Step 1: Prepare the Strawberries for Maceration. Begin by gently washing your fresh strawberries and carefully trimming off their green tops. You can then cut them into uniform slices or quarter them for larger, chunkier pieces, as shown in the image. Be mindful not to slice them too thinly, as the strawberry pieces will naturally shrink slightly as they sit in the sugar. Once cut, transfer the strawberries to a medium-sized bowl.

Next, evenly sprinkle the granulated sugar, a tablespoon of fresh lemon juice, and a pinch of sea salt over the prepared strawberries. Use a spoon or a rubber spatula to gently toss the strawberries, ensuring each piece is thoroughly and evenly coated with the sugar mixture. This initial coating is key to drawing out their delicious juices.

Step 2: Macerate and Develop Syrup. Once coated, cover the bowl tightly with plastic wrap and place the berries in the refrigerator. Allow them to macerate while you proceed with preparing the rest of your cake components. This process typically takes about 30 minutes, during which the sugar will draw out the natural moisture from the strawberries, creating a vibrant, luscious red strawberry syrup around them. The longer they sit (up to 8 hours), the more syrup they will release and the more intensely flavored they will become, without losing too much texture.

Step 1: Prepare Oven and Pans. Preheat your oven to 355°F (180°C). This ensures the oven is at the correct temperature for even baking from the start. Take three 8-inch round baking pans and line only their bottoms with parchment paper rounds. It is crucial NOT to grease or line the sides of the pans. Chiffon cake batter needs to “climb” the sides of the pan as it bakes to achieve its characteristic height and airy texture. Greasing the sides would prevent this, leading to a flatter cake.

Step 2: Whip Egg Whites. In a large, impeccably clean bowl (preferably glass or metal) or the bowl of a stand mixer fitted with the whisk attachment, combine the room temperature egg whites and the cream of tartar. Begin whisking on medium speed. Continue to whisk until the egg whites transform into soft, medium peaks. This means that when you lift the whisk, the peaks will stand up but gently curl over at the tip.

Step 3: Incorporate Sugar into Meringue. With the mixer still running, gradually pour in half a cup of the granulated sugar, adding it slowly in a steady stream. Continue whisking on medium-high speed until the egg whites become glossy and firm, forming stiff peaks. When you lift the whisk, the peaks should stand upright without curling. The mixture should also look smooth and hold its shape.

Step 4: Set Aside Whipped Whites. Once stiff peaks are achieved, carefully set the bowl of whisked egg whites aside. Alternatively, gently transfer the meringue to a separate clean bowl. This makes room in your mixing bowl for the next stage: preparing the egg yolk batter. Handle the meringue gently to preserve its volume.

Step 5: Prepare Egg Yolk Base. In the same large bowl (no need to wash after the egg whites, as any residual whites won’t harm the yolks), add the egg yolks and the remaining 1 cup of granulated sugar. Using an electric mixer, beat the egg yolks and sugar together on medium-high speed until the mixture becomes significantly lighter in color and thick. When you lift the whisk, the batter should fall back into the bowl in thick ribbons that slowly disappear, indicating proper aeration and emulsification.

Step 6: Add Wet Ingredients. To the lightened egg yolk mixture, pour in the olive oil (or vegetable oil), milk, pure vanilla extract, and the sea salt. Mix everything together with the electric mixer on low speed just until all the ingredients are well incorporated. Be careful not to overmix at this stage; we simply want to combine the liquids evenly.

Step 7: Fold in Dry Ingredients. Sift the all-purpose flour, baking powder, and cornstarch directly into the egg yolk mixture. Sifting is important to prevent lumps and ensures a smoother batter. Using a wire whisk, gently fold the dry ingredients into the wet mixture by hand. Be very gentle and fold just until no streaks of dry flour remain. Overmixing here can develop the gluten in the flour, resulting in a tough cake.

Step 8: Gently Incorporate Meringue. Take a large scoop (about a third) of the whipped egg whites and add it to the egg yolk batter. Gently fold this portion in with your wire whisk (by hand) until it is just evenly mixed. This lightens the batter, making it easier to incorporate the remaining meringue without deflating it. Add the rest of the egg whites to the batter and continue to gently fold until the mixture is uniform and airy. Stop folding as soon as no white streaks are visible, to maintain maximum volume and fluffiness.

