Description
This Strawberry Lemon Chiffon Cake tastes bright, airy, and beautifully refreshing. I bake a soft lemon chiffon cake, then layer it with juicy macerated strawberries and a cloud of lemon-kissed whipped cream. It feels light enough for spring and summer gatherings, yet special enough for birthdays and celebrations. Every bite brings sweet berries, fresh citrus, and a tender crumb that melts in your mouth.
Ingredients
- 2 cups (250 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar, divided
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 1/2 cup (120 ml) neutral vegetable oil
- 6 large eggs, separated (room temperature)
- 3/4 cup (180 ml) fresh lemon juice
- 1 tablespoon lemon zest (plus extra for garnish)
- 1/2 cup (120 ml) water
- 1 teaspoon vanilla extract
- 1/2 teaspoon cream of tartar
- 2 cups (300 g) fresh strawberries, chopped
- 3 tablespoons granulated sugar (for strawberries)
- 1 tablespoon lemon juice (for strawberries)
- 1 1/2 cups (360 ml) heavy whipping cream (cold)
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon vanilla extract (for cream)
- 1 tablespoon lemon zest (for cream)
- Fresh strawberries, to decorate
Instructions
- Preheat the oven to 325°F (165°C). Use a 10-inch tube pan and do not grease it.
- Sift the flour, 1 cup (200 g) of the granulated sugar, baking powder, and salt into a large bowl. Whisk to combine.
- In a separate bowl, whisk the egg yolks, oil, lemon juice, water, lemon zest, and vanilla until smooth.
- Pour the yolk mixture into the dry ingredients and whisk just until the batter looks smooth and lump-free. Stop as soon as it comes together.
- In a clean, grease-free mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Slowly add the remaining 1/2 cup (100 g) sugar while beating, then continue until you reach firm, glossy peaks.
- Fold one-third of the whipped egg whites into the batter to lighten it. Fold in the remaining whites gently in two additions, keeping as much air as possible.
- Pour the batter into the tube pan and smooth the top lightly. Bake for 50–55 minutes, until the top springs back and a tester comes out clean.
- Immediately invert the pan and cool completely upside down (on the pan’s legs or over a bottle) to prevent collapsing.
- While the cake cools, macerate the strawberries: toss chopped strawberries with 3 tablespoons sugar and 1 tablespoon lemon juice. Let sit 20–30 minutes, then stir gently.
- Make the lemon cream: whip the cold heavy cream to soft peaks. Add powdered sugar, vanilla, and lemon zest. Whip to firm peaks that still look smooth and creamy.
- Remove the fully cooled cake from the pan. Slice horizontally into 2 even layers.
- Spread the strawberries (and their juices) over the bottom layer, leaving a small border. Spoon a layer of lemon whipped cream over the berries.
- Place the top layer on, then frost the top and sides lightly with the remaining cream.
- Decorate with fresh strawberries and a little extra lemon zest. Chill 30–60 minutes before slicing for the cleanest layers.
Notes
I always keep the tube pan ungreased so the chiffon can climb and stay tall. I use room-temperature egg whites for better volume, then fold gently to protect the airiness. I chill the cream and bowl for the fluffiest whipped topping. I store the finished cake covered in the refrigerator for up to 3 days. I bake the cake layer a day ahead and assemble the next day when I want the freshest look and texture. I swap in raspberries when strawberries aren’t sweet, but I keep the lemon because it makes the whole cake sparkle.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 95 mg