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Strawberry Vanilla Cake

Strawberry Vanilla Cake

This Strawberry Vanilla Cake features light chiffon layers, juicy macerated strawberries, and creamy yogurt frosting, making it perfect for spring and summer.
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Prep Time 45 minutes
Cook Time 15 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Baking, Cake, Dessert
Cuisine American
Servings 14 people
Calories 443 kcal

Equipment

  • electric mixer
  • 3 eight inch round baking pans

Ingredients
  

Macerated Strawberry Cake Filling

  • 4 cups fresh strawberries about 1 lb or 454 g
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • ¼ teaspoon sea salt

Vanilla Chiffon Cake Layers

  • 7 large eggs separated, room temperature
  • ½ teaspoon cream of tartar
  • 1 ½ cups granulated sugar
  • ½ cup olive oil or vegetable oil
  • ½ cup milk
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt
  • 1 ¼ cups all purpose flour 150g
  • 1 teaspoon baking powder
  • 2 tablespoons cornstarch

Whipped Yogurt Frosting

  • 2 cups heavy whipping cream 35%, cold
  • 1 cup powdered sugar add more to taste for sweeter frosting
  • 2 cups plain Greek yogurt cold
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon sea salt

Instructions
 

Macerated Strawberry Filling

  • Start with macerating the strawberries: Trim the tops off the strawberries and cut them into slices or quarters.
  • Pour sugar, lemon juice, and salt over the macerated strawberries. Toss them gently to coat.
  • Cover and place them in the fridge for at least 30 minutes.

Vanilla Chiffon Cake Layers

  • Preheat the oven to 355°F (180°C) and line the bottoms of three 8" round baking pans.
  • Whisk egg whites and cream of tartar to soft peaks.
  • Gradually add half of the sugar to the egg whites, whisking until stiff peaks form.
  • In another bowl, beat egg yolks with the remaining sugar until lightened.
  • Add oil, milk, vanilla extract, and salt to the egg yolks.
  • Sift flour, baking powder, and cornstarch into the yolk mixture and fold.
  • Gently fold in the egg whites in stages.
  • Divide the batter among the prepared pans.
  • Bake for 15-18 minutes until a toothpick comes out clean.
  • Cool the layers upside down.

Whipped Yogurt Frosting

  • Whip heavy cream and powdered sugar to medium peaks.
  • Add yogurt, salt, and vanilla extract, and whip until thick.

Assembly

  • Pipe frosting on a plate, place the first cake layer, and pipe frosting around the edges.
  • Fill with macerated strawberries and drizzle some syrup on top.
  • Add frosting on top of the strawberries and repeat with remaining layers.
  • Cover the cake with the remaining frosting and smooth it out.
  • Chill in the freezer for 15 minutes before serving.
  • Before serving, add fresh strawberries and drizzle syrup over the top.

Notes

Store the cake in the fridge and serve cold or at room temperature. Leftover slices can be stored for 3-4 days.

Nutrition

Serving: 1sliceCalories: 443kcalCarbohydrates: 53gProtein: 8gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 123mgSodium: 210mgPotassium: 212mgFiber: 1gSugar: 42gVitamin A: 639IUVitamin C: 25mgCalcium: 103mgIron: 1mg
Keyword baking, chiffon cake, dessert, strawberry dessert, Strawberry Vanilla Cake, summer cake
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