Step 9: Bake the Layers. Divide the chiffon cake batter evenly among the three prepared 8-inch baking pans. For precision and perfectly uniform cake layers, use a large ice cream scoop or a kitchen scale to measure the batter into each pan. Even layers are key for a beautifully presented and balanced cake.

Transfer the pans to your preheated oven and bake for approximately 15 to 18 minutes. The cakes are done when a wooden toothpick or skewer inserted into the center of a cake layer comes out mostly clean, with only a few moist crumbs attached. Avoid overbaking, as this can lead to dry chiffon.

Step 10: Cool Cake Layers Upside Down. This is a crucial step for chiffon cakes! As soon as the baked layers are removed from the oven, immediately flip each pan upside down onto a wire rack. The cake layers should adhere to the sides of the pan. This ingenious technique uses gravity to prevent the delicate chiffon cake from collapsing and compressing as it cools, helping it maintain its airy, lofty structure.

Allow the cakes to cool completely to room temperature while inverted. Once thoroughly cooled, run a thin spatula or knife carefully along the edges of each cake pan to gently release the layers. Then, simply flip the pan over, and the perfectly baked chiffon layer should slide out with ease.

Step 1: Whip Cream to Medium Peaks. In a large, chilled bowl or the bowl of a stand mixer equipped with the whisk attachment, pour in the ice-cold heavy whipping cream and add the powdered sugar. Begin whipping on medium-high speed. Continue to whisk until the cream reaches medium peaks. At this stage, the cream will hold its shape when the whisk is lifted, but the tips will gently curl over. Ensure your cream is very cold for the best results, as this helps it whip up faster and with greater volume.

Step 2: Add Yogurt and Flavorings, Whip to Thick and Creamy. Now, carefully add the cold plain Greek yogurt, vanilla extract, and a pinch of sea salt into the bowl with the whipped cream. Resume whipping on medium speed. Continue to whip just until the frosting becomes wonderfully thick, creamy, and holds stiff peaks. It should look fluffy and stable, perfect for piping and spreading. Be very careful not to over-whip the mixture, as this can cause it to become grainy and curdle. As soon as it reaches the desired consistency, stop whipping. Once prepared, transfer the luscious whipped yogurt frosting into a piping bag for easier assembly.

Step 1: Prepare the First Layer. Begin by piping a small dollop of frosting onto the center of your serving plate or cake stand. This acts as an anchor to prevent the cake from sliding. Carefully place the first cooled chiffon cake layer on top of this frosting dollop. Using your piping bag filled with the whipped yogurt frosting, pipe a thick, even border of frosting around the perimeter of this first cake layer. This creates a “dam” that will hold the strawberry filling in place.

Step 2: Fill with Macerated Strawberries. Once your frosting border is in place, spoon a generous amount of the juicy, macerated strawberries into the center of the cake layer, inside the frosting dam. Spread them out evenly. Don’t forget to drizzle some of that exquisite strawberry syrup from the bowl over the berries and onto the cake layer itself – this adds incredible moisture and flavor!

Step 3: Seal and Repeat Layers. To secure the strawberry filling, pipe or spoon another generous dollop of frosting directly over the macerated strawberries, then gently spread it out to create an even, smooth layer that completely seals in the berries. This provides a stable base for the next cake layer. Place the second chiffon cake layer on top, then repeat the process: pipe a frosting border, fill with macerated strawberries and syrup, and seal with more frosting. Finally, place the last cake layer on top, ensuring it is flipped upside down for the flattest possible surface, which makes frosting the exterior much easier.

Step 4: Frost and Chill the Cake. Once all layers are stacked, use the remaining whipped yogurt frosting to cover the entire cake – top and sides – in an even, smooth layer. For best results, use a long, straight offset spatula to achieve smooth sides and a level top. To ensure a professional finish, scrape your spatula clean against the edge of the bowl after each swipe, removing excess frosting and preventing crumbs from being dragged across the cake.

Once frosted, place the cake in the freezer for about 15 minutes to allow the frosting to set quickly if you plan to serve it immediately. For longer storage or to ensure maximum stability, refrigerate the cake for up to 24 hours before serving.

