Try this incredibly moist and fluffy strawberry cream cake bursting with fresh strawberry flavor. Light as a cloud, it layers whipped cream, juicy strawberries, and a spoonful of strawberry jam for a heavenly bite you’ll want to make again and again.
This guide gives clear step-by-step instructions and photos to help you recreate this cake at home. Follow each step and you’ll be rewarded with a tender chiffon sponge, silky whipped cream, and bright strawberry flavor.
Why You’ll Love This Recipe
- Fluffy and moist cake: This chiffon sponge is exceptionally airy yet stays moist in the fridge longer than many sponge cakes. With a small technique change, you can bake it in standard round pans without collapsing the center.
- Simple ingredients: Everything is easy to find at a typical grocery store.
- Strawberry-forward: The delicate vanilla chiffon and light whipped cream let the tangy strawberry flavor shine.
- Perfect for celebrations: A lovely choice for birthdays, Mother’s Day, gatherings, and summer parties.
- Seasonal highlight: Best made when strawberries are at their ripest for the freshest taste.
- Versatile: Adaptable to different pan sizes—8-inch rounds, a sheet pan, or a chiffon tube pan.
8 Success Tips
Chiffon Cake
- Use regular aluminum cake pans rather than non-stick pans for better structure with chiffon cakes.
- Use the meringue immediately after making it; it begins to separate if it sits.
- When baking with a water bath, be careful not to let hot water get into the batter in the pans.
- Don’t open the oven until the cake has set enough—sudden temperature changes can make it fall.
- Chiffon cakes may sink slightly after baking, especially in round pans. The texture remains light and moist despite a small drop.
Fillings
- Leave a small margin when spreading jam so it won’t run over the sides.
Frosting
- If your kitchen is warm or frosting will take time, chill the whipped cream bowl in ice water to keep it stable.
- Watching a short video of the assembly can help clarify hand movements and texture cues.
VIDEO: Watch How To Make the Strawberry Cream Cake!
Use the step-by-step video to follow the process visually and understand the techniques used for the chiffon, fillings, and frosting.
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Tips For The Ingredients
Chiffon Cake
- Egg yolks: Reserve the whites to make the meringue.
- Sugar: Use caster or granulated white sugar.
- Salt: A small amount enhances the flavor of the sponge.
- Milk: Use whole milk for best texture.
- Oil: Neutral oils like canola or vegetable work well; olive oil is also fine if you prefer.
- Vanilla: Pure vanilla extract adds depth; vanilla bean is optional.
- Cake flour: Recommended over all-purpose flour for a lighter crumb.
- Egg whites: Make sure bowls and tools are grease-free so whites whip to full volume.
- Granulated sugar for meringue: Helps stabilize the whites and creates fine, stable bubbles.
Fillings
- Fresh strawberries: Use ripe, firm berries.
- Strawberry jam: Homemade jam is ideal for flavor and texture, but store-bought works if you’re short on time. If using jam, cook it down until thick so it won’t leak after frosting.
Whipped Cream Frosting
- Heavy cream: Use heavy or heavy whipping cream (about 40–45% fat preferred).
- Sugar: Granulated sugar to sweeten and stabilize the cream.
Decorations
- Fresh strawberries or any decorations you prefer (berries, powdered sugar, macarons, herbs, or flowers).
How To Make Strawberry Cream Cake
1. Bake a chiffon cake.
Preparations
- Line the bottoms of two 8-inch round pans with parchment.
- Prepare hot simmering water for a water bath.
- Preheat the oven to 300ºF (149ºC).
- Sift the cake flour before use.
- Step 1: Whisk egg yolks with sugar and salt until pale to incorporate air.
- Step 2: Add milk, oil, and vanilla and mix until smooth.
- Step 3: Fold in sifted cake flour and whisk until completely smooth with no lumps.
- Step 4: Whip egg whites to soft peaks, add sugar once bubbly, then whip to firm peaks where the whisk tip curls.
- Step 5: Fold half the meringue into the yolk mixture until about 50% combined. Add the rest and continue folding, finishing with a spatula to avoid deflating the batter.
- Step 6: Pour batter into prepared pans, swirl the surface with a toothpick, and gently tap to release large bubbles.
- Step 7: Place the 8-inch pans inside larger pans filled with hot water and bake at 300°F (149°C) for 25–30 minutes.
- Step 8: Remove the pans, flip them gently, and cool the cakes on a wire rack before assembling.
How to check if the cake is baked enough
- The center should spring back gently when touched.
- A toothpick inserted in the center should come out clean.
2. Prepare the fillings (strawberry jam & fresh strawberries)
- Step 1: Make or use strawberry jam. You only need about 100 g (3.5 oz) for one 8-inch cake—cook it down until thick so it won’t run after assembly.
- Step 2: Cut strawberries into large pieces, pat dry to remove excess moisture, and chill until assembly.
3. Make whipped cream frosting
- Step 1: Whip heavy cream with granulated sugar. For the final coat, whip to soft peaks—light and fluffy but still silky.
- Step 2 (crumb coat): Whip a portion of the cream a bit stiffer to use as a supportive crumb coat before the final frosting.
4. Assemble the cake
- Step 1: Spread jam on the first layer, leaving about a ½-inch gap from the edge.
- Step 2: Arrange strawberries on the jam—jam helps hold them in place.
- Step 3: Spoon whipped cream over the strawberries, filling gaps and smoothing the surface.
