This strawberry and cream chiffon cake is the ultimate cake for summer, soft spongy cake layers, topped with cream and fresh strawberries.
Although this cake looks quite complex, it's actually extremely easy to make. The sponge itself comes together in 10minutes, and requires just 5 simple pantry ingredients. The assembly and decoration of this cake is relatively simple too. It just involves layering 3 simple aspects together, cake, cream and strawberries.
Another great thing about this japanese fluffy cake 4 ingredients cake is how fun it is to decorate. Having the cake in a bowl creates a nice dome shape, thats decorated with cream gives a cloud like design.
This simple gluten free sponge cake recipe is slightly different to my other cake recipes I've shared here on Whisk Me Free. Take for example my Strawberry Cake although, a great cake. Contains many ingredients, which I understand may be a little difficult for everyone to get their hands on. Which is why I decided to share this recipe, which I can garuntee contains ingredients nearly everyone has in the kitchen. Simple ingredients like, flour, sugar, eggs, milk.
Run To
- Cream Cake Ingredients
- Instructions for this strawberry and cream chiffon cake
- Assembling the cake - Cream cake filling recipe
- Variations on this strawberry and cream chiffon cake
- Storage - Can you freeze fresh cream cake
- Top tip when making this strawberry and cream chiffon cake
- Baking Free From 101
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Cream Cake Ingredients
Here's everything you need to make this strawberry and cream cake recipes
- Flour - I used gluten free flour for this recipe but you may also use normal plain flour
- Sugar - This can be granulated or caster sugar
- Vegetable oil - Rapseed or sunflower oil works best, olive oil and coconut oil, may ruin/overpower the taste of the cake.
- Milk - I used plant based oat milk for this recipe, you may use normal whole milk instead
- Cream - For this cake I used plant based double cream but you may also use fresh double cream.
- Strawberries - Fresh strawberries are needed for this recipe
See recipe card for quantities.
Instructions for this strawberry and cream chiffon cake
Here is a visual step by step for this recipe, so you know how make cream cake what to look out for when you make it.
- Begin by mixing the flour, milk and oil into a bowl.
2. Mix until completely combined. Next separate the eggs, placing the egg whites in a separate clean bowl.
3. Add the yolks in the flour bowl and mix until smooth. Add the sugar to the egg whites and whip the egg whites using an electric hand held whisk/stand mixer.
4. Once the egg whites have reached stiff peaks, it's ready to be folded into the egg yolk, flour mixture.
5. When folding it in, make sure to do this carefully as we don't want to get rid of the air we've incorporated into the egg whites.
6. Once the egg whites have been fully mixed in, pour the batter onto the baking tray and spread it gently across the tray, you may also use a cake/dough scraper to level it off.
7. Bake for 15 minutes, or until the cake is lightly golden and springy to the touch.
8. Once the cake has cooled down, use the back of a 6inch cake tin or bowl to cut around, you should be able to get out 3 circles of cake.
Assembling the cake - Cream cake filling recipe
9. Get a sheet of clingfilm/plastic wrap and push it into the sides of your bowl this is going to help us get the cake out easily once it's set.
10. Place one of the round cake circles at the bottom of the bowl, then dollop 3 large spoonfuls of cream on top.
11. Then sprinkle ½ the strawberries on top.
12. Layer the 2nd cake circle on top and repeat the process with the cream and strawberries.
13. For the last layer, place the 3rd cake on top and with any remaining cake scraps fill in any gaps. And seal with the remaining cream. Set the cake in the freezer for at least ½ hr.
14. Once set remove from the freezer and loosen the sides of the cake, ready to flip it onto your serving plate. Remove the plastic wrap and decorate with the remaining cream.
The fresh cream cake design
15. Create flicks and dips into the cream to create a fluffy rustic look.
16. Remove the plastic wrap and decorate with the remaining cream.
Variations on this strawberry and cream chiffon cake
A great thing about this fluffy chiffon cake recipe is how customisable it is. You can simply make this cake into a raspberry cream cake or a blueberry cream cake. The options are really endless. I just made a blueberry cream cake recently, I'll be sharing that with you soon.
Storage - Can you freeze fresh cream cake
This cake should be stored in the fridge and can be kept for up to 5 days. You may also store this cake in the freezer in an airtight container.
Top tip when making this strawberry and cream chiffon cake
Before assembling the cake, get a sheet of clingfilm/plastic wrap and push it into the sides of your bowl this is going to help us get the cake out easily once it's set.
Master the art of baking GF, DF & Vegan
Baking Free From 101
Make sure to tag me @whiskmefree on Instagram and leave a review below if you followed this recipe for how make strawberry cake. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
Equipment
- Round Bowl
- Baking Sheet
- electric whisk
Ingredients
- 40 g Sugar
- 4 Eggs
- 40 g Gluten Free Plain Flour
- 40 ml Vegetable oil
- 50 ml Plant based milk
Cream Filling
- 400 g Strawberries
- 400 ml Plant Based Double Cream [¾ for the assembly and ¼ for the top]
- 50 g Icing/powdered sugar
Instructions
- Preheat oven to 180°/ 350°F Gas mark 4. Grease and line your baking tray with greaseproof/parchment paper.
- Begin by mixing the flour, milk and oil into a bowl until completely combined.40 g Gluten Free Plain Flour, 40 ml Vegetable oil, 50 ml Plant based milk
- Next separate the eggs, placing the egg whites in a separate clean bowl and the yolks in the flour bowl and mix until smooth. Add the sugar to the egg whites and whip the egg whites using an electric hand held whisk/stand mixer.40 g Sugar, 4 Eggs
- Once the egg whites have reached stiff peaks [you can turn the bowl upside down on your hand and nothing falls out] it's ready to be folded into the egg yolk, flour mixture. Once folding it, make sure to do this carefully as we don't want to get rid of the air we've incorporated into the egg whites.
- Once the egg whites have been fully mixed in, pour the batter onto the baking tray and spread it gently across the tray, you may also use a cake/dough scraper to level it off.
- Bake for 15 minutes, or until the cake is lightly golden and springy to the touch.
- As the cake cools, whip the cream until thick. And chop you strawberries into small chunks.400 ml Plant Based Double Cream, 50 g Icing/powdered sugar, 400 g Strawberries
- Once the cake has cooled down, use the back of a 6inch cake tin or bowl to cut around, you should be able to get out 3 circles of cake.
Assembling
- Get a sheet of clingfilm/plastic wrap and push it into the sides of your bowl this is going to help us get the cake out easily once it's set.
- Place one of the round cake circles at the bottom of the bowl, then dollop 3 large spoonfuls of cream on top and then sprinkle ½ the strawberries on top.
- Layer the 2nd cake circle on top and repeat the process with the cream and strawberries.
- For the last layer, place the 3rd cake on top and with any remaining cake scraps fill in any gaps. And seal with the remaining cream.
- Set the cake in the freezer for at least ½ hr.
- Once set remove from the freezer and loosen the sides of the cake, ready to flip it onto your serving plate.
- Remove the plastic wrap and decorate with the remaining cream. Create flicks and dips into the cream to create a fluffy rustic look.
- All thats left now is to slice and enjoy!
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