Get ready to enjoy this strawberry whipped cream cake recipe. It's a delicious treat with fluffy vanilla chiffon cake layers, a light whipped cream filling, and the sweet taste of fresh strawberries. A slice of pure joy!
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This strawberry cream cake is a light, airy delight filled with the sweetness of fresh strawberries and whipped cream. It's a perfect choice during strawberry season and ideal for any special occasion.
This Fresh strawberry cake recipe is made from a simple vanilla chiffon cake recipe, known for its fluffy and airy texture, perfect for classics like strawberry shortcakes or layer cakes.
My strawberry and cream cake is paired with a flavorful filling made from juicy, sweet fresh strawberry slices and topped with a crowd-favorite whipped cream frosting – a light and delicious cream that complements fresh fruits beautifully.
Why you'll love this recipe
Looking for more Strawberry desserts? Give these a try, Strawberry coffee cake, Strawberry swirl cheesecake, Strawberry filled cupcakes, Vanilla cake with strawberry filling, strawberry mascarpone tart, No bake strawberry cheesecake.
Ingredients You Need
You need these ingredients to make the chiffon cake in this Strawberry chantilly cake:
Ingredients Notes
- Vanilla Chiffon cake: Made from cake flour, baking powder, salt, vegetable oil, egg yolks and whipped egg whites, milk, granulated sugar and vanilla extract.
- Whipped cream frosting: Heavy cream or whipping heavy cream, powdered sugar and vanilla extract.
- Fresh strawberry filling: A mixture of fresh strawberries sliced and mixed with granulated sugar.
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How to Make Strawberry Whipped Cream Cake
Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!
Make the cake layer
Step 1: In a large bowl, sift together the dry ingredients, flour, salt and baking powder. In another large bowl, mix the liquid ingredients, egg yolks, vegetable oil, sugar, vanilla and milk.
Step 2: Then stir the dry ingredients into the wet ingredients.
Step 3: Beat the egg whites with the cream of tartar, then add the remaining sugar and beat until stiff peaks form.
Step 4: Fold the meringue into the first mixture until you have a smooth cake batter.
Baking
Pour the cake batter into 3 6-inch/15 cm prepared cake pans and bake in a preheated 350°C/180°C oven for 30-35 minutes.
Allow the baked cakes to cool upside down for at least 1 ½ hours before unmolding and cooling completely on a wire rack.
Fresh Strawberry filling
Place the sliced strawberries in a medium bowl with the granulated sugar and mix with a tablespoon. Let the strawberries rest in the fridge to remove the excess juice before starting the assembly.
Homemade Whipped Cream
- In the bowl of your mixer or stand mixer fitted with the whisk attachment, add all the ingredients: cold heavy cream, powdered sugar, and vanilla extract.
- Beat at medium speed for about 3 to 4 minutes until you achieve a smooth, firm, and glossy whipped cream.
Assemble the cake
- Place a cake board on your rotating cake stand and place the first cake layer on it.
- Apply a layer of whipped cream, smooth it out with an offset spatula, then top with strawberries and cover with more whipped cream.
- Place the second cake layer on top and repeat the previous step, then finish with the third cake layer.
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Smoothing and Decorating
- Cover the entire cake with a thin layer of whipped cream and smooth it out with a spatula and then the cake smoother.
- Decorate the top of the cake with the remaining frosting using a piping bag and add some strawberries for decoration.
- Place your strawberry layer cake in the fridge for at least 1 hour before serving with a drizzle of homemade strawberry sauce.
Serving suggestions
- With a Drizzle of Strawberry Sauce: Enhance the strawberry flavor by drizzling store-bought or homemade strawberry coulis over each slice.
- Fresh Whipped Cream on Top: A dollop of freshly whipped cream adds a luxurious touch to every bite.
- Sliced Almonds for Crunch: Sprinkle sliced almonds around the edges or on top for a subtle crunch and nutty flavor.
- Chocolate Shavings: Fine shavings of white chocolate or homemade chocolate curls can add a rich, elegant finish.
- Berry Medley: Accompany the cake with a side of mixed berries, such as blueberries, raspberries, and blackberries, for added freshness.
- Vanilla Ice Cream: Serve a scoop of vanilla ice cream on the side for a classic combination of flavors.
Tips for this recipe
Storage Instructions
In the fridge: Store leftover strawberry fresh cream cake only in the fridge for about 2 to 3 days and covered with cling film.
Make ahead of time: The chiffon cake can be prepared 2 days in advance and stored in the refrigerator covered with cling film or in the freezer for up to 3 months.
