Strawberry Almond Chiffon Cake

Strawberry Almond Chiffon Cake is a light and tender cake covered in whipped 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!

Jump to:

• What Is a Chiffon Cake?
• Why We Love Strawberry Almond Chiffon Cake
• Why This Recipe Works
• Ingredients
• Step-by-Step Instructions to Make a Strawberry Almond Chiffon Cake
• My Top Tips
• Equipment
• Substitutions and Variations
• Make-Ahead & Storage
• More Delicious Cake Recipes
• 📖 Recipe

Strawberry Almond Chiffon Cake is a cake that looks beautiful but really is very simple in its decoration. Strawberries crown a stunning, mile-high chiffon cake covered in snowy white, creamy frosting.

It is super easy to make and is a glamorous alternative to strawberry shortcake when you serve this cake with additional sliced fresh strawberries.

I've made this cake many times over the last 20 or more years and it comes out beautifully every time. It's the dessert I make when I'm not sure what guests will like because everyone loves strawberries, cream, and cake.

This is a great cake for every occasion... like holidays, birthdays, celebrations, potlucks, and even as a thank-you for someone special.

What Is a Chiffon Cake?

A chiffon cake is a variation of a sponge cake. It has similar ingredients but includes baking powder and cooking oil. It was invented by the aptly named Harry Baker, a Southern California caterer, in the 20th century. So, it is a rather young cake recipe compared to most.

The chiffon cake combines 2 methods for leavening a cake, mechanical leavening where egg whites are beaten into stiff peaks, plus chemical leavening where baking powder is included in the dry ingredients.

Combining the method of making a sponge cake and an "all-in-one cake" that contains oil and not butter creates a very light cake that is moist.

Because there is no butter in this cake it refrigerates well and is perfect for creamy frostings or custard fillings that must be refrigerated.

Why This Recipe Works

This recipe is really a variation of strawberry shortcake with the almond chiffon cake taking the place of biscuits or sponge cake.

The frosting is whipped and sweet like whipped cream but the cream cheese gives a slight tang to keep it from being too sweet.

Lastly, the strawberries are the crowning touch that is perfect with the frosting and the cake.

Plus it is really super easy to make.

So, let's cook!

Ingredients

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

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.

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.

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.

Step-by-Step Instructions to Make a 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 the strawberries themselves.

My Top Tips

♡ Let the cake cool completely before removing it from the pan. Depending on how warm your home is, it may take up to 2 hours for the cake to cool.

♡ Make the frosting while the cake bakes and refrigerate it until needed.

♡ Apply a crumb coat and refrigerate the cake. You will be able to apply more frosting and the final coat will look beautiful.

♡ Blot the sliced strawberries with a paper towel before placing them on the cake. They will adhere to the frosting and stay in place.

Equipment

Because this recipe requires two large bowls to mix the batter, I like to use a handheld mixer. Since you beat the egg whites first, you don't have to clean the beaters before mixing the egg yolk batter.

Substitutions and Variations

You can substitute any fresh berries for the strawberries in this cake.

Another option is to make my Red Wine Sauce with Berries and serve it with the frosted Almond Chiffon Cake.

You can also purchase additional berries and scatter them over the top of the cake for a pretty look.

Make-Ahead & Storage

You can make the cake and the frosting the day before you wish to serve it. On the day you want to serve the cake, frost it and decorate it with strawberries. Refrigerate any leftover cake.

More Delicious Cake Recipes

📖 Recipe