- Step 4: Coat the sides with excess cream to seal the filling in.
- Step 5: Place the second layer on top, browned side down for a neat finish.
- Step 6: Apply a thin crumb coat over the top and sides to lock in crumbs.
- Step 7: Whip the remaining cream to the desired thickness and finish the final coat over the top and sides.
5. Decorate the top of the cake
Finish with your choice of decorations, for example:
- Fresh strawberries
- Other fresh berries
- Powdered sugar
- Herbs or edible flowers
- Macarons
6. Slice the cake
For clean slices, heat a sharp knife in hot water, wipe it dry, and make each cut. A serrated knife can also give a neat edge.
Three simple steps:
- Dip the knife in hot water.
- Wipe off excess water and slice.
- Clean the knife between cuts and repeat.
Frequently Asked Questions
Keep the cake refrigerated for up to four to five days. For best flavor and texture, enjoy within the first two days. When storing sliced cake, press plastic wrap against the cut surface to prevent drying.
Use regular aluminum pans rather than non-stick or heavily lined pans for the best rise and stability. Aluminum gives the sponge something to cling to as it bakes and cools.
Yes. The cake is still lovely without jam, but homemade jam adds concentrated strawberry flavor and helps hold the filling in place.
Both feature whipped cream and strawberries. “Strawberry cream cake” can use various sponge types; here it refers to a chiffon sponge with jam and whipped cream. Traditional Japanese strawberry shortcake specifically uses a light sponge, whipped cream, and strawberries, while English shortcake refers to a biscuit with cream and strawberries.
You can, but the cake may sink more in the center. A water bath delivers gentler, more even heat and often yields a slightly moister, more even surface.
More Fluffy Cakes with Sponge Cake
If you enjoy this strawberry cream cake, try other light frosted sponge cakes for variety.
- Vanilla Roll Cake
- Chocolate Roll Cake
- Tres Leches Cake
- Strawberry Shortcake
More Strawberry Recipes
If strawberries are in season, here are more recipes to enjoy.
- Strawberry Cinnamon Rolls
- Strawberry Mini Cheesecakes
- Fresh Fruit Tart
- Strawberry Mousse
- No Bake Strawberry Cheesecake
Did you try the recipe?
Share your experience in the comment section below. I’d love to hear how it turned out for your special occasion.
Thank you! – Aya
Strawberry Cream Cake
Pin Recipe
Equipment
Method
Nutrition
Notes
Video
Ingredients
- 6 egg yolks
- 56 g (¼ cup) granulated sugar
- ½ teaspoon salt
- 85 g (⅓ cup) milk
- 56 g (¼ cup) oil
- ½ teaspoon vanilla extract
- 113 g (1 cup) cake flour
- Egg whites from 6 eggs
- 56 g (¼ cup) granulated sugar (for meringue)
- 10–12 medium strawberries
- 100 g (⅓ cup) strawberry jam
- 396 g (1 ⅔ cups) heavy cream
- 30 g (2½ tbsp) granulated sugar
- Fresh strawberries or preferred decorations
NOTE: For best results, weigh ingredients. Gram measurements are provided and are the most accurate.
Equipment
- 2 × 8-inch pans (regular aluminum recommended)
- Parchment paper for liners
- Stand mixer with whisk attachment or hand mixer
- Bowls, whisk, spatula, toothpick, knife, and icing spatula
Method
- Preparations: Line pans, prepare hot water, preheat oven to 300ºF (149ºC), sift flour.
- Whisk egg yolks with sugar and salt until pale.
- Add milk, oil, and vanilla; combine.
- Fold in sifted cake flour until smooth.
- Whip egg whites to bubbly stage, add sugar, then whip to firm peaks.
- Fold meringue into yolk mixture in stages to preserve volume.
- Pour batter into pans, swirl the surface with a toothpick, and tap to release large bubbles.
- Place pans in a water bath and bake 25–30 minutes until the center springs back or a toothpick comes out clean.
- Flip pans gently and cool cakes on a wire rack.
- Slice strawberries into large pieces, pat dry, and chill.
- Use about 100 g of jam; cook it down until thick so it won’t leak after assembly.
- Whip heavy cream with sugar. For the final coat, whip to soft peaks.
- Whip a portion firmer for the crumb coat to support the cake structure.
- Spread jam on the first layer, leaving a ½-inch margin.
- Arrange strawberries on the jam so they stay in place.
- Add scoops of whipped cream to fill gaps and smooth the surface.
- Coat the sides to seal the filling, then place the second layer on top.
- Apply a thin crumb coat and chill if needed.
- Finish with the final coat of whipped cream and decorate as desired.
Notes
Storage
Refrigerate for up to four to five days. Consume within two days for peak flavor. Wrap cut surfaces with plastic to prevent drying.
More Tips for Success
Chiffon Cake
- Use regular aluminum pans, not non-stick, for better rise and stability.
- Make the yolk mixture first, then whip and use the meringue immediately.
- Avoid getting water into the batter during the water bath.
- Resist opening the oven while the cake sets.
- A small amount of deflation after baking is normal; the sponge remains tender.
Fillings
- Avoid placing jam too close to the edge to prevent leakage.
Frosting
- Keep whipped cream cool while working—set the mixing bowl in ice water if necessary.
Nutrition
Carbohydrates: 31 g
Protein: 3 g
Fat: 21 g
Tried this recipe?
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