mother's Day.
Carol Anne
I was trying to figure out how this could be considered "chiffon" cake. Usually I have made chiffon in tube pan ungreased, so the sides rise and cling to the pan to make a high fluffy cake. I don't know that this one would stand up nice and tall and not deflate a bit since it is cooled in pan and not turned upside down to be a true chiffon. I must give it a try since I do think it is a really good recipe.
These small cakes are really the way to go. No need to try to eat a huge cake before it gets dry and you are tired of fighting with it in the fridge.
stylesweet
Hi! I totally get what you are saying. I just love the taste and texture of a chiffon sponge but like to layer them. I often rig the round pans so that the rims are resting on something to be able to cook upside-down. There is some shrinking but I find it still works. Happy Baking!
Brigitte
Liebe Tessa,
Ich habe gestern dein Rezept vom Chiffon cake ausprobiert und bin total begeistert. Er ist fluffig und wunderbar elastisch, ich werde nur noch dein Rezept für Tortenböden backen 😍 danke dir so sehr ❤️
Wendi l Carrigan
can this cake be made a day ahead? is it ok to assemble it a day ahead?
stylesweet
Hi! You can, but if you are able to bake the cake the day ahead (wrapped in plastic overnight) and hold off on assembling until the morning, that would be my recommendation. But if you have to do the whole thing the day before, it will still be great. Add the strawberries on top just before serving.
Betty
OMg this was delicious. Can’t wait to make it again
Celeus Baral
My go-to recipe for chiffon cakes! thank you so much for this!
stylesweet
Oh thank you for the kind comment! I am so glad you like this recipe. Happy Baking!
Barb
Can I bake these into cupcakes?
stylesweet
Hi I haven't tried this recipe as cupcakes before, but I've made similar Angel Food cupcakes. This type of cake does shrink a bit after cooling, so definitely keep that in mind. You can fill the cupcake liners nearly to the top.