Martha Stewart Chiffon Cake With Strawberries

This Martha Stewart chiffon cake with strawberries is a light and fluffy recipe, which is made with fresh strawberries and sweetened whipped cream. It’s a restaurant-quality dessert, ready in about 3 hours and 20 minutes.

Martha Stewart Chiffon Cake with Strawberries Ingredients

For the Cake

• 2 1/4 cups cake flour (not self-rising)
• 1 1/2 cups granulated sugar, divided
• 2 1/4 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 cup safflower oil
• 7 large egg yolks plus 9 large egg whites
• 3/4 cup whole milk
• 1/2 teaspoon cream of tartar
• 1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract

For the Berries and Cream

• 2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
• 1/2 cup granulated sugar
• 1 tablespoon fresh lemon juice
• Pinch of salt
• 2 cups cold heavy cream
• 1/4 cup confectioners’ sugar, plus more for sprinkling

How To Make Martha Stewart Chiffon Cake Wwith Strawberries

1. Prep the oven and dry ingredients: Preheat oven to 325°F. Whisk together the cake flour, 3/4 cup granulated sugar, baking powder, and salt.
2. Combine yolks, oil, and milk: In a large bowl, whisk the oil, egg yolks, and milk. Whisk the dry mixture into the yolk mixture until smooth.
3. Whip the egg whites: Beat the egg whites on high until frothy. Add the cream of tartar and vanilla, and continue beating until soft peaks form. Slowly add the remaining 3/4 cup sugar and beat until stiff, glossy peaks form.
4. Fold egg whites into batter: Whisk one-third of the whites into the batter to lighten it. Gently fold in the remaining egg whites just until incorporated.
5. Bake the cake: Pour into an ungreased tube pan. Bake 52–55 minutes, until the top springs back when touched. Invert the cake over a bottle or on the pan’s feet for 1 hour to cool.
6. Prepare strawberries: While cake cools, toss strawberries with sugar, lemon juice, and salt. Stir occasionally for 1 hour.
7. Whip the cream: Beat heavy cream and confectioners’ sugar until medium peaks form.
8. Remove cake and slice into layers: Run a paring knife around edges to release. Slice horizontally into 3 layers with a serrated knife.
9. Assemble the first layer: Place the bottom layer on a platter. Spread with half the macerated strawberries and juices, then half the whipped cream.
10. Add middle and top layers: Repeat with the middle layer, then place the final cake layer on top.
11. Chill and serve: Refrigerate the cake for 1 hour to set. Dust with confectioners’ sugar and serve with additional strawberries.

Recipe Tips

• How to keep chiffon cake airy: Fold egg whites gently and avoid overmixing.
• Can I make this ahead? Yes—assemble up to 24 hours ahead and chill.
• Why did my chiffon cake shrink? It may not have cooled inverted or was underbaked.
• Best knife for slicing layers: Use a long serrated knife for even cuts.
• Can I use other berries? Blueberries, raspberries, or a mix work beautifully.

What To Serve With Chiffon Cake

This cake pairs wonderfully with:

• Extra macerated berries
• Lightly sweetened whipped cream
• Fresh mint leaves
• A drizzle of strawberry syrup

How To Store Chiffon Cake With Strawberries

Refrigerate: Store covered for up to 2 days.
Freeze: Freeze unfilled chiffon cake layers only; do not freeze assembled cake.

Chiffon Cake With Strawberries Nutrition Facts

• Calories: 310
• Fat: 12g
• Carbohydrates: 47g
• Protein: 5g
• Sugar: 33g
• Sodium: 150mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I bake chiffon cake in a regular round pan?
Not recommended — chiffon cakes rise best in ungreased tube pans.

Why must chiffon cake cool upside down?
It prevents collapse and keeps the cake tall and airy.

Can I reduce the sugar in the filling?
Yes—adjust to taste, but sugar helps the berries release juice.

How do I prevent the cake from sticking?
It should stick slightly — that’s how it climbs the pan for height.

Try More Recipes:

• Martha Stewart Chiffon Cake
• Martha Stewart Cherry Streusel Coffee Cake
• Martha Stewart Cherry Coffee Cake