Strawberry Almond Chiffon Cake

Strawberry Almond Chiffon Cake is a light and tender cake covered in cream cheese frosting and topped with luscious, sliced strawberries.

Whether you are entertaining or celebrating, this delicious cake is dressed to impress.

Add a bowl of sliced strawberries to pass around the table for each guest to lavish on their slice of cake… or to simply eat as it is.

This Strawberry Almond Chiffon Cake is easy to make and even easier to decorate. No piping skills are needed!

What Is a Chiffon Cake?

I see a chiffon cake as a fusion recipe of a sponge cake and a shortened cake. The concept is pure genius: make an egg foam batter that contains oil, and you have a very light and moist cake.

On my Basic Cake Recipes Chart, you can see that it has similar ingredients to a sponge cake but also includes cooking oil making it a shortened cake.

The method of combining the batter is a fusion of making an egg foam batter as you would for a sponge cake and the all-in-one method where all of the ingredients are combined in a single bowl.

Also of note is that the chiffon cake uses two methods for leavening: mechanical leavening, in which egg whites are beaten into stiff peaks, and chemical leavening, in which baking powder is included in the dry ingredients.

Because this cake does not contain butter, it refrigerates well and is perfect for creamy frostings or custard fillings that must be refrigerated.

Ingredient Notes

Here's what you need to make this Strawberry Almond Chiffon Cake:

Ingredients For the Cake:

• Egg Whites - Stiffly beaten egg whites give an extra lift to this cake.
• Cream of Tartar - Cream of tartar adds a small amount of acidity to the egg whites that helps them form stiff peaks when beaten.
• Cake Flour - Soft cake flour gives this cake a lovely texture.
• White Granulated Sugar - White granulated sugar helps the crumb hold its texture.
• Baking Powder - This cake gets an extra lift from baking powder in addition to the stiffly beaten egg whites.
• Salt - A little salt brings out the sweetness in this cake.
• Cooking Oil - Cooking oil is the magic that makes this cake moist.
• Egg Yolks - Egg yolks give richness to the sponge and works harmoniously with the cooking oil to keep the cake moist.
• Cold Water - The water does not need to be ice cold. It can be room temperature also.
• Vanilla Extract - Vanilla extract softens the flavor of almond extract.
• Almond Extract - Almond is a classic flavor to pair with strawberry, but a little goes a long way.

Ingredients for the Frosting:

• Cream Cheese - Cream cheese gives body to this frosting and a nice tang.
• White Granulated Sugar -
• Vanilla Extract - We are echoing the flavors of the cake here. Vanilla extract softens the flavor of almond extract.
• Almond Extract - Again, more almond extract to match the cake.
• Frozen Whipped Topping - Use your favorite brand of frozen whipped topping that has been thawed. I like to use Cool Whip Original flavor.

Ingredients for the Garnish and Compote:

• Fresh Strawberries - Buy the ripest, freshest strawberries with a strong sweet aroma and good color throughout the berry.
• White Granulated Sugar - You only need this sugar to sweeten the berries that are spooned over the cake. The sugar will also macerate (juice up) the berries nicely.

Please see the recipe card for the exact quantities.

How to Make This Delicious Strawberry Almond Chiffon Cake

Make the Cake. Preheat the oven to 325°F and set a 10 x 4" tube pan on a baking sheet.

In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium-high speed until stiff peaks form. Set aside for later.

In another large bowl sift together the cake flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.

Add the cooking oil, egg yolks, cold water, vanilla extract, and almond extract. Beat the mixture until it is smooth and ribbons of batter fall from a spoon or spatula.

Using a silicone spatula fold in the stiffly beaten egg whites just until they are blended into the egg yolk batter and no streaks of white egg white remain.

Pour the batter into the tube pan and bake for 55 minutes at 325°F. Then, increase the oven temperature to 350°F and continue to bake for another 10 to 15 minutes. The cake should spring back when touched lightly or when a cake tester comes out clean.

Invert the cake on a drinking glass and let it hang until cool.

Make the Frosting. In a large bowl, beat the cream cheese, ½ cup sugar, vanilla extract, and almond extract on medium speed with an electric mixer until smooth. Add the whipped topping and continue to beat on low speed until completely blended.

Assemble the Cake. Use a long, thin, sharp knife to remove the cake from the pan. Place the cake on a plate or cake stand that is at least 2" wider than the cake. Spread a crumb coat of frosting over the top and sides of the cake. Refrigerate the cake as you slice the strawberries.

Slice the strawberries ¼" thick and finish frosting the cake with a final coat of frosting. Decorate the top of the cake with only slices from the center of the berries.

Cut the remaining strawberries and place them in a small bowl. Add the sugar to sweeten them.

As the cake is cut and served, spoon the sugared strawberries over each slice or pass the bowl and let the guests add them.

More Delicious Cake Recipes You'll Love