This Strawberry Chiffon Cake Sponge is a perfect birthday cake recipe. It is a super fluffy and light sponge cake filled with the goodness of strawberries. Our homemade Strawberry Chiffon Cake Recipe is one of the best you will find this strawberry season
ABOUT THE CAKE
This chiffon cake with strawberries is super soft and spongy with a light strawberry flavor and chiffon-like texture, a twist to the Vanilla Chiffon Cake
In addition, it’s an easy to make strawberry chiffon cake recipe. Also, serves as a perfect chai time cake. Inspired by the Japanese strawberry chiffon cake recipe
Eggs are the reason for the beautiful texture so this ingredient cannot be substituted for any other to make this Strawberry Chiffon Shortcake, truly the best chiffon cake recipe ever
HOW TO MAKE THE PERFECT CHIFFON CAKE
So, I’m a huge fan of chiffon cakes and you must have come across a number of chiffon cake recipes on my blog. In addition, one of my absolute favorite recipes on the blog is of the Orange Chiffon Cake
Well !! It was the first chiffon cake I’d ever made and after I did, I fell in love with the texture. So, that’s when I decided to play a little more with recipes and then came up with the Chocolate Marble Chiffon Cake
So, here’s spreading some more chiffon love with another chiffon cake recipe from us at Bakealish. The Strawberry Chiffon Cake Sponge !!
EGG REPLACEMENT FOR Strawberry Chiffon Cake
Firstly, I’m not someone who would substitute eggs for this recipe but just in case, some of your’ll are curious to do so here’s what you can do
You can use egg replacement powder.
Measurement: 1 egg = ½ tablespoon egg replacement powder + 2 tablespoons of water
Next, mix the water and powder together, beat it up on high speed using a beater till stiff and add to the batter just like you would add the eggs
PREPARING THE CAKE BATTER FOR STRAWBERRY CHIFFON CAKE – Chiffon cake mixing method and perfect recipe
Above all, the main ingredient in this cake batter is egg whites. So, after the egg whites are beaten you’ll notice that its literally 3 times or more as compared to the prepared cake batter which needs to be combined. Do not overfold the batter. Therefore, all you want to do it combine all the ingredients. In other words, if you overwork this batter, the egg whites will lose it fluffiness and therefore yield a flat cake or probably an eggy textured cake.
Firstly, traditionally chiffon cakes are baked in a tube pan but you do not need the tube pan for this recipe. Also, chiffon Cakes are tilted upside down once baked, but for this one, it is not required. As long as you’ve beat up the egg whites well your good to go !!
Also, check out Veena Azmanov’s Chocolate Chiffon Cake Recipe, it’s absolutely delicious !!
Strawberry Chiffon Cake Recipe
Ingredients
- 6 egg whites
- 100 grams sugar
- 100 grams fresh strawberries
- 60 ml milk
- 6 egg yolks
- 80 ml vegetable oil
- a few drops of red food coloring, optional
- ¼ teaspoon strawberry essence
- 120 grams self-raising flour
Method
- Firstly, to make the strawberry chiffon cake, in a bowl, beat the egg whites along with the sugar until you achieve super stiff peaks. Set aside.
- After that, in a blender, add the milk and strawberries together and blend. Set aside
- In another bowl, combine the egg yolks and vegetable oil. Beat well. Add the strawberry and milk mixture, mix well. Add the red color as required and strawberry essence. Make sure all the ingredients are well combined
- Add the self-raising flour to the mixture and whisk well making sure there are no lumps. Once the mixture feels smooth fold in the beaten egg whites a little at a time until all the egg whites have been incorporated into the batter, do not over mix. As a result, the mixture will be smooth with no lumps
Baking:
- Next, place a piece of parchment paper at the base of an 8 inch round cake pan. However, do not put butter or parchment paper for the sides of the dish
- After that, pour the cake batter into the cake pan, tap the pan to remove extra air bubbles and avoid cracking, place in an oven tray filled with warm water and bake at 170 degrees C for 55-60 mins. As a result, the top center of the cake should feel firm and bouncy when touched
- Remove from the oven. Let cool for 10 mins, pass a knife through the edges to loosen it up, tilt and remove the butter paper from the base. Serve with loads of strawberries along
Notes
- Lastly, do not insert a skewer or toothpick in the center of the cake to check if baked, this will deflate the cake
TO CLARIFY, THE SUGAR NEEDS TO BE ADDED TO THE EGG WHITES WHILE BEATING. WE HAVE SKIPPED THAT CLIP IN THE VIDEO. APOLOGIES FOR IT. HOWEVER, THE WRITTEN RECIPE IS WHAT YOU WANT TO GO THROUGH, SIMPLY PERFECT !!
