This easy Strawberry Pineapple chiffon cake recipe is a sponge cake made of fresh strawberries and pineapple juice. Filled and crumb coated with creamy stabilized whipped cream frosting. This delectable cake recipe tastes as delicious as it looks!
This strawberry chiffon cake is easy to make and decorate. Crumb coating a cake is an easy method to cover a cake and is perfect for beginners. Simple and doesn’t need to be perfect yet it can still look deliciously amazing. Of course, you can fully cover or half dressed the cake if you prefer.
The creamy stabilized whipped cream frosting is light and airy that is easy to spread. It’s the perfect consistency to fill and crumb coat or cover this chiffon cake.
You may also want to try my Italian meringue recipe or boiled icing. It is another stable icing you can use to fill and cover this strawberry chiffon cake.
How to Make Strawberry Pineapple Vanilla Chiffon Cake
Step 1. Start by preparing the 3 round baking pans and line them with parchment paper to easily remove them from the pans.
How to cut parchment paper to fit a round pan?
Cut 9″ x 9″ parchment paper or slightly bigger than the baking pans. Fold the parchment paper into half, then half again. Fold into a triangle then fold into half a triangle. Invert the pan and place the folded pointed triangle on top of the middle pan. Hold and cut the folded parchment paper on the edge of the pan. Grease the inside bottom of the baking pans. Unfold the round-cut parchment paper and place it inside the greased round baking pans.
Making the Chiffon Cake. It’s the same method on how to make my vanilla chiffon cake and my custard cake recipe.
Step 2. Prepare the Cake Batter. Measure, spoon and level or weigh the sifted cake flour. Add the salt and baking powder to the cake flour and sift again. In a large bowl, add all the wet ingredients. Mix until blended. Then add the sifted dry ingredients to the wet ingredients in four additions to avoid big lumps and over-mixing. Mix until smooth.
Step 3. Prepare the meringue. In a stand mixer bowl. Beat the room-temperature egg whites and cream of tartar at high speed. Gradually add sugar and beat until stiff peaks.
Step 4. Cut and Folding method. Add the meringue to the cake batter in four additions. You will need a rubber spatula or scraper and scoop the meringue then add to the cake batter mixture. Scrape around the bowl and move the spatula from the center down to the bottom of the bowl. Like cutting a cake batter, scrape, cut, and gently fold to avoid deflating the meringue and prevent creating big air pockets. Do this until no streaks of cake batter and the meringue are blended.
Step 5. Divide and pour the cake batter in the 3 round pans lined with parchment paper. Tap to release some big air bubbles in the cake.
Step 6. Bake in preheated oven to 325°F for 20 to 22 minutes or until the toothpick inserted comes out clean. Let it cool in the pan on top of a cooling rack.
Step 7. Prepare the stabilized whipped cream frosting
In a chilled mixing bowl add cold heavy whipping cream and beat at a low to medium speed. Alternately add the icing sugar and meringue powder. Beat at high speed for 3 to 5 minutes or until stiff peaks. Do not overbeat. Add vanilla and mix until well blended.
Step 8. Frosting the cake
Transfer the chiffon cake upside down on a serving cake. Add the frosting to the cake and spread evenly. Repeat on the next two layers. Add the rest of the whipped cream frosting in a large piping bag with the icing nozzle. Squeeze the piping bag around the cake, starting at the bottom or top. Use a spatula or cake scraper to evenly apply the frosting. Decorate the cake with fresh sliced strawberries and whole strawberries.
Chill at least for 30 minutes or longer before slicing. Keep it in the refrigerator. Serve cold.
Please note: if your frosting is not stable enough. You may need to refrigerate the frosting for about 30 minutes before adding the 2nd and 3rd layers of the cake.
More Chiffon Cake Recipes
Strawberry Pineapple Chiffon Cake
Watch How to Make It
Equipment
- stand mixer or electric hand mixer
- 3 8" x 2" round pans
Ingredients
- 350 g fresh strawberries
Wet ingredients:
- 6 egg yolks at room temperature
- ½ cup granulated sugar
- ⅓ cup vegetable oil
- ½ cup pineapple juice
- 1 tsp pure vanilla extract
Dry ingredients:
- 214 g cake flour 1 ½ cup sifted
- 1 ½ tsp baking powder
- ½ tsp salt
Meringue Ingredients:
- 6 egg whites at room temperature
- ¼ tsp cream of tartar
- ¾ cup granulated sugar
Stabilized Whipped Cream Vanilla frosting Ingredients:
- 1 pint 473 ml heavy whipping cream
- 2 tsp pure vanilla extract
- ½ to ¾ cup powdered sugar sifted to taste
- 3 ½ tbsp meringue powder
Instructions
Prepare the baking pans
- Cut 9" x 9" parchment paper or slightly bigger than the baking pans. Fold the parchment paper into half, then half again. Fold into a triangle then fold into half a triangle. Invert the pan and place the folded pointed triangle on top of the middle pan. Hold and cut the folded parchment paper on the edge of the pan. Grease the inside bottom of the baking pans. Unfold the cut parchment paper and place it inside the greased baking pans.
- For the dry ingredients. Measure, spoon and level or weigh the sifted cake flour. Add the salt and baking powder in the cake flour and sift again.
- For the wet ingredients. In a large bowl add all the wet ingredients. Mix until blended.
- Add the sifted dry ingredients to wet ingredients in four additions to avoid lumps and over mixing. Mix until smooth.
Prepare the Meringue
- In a stand mixer bowl. Beat the room temperature egg whites and cream of tartar at high speed. Gradually add sugar and beat until stiff peaks.
- Cut and fold method. Add the meringue in the cake batter in four additions. Use a rubber spatula or scraper and scoop the meringue and add to the cake batter mixture. Use a scraping motion. Scrape around the bowl and move the spatula from the middle, down to the bottom of the bowl. Like cutting a cake batter, scrape, cut, and fold until no streaks of cake batter.
- Divide and pour the cake batter in the 3 round pans lined with parchment paper. Tap to release some big air bubbles in the cake.
- Bake in preheated oven to 325°F for 20 to 22 minutes or until the toothpick inserted comes out clean. Let it cool in the pan on a cooling rack.
Prepare the stabilized whipped cream frosting
- In a chilled mixing bowl add cold heavy whipping cream and beat at a low to medium speed. Alternately add the icing sugar and meringue powder. Beat at high speed for 3 to 5 minutes or until stiff peaks. Do not overbeat. Add vanilla and mix until well blended.
Frosting the cake
- Transfer the chiffon cake upside down on a serving cake. Add the frosting on the cake and spread evenly. Repeat on the next two layers. Add the rest of the whipped cream frosting in a large piping bag with the icing nozzle. Squeeze the piping bag around the cake, start at the bottom or top. Use a spatula or cake scraper to evenly apply the frosting. Decorate the cake with fresh sliced strawberries and whole strawberries.
- Chill at least for 30 minutes or longer before slicing. Keep in the refrigerator. Serve cold.
