Strawberry Chiffon Delight

Name: Strawberry Chiffon Delight
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 ½ 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; 2 cups fresh strawberries, hulled and sliced; ½ cup powdered sugar; 1 cup heavy cream; 2 tablespoons lemon juice; 1 tablespoon gelatin (optional, for stabilization)

Highlighted under: Simple Sweet Recipes

I absolutely adore making Strawberry Chiffon Delight, especially during the warmer months when strawberries are at their peak. The combination of light and fluffy chiffon cake with a creamy strawberry filling is simply irresistible. I find that using fresh, ripe strawberries really elevates the flavor, and the delicate texture of the chiffon balances perfectly with the smoothness of the filling. It's a delightful dessert that's sure to impress at any gathering, and it's surprisingly easy to put together!

Created by

Emily

Last updated on 2026-02-21T20:46:18.572Z

Creating Strawberry Chiffon Delight was a thrilling experience for me. The first time I made it, I was amazed by how the chiffon cake rose so beautifully. I learned that the key is to fold the egg whites gently into the batter, ensuring the cake remains airy and light. Using the right technique makes a world of difference in texture!

Another tip I discovered is to let the chiffon cake cool upside down. This helps maintain its height and prevents it from collapsing. Each bite of the dessert layers the flavors of fresh strawberries and the soft, airy cake, making every mouthful a joyful treat.

Why You'll Love This Recipe
Bright strawberry flavor perfectly complements the airy chiffon texture
Easy to make with simple, fresh ingredients
A show-stopping dessert that impresses at any occasion

Mastering the Chiffon Technique

Chiffon cake is celebrated for its light and airy texture, achieved by carefully separating the eggs. When beating the egg whites to soft peaks, be careful not to overwhip, as this can cause them to become dry. The ideal peak should slightly bend at the tip. When folding the egg whites into the batter, use a gentle motion to preserve the airiness. This technique is key to achieving that perfect rise and delicate crumb in your chiffon cake.

Baking the chiffon cake upside down is another essential step. Cooling it this way prevents the cake from deflating as it cools. By placing the pan on a bottle or inverting it over the counter with the legs of the pan suspended, you allow the cake to hold its structure. This method contributes to the cake’s signature height, ensuring it doesn’t collapse into a dense texture.

Filling Variations and Tips

The strawberry filling can be customized beyond just fresh strawberries! You can substitute half of the strawberries with other berries like raspberries or blueberries for a mixed berry twist. If strawberries are out of season, consider using frozen berries; just ensure they are thawed and drained to avoid excess liquid in the filling.

If you’re concerned about the filling becoming too runny, the optional gelatin can be a game-changer. It helps to stabilize the whipped cream, keeping your filling thick and scoopable rather than soupy. Simply dissolve gelatin in warm water before incorporating it into the cream mixture; this way, you won't have any lumps.

Storage and Serving Suggestions

Once assembled, the Strawberry Chiffon Delight can be stored in the refrigerator for up to three days. However, to maintain the best texture, it’s ideal to serve it fresh the day it’s made. For a delightful presentation, consider topping the assembled cake with additional fresh strawberries or a light sprinkle of powdered sugar just before serving.

For a more indulgent experience, serve slices with a dollop of extra whipped cream on the side, or drizzle with a strawberry reduction sauce made by simmering strawberry puree until thick and glossy. This can elevate the serving to a new level of elegance, making it perfect for special occasions or family gatherings.

Ingredients

For the Chiffon Cake

1 ½ 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

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
½ cup powdered sugar
1 cup heavy cream
2 tablespoons lemon juice
1 tablespoon gelatin (optional, for stabilization)

Instructions

Directions

Prepare the Chiffon Cake

Preheat your oven to 350°F (175°C). In a bowl, sift together the flour, baking powder, and salt. In another bowl, whisk the egg yolks with the sugar, vegetable oil, water, and vanilla. Gradually add the dry ingredients until smooth. In a separate bowl, beat the egg whites until soft peaks form. Gently fold the egg whites into the batter. Pour the batter into an ungreased cake pan and bake for 30 minutes. Allow it to cool upside down.

Make the Strawberry Filling

In a blender, puree half of the strawberries with powdered sugar and lemon juice. Whip the cream until soft peaks form. If using gelatin, dissolve it in a little warm water and mix it in. Fold the strawberry puree into the whipped cream gently. Add the sliced strawberries and mix well.

Assemble the Dessert

Once the chiffon cake is completely cool, carefully remove it from the pan and slice it in half horizontally. Place the bottom layer on a serving plate and spread half of the strawberry filling on top. Place the second layer of cake on top and spread the remaining filling. Decorate with extra strawberry slices if desired.

Enjoy!

Pro Tips

For an extra kick, consider drizzling some melted chocolate over the assembled dessert before serving. It adds a rich flavor that pairs beautifully with the strawberries.

Ingredient Insights

The use of all-purpose flour in chiffon cake provides just enough structure while still allowing for a tender crumb. If gluten-free options are needed, a gluten-free all-purpose flour blend can work well, but make sure it contains a binding agent like xanthan gum to help mimic the cake's original texture.

Granulated sugar not only sweetens the cake but also plays a vital role in the aeration process when beating egg whites. If you're looking for a less sweet option, reduce the sugar slightly, though this may alter the rise of the cake.

Troubleshooting Common Issues

If your chiffon cake sinks in the middle, it’s often due to underbaking or insufficient egg white aeration. Ensure you use an oven thermometer for accurate temperature and bake until the cake is deeply golden and springs back when touched lightly. If it’s too dense, re-evaluate the folding technique; folding too aggressively can deflate the batter.

On the other hand, if the filling turns out too liquidy, it could be due to excess moisture in the strawberries or not incorporating the gelatin properly. A quick fix is to put the filling in the fridge for about 30 minutes before assembling, allowing it to firm up slightly. Consider adding more whipped cream if needed to achieve the desired consistency.

Scaling the Recipe

This recipe can easily be scaled up for larger gatherings. To double the recipe, use two separate mixing bowls for the cake batter to maintain easy handling, especially for separating the eggs, which can get cumbersome in larger quantities. Ensure your baking pans are large enough to accommodate the increased volume to avoid overflowing.

When scaling the strawberry filling, it is crucial to maintain the balance of sweetness and acidity. As you double or triple the strawberries, remember to adjust the sugar and lemon juice slightly to prevent it from becoming overly sweet. Taste the mixture after each adjustment for the best flavor balance.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries will give the best flavor and texture. If using frozen, make sure to thaw and drain them well.

→ How long can I store the dessert?

It's best enjoyed fresh, but you can store it in the fridge for up to 2 days. Just keep it covered.

→ Can I make this dessert ahead of time?

Absolutely! You can prepare the chiffon cake a day in advance and assemble it the day you plan to serve it.

→ Is there a gluten-free option?

You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary slightly.