Make the D-day: The strawberry filling and fresh whipped cream frosting are to be prepared on the day of assembly.
Can you freeze this cake? This cake is made of fresh strawberries which do not thaw well, so I do not recommend freezing it.
Recipe variations
More Fruit Cake recipes
I hope you love this whipped cream strawberry cake. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!
Print
Strawberry Whipped Cream Cake
- Total Time: 1 hour 10 minutes
- Yield: 8 slices
Description
Easy recipe for Strawberry and cream cake with a sweet and juicy strawberry filling and whipped cream frosring (For a 6 inch / 15 cm cake - 8 - 10 servings)
Ingredients
Chiffon cake
- 5 Eggs at room temperature
- 150 g (¾ cup) Sugar - granulated
- 1 ½ tsp vanilla extract
- 50 ml (¼ cup) Vegetable oil - grape seed or sunflower oil
- 50 ml (¼ cup) Milk - or water
- 120 g (1 cup) Cake flour
- 1 tsp Baking powder
- 1 pinch of salt
- ½ tsp Cream of tartar - or fresh lemon juice
Whipped cream
- 350 g (1 ½ cups) Heavy cream - full fat and cold
- 3-4 tbsp. Powdered sugar
- 2 tsp. Vanilla extract
- 1- 1 ½ tbsp cornstarch or ½ tsp cream of tartar - optional
Strawberry filling
- 250 g (1 ¼ cups) Fresh strawberries
- 1 - 2 tbsp. Sugar - granulated
Instructions
Chiffon cake
- Preheat oven to 350°F / 180°C and prepare 3 unlined 6 inch / 15 cm diameter aluminum cake pans. (see notes for baking in 2 batches)
- In a bowl, mix together the dry ingredients, cake flour, salt and baking powder and sift at least twice and set aside.
- In another bowl, whisk together the egg yolks with the vegetable oil, ¾ of the sugar, vanilla extract and milk.
- Add the dry ingredients to the liquid ingredients and whisk until smooth.
- Place the egg whites in the bowl of a hand mixer or your stand mixer fitted with the whisk attachment.
- Beat on medium-slow speed for 2-3 minutes until bubbles appear.
- Then add the cream of tartar and remaining sugar and beat on high speed for another 3 - 4 minutes until you have a firm and stiff meringue.
- Add a small amount of meringue to the bowl containing the other ingredients and mix quickly to loosen the mixture.
- Then gently fold in the rest of the meringue with a spatula, working in circular motions from the center to the outside until you have a smooth mixture.
- Pour the batter into the 3 unlined pans and run a knife through to remove any air pockets.
- Bake in the oven on the middle rack for 30 to 40 minutes without opening the oven door until golden brown on top. (Check for baking by sticking a toothpick in the center and it should come out clean)
- Remove the pans from the oven and let them cool completely, upside down, for at least 1 ½ hours.
- Turn out the cakes by gently running a knife around the edges.
- Cover the cakes with plastic wrap and place in the refrigerator until ready to assemble.
Strawberry Filling
- In a medium bowl, place the sliced strawberries with the granulated sugar and mix.
- Let stand in the refrigerator and remove excess juice before assembling.
Whipped cream
- Place the cold heavy cream, powdered sugar, and vanilla extract in a large bowl. (Cornstarch or cream of tartar is optional for a more stabilized frosting.)
- Beat with an electric whisk or your stand mixer on medium speed for about 3-4 minutes until you have a thick, stiff whipped cream.
Assembly of the layer cake:
- Place a cake board on your turntable and place the first layer of cake.
- Add a small amount of whipped cream and hollow out the center to put the strawberry filling in.
- Cover the strawberries with whipped cream to enclose them in the center.
- Place a second layer of cake and repeat the last step then finish with the last layer of cake.
- Cover the entire cake with the whipped cream and smooth with a spatula or an icing smoother.
- Decorate the top with the remaining whipped cream and a piping bag and add fresh strawberries.
- Place the cake in the refrigerator for about 1 hour before serving with strawberry sauce.
Notes
Storage: 2 to 3 days in the refrigerator.
Baking in 2 batches: Pour the batter evenly into 2 pans or divide the batter in 2 and bake in one pan at a time for about 30 minutes. Cut the cakes when they are very cold with a cake knife in 3 or 4 layers.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Cake, layer cake, dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 26.2 g
- Sodium: 354.1 mg
- Fat: 25 g
- Carbohydrates: 40.5 g
- Protein: 6.7 g
- Cholesterol: 165.7 mg
Hello, I would like to know if I can cover this cake with sugar paste.