Recipe Card- Strawberry Chiffon Cake
Classic Chiffon Cake (video) – With strawberries
Ingredients
- 6 egg whites
- 100 grams sugar
- 100 grams fresh strawberries
- 60 ml milk
- 6 egg yolks
- 80 ml vegetable oil
- a few drops of red food coloring
- ¼ teaspoon strawberry essence
- 120 grams self-raising flour
Instructions
- Firstly, in a bowl, beat the egg whites along with the sugar until you achieve super stiff peaks. Set aside
- After that, in a blender, add the milk and strawberries together and blend. Set aside
- In another bowl, combine the egg yolks and vegetable oil. Beat well. Add the strawberry and milk mixture, mix well. Add the red color as required and strawberry essence. Make sure all the ingredients are well combined
- Add the self-raising flour to the mixture and whisk well making sure there are no lumps. Once the mixture feels smooth fold in the beaten egg whites a little at a time until all the egg whites have been incorporated into the batter, do not over mix. As a result, the mixture will be smooth with no lumps
- Next, place a piece of parchment paper at the base of an 8 inch round cake pan. However, do not put butter or parchment paper for the sides of the dish
- After that, pour the cake batter into the cake pan, tap the pan to remove extra air bubbles and avoid cracking, place in an oven tray filled with warm water and bake at 170 degrees C for 55-60 mins. As a result, the top center of the cake should feel firm and bouncy when touched
- Then, remove from the oven. Let cool for 10 mins, pass a knife through the edges to loosen it up, tilt and remove the butter paper from the base. Serve with loads of strawberries along
Recipe Notes
Recipe Video
About Videos – most recipes has two videos – a quick version in the post & longer detailed version on this recipe card. Please do subscribe to my channel if you like my videos
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Athena says
Only recipe I could find on the internet that gives you an actual strawberry flavoured chiffon sponge, and not just chiffon sponge covered in strawberries. It also turns out so well!! Thank you 🙂
Alisha Rodrigues says
Hey Athena .. Thankyou so much .. I’m glad you liked this recipe
Serena says
Does this recipe call for using a standard 2 inch deep pan, or 3 inch?
I’m asking because the finished cake looks very tall!
Alisha Rodrigues says
Hi serena ..
3 inch works better as chiffon cakes really rise
Pallavi says
Hi, May I know the measurement for sugar and self raising flour in cups? Also how long should I pre heat the oven?
Alisha Rodrigues says
Hi Pallavi
I currently do not have this recipe in cups. If we attempt it anytime soon again. Shall keep you posted on the measures. 10 mins to 15 mins preheating works for all my bakes
Pallavi says
None the matter. I tried this recipe today and it came out great.
1) my first batch of egg whites didn’t get stiff peaks and were a big fail. I noticed that you’ve put some cream of tartar in the mango sponge cake thus I put it here as well (not the cream of tartar but the replacement which is few lemon drops). The next try i got perfect peaks so no regrets for throwing out the first set of eggs.
2) as suggested i pre heated the oven for 15 mins and then cook time was 55 mins which was perfect as well.
3) cup wise measurements are 1 cup self raising flour and half cup sugar. Liquids by ml only.
Thank you for your response.
Alisha Rodrigues says
Hi Pallavi.. Thankyou for leaving this comment. I’m so glad this recipe worked for you. Love how you used substitutes and got the perfect cake texture. Happy baking !!
Felicity Lester says
I am making this for my mothers birthday. Hopefully it goes well !!!
Alisha Rodrigues says
Keep me posted ..
Francisco Tavarez says
Hi. I wonder what could I do because I can’t find self-rise flour. In which proportion maybe I could use regular flour + baking powder (or baking soda)?
Thanks
Alisha Rodrigues says
Self-raising flour is a combination of flour and baking powder. so you can do that yourself. Every cup of self-raising flour has 1 1/2 tsp baking powder in general
Sheena says
Hi there. Just chanced upon ur blog. Love this recipe. If i layer the cake with cream and strawberries can i soak ghe sponge with simple sugar syrup?
siteadmin says
Yes, that would be perfect Sheena. Let me know how it was. I hope you are enjoying my blog.
Prity says
Hi Alisha,
Its not strawberry season yet in India. But I wanna bake this cake for my daughter’s birthday. Can I substitute fresh strawberries with strawberry crush? How will it change the quantity of other wet ingredients? Also I see that you have not used cream of tartar for the egg whites, does that not affect the peaks?
