Strawberry Cream Chiffon Cake

3 layers of almond chiffon cake, filled with a crème fraîche whipped cream, and fresh strawberries, this Strawberry Cream Chiffon cake is like a fluffy cloud of strawberries and cream.

What can I use instead of Almond flour?

If you’re allergic to almonds I recommend using this chiffon cake recipe instead just omit the orange zest and add in almond extract!

Can you freeze cake?

Yes you can freeze cake! I actually recommend freezing the cake after it’s been assembled for about an hour and a half and then let it warm up just slightly while you decorate! If you plan to travel with the cake I would freeze it as long as you can and then wait to unwrap and decorate till you’ve reached your destination or frost it with a Swiss meringue butter cream.

How to make stabilized whipped cream?

There are multiple ways to stabilize whipped cream. This cake uses crème fraîche to stabilize the whipped cream. And by setting it in the freezer it becomes more stable – don’t worry you don’t need to serve it frozen for it to be stable. For a super stable version of this cake, I would use this Swiss meringue butter cream to frost the whole outside of the cake once frozen but I would leave out the hazelnut butter and instead add in 150 grams of cold heavy cream and a bit more almond extract.

Additional Recipes to try!

• Banana Cake
• Hazelnut Raspberry Cake
• Morning Glory Cake

Tips for making a Strawberry Cream Chiffon Cake

• Make sure to use a tall sided springform pan to bake this cake but only line the bottom of the pan with parchment and never grease the sides of the pan.
• Once the cake is baked make sure to place a cooling rack on top and flip it over IMMEDIATELY to cool for at least an hour or two.
• This cake is very soft so just be gentle with it when you cut the layers.
• To make a larger version of the cake, you’ll want to double everything and bake it in a 9″ pan.
• When assembling the cake, you can use the same springform pan as the “form” to stabilize it or a ring like this one or this one to stack it!
• If you can’t find crème fraîche I would either replace it with cream cheese or mascarpone and the zest of half a lemon.
• For a super stable version of this cake, I would use this Swiss meringue butter cream to frost the whole outside of the cake once frozen but I would leave out the hazelnut butter and instead add in 150 grams of cold heavy cream and a bit more almond extract.
• Eggs are easiest to separate when they’re cold but egg whites whip best when at room temperature. So I recommend separating the eggs and then make the cake batter with the yolks before starting on the meringue.
• Instead of buttermilk stir together half greek yogurt and half milk to create the right consistency.
• Make sure to always store this cake in the fridge when not serving.

Ingredients

Crème Fraîche Whipped Cream

• Crème Fraîche: Crème fraiche is used as the base for this whipped cream to give it a little extra tanginess and keep the cake from getting too sweet. It can usually be found in the cheese section where you find ricotta and mascarpone.
• Heavy Cream: Be sure to use heavy whipping cream for the whipped cream.
• Fine Sea salt: A bit of fine sea salt is used to enhance the flavors and balance out the sweetness.
• Vanilla: Vanilla extract or vanilla bean paste will work for this whipped cream filling.
• Powdered Sugar: I like to add just a touch of powdered sugar to round out and sweeten the whipped cream.

Strawberries!

• Strawberries: This cake should only be made with fresh strawberries unless you want to make a strawberry jam – then you could use fresh or frozen! The jam option will be a little sweeter but also delicious

Almond Chiffon Cake

• Eggs: I use standard large eggs from the store. There are three whole eggs in the cake, I recommend separating them when they’re cold!
• Sugar: White granulated sugar gives this cake its slight sweetness as well as helps with the structure.
• Almond Extract: A bit of almond pairs really nicely with the strawberries and brings out the almond flavor from the almond flour.
• Vanilla Extract: Vanilla adds a little flavor and enhances the sweetness of the cake.
• Salt: Salt balances out the sweetness and enhances the flavors of the cake.
• Buttermilk: Whole milk buttermilk gives this cake the perfect amount of moisture and soft cake crumb. If you can’t find buttermilk, mix together half yogurt and half milk.
• Oil: I used olive oil in this cake and didn’t notice the flavor of it in the cake but any neutral oil such as vegetable, canola, or avocado oil will work too!
• All Purpose Flour: Any all purpose flour should work in this cake! I have not yet tried any other flours with this recipe.
• Almond Flour: This cake uses almond flour and all purpose flour. I’ve used superfine blanched almond flour for this cake to keep it’s light color.
• Baking Powder: In addition to the air whipped into the egg white meringue, baking powder helps the cake rise so be sure it hasn’t expired.