Thanks a lot
Hello, you can cover the cake with sugar paste, but be sure to apply a layer of buttercream or smbc as an exterior glaze (let this glaze harden in the fridge before applying the sugar paste). Use a brand of sugar paste that can be stored in the fridge ( Massa ticino, renshaw extra ...). Your cake should of course be stored in the fridge.
Hello and bravo for your beautiful recipes.
I would like to make a pièce montée of 2 cakes covered with marzipan.
-Is it possible to cover this cake with marzipan?
-What's the difference between the molly cake and the cake in your "simply naked cake"?
-Can the cakes be cut more thinly?
Thank you in advance.
Sincerely
Elodie
Hello, yes you can cover your cake with almond paste in this recipe (always keep in a cool place). Here it's a molly cake recipe (cream cake), in simply naked cake it's a white cake recipe but the texture remains more or less the same, a dense cake that's not dry in the mouth. Yes, you can cut your cake into even thinner slices.
Waouh..a very successful decoration, thank you for sharing!
Very pretty cake
I like it very much
I'm going to make it
Hello,
The cake is superb and looks delicious...
I would like to use the mascarpone chantilly for the inner layers of the cake but I have a few questions. Is this type of chantilly stable and won't make my other cakes slip off the top? Does the mascarpone make the cream denser? It's the addition of fruit that appeals to me in this recipe (I've already tried just the chantilly and it didn't work, my cake wouldn't hold).
I'd like to use chocolate molly cake for this cake. Can I use a syrup to soak it (I wanted to try a passion fruit syrup). Won't that soften it too much?
Thanks in advance for your answers, your site is a gold mine.
I'm also going to try my hand at macaroons this weekend to decorate my cake We'll see, but I figure with your recipe I'll get the hang of it.
Hello, if you don't want to worry about the cake layers slipping, you can make an SMBC that you can apply only to the edges of each layer and then you can top the inside with chantilly, otherwise with a chantilly and mascarpone it should hold without worries if the layers aren't too thick. The cake also needs to be cold (kept in the fridge), and the cream filling needs to be cold before filling the layer cake. As for the molly cake, it's not at all dry in the mouth, so it's up to you whether you want to soak it or not, applying the syrup with a flat brush.
Hello, I've been browsing the site for over an hour. Congratulations on your work!
How long can we talk about this cake? with an SMBC outside?
Thank you in advance.
Hello Géraldine and thank you for your message, for the conservation it is with the expenses only if the cake is filled inside with a fragile cream (chantilly etc) if you use butter cream for the interior you will be able to preserve it approximately 1-2 days with room temperature (in a fresh place preferably)
Hello ,
Is it possible to cover the cake with the same chantilly-mascarpone that you put inside? For a 3-layer cake, will it be stable? Or is it better to make a buttercream with Swiss meringue? Thanks in advance
Hi Elodie, yes, it's perfectly possible to use only the mascarpone chantilly for the filling and smoothing. You'll need to apply a thin layer between each cake, and normally you shouldn't have any problems with stability (the cream should be quite cold and so should the cakes).
Hello, I love all these types of cakes but I find all the creams too sweet. If I take some sugar out of the chantilly or Smbc it still holds, does it give the same result?
Thanks for your help
Hello, yes I've already tested it by halving the amount of sugar in the SMBC and the texture was the same, just less sweet and it was perfect.
Can you make this in cupcake size?
I wouldn’t recommend making this strawberry chiffon cake as cupcakes. The texture of chiffon cakes is delicate, and it can be tricky to achieve the right structure in a smaller cupcake size.
Salam alikum
Fadela ,
Thank you for your blog I enjoy and I learn a lot of tips and recipes.
I would like to make this layer cake with a 22 cm mould, should I multiply the quantities by 2? It seems huge to me ? Thanks in advance
Hello, the quantities given are also for a layer cake 12-15 cm in diameter (about 10-15 parts) for a layer cake 22 cm I would say to double the quantities to be sure to have enough to get enough layers of cake and to assemble the layer cake (even if there will surely remain some leftover cream and some scraps of cake).
Hello! I would like to make this cake but as a pièce montée with a 15 and a 12 cake. Do I keep the same quantities indicated on the recipe?
Thanks in advance,
Coline
Hello, yes you can make the recipe 2 times keeping the basic quantities.
Hello
Your cakes are wonderful....
can you replace the strawberries with raspberries?
Can we use the same ganache for the couverture as for the filling? And what type do you suggest: a vanilla whipped ganache, vanilla mascarpone ganache or any other suggestion.
merci pour votre retour
Hello Matilde, yes you can replace the strawberries with raspberries. You can also use the same cream for the filling and to cover the cake. Use the mascarpone chantilly instead.