Step 5: Garnish and Serve. Just before serving your stunning strawberry vanilla cake, take it out of the fridge. Artistically pile a generous amount of fresh, whole, washed strawberries on top of the cake. For an extra touch of visual appeal and flavor, drizzle any leftover strawberry syrup from the macerated berries over the fresh strawberries and the top of the cake. Slice into generous portions, serve with any remaining macerated strawberries on the side, and savor every light, fruity, and creamy bite!

✔️ Expert Layered Chiffon Cake Tips for Success

1. Gently Fold Whipped Egg Whites into the Chiffon Batter: This is arguably the most critical step for achieving that signature light and airy chiffon texture. Add the whipped egg whites to the denser egg yolk batter in two or three stages. Each time, use a large spatula and a gentle, sweeping motion (from the bottom of the bowl upwards and over) to combine. This technique prevents the delicate air bubbles in the egg whites from deflating too much, which is essential for a high, tender, and incredibly fluffy cake crumb.
2. Flip the Cake Layers Upside Down Immediately After Baking: As soon as your chiffon cake layers come out of the oven, do not hesitate – invert them onto a wire rack. This seemingly simple action is vital. By cooling upside down, gravity works to prevent the warm, delicate cake structure from collapsing and shrinking as it cools. This ensures your chiffon layers remain tall, open-crumbed, and beautifully airy, rather than becoming dense and compacted.
3. Whip the Frosting to Stiff Peaks, But Be Careful Not to Over-Whip: The goal for our yogurt whipped cream frosting is a stable yet airy consistency. Whip the heavy cream and sugar until you achieve firm, stiff peaks. This means that when you lift the whisk, the peaks should stand straight up. Once the Greek yogurt and vanilla are added, continue whipping until the frosting is thick and creamy enough to hold its shape when spread or piped. However, stop as soon as it reaches this point. Over-whipping can cause the cream to separate and become grainy or curdled, ruining its smooth texture and stability.
4. Allow Cake Layers to Cool Completely Before Assembly: Patience is a virtue when baking, especially with layered cakes. Before you attempt to remove the chiffon cake layers from their pans, stack them, or apply any frosting and filling, they must be completely cooled to room temperature. Warm cake layers will cause your delicate whipped yogurt frosting to melt and slide, leading to a messy, unstable cake. Ensure each layer is cool to the touch throughout before proceeding with assembly.

Flipping chiffon cake layers upside down immediately after baking is a critical technique to maintain their airy structure. As the cake cools, gravity helps to prevent the delicate, warm cake from collapsing and becoming dense. While a slight deflation is normal for chiffon cakes, inverting them minimizes this effect, ensuring your layers remain beautifully tall and tender.

While technically possible, I strongly advise against skipping the maceration step. Macerating the strawberries does much more than just sweeten them; it draws out their natural juices, intensifying their flavor and creating a vibrant, delicious strawberry syrup. This syrup is then drizzled over the chiffon layers, making them exceptionally moist and infusing the entire cake with incredible berry essence that truly elevates the dessert.

I haven’t personally tested a gluten-free version of this specific chiffon cake recipe. However, many bakers have success substituting regular all-purpose flour with a high-quality 1:1 gluten-free all-purpose flour blend (one that typically contains xanthan gum) in chiffon cake recipes. If you try it, ensure your blend is suitable for baking cakes to achieve a similar light texture.

Even if you’re not typically a fan of yogurt, I highly encourage you to give this frosting a try! The tanginess of the Greek yogurt is subtle and expertly balances the richness of the cream, creating a truly unique and refreshing flavor profile. If you absolutely must substitute, you could consider a cream cheese stabilized whipped cream for a similar sturdy texture. Regular whipped cream, however, is generally too soft and lacks the necessary structure to reliably support the layers and filling of a large cake like this.

Absolutely! This recipe is quite versatile. You can certainly experiment with other fresh berries such as raspberries, blueberries, or mixed berries. When macerating, you may need to adjust the amount of sugar and lemon juice slightly depending on the natural sweetness and acidity of your chosen berries. For firmer berries like blueberries, a slight mash before macerating can help them release their juices more effectively and create that delightful flavored syrup.

Equipment

• ▢
  electric mixer
• ▢
  3 eight inch round baking pans

Ingredients

 

 

Instructions

 

Video

Notes

Nutrition