If you love to add fresh fruits to your cake, you’ll love my Homemade Fresh Strawberry Cake topped with Chocolate Ganache! You only need 15 minutes of prep time and a few simple ingredients to get this cake in oven.
Baking a sponge/chiffon cake made with real fruit is quite a challenge. Too much liquid can lead to a soggy bake.
If you try to compensate the liquid by adding more flour, you might end up with a dense cake! But not anymore. Lets find out how!!!
Why this recipe works:
- This cake bakes moist and fluffy as we are beating egg whites separately. Just like you’d prepare an angel food cake batter.
- Fresh pureed Strawberries brighten up the flavor profile.
- 1 Tbsp Cornstarch used in the cake produces a soft and velvety sponge.
- A hint of strawberry extract amplifies strawberry flavor 10 folds (don’t skip it).
You only need a few simple ingredients to create this Strawberry Chiffon Cake. Flour, salt, cornstarch, separated eggs, fresh strawberry puree, sugar, leavener, oil and a few drops of pink food coloring (optional).
- Eggs: Always separate your eggs straight out of refrigerator. It is way more easier than attempting to separate them at room temp.
- Flour: You can substitute flour and cornstarch in the recipe with cake flour. Also, flour and baking powder (leavener) can be substituted with self rising flour.
- Strawberry Extract: A splash of strawberry extract helps bringing out the berry flavor. So, don’t miss it out.
- Strawberry Puree: Both fresh and frozen strawberries can be used to make puree for this fresh strawberry cake recipe.
How do you make a strawberry cake from scratch?
- Begin with room temperature egg yolks.
Note: To make a tall 6 inches Strawberry Cake, you will require 3 eggs. While I doubled this recipe to bake 6 cupcakes and a cake, you see my process clicks with 6 yolks. 😉
- Add pureed strawberries, oil, food coloring, flour, cornstarch, salt and baking powder to yolks and mix them well.
- In a clean separate bowl beat in egg whites and sugar till a semi stiff meringue forms. See the meringue image below for visual.
- Using a spatula, fold the meringue into the cake batter in 2-3 additions. Batter will be light and fluffy.
- Pour in the pan and bake at 350 deg F.
Pairing this Strawberry Cake with a silky and smooth Chocolate Ganache is the best thing ever. For best taste I love to incorporate semi sweet chocolate in my ganache.
If you want a double dose of strawberries, try my Strawberry Buttercream on this cake instead!
Ganache is a 2 ingredients recipe that requires warm heavy cream and chopped chocolate in 1:1 ratio.
You may select milk chocolate if you prefer it to be a little on the sweeter side.
Tips to make perfect Strawberry Cake:
- You don’t need to grease your pan for this recipe. I like to lay a round parchment paper in the base though.
- Fold meringue in the cake batter with light hands and never overmix it. We don’t want to deflate the batter before our baking pan enters the oven.
- Beat meringue some where between soft and stiff peak stage for a supremely moist yet fluffy cake. You may use about 1/4 tsp of cream of tartar to stabilize your meringue.
- Always cool this cake upside down and never poke it with a toothpick to check for doneness. These are the two main causes for a deflated sponge! The cake when touched in the center springs back, is ready to come out of oven.
How long will fresh fruit last on a cake?
I’d say 2-3 hours at room temperature and 5-6 hours in the refrigerator.
How do you keep strawberries fresh on a cake?
If you want to increase the life of fresh fruit on a cake, lightly coat it with warm preserves/jam.
It will not only allow the fruit to last longer, but will also give your fruit a pretty sheen!
How to store Strawberry Cake?
If you make a naked cake such as this one, always store it in an air tight container. Or else it is sure to dry out.
More Summer Recipes for you!
If you liked this recipe give it a star review. Also, tell me in the comments below, how did this turn out for you! And don’t forget to share your creations with me on Instagram at #greedyeatsblog
Fresh Strawberry Cake
- 50 Gms Fresh Strawberries
- 30 ml (2 Tbsps) Milk
- 3 large Egg Yolks (Room temperature)
- 40 ml Oil
- Few drops Pink Food Coloring
- 1 Tbsp Cornstarch
- 60 Gms (1/2 Cup) All Purpose Flour
- 3/4 tsp Baking Powder
- 1/8 tsp Salt
- 1 tsp Strawberry Extract
- 3 large Egg Whites (Room Temperature)
- 50 Gms (1/4 Cup) Sugar
- 1 4-ounces Semi Sweet Chocolate Bar (finely chopped)
- 1/2 Cup/ 4 ounces (120 ml) Heavy Cream or Heavy Whipping Cream
- 2-3 fresh Strawberries (to top)
- Prepare a tall 6 inches baking pan (see notes, point 5) with a round parchment paper, set it aside. Next, blend fresh strawberries in a blender and set the puree aside too.
- In a medium bowl combine egg yolks, oil, milk, strawberry puree, food coloring and strawberry extract. Beat till combined well.
- Sift flour, baking powder, cornstarch and salt over egg yolk mixture and fold in to combine. Set it aside.
- Next, in a grease free and clean bowl add room temperature egg whites and beat them for a minute on medium speed. You can make meringue using a hand held or stand mixer.
- Slowly start adding sugar in 5-6 increments and continue beat until stiff peaks are formed. Don't fret, if this takes 5-6 minutes.
- Now, using a spatula, fold the meringue into the cake batter in 2 to 3 increments. Do not over mix at this point. We don't want the air bubbles to skip the batter.
- Pour batter in the prepared pan and bake at 350 deg F for 50-60 minutes. To check for doneness, touch the center of cake with your finger and if the cake springs back, it's done.
- Allow to cool, upside down for 15-20 minutes. Then run a knife around edges of pan and take the cake out.
For Chocolate Ganache
- Heat the cream in a microwave safe bowl till well heated. Do not allow it to boil.
- Pour over chocolate, allow to sit for 1-2 minutes and then stir till mixed well till all the chocolate has melted.
- Let it cool down a bit before pouring on the cake. Top with fresh berries!
- Making a Perfect Meringue: Beat meringue some where between soft and stiff peak stage for a supremely moist yet sturdy cake. You may use about 1/4 tsp of cream of tartar to stabilize your meringue.
- For a fluffy Cake: Always cool this cake upside down and never poke it with a toothpick to check for doneness. These are the two main causes for a deflated sponge! The cake when touched in the center springs back, is ready to come out of oven.
- Strawberry Extract: A splash of strawberry extract helps bringing out the berry flavor. So, don't miss it out.
- Separating Eggs: Always separate your eggs straight out of refrigerator. It is way more easier than attempting to separate them at room temp.
- Baking Pan: If you don't have a tall 6 inches pan, you can also use 2 small 6 inches pan. Bake time should be around 25-35 minutes.