Hello,
first of all bravo and thank you for your site it's a gold mine for amateurs like me!
I'd like to make this cake but I'm wondering how long it can be taken out of the fridge before tasting? here for an outdoor wedding. (time to present the cake
plus photo etc) I'm a bit afraid it won't hold up.
is it a cake that can be assembled the day before or is it not advisable with the strawberries?
thank you in advance for your feedback
Thank you very much for your message,
Yes it's possible to make it the day before for the next day, it must be kept cool and it should hold if the assembly is well done and if you use a buttercream on the outside, it holds well and is stable at room temperature. On the other hand, mascarpone whipped cream is more fragile, but if it's just the time to take the photos, it should be fine.
Bonjour
Congratulations on your work,
I have two small questions if you can help me:
I made a molly cake but when I cut it out I think it's undercooked, it's very moist... what can I do? I'm afraid of drying it out if I bake it again,
And I wanted to know if this cake would hold another cake (one of 20 and one of 15 on top).
Thank you very much for your advice and thanks in advance for your reply
Hello, my answer comes late but if your sponge cake is undercooked, it's best to put it back in the oven for a few more minutes.
When assembling 2 cakes into a pièce montée, make sure that the bottom cake does not support the top cake. You need to use dowels to insert into the bottom cake, plus a rigid cake tray to prevent the top cake from crushing the bottom cake.
Thanks ❤️
Very nice cake!
I made it today for my son's first birthday.
It was my first layer cake. I did it all without a mixer, just with an electric mixer and hand utensils, and everything went well!
The result was top, top, top!
Many thanks for this recipe.
Hello Aurélie, thank you very much for your feedback on this recipe.
Can I put a little orange blossom in the sponge cake? And how much?
Hello, yes you can flavour the sponge cake by adding about 1-2 teaspoons of orange blossom water.
I made this cake in one layer.
It was a huge success, and people were amazed by the lightness of the cake. What's more, I used lime again in the mascarpone chantilly, and the combination of strawberry and lemon was perfect.
Clearly a recipe I'd keep and make again.
Thank you very much Melissa for your feedback on this recipe
Is there any way to Bake this cake in a nine inch pan
Hi, Just multiply the quantities in grams by 1.5 to get the right quantities for a 9-inch pans.
Hello, I'd like to make this cake, but I'm not always a fan of mascarpone chantilly. Do you think I could garnish the inside of the cake with strawberry compote and/or strawberry frosting and cover the outside in thin 'naked cake' layers of butter- cream cheese frosting? Buttercream and cream cheese for my part. Or do you think the whole thing will be uncoordinated in taste? Thanks for your feedback and keep up the good work, I love your recipes!
For the strawberry filling, the ingredient list says powdered sugar but the instructions say to use granulated. Also when you say “sliced” does it matter how the strawberries are sliced, will cutting thin length-long slices work in the filling or would chopped incorporate better inside?
Hi, yes, it's granulated sugar, but it also works with powdered sugar, and regarding the strawberries, it's up to you whether you want them in slices or chopped there won't be much difference.
Does the mascarpone make the frosting more stable then a normal whipped cream frosting? And if I wanted to add banana to the filling along with the strawberries would I mix it with the sugar as well? Thank you
Yes, the mascarpone adds more stability than a simple whipped cream, and you can also add the bananas to the sugar or simply add them directly during assembly.
I loved how dense the cake was, and how creamy the icing was. The marscapone cheese made the icing so decadent!
Made the sponge, very tasty
Used this whipped cream frosting
Made the sponge which is fluffy and moist! Number one for sponge cakes!
The cake was amazing. Definetly would make again.
Can I make cupcakes using this recipe?
Hello, yes, you can adapt this chiffon cake recipe to make cupcakes. Simply pour the batter into cupcake liners, filling each about two-thirds full, and bake at the same temperature specified in the recipe, but for a shorter time, usually around 15-20 minutes. Keep an eye on them and test with a toothpick for doneness.
Hi! How much sugar goes into the egg yolk vs how much into the egg whites?
Hello! You need to put about 3/4 of the sugar into the egg yolk mixture, which is approximately 110 g, and the rest into the egg whites.
The recipe states 50 ml is 1/4 cup but I believe it is a bit more because 1/2 cup is 125 ml.
Good catch! Cup measurements can definitely be a bit tricky sometimes. For the best results, I'd recommend using a digital scale—it's way more accurate and will help make sure your recipe turns out perfectly every time!
This recipe is fantastic! It is the very best white cake with strawberries that I have ever eaten including fancy store bought! I will be making this many times