Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
A tall Strawberry Vanilla Cake with white yogurt frosting and fresh strawberry slices on a glass pedestal.

Strawberry Vanilla Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 17 reviews

  • Author: Jesse Daniel Wiley
  • Total Time: 1 hour 20 mins
  • Yield: 12 servings
  • Diet: Vegetarian

Description

This elegant Strawberry Vanilla Cake features a light-as-air chiffon base paired with luscious macerated berries and a unique, tangy Greek yogurt frosting. It is the perfect refreshing dessert for garden parties and summer celebrations, offering a sophisticated balance of sweetness and texture.

Ingredients

  • 1 lb fresh strawberries, trimmed and quartered
  • 1 1/2 cups granulated sugar, divided
  • 1 tbsp lemon juice
  • 1/2 tsp sea salt, divided
  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 2 tbsp cornstarch
  • 7 large eggs, separated
  • 1/2 cup vegetable or olive oil
  • 3/4 cup whole milk
  • 2 tsp pure vanilla extract, divided
  • 1/2 tsp cream of tartar
  • 1 1/2 cups cold heavy cream
  • 1/2 cup powdered sugar
  • 1 cup Greek yogurt

Instructions

  1. In a medium bowl, toss quartered strawberries with 1/4 cup granulated sugar, lemon juice, and a pinch of salt; refrigerate for at least 30 minutes.
  2. Sift together flour, baking powder, cornstarch, and 1/4 teaspoon salt in a large bowl.
  3. In a separate bowl, whisk egg yolks, oil, milk, and 1 teaspoon vanilla until smooth, then whisk into the dry ingredients.
  4. Beat egg whites and cream of tartar until foamy, then gradually add the remaining 1 cup of sugar while beating to stiff, glossy peaks.
  5. Gently fold the whipped egg whites into the yolk batter in three batches using a rubber spatula.
  6. Divide batter into two ungreased 8-inch round cake pans and bake at 325°F for 30–35 minutes until the tops spring back.
  7. Invert the pans onto a wire rack and cool completely before removing the cakes.
  8. Whip heavy cream and powdered sugar to stiff peaks, then fold in Greek yogurt, remaining vanilla, and a pinch of salt.
  9. Assemble by layering cake, frosting, and macerated strawberries, finishing with more frosting and a drizzle of the strawberry syrup.

Notes

To ensure your chiffon cake reaches its maximum height, avoid using non-stick pans or greasing the sides, as the batter needs to climb the walls to rise properly. If you are making this ahead of time, keep the cake refrigerated but bring it to room temperature for about 20 minutes before serving to let the crumb soften and the flavors bloom.

  • Prep Time: 45 mins
  • Cook Time: 35 mins
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Tag us @changehere — we can't wait to see what you've made!

Find it online: https://cakepeak.com/strawberry-vanilla-cake-2/