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Strawberry Vanilla Cake

A delightful layered cake featuring fluffy chiffon, macerated strawberries, and creamy frosting, perfect for celebrations.
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Prep Time 1 hour
Cook Time 18 minutes
Total Time 1 hour 18 minutes
Servings: 16 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Macerated Strawberries
  • 4 cups fresh strawberries (about 1 lb or 454 g) Juicy and ripe for natural sweetness.
  • ½ cup granulated sugar Balances the tartness of the strawberries.
  • 1 tablespoon lemon juice Adds brightness to the flavor.
  • ¼ teaspoon sea salt Enhances sweetness.
For the Cake
  • 7 large eggs (separated, room temperature) Creates a light and airy texture.
  • ½ teaspoon cream of tartar Stabilizes egg whites.
  • 1½ cups granulated sugar Sweetens the cake batter.
  • ½ cup olive oil (or vegetable oil) Provides moisture.
  • ½ cup milk Adds creaminess.
  • 2 teaspoons pure vanilla extract For aromatic flavor.
  • ¼ teaspoon sea salt Balances flavors.
  • 1¼ cups all-purpose flour (150g) The base of the cake.
  • 1 teaspoon baking powder Helps the cake rise.
  • 2 tablespoons cornstarch Lightens cake texture.
For the Frosting
  • 2 cups heavy whipping cream (35%, cold) For a rich, creamy frosting.
  • 1 cup powdered sugar Sweetens the frosting.
  • 2 cups plain Greek yogurt (cold) Adds tanginess.
  • 2 teaspoons pure vanilla extract Enhances flavor.
  • ¼ teaspoon sea salt Balances sweetness.

Method
 

Macerate the Strawberries
  1. Trim the tops of the strawberries and cut them into slices or quarters, keeping the pieces relatively chunky.
  2. In a bowl, combine the sliced strawberries with granulated sugar, lemon juice, and a sprinkle of sea salt. Gently toss and cover the bowl.
  3. Place in the fridge to macerate for at least 30 minutes.
Preheat and Prepare
  1. Preheat your oven to 355°F (180°C).
  2. Line the bottoms of three 8-inch round baking pans with parchment paper.
Whip the Egg Whites
  1. In a large bowl or stand mixer, whip the egg whites with cream of tartar until soft peaks form.
  2. Gradually add in a ½ cup of granulated sugar while whisking until stiff peaks are achieved. Set aside.
Prepare the Egg Yolks
  1. In the same bowl, beat the egg yolks and the remaining 1 cup of sugar until lightened in color.
  2. Mix in the olive oil, milk, vanilla extract, and sea salt until well combined.
Combine the Dry Ingredients
  1. Sift the all-purpose flour, baking powder, and cornstarch into the egg yolk mixture.
  2. Gently fold the dry ingredients until just combined.
Fold in the Egg Whites
  1. Spoon a large scoop of the whipped egg whites into the egg yolk mixture to lighten it.
  2. Gently fold until mixed, then repeat with the remaining egg whites.
Bake the Cake Layers
  1. Divide the batter evenly among the prepared baking pans.
  2. Bake for 15 to 18 minutes, or until a toothpick comes out mostly clean.
  3. Flip the layers upside down to cool.
Release the Cake Layers
  1. Once cooled, run a spatula along the edges of each pan to release them.
  2. Flip the pans and the cake layers should come out easily.
Make the Frosting
  1. In a large bowl or stand mixer, pour in the cold heavy whipping cream and add powdered sugar.
  2. Whip to medium peaks, then gently fold in the Greek yogurt, salt, and vanilla extract.
Assemble the Cake
  1. Pipe a dollop of frosting onto a serving plate. Place the first layer of cake down.
  2. Pipe a thick border of frosting, fill with macerated strawberries, and drizzle syrup.
  3. Seal the strawberries with frosting and repeat with the second layer.
  4. For the final layer, place it upside down and cover the cake with frosting.
  5. Smooth the sides and top with a spatula.
Chill the Cake
  1. Chill the assembled cake in the freezer for 15 minutes or refrigerate for up to 24 hours.
  2. Before serving, cluster fresh strawberries on top and drizzle with syrup.
  3. Slice and enjoy!

Notes

Use fresh strawberries for the best flavor and ensure heavy cream is chilled before whipping.