Pin it
This mini strawberry chiffon cake brings together light-as-air cake layers with fresh strawberries and vanilla bean whipped cream for a dessert that feels both indulgent and refreshing. The small 6-inch size makes it perfect for intimate gatherings or when you want something special without leftovers for days.
I first made this cake for my mother's birthday when we couldn't gather the whole family. The small size was perfect, and now it's become our go-to celebration cake for spring and summer gatherings.
Ingredients
- For the Chiffon Cake:
- Cake flour: Provides a more delicate texture than all-purpose flour; use a proper measuring technique for accuracy
- Baking powder: Gives just enough lift without compromising the chiffon texture
- Canola oil: Instead of butter, keeps the cake moist and light
- Egg whites: Whipped separately to create that signature airy chiffon quality
- Cream of tartar: Stabilizes the egg whites for better volume
- For the Vanilla Bean Whipped Cream:
- Heavy cream: At least 36% fat content whips best and holds its shape longer
- Vanilla bean paste: Offers visible flecks and more intense flavor than extract
- Granulated sugar: Dissolves easily into the cream while providing stability
- For Assembly:
- Fresh strawberries: Macerated with sugar to release juices that intensify flavor
- Quartered strawberries: On top provide visual appeal and fresh bursts of flavor
Step-by-Step Instructions
- Prepare the Pans:
- Grease only the bottom of your 6-inch pans and line with parchment. Leaving the sides ungreased actually helps the chiffon cake climb higher as it bakes by giving it something to cling to during rising.
- Create the Base Batter:
- Mix the oil with most of the sugar until well combined, then add vanilla and yolks. Beat for the full three minutes; this creates a light emulsion that supports the cake structure. The mixture should become noticeably paler and slightly thickened.
- Incorporate Dry Ingredients:
- Add the flour mixture and milk alternately, beginning and ending with flour. This prevents gluten from developing too much and keeps the batter smooth. Mix just until incorporated after each addition to maintain tenderness.
- Whip the Egg Whites:
- In a completely clean, dry bowl, whip egg whites until foamy before adding cream of tartar. This sequence ensures maximum volume. Increase speed gradually and add the reserved tablespoon of sugar slowly. Look for medium-stiff peaks that stand up with tips that gently fold over.
- Fold With Precision:
- Add about a cup of whites first to lighten the batter, then fold in the rest with a large spatula using a down-center-up-and-over motion. Turn the bowl as you work. Stop folding as soon as the whites are incorporated to preserve volume.
- Bake With Care:
- Divide batter evenly between pans. Smooth tops gently with an offset spatula. Bake in the middle rack position. The cakes are done when they spring back when lightly touched and a toothpick comes out clean.
- Whip the Cream:
- Start on low speed and gradually increase as the cream thickens. Watch carefully when adding sugar and vanilla, stopping at medium peaks. The cream should hold its shape but still look silky and smooth, not grainy or curdled.
- Fill With Strawberries:
- Create a well in the whipped cream with the back of a spoon to cradle the macerated strawberries. Leave the accumulated juices behind to prevent sogginess in your cake layers.
- Frost With Finesse:
- Apply a thin crumb coat first and chill to set. This seals in any loose crumbs before the final layer of frosting. For the final coat, use long, smooth strokes with an offset spatula, occasionally dipping it in warm water for a smoother finish.
Pin it
The vanilla bean paste in the whipped cream is my secret weapon in this recipe. I discovered it after years of scraping actual vanilla beans, and it delivers that same gorgeous speckled appearance and intense flavor without the extra work. My family always knows a special occasion is happening when they spot those tiny black flecks in the cream.
Storage Tips
This cake is best enjoyed within 24 hours of assembly. The whipped cream will begin to weep and the cake may become soggy after that time. If you need to prepare components ahead, the unfrosted cake layers can be wrapped tightly in plastic wrap and stored at room temperature for up to two days. You can also freeze the unfrosted layers for up to a month. The whipped cream should be made fresh when you're ready to assemble.
Seasonal Variations
While strawberries are the star of this recipe, you can easily adapt it throughout the year. In late summer, try fresh peaches with a hint of almond extract in the whipped cream. During fall, fold some apple butter between the layers instead of fresh fruit. Winter celebrations call for citrus; a blood orange compote makes a striking filling with its ruby color.
Make It Your Own
The basic chiffon cake recipe provides an excellent canvas for experimentation. Add lemon or orange zest to the batter for a citrus note. Replace the vanilla with almond extract for a different flavor profile. For chocolate lovers, substitute 2 tablespoons of the cake flour with cocoa powder. The whipped cream can also be flavored with coffee, liqueurs, or fruit purees depending on your preference and occasion.
Pin it
Frequently Asked Questions
- → Can I make this cake in advance?
You can bake the chiffon cake layers 1 day in advance and store them wrapped in plastic at room temperature. However, once assembled with whipped cream, the cake should be consumed within 24 hours and kept refrigerated.
- → Why is cream of tartar used in this cake?
Cream of tartar helps stabilize the whipped egg whites, ensuring they maintain their volume when folded into the batter. This creates the signature light, airy texture that chiffon cakes are known for.
- → Can I use frozen strawberries instead of fresh?
Fresh strawberries are strongly recommended for this cake. Frozen strawberries release too much moisture when thawed, which could make the whipped cream filling soggy and affect the cake's structure.
- → What's the difference between chiffon cake and regular cake?
Chiffon cake uses whipped egg whites to create an exceptionally light, airy texture. Unlike angel food cake, chiffon also contains egg yolks and oil, giving it more moisture and richness while maintaining its fluffy consistency.
- → Can I substitute the vanilla bean paste?
Yes, you can substitute vanilla bean paste with pure vanilla extract in equal amounts. However, vanilla bean paste provides visible specks of vanilla and a more intense flavor that complements the strawberries beautifully.
- → What size pans should I use if I don't have 6-inch cake pans?
If you don't have 6-inch pans, you can use a single 8-inch or 9-inch pan, but you'll need to adjust the baking time. The cake will be shorter with a single layer rather than the two-layer presentation shown.