Alisha Rodrigues says
Hi Prity ..
That’s not possible. You cannot use strawberry crush instead of strawberries. It has more sugar and other ingredients than strawberries
You may try using frozen strawberries, that should work
You don’t really need cream of tartar if you whip up egg whites well for this recipe, not a compulsion. Just make sure the eggs are at room temperature
Tina Restoto says
Hi Alisa,
May i know how much warm water i should add? Or Can i use pan-strip instead? – so i don’t need to trim the top/dome (i want to make two tier Birthday cake with strawberry cream cheese frosting).
Another question is, my pan size is 24cm or 9 inches. Do I need to make 1,5 recipes?
Thank you for the recipes, i tried other recipe and the cake was too dense. So i am so looking forward to try yours for my mom’s Birthday on Oct. 10.
Thank you so much!!
Kind regards,
Tina
Alisha Rodrigues says
Hi Tina
Firstly warm water is better. and do not add the pan strip. I do not recommend that for chiffon cakes
Secondly, as much as I love this recipe I wouldn’t recommend this one to make a two-tier cake as this is really spongy and light and wouldn’t take the weight of the frostings and stacked cakes
You must go in for another recipe which is moist but firm as well, especially keeping in mind stacking
Tina says
Dear Alisha,
Thank you so much for the suggestions. I’ll try yours anyway without any frosting❤️
Sindhu says
Hey alisha
The cake looks very fluffy and yummy.but wondering if i need to add baking powder or not?
Alisha Rodrigues says
Nope.. You dont need to.. Chiffon cakes get their texture through the beaten egg whites, and thus no other rising agent required
Gisela says
Dear Alisha, this is the best strawberry cake recipe I’ve ever tried!! It’s delicious, incredibly moist and fluffy! Thanks so much for sharing your recipes with us ?
I’m going to try the mango version now!!
Thank you soooo much!!
Regards
Gisela
Alisha Rodrigues says
Thankyou Gisela..
So happy to know you liked this recipe .. This is one of my favorites too
Gisela says
Hi Alisha, thanks so much for your great recipes!!
About this one, I would like to know if I can use it in a 3 layers cake.
Thanks so much!!!
Regards
Gisela
Alisha Rodrigues says
Hi Gisela.. Yes you can use this in a 3 layer cake too .. Its a spongy base
Rachna says
Hi Do you think we can use frozen strawberries here instead
Alisha Rodrigues says
Yes !! Sounds good
Sally says
Hi Alisha,
What a marvelous cake! I am going to attempt this for my daughter’s birthday next week. Can you please let me know if I can use a non-stick cake tin, or does it need to be a non non-stick cake tin? Also, I just read the comments regard the heat in the oven.. I’ve always baked with top, bottom heat and fan. Maybe I need to change this?
Thanks
Sally says
Also, any chance I can bake these into cupcakes instead?
Alisha Rodrigues says
I’ve tried baking them into cupcakes. Works really well. Just make sure to fill a little less than 1/2 the cupcake liner as these really rise
Madhusri Mukherjee says
What is all purpose flour? Is it simple maida ?
Alisha Rodrigues says
Yes. All-purpose flour is the English word for maida
Alisha Rodrigues says
Hi Sally .. I’d recommend using aluminum tins for baking this one. The cake clings to the sides of the aluminum dish during the baking process. Nonstick, I’m not very sure if it would work well for this particular cake being chiffon.
If you’ve always baked with top & bottom mode and are comfortable with it, go ahead with the same.
Happy baking !!
Jaime Lim says
Hi Alisha,
Can i know if the oven should be set heat top and bottom or just bottom and if i should turn it to fan mode? I put in my oven with 170deg top and bottom heat without fan mode, my cake rise alot and turns very brown at the top. I see your video, your cake top is still so pink. Can you advise me?
Alisha Rodrigues says
Hi .. I like baking my cakes only on bottom mode (not top & bottom). I keep the fan off during baking. Hope this helps !!
Emily says
I would like to make this cake for my boy’s birthday. It’s not strawberry season here though. Do you think I could use frozen strawberries? Thanks
Alisha Rodrigues says
Hi Emily .. I’ve not tried making the cake with frozen strawberries but you must try, should work out
May says
I’m totally new to baking and I chanced upon your video while searching for a healthy strawberry cake recipe!
