This strawberry chiffon cake is packed with strawberry flavor made of fresh strawberry reduction sauce. Light, fluffy, moist, and delicious strawberry sponge cake to enjoy for dessert, breakfast, or snack!
Strawberry Chiffon Cake Ingredients
Strawberries– fresh or frozen strawberries. This is also a great way to use the extra strawberries you have that are not so perfect to make a strawberry puree.
Eggs– separated egg yolks and egg whites at room temperature to easily incorporate with other ingredients.
Sugar– granulated white sugar or caster sugar. Extra fine sugar is ideal for cake.
Oil– Vegetable oil, canola oil, grapeseed oil, or olive oil. This will make the cake moist.
Milk– whole milk or evaporated milk to add creaminess to the strawberry cake.
Vanilla– a flavor cake enhancer.
Flour– Cake Flour for more fine and tender crumbs or may use all-purpose flour.
How to Make Strawberry Chiffon Cake
This Strawberry Chiffon cake is easy to make and the procedure is the same as how to make my Vanilla chiffon cake.
Step 1. Make the Strawberry Reduction Sauce.
Puree the chopped fresh or frozen strawberries in a blender or food processor. Transfer in a saucepan and simmer for 10 to 15 minutes or until thickened. Set it aside and let it cool.
Start preheating the oven to 345°F
Step 2. Make the cake batter.
In a large bowl, add egg yolks and sugar. Whisk for a few seconds then add oil and the rest of the wet ingredients (milk, vanilla, strawberry reduction sauce, and red icing color to get a bright pink color. I used about 1/8 tsp of red icing paste color for this cake and it’s optional. Mix (wet ingredients) until well blended.
Combine all the dry ingredients in a small bowl. Sift and add to the wet ingredients in four additions. Avoid mixing briskly and incorporating too much air to prevent air pockets in the cake.
Step 3. Make the meringue. In a grease-free bowl, add the egg whites with cream of tartar or substitute with lemon juice. Beat on high speed. When started foaming up, gradually add the sugar and continue beating until medium-stiff peaks. It’s between soft and stiff peaks. Avoid overbeating the meringue to achieve the perfect texture of this fluffy and moist strawberry chiffon cake.
Step 4. Folding the meringue into the strawberry cake batter. Use a rubber spatula and gently fold the meringue into the batter in four additions. Scrape around the bowl and move the spatula from the center down to the bottom of the bowl until the meringue and batter are blended. Then pour it into the tube pan. Tap or drop a few inches high from the counter to remove some big air pockets.
No need to grease the tube pan. Only grease the bottom of the baking pan if you don’t have the removable bottom tube pan. Do not grease the side. You need the cake something to cling to and to ensure the cake will not deflate or collapse while baking and cooling the cake.
Step 5. Bake the Cake. Bake in a preheated oven at 345°F for about 45 to 50 minutes or until the inserted cake tester or toothpick comes out clean.
Step 6. Cooling the cake. Remove from the oven and immediately invert the cake to cool completely.
How to serve the Strawberry Chiffon Cake?
Dust with powdered sugar. Slice and serve the way it is or serve with whipped cream and fresh strawberries or strawberry sauce.
Filled and frost with your favorite frosting. Try it with light and delicious Italian meringue frosting then add chocolate dripping using my Chocolate Ganache recipe with cocoa powder. It’s so good 😋
More recipes with strawberries to try
Strawberry Pineapple Vanilla Chiffon Cake
No Bake Strawberry Swirl Cheesecake
Strawberry Chiffon Cake
Watch How to Make It
Equipment
- Tube pan with removable bottom
Ingredients
For the Strawberry reduction sauce
- 1 cup strawberries chopped (fresh or frozen strawberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
For the cake
Wet ingredients
- 6 large egg yolks at room temperature
- ⅓ cup granulated sugar
- ½ cup vegetable oil sub canola oil or olive oil
- ½ cup milk whole milk or evaporated milk
- 1 tsp homemade pure vanilla extract
- ⅓ cup strawberry reduction sauce
- Red paste icing color optional about ⅛ tsp
Dry ingredients:
- 214 g cake flour 1 ½ cup sifted
- 1 ½ tsp baking powder
- ½ tsp salt
Meringue Ingredients:
- 6 large egg whites at room temperature
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
Instructions
- Make the Strawberry Reduction Sauce. Puree the chopped fresh or frozen strawberries in a blender or food processor. Transfer to a saucepan and simmer for 10 to 15 minutes or until thickened. Set it aside and let it cool.
- Make the cake batter. In a large bowl, add egg yolks and sugar. Whisk for a few seconds then add oil and the rest of the wet ingredients (milk, vanilla, strawberry reduction sauce, and red icing color to get a bright pink color. I used about 1/8 tsp of red icing paste color for this cake and it’s optional. Mix (wet ingredients) until well blended.
- Make the meringue. In a grease-free bowl, add the egg whites with cream of tartar or substitute with lemon juice. Beat on high speed. When started foaming up, gradually add the sugar and continue beating until medium-stiff peaks. It’s between soft and stiff peaks.
- Folding the meringue into the strawberry cake batter. Use a rubber spatula and gently fold the meringue into the batter in four additions. Scrape around the bowl and move the spatula from the center down to the bottom of the bowl until the meringue and batter are blended. Then pour it into the tube pan. Tap or drop a few inches high from the counter to remove some big air pockets.
- Bake the Cake. Bake in a preheated oven at 345°F for about 45 to 50 minutes or until the inserted cake tester or toothpick comes out clean.
- Cooling the Cake. Remove from the oven and immediately invert the cake to cool completely.
- How to serve the Strawberry Chiffon Cake. Dust with powdered sugar. Slice and serve the way it is or serve with whipped cream and fresh strawberries or strawberry sauce.
