Vanilla Chiffon Cake with Whipped Cream and Strawberries. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer.

I usally serve it whole with a whipped cream topping and fresh berries or peaches sweetened on the side. Great recipe for Vanilla Chiffon Cake with Whipped Cream and Strawberries. This is a favorite cake of ours, very light and moist. You can have Vanilla Chiffon Cake with Whipped Cream and Strawberries using 22 ingredients and 14 steps. Here is how you cook it.

Ingredients of Vanilla Chiffon Cake with Whipped Cream and Strawberries

You need 1 of FOR CAKE.
Prepare 2 1/4 cup of cake flour.
Prepare 1 1/4 cup of granulated sugar.
Prepare 1 tbsp of baking powder.
It's 1/2 tsp of salt.
You need 5 large of egg yolks.
You need 3/4 cup of water.
You need 1/2 cup of oil, vegetable, canola or any flavorless oil.
It's 1 tsp of vanilla extract.
Prepare 8 large of egg whites.
Prepare 1/2 tsp of cream of tartar.
It's 1/4 cup of additional granulated sugar for egg whites.
It's 1 of FOR WHIPPED CREAM FROSTING AND FILLING.
You need 1 1/2 cup of heavy whipping cream.
Prepare 1/4 cup of confectioners sugar.
Prepare 1 tsp of vanilla extract.
You need 1 tsp of unflavored gelatin.
It's 1 tbsp of cold water.
Prepare 1 of FOR STRAWBERRIES.
Prepare 1 pints of fresh strawberries.
It's 1 of FOR GARNISH.
You need 1/4 cup of colored sprinkes.

I usally serve it whole with a whipped cream topping and fresh berries or peaches sweetened on the side. I split the cake in half this time and put a layer of whipped. Fill the center with half the strawberry puree. Repeat with the layer of strawberry cake, frosting, and strawberry puree, followed by topping with a layer of vanilla cake.

Vanilla Chiffon Cake with Whipped Cream and Strawberries step by step

Preheat oven to 325. Have a 10 inch ungreased tube pan ready to fill..
Combine in a large bowl, flour, 1 1/4 cups sugar, baking powder and salt, whisk well until light and combined..
In another bowl beat until smooth, egg yolks, water, oil, and vanilla. Stir in the flour mixture until smooth..
In another large bowl beat on medium speed the egg whites and cream of tarter gradually add beating on high the additional 1/4 cup sugar, Beat until stiff peaks.
Using a rubber spatula fold egg whites into egg yolk mixture in 3 stages, until blended, do not deflate..
Scrape the batter into pan and spread evenly. Bake until top springs back when lightly pressed and a toothpick comes out clean about 55 to 65 minutes..
Let cool at least 1 1/2 hours upside down. Slide a slim knife around the cake to detach cake..
FOR WHIPPED CREAM.
In a small heat proof bowl soften gelatin in cold water for 1 minute. Place bowl in a simmering skillet of hot water until clear, just a minute or 2 remove from heat, but do this while whipping cream as you want the gelatin liquid when adding to cream..
Whip cream in a chilled bowl until soft peaks add sugar, vanilla and liquid gelatin, beat until stiff peaks. The gelatin will stabalize the cream so it will stay ftesh and fluffy a couple of days..
TO ASSEMBLE CAKE.
Carefully cut cake in half to form two layers. Spreag a layer of whipped cream on bottom layer, top with thin slices of unsweetened strawberries. Put top layer on and frost entire cake with remaining whipped cream..
Decorate top with halfed unsweetened berries and sprinkles. There will be extra stawberries, sweeten these with a bit of sugar if desired and serve extra with cake. The reason NOT to sweeten the strawberries for the cake is that they would add to much moisture..
Keep cake refrigerated.

Spread a thin layer of whipped cream frosting along the sides of the cake. Fresh Strawberry Chiffon Layer Cake with Chocolate and Strawberry Whipped cream step by step. Berries and cream have never tasted better than when paired with fluffy vanilla cake layers. Brush the glaze on both cut sides. Slather with whipped cream (heaving cream whipped with icing sugar) and layer with sliced strawberries.