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Cream Cake with Strawberry Jam, Fresh Strawberries, and Fluffy Whipped Cream Recipe

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4 from 13 reviews

A light and fluffy chiffon cream cake layered with fresh strawberries, strawberry jam, and whipped cream frosting. This elegant dessert features a delicate sponge cake base baked in a water bath for moistness, assembled with fresh fruit and creamy frosting for a perfect balance of sweetness and texture, ideal for celebrations or special occasions.

  • Total Time: 1 hour 30 minutes
  • Yield: 1 8-inch round cake (serves 8)

Ingredients

Chiffon Cake

  • 6 egg yolks
  • 56 g granulated sugar
  • 1/2 teaspoon salt
  • 85 g milk
  • 56 g oil
  • 1/2 teaspoon vanilla extract
  • 113 g cake flour

Meringue

  • From 6 eggs: egg whites
  • 56 g granulated sugar

Filling and Frosting

  • 10 – 12 medium-sized fresh strawberries
  • 100 g strawberry jam
  • 396 g heavy cream
  • 30 g granulated sugar
  • Some fresh strawberries for decoration (or any toppings you like)

Instructions

  1. Preheat and Prepare Pans: Set cake liners in two 8-inch round cake pans and prepare a hot simmering water bath. Preheat the oven to 300ºF (149ºC).
  2. Sift Cake Flour: Sift the cake flour to ensure no lumps for a smooth batter.
  3. Beat Egg Yolks Mixture: In a large bowl, whisk egg yolks, granulated sugar, and salt until pale and airy to incorporate air for fluffiness.
  4. Add Wet Ingredients: Mix in milk, oil, and vanilla extract until fully blended with the yolk mixture.
  5. Add Flour: Gently fold sifted cake flour into the yolk mixture until smooth and lump-free.
  6. Whip Egg Whites (Meringue): In a stand mixer bowl, whisk egg whites until foamy, then gradually add granulated sugar and whip until stiff peaks form that curl at the whisk tip.
  7. Fold Meringue into Batter: Gently fold half the meringue into the yolk batter, then fold in the rest until about 75% mixed. Use a spatula to carefully incorporate without over-mixing.
  8. Pour Batter and Remove Air Bubbles: Divide batter evenly into prepared pans, swirl the batter surface with a toothpick and lightly tap pans to release large air bubbles.
  9. Bake with Water Bath: Place the 8-inch pans into a larger 10-inch pans filled with hot water, bake at 300ºF (149ºC) for 25-30 minutes until the tops spring back or a toothpick comes out clean.
  10. Cool Cakes: Remove cakes from oven, gently flip pans to release cakes, and cool completely on a wire rack.
  11. Prepare Strawberry Filling: Cut fresh strawberries into large pieces and remove excess moisture. Keep refrigerated until use.
  12. Prepare Strawberry Jam: Use thick homemade or store-bought strawberry jam, ensuring it is cooked thick to prevent leaking.
  13. Whip Cream for Frosting: Whip heavy cream with granulated sugar until soft peaks form for the final coat. Whip a separate half portion of cream to a stiffer consistency for the crumb coat.
  14. Assemble Cake Layers: Spread strawberry jam on the first cake layer, leaving a small border. Arrange fresh strawberries evenly over the jam.
  15. Add Whipped Cream Filling: Drop scoops of whipped cream over strawberries, fill gaps, and flatten the surface.
  16. Coat Sides and Seal: Spread excess whipped cream around the cake sides to enclose the fillings.
  17. Add Second Cake Layer: Place second cake layer on top with the browned side facing down.
  18. Apply Crumb Coat: Thinly spread the stiffer whipped cream layer on sides and top to seal crumbs.
  19. Finish Final Coat: Whip remaining cream if necessary, then spread the soft whipped cream evenly over the entire cake.
  20. Decorate: Decorate the top with fresh strawberries or preferred toppings as desired.

Notes

  • Using a water bath while baking the chiffon cake ensures moistness and even baking.
  • Be gentle folding in the meringue to keep the batter airy and light.
  • The strawberry jam should be thick to avoid leaking and to help secure the fresh strawberries in place.
  • Whipping cream to different consistencies allows for a stable crumb coat and a soft final coat.
  • You can substitute fresh strawberries with other fruits, depending on preference.
  • Ensure cakes are completely cooled before assembling to prevent frosting from melting.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

Find it online: https://yourdailycook.com/cream-cake-with-strawberry-jam-fresh-strawberries-and-fluffy-whipped-cream-recipe/