How to make a Strawberry Cream Chiffon Cake?

Almond Chiffon Cake

• Preheat the oven to 325 F and place a rack in the center of the oven. Line the bottom of the 7″ springform cake pan with a piece of parchment paper but don’t grease the sides of the pan!
• Separate the three eggs, putting the egg yolks in one medium mixing bowl and the egg whites into another medium mixing bowl.
• Add 50 grams of the sugar into the bowl with the egg yolks and 50 grams of the sugar into the bowl with the egg whites.
• Whisk the egg yolks and sugar together until light and ribbony. Add the almond extract, salt, and vanilla into the egg yolks and whisk again.
• Pour the buttermilk and oil into the egg yolk bowl and whisk again.
• Sift the flour, almond flour, and baking powder into the bowl with the egg yolks and whisk until just smooth. It’ll seem lumpy at first, keep whisking but once smooth, stop whisking!
• Using an electric mixer whip the egg whites and sugar together until stiff peaks form.
• Spoon one third of the egg white mixture into the bowl with egg yolks and use a large flat rubber spatula to fold the meringue into the yolk mixture. Be careful not to stir vigorously as it will knock all of the air out of the meringue.
• Continue adding and folding the meringue in, in two more additions.
• Pour the batter into the prepared cake pan.
• Bake in the preheated oven for 25 minutes. Then rotate the cake 180 degrees and bake for another 15-20 minutes until golden brown on the edges.
• Once baked, immediately take the pan out of the oven and place a wire rack upside down over the top. Flip the pan and the wire rack over and set it on the counter like this until it has fully cooled. About an hour or two.

Crème Fraîche Whipped Cream

• In a medium mixing bowl add in the cold crème fraîche, salt, vanilla, and cold heavy cream. Whip until almost stiff peaks form.
• Sift in the powdered sugar and whip again until stiff peaks form.
• Set aside about 1/2 cup of the whipped cream mixture to use for the topping.

Stacking the cake

• Once all the elements are ready and the cake has cooled off it’s time to stack the cake.
• Rinse and dry the strawberries. Then remove the greens and the tip of the core and cut into small chunks between 1/4″ and 1/2″ in size.
• Clean and reassemble the springform pan or use a cake ring on a flat tray or cake pan. Line the whole thing with two sheets of plastic wrap that overlap in the middle.
• Use a long serrated knife to level off the top of the cake. Then cut the cake into 3 slices.
• Place the bottom layer of the cake, into the plastic lined form. Scoop half of the remaining whipped cream onto the cake and use the back of a spoon to smooth it out.
• Generously sprinkle with half of the chopped strawberries and gently press them into the cream.
• Repeat the cake, then cream, and strawberries and finally the last layer of cake on top, cut side down. Use the extra plastic wrap to wrap over the top of the cake and place it flat into the freezer for 90 minutes. *I haven’t tested it but I believe overnight in the fridge would work too*

To Decorate

• Once the cake has set and you’re ready to decorate, add 100 grams of heavy cream to the set aside crème fraîche whipped cream and whip to soft peaks.
• Take the cake out of the oven and remove the form, then place it on a piece of parchment paper on a cake stand. Remove the plastic wrap and pull each piece out from under the cake.
• Dust the top of the cake with powdered sugar and serve with a dollop of the soft cream or pile with the soft cream and fresh strawberries.
• Alternatively for a super clean classic look, use this Swiss meringue butter cream to frost the whole outside of the cake once frozen. Leave out the hazelnut butter and instead add in 150 grams of cold heavy cream and a bit more almond extract.
• Store any leftovers of the cake in the fridge.

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