May I know if I can use brown sugar instead of white? Also, can I leave out the strawberry Essence?
siteadmin says
Hey May, You can certainly leave out the strawberry essence. Brown sugar can be used but it also adds a caramel-like flavor to the strawberry flavor, because brown-sugar as molasses. I hope this helps.
Kari Heron | Chef and Steward says
The thing I love most about your recipe is that it uses fresh strawberries! I honestly really salute you for that. The crumb on the cake is perfect!
Alisha Rodrigues says
Thanks, Kari… I love the flavor and texture fresh strawberries add to this cake.
Daniela says
Love the color! Wonder how pink it would be if you left out the food coloring…. Thanks for sharing! Def inspired to try this sometime :).
Alisha Rodrigues says
Thanks, Daniela
I’ve tried this one without the pink food coloring as well. It totally depends on how the strawberries are. Sometimes, the cake literally has no color but just a pale off white and sometimes a super light pink (a lighter shade of baby pink)
Julie says
This looks like such a delicious cake — so light and fluffy! I’ve never seen (or heard of!) strawberry extract so now I’ll have to keep my eyes open for it so I can try making this myself.
Alisha Rodrigues says
Strawberry extract or essence is easily available all over. You may even find it online
Kiki Johnson says
OMG it looks so fluffy and perfect! This would be the perfect base for all kinds of decadent treats or petit fours
Alisha Rodrigues says
Ah !! Yes! Totally agree
Amy says
This looks so light and fluffy! I’d say it’s the perfect dessert for any kind of summer party — or even a reminder of summer for anyone stuck in the dredges of Ohio winter, like me! 😉 And I love your suggestion to use it as a birthday cake — how cute and tasty!
Alisha Rodrigues says
Thanks, Amy !! I’m glad you like it. Strawberries are such a summer thingy
Eva says
The colour of this cake is beautiful! Such a perfect shadeof pink – the right colour you want a strawberry cake to be! Call it synesthesia but from the colour I can imagine the strawberry taste!
Alisha Rodrigues says
Awww.. Thanks, Eva !! I love the color too
Jo says
This cake is so pretty! That pretty pink color on the cake and the sponge is simply perfect! I showed this cake post to my kids and they want me to bake for them soon. Going to bake this cake for kids soon, thanks for sharing the recipe.
Alisha Rodrigues says
Thanks, Jo !! Your kids are surely going to love this one
Amy says
This cake is so pretty and perfect for strawberry season. I love the light texture of it. So delicious and perfect for birthday parties!!
Alisha Rodrigues says
Thanks, Amy !! I love the texture too
Analida Braeger says
I am going to make this cake for a party this week , Thanks !
Alisha Rodrigues says
Wow… I’m sure your guest will love it
Lorie says
My niece just so happens to request strawberry cake for her birthday. Looks like this year she is getting an upgrade with this one!!!
Alisha Rodrigues says
AH !! Perfect day to bake some of this. She’s going to love this cake
Denise says
This Strawberry cake looks so light and fluffy! I can just imagine how good it tastes! Thank you for sharing your recipe!
Alisha Rodrigues says
Thanks, Denise. I’m glad you like this post
Nicoletta says
Between the texture and the lovely color I do not know what I like best. Not to mention the flavor! Great cake recipe to have!!
Alisha Rodrigues says
Thanks, Nicoletta. You noticed everything I love about this cake
Carrie | Clean Eating Kitchen says
Oooh I love strawberries and the color of this cake is so pretty! I’m going to make this in a couple of weeks for sure!
Alisha Rodrigues says
Thanks, Carrie !! Yes !! Must try this one if you love strawberries just like me
GUNJAN C Dudani says
oh my gosh! this strawberry chiffon cake looks inviting and attractive. I am drooling over it. Even thouhgh I am not an expert baker but definitely I am trying my hands on this.
Alisha Rodrigues says
Thanks, Gunjan !! This cake is easy, you don’t have to be an expert with this one, just follow the steps.
Elaine Benoit says
Oh, my! This strawberry chiffon cake looks so delicious! It has the perfect texture and has such a gorgeous color! It’s been a while since I’ve made a chiffon but I’m going to change that by making your lovely recipe.
Alisha Rodrigues says
Thanks, Elaine. I’m glad you like it
Gloria says
This cake is so pretty. I love strawberry season. What a great item for Mother’s Day brunch this would be.
Alisha Rodrigues says
Oh yes !! Would be great for Mother’s Day as well.
Ivy Fernandez says
Alisha you are simply too too good. All your recipes are perfect to the tee.
Alisha Rodrigues says
Thank you so much, Ivy !! Lots of Love …