If you love to add fresh fruits to your cake, you'll love this Strawberry Sponge Cake topped with Chocolate Ganache. You only need 15 minutes of prep time and a few simple ingredients to get this cake in oven!
Try my fresh Strawberry Bread next. And if you too adore fruity treats during summer, go check out all the Summer Desserts Recipes on the blog!
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 fresh strawberry cake works:
- This is such a moist Strawberry Cake, oh and it's very fluffy too. And ho does that happen? Since we are beating egg whites separately and mixing them into cake batter.
Result is a supremely fluffy yet tender cake. The cake batter making process is just like how you'd prepare an angel food cake batter.
- Fresh pureed Strawberries brighten up the flavor profile.
- 1 tablespoon Cornstarch used in the cake produces a soft and velvety crumb.
- A hint of strawberry extract amplifies strawberry flavor 10 folds (don't skip it).
Ingredients required for this easy strawberry cake:
You only need a few simple ingredients to make this Strawberry Chiffon Cake. Flour, salt, cornstarch, separated eggs, fresh strawberry puree, sugar, leavener, oil and a few drops of pink food coloring (optional, but who doesn't like a Pink Strawberry Cake!).
- 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 that bright berry flavor. So, don't miss it out.
- Strawberry Puree: Both fresh and frozen strawberries can be used to make puree for this fresh berry cake recipe.
How do you make Best 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 cupcakes and a cake, you see my process clicks with 6 yolks. 😉
- Step 1. Add pureed strawberries, oil, egg yolks and food coloring to a bowl and mix well.
- Step 2. Next add in flour, cornstarch, salt and baking powder and mix them in too.
- Step 3. In a clean separate bowl beat in egg whites and sugar till a stiff meringue forms. See the meringue image above for visual.
- Step 4. Using a spatula, fold the meringue into batter in 2-3 additions. Batter will be light and fluffy.
- Step 5. Pour in the pan and bake at 350 deg F until done.
Chocolate Ganache:
Pairing this Strawberry Cake with a silky and smooth Chocolate Ganache is the best thing ever. To make it the most amazing Strawberry Chocolate Cake, 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 use milk chocolate if you prefer it to be a little on the sweeter side.
Tips to make Best ever 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 ¼ teaspoon 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.
Can I use a regular cake pan for chiffon cake?
Sponges rise well holding onto the tube of tube pans. But chiffon cakes can easily be baked in regular pans as well.
What is difference between sponge cake and regular cake?
The main difference between a sponge and a regular cake is sponges mostly rely on egg whites for their light and fluffy texture. Also, sponge cakes contain no/very less fat (mostly oil) in the batter.
While regular cakes are made with less amount of eggs and they contain a higher amount of fat. Fat in regular cake batters can be oil or butter or both.
What is sponge cake called in the US?
Sponge Cakes are known by so many names. But here in America they are better known as angel food cakes. Same light, fluffy and cloud like texture!
Sponge Cake Tips:
There are a few essentials that need to be taken care of while making a sponge cake. Lets quickly have a look at them!
- Always opt for weighing Scale: Weighing scales take the guess game out and guarantees a perfect bake every time. Invest in a good scale and be 100% sure every time that you did not over/under measure ingredients.
- Everything room temperature: Milk and eggs tend to mix the best and uniformly in the batter when these are at room temperature.
I recommend to take out eggs out of refrigerator and separate them cold. Easiest way to separate yolks from whites is when they are cold. Then keep eggs at least an hour out on counter top before making the batter. - To beat egg whites to stiff peaks: Use a metal or glass mixing bowl. Don't use plastic mixing bowls to beat egg whites.
Also make sure that the mixing bowl is clean and free from any kinds of fats. Wipe your mixing bowl with a vinegar/lemon soaked napkin/towel to get rid of any butter/oil deposits from before.
- Fold Gently: When mixing dry ingredients to wet, employ cut and fold technique using a spatula. This step will trap air bubbles in the batter which will expand as the cake bakes.
Do not use a balloon whisk or hand/stand mixers to mix dry ingredients into wet. This can deflate the batter resulting into a tough and eggy bake.
- Keep a small water filled bowl (oven safe) or a small pan/ramekin in the oven when cake bakes. This will ensure the cake bakes soft and won't dry out in the oven!
Remember, we are not giving cake a water bath, just keeping a small bowl filled with water at a distance from cake pan to circulate moisture in the oven.
Cake Pan Sizes:
I baked this cake in a 6 inches tall (3.5 inch tall) cake tin. If you don't have this tin, you can easily bake it in two six inches pans.
But if you want a bigger cake, double this recipe using the 2x button in the recipe card and bake it in three 8 inches pans.
Baking time will be around 25-35 minutes when you divide this batter into multiple pans.
More Summer Recipes for you!
Moist and light Strawberry Cupcakes
Readers Favorite Lemon Blueberry Muffins
Recipe FAQS:
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.
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
Recipe
Strawberry Chiffon Cake
Equipment
- Stand/Hand Mixer
- 2 Mixing Bowls
Ingredients
- 50 Gms Fresh Strawberries
- 30 ml (2 Tbsps) Milk
- 3 large Egg Yolks (Room temperature)
- 40 ml Oil
- Few drops Pink Food Coloring
- 1 tablespoon Cornstarch
- 60 Gms (½ Cup) All Purpose Flour
- ¾ teaspoon Baking Powder
- ⅛ teaspoon Salt
- 1 teaspoon Strawberry Extract
- 3 large Egg Whites (Room Temperature)
- 50 Gms (¼ Cup) Sugar
Chocolate Ganache
- 1 (4-ounces) Semi Sweet Chocolate Bar (finely chopped)
- ½ Cup/ 4 ounces (120 ml) Heavy Cream or Heavy Whipping Cream
- 2-3 fresh Strawberries (to top)
Instructions
- 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 meringue into the cake batter in 2-3 additions. Do not over mix at this point. We don't want all those 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!
Notes
- 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 ¼ teaspoon 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 tw0 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 Pans: If you don't have a tall 6 inches pan, you can also use two 6 inches pan (2 inches tall). Bake time should be around 25-35 minutes. If you wish to bake a bigger cake, double this recipe and bake it in three 8 inches pans. Baking time should be around 25 minutes.
- Keep a small water filled bowl (oven safe) or a small pan/ramekin in the oven when cake bakes. This will ensure the cake bakes soft and won't dry out in the oven!
Heather D
Hello! What kind of milk is best to use? Usually, I use whole or buttermilk.
GreedyEats
Hi Heather! Whole milk works best here. However reduced fat milks work too. Enjoy!
Anonymous
How many times the recipe should I prepare for a 9 x 13 inch pan?
GreedyEats
Hi there, So if you double this recipe and bake it in 9x13 inches pan, you should get around 1.75-2 inches tall cake. Bake it at same oven temperature. If you need a taller cake, you can triple this recipe at ease, enjoy!