Strawberry Almond Chiffon Cake

A tube cake in white frosting decorated with sliced strawberries on its top.

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.

Prep Time 40

Baking Time 1 10

Total Time 1 50

Course Dessert

Cuisine American

Servings Servings

Author Jan Nunes

Equipment

2 Large Mixing Bowls
1 Hand Mixer
1 10" x 4" Tube Pan
1 Silicone Spatula

Ingredients

For the Cake:

7 Large Egg Whites 1 Cup
½ Teaspoon Cream of Tartar
2 ¼ Cups Cake Flour
1 ½ Cups White Granulated Sugar
3 Teaspoons Baking Powder
1 Teaspoon Salt
½ Cup Cooking Oil
5 Egg Yolks
¾ Cup Cold Water
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract

For the Frosting:

8 Ounces Cream Cheese Softened
½ Cup White Granulated Sugar
½ Teaspoon Vanilla Extract
½ Teaspoon Almond Extract
8 Ounces Frozen Whipped Topping Thawed

Garnish and Compote:

2 Pounds Fresh Strawberries Hulled and Sliced
2 Tablespoons White Granulated Sugar

Instructions

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.
7 Large Egg Whites, ½ Teaspoon Cream of Tartar
In another large bowl sift together the cake flour, sugar, baking powder, and salt. Make a well in the center of the dry ingredients.
2 ¼ Cups Cake Flour, 1 ½ Cups White Granulated Sugar, 3 Teaspoons Baking Powder, 1 Teaspoon Salt
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.
½ Cup Cooking Oil, 5 Egg Yolks, ¾ Cup Cold Water, 1 Teaspoon Vanilla Extract, 1 Teaspoon Almond Extract
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. Add the whipped topping and continue to beat on low speed until completely blended.
8 Ounces Cream Cheese, ½ Cup White Granulated Sugar, ½ Teaspoon Vanilla Extract, ½ Teaspoon Almond Extract, 8 Ounces Frozen Whipped Topping
Assemble the Cake. 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.
2 Pounds Fresh Strawberries, 2 Tablespoons White Granulated Sugar

Notes

My Top Tips

♡ Let the cake cool completely before removing it from the pan. Depending on the temperature of your home, 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.

Make-Ahead & Storage

Make-Ahead: You can prepare the cake and frosting the day before serving. On the day you want to serve the cake, frost it and decorate it with strawberries.

Storage: Place leftover cake in an airtight container or simply cover with plastic wrap. Refrigerate any leftover cake for up to 3 days. Do not freeze.

Nutrition

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