Homemade Strawberry Cream Cake

This Strawberry Waterfall Cake is inspired by adorable cartoon designs, with layers of fluffy chiffon, rich strawberry jam, and creamy frosting. It’s as delicious as it looks!

Master this delightful Strawberry Cream Cake with fluffy layers, fresh strawberries, and a flowing cream topping—perfect for any celebration!

Step 1: Prepare the Ingredients

Gather and measure all the ingredients before starting to ensure a smooth baking process. Chop the strawberries for the sauce and filling. Separate the egg yolks and whites. Have all tools and equipment, including bowls, whisks, and a cake pan, ready for use.

Step 2: Make the Strawberry Sauce

Cut the strawberries into small pieces and place them in a saucepan. Add sugar and mix well. Let the mixture marinate for 2 hours to release the juices. Add lemon juice and simmer over low heat, stirring occasionally, until the sauce thickens. Use a blender or food processor to puree the sauce until smooth. Let it cool completely.

Step 3: Prepare the Chiffon Cake Batter

In a mixing bowl, combine corn oil and milk, whisking until the mixture emulsifies. Sift in the cake flour and mix until smooth and lump-free. Add the egg yolks and whisk until fully incorporated. In a separate clean bowl, whisk the egg whites with a few drops of lemon juice. Gradually add sugar in three parts, beating until stiff peaks form.

Step 4: Combine the Mixtures

Take one-third of the beaten egg whites and gently fold them into the egg yolk batter to lighten it. Carefully fold in the remaining egg whites in two parts, using a spatula to preserve the air in the batter.

Step 5: Bake the Chiffon Cake

Preheat the oven to 300°F (150°C). Pour the batter into a lined and greased 8-inch cake pan. Tap the pan gently on the counter to remove air bubbles. Bake for 55 minutes or until the cake is golden and a skewer inserted in the center comes out clean. Remove the cake from the oven, tap it lightly to release steam, and cool it upside down to maintain its shape.

Step 6: Prepare the Cream Layers

Whip 200g of heavy cream with 15g of sugar until stiff peaks form for the filling. For the topping, whip 300g of heavy cream with 25g of sugar until it reaches a flowing, yogurt-like consistency.

Step 7: Assemble the Cake

Slice the cooled chiffon cake into three even layers. Place the bottom layer on a plate and spread a generous layer of whipped cream. Add sliced strawberries on top. Repeat the process with the second layer. Add the top layer and lightly press to secure the layers.

Step 8: Decorate the Cake

Spread the flowing whipped cream over the top and sides of the cake. Spoon the strawberry sauce around the base of the cake to create the “waterfall” effect. Use a piping bag to pipe additional whipped cream along the edges for a cascading look. Garnish the top with a fresh strawberry for the final touch.

Step 9: Chill and Serve

Refrigerate the cake for at least 2 hours to let the flavors meld and the layers set. Slice and serve this delightful Strawberry Waterfall Cake for a memorable dessert experience! 🍰

Conclusion

The Strawberry Waterfall Cake is a showstopper dessert that’s both delightful to eat and mesmerizing to look at. Try this recipe and impress your family and friends with its beauty and taste! 🍰