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Chiffon Cake with Strawberries and Cream

Recipe photo courtesy of Marcus Nilsson

Bake this cake in a tube pan that is 9 1/2 inches in diameter by 4 1/2 inches deep.

Source: Martha Stewart Living, June 2012
Total Time Prep Servings


For the Cake

For the Berries and Cream


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How would you rate this recipe?
  • katherinemchun1
    28 JUL, 2018
    This is amazing! Super yummy and light!
  • cakengiftsini
    2 JUN, 2017
    What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