From Nigel's Kitchen Table

Strawberry Chiffon Cake

Recipe by Nigel Clease Kitchen-tested

Cakes & Muffins 5 min read

A light vanilla chiffon cake layered with mascarpone cream and finished with juicy macerated strawberries.

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This strawberry chiffon cake is super easy to put together. I think everyone loves strawberries and this cake is the ultimate summer crowd-pleaser. Light vanilla cake with mascarpone cream and finished with fresh macerated strawberries.

A few simple ingredients that elegantly come together, this cake screams of summer to me! Not only are strawberries one of my favourite summer fruits but chiffon cake is another. Chiffon cake is remarkably soft, moist and airy that is just so comforting to enjoy. And this dessert works really with so many other soft fruits, so as strawberry season ends, raspberry season begins. Take a look at my variations section for further inspiration.

RECIPE HIGHLIGHTS

EASE: easy.
TASTE & TEXTURE: a light, moist vanilla sponge, with fresh macerated strawberries and mascarpone cream.
SERVING: so delicious served as it is.
QUANTITY: 8 portions (20 x 30cm / 8 x 12inch ceramic baking dish)
TIME: 1 hour

Strawberry Chiffon Cake – preparation step 4

Strawberry Chiffon Cake – preparation step 3

INGREDIENTS

For this recipe, all you need are these ingredients:

Eggs – add structure to the cake. Make sure they are at room temperature before using.

Caster or granulated white sugar – sweetens the cake, strawberries and mascarpone cream.

Nigel Recommends

The Vanilla I Recommend

I recommend Taylor & Colledge vanilla products because they add a delicious depth of flavour while enhancing the other ingredients in the recipe. Choose from pure vanilla extract, vanilla paste or vanilla pods, depending on the recipe and the intensity of flavour you prefer.

VIEW THE VANILLA I RECOMMEND

Plain or all-purpose flour – to build structure.

Baking powder – is a chemical leavening which increases the volume of the ingredients, helping to create a nice light texture.

Neutral-tasting oil (coconut, vegetable or sunflower oil) – creates moisture, makes the cake light and lengthens the cake’s life span.

Milk – helps to lighten the cake and keep it moist.

Fresh strawberries – are the hero of this recipe and add the perfect summer taste to this dessert.

Mascarpone cheese – the perfect complement to go with the strawberries and sponge.

Whipping cream – Strawberries and cream are one of the best combinations.

Nigel Recommends

Don’t Skip the Salt

I always recommend adding a generous pinch of fine sea salt to your cakes. It balances the sweetness, softens any bitterness and brings out flavours such as chocolate, vanilla, fruit and spices. You should not taste the salt itself—it simply gives the finished cake greater depth and a more rounded flavour.

VIEW THE SALT I RECOMMEND

WHAT VARIATIONS CAN I MAKE?

Spices – try adding 1/2 teaspoon of cinnamon or nutmeg to the cake batter.

Citrus fruit – for a bit more zing, add the finely grated zest of 1 lemon or orange.

Try different fruits – this recipe works well with many other fruits. Try blueberries, raspberries, peaches, oranges, or my poached pears on top.

Nutrition

Serving: one slice

508.54 kcal

CALORIES · 25% DV

37.65 g

TOTAL FAT · 54% DV

34.45 g

CARBOHYDRATES · 13% DV

20.71 g

SUGARS · 23% DV

8.9 g

PROTEIN · 18% DV

216.35 mg

SODIUM · 11% DV

1.61 g

FIBRE · 6% DV

% Daily Values based on a 2,000-calorie diet

Nutrition information is provided as an estimate and may vary depending on the ingredients and portion size used.

STORAGE AND FREEZING

This strawberry chiffon cake is perfect for making ahead. I recommend adding the strawberries just before serving for the best presentation. It will keep for 4-5 days in the fridge, although in our household it rarely makes it past day 2.

Freezing: The chiffon cake itself be frozen for up to 3 months. Once completely cooled down, tightly wrap in a layer of cling film wrap and a layer of tin foil. When ready to use simply whip up the mascarpone and cream and finish with the strawberries.

Strawberry Chiffon Cake – preparation step 6

Strawberry Chiffon Cake – preparation step 5

TOOLS YOU’LL NEED

Here is a list of some kitchen equipment that I use and recommend for this recipe.

Large mixing bowl – I recommend the 29 cm Mason Cash cream earthenware mixing bowl because it is sturdy, chip-resistant and has a generous four-litre capacity, making it ideal for everything from cake batters to bread doughs. It is also microwave, freezer and dishwasher safe. You can find this bowl and more of my favourite kitchen tools in my Amazon Baking Essentials collection.

Electric hand whisk – I recommend the Breville Classic Combo Stand and Hand Mixer because it includes a generous 3.7-litre stainless steel bowl and a convenient stand, so you do not have to hold the mixer throughout use. You can find it and more of my favourite baking equipment in my Amazon Kitchen Equipment collection.

Rectangular Ceramic Stoneware Dish 30 x 22 cm White

Great for serving from oven to table.

RECIPE TIPS

Avoid over-mixing the cake batter as you risk over-developing the gluten in the batter leading to a tough, dense cake.

When folding in the egg whites, gently turn the mixture in on itself with a cutting motion, not stirring. I tend to use a large spoon or spatula to do this. This way, you won’t lose all the air that you have spent time whisking into the egg whites.