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Strawberry Chiffon Cake Recipe
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Strawberry Chiffon Cake Recipe
Indulge in the sweetness of fresh strawberries with this delightful chiffon cake recipe. This classic dessert is perfect for warm weather gatherings, baby showers, or springtime celebrations. Made with fresh strawberries, this cake boasts a light and airy texture, while the sweetness of the strawberries shines through in every bite. With a delicate balance of flavors, this cake is sure to impress your guests and leave them asking for more.
Time Cook
45
Level
Intermediate
Calories
350
Allergens
Eggs, Dairy, Gluten
Ingredients
2 1/4 cups
All-purpose flour
275 Calories
1 3/4 cups
Granulated sugar
350 Calories
6 large eggs
Egg whites
360 Calories
1/2 cup
Unsalted butter, softened
100 Calories
1 1/2 cups
Whole milk
300 Calories
2 teaspoons
Pure vanilla extract
0 Calories
2 cups
Fresh strawberries, hulled and sliced
100 Calories
Step-by-Step Instructions
1
Preheat the oven to 350°F (180°C) and position the rack in the center of the oven. In a medium bowl, whisk together the flour and granulated sugar.
2
In a large mixing bowl, beat the egg whites and vanilla extract until stiff peaks form. In a separate bowl, whisk together the softened butter and whole milk.
3
Gradually add the dry ingredients to the egg mixture, beating until just combined. Fold in the softened butter mixture until no streaks of butter remain.
4
Gently fold in the sliced strawberries until they are evenly distributed throughout the batter.
5
Pour the batter into an ungreased 10-inch tube pan or angel food cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Where cooking meets life and technology.
© 2025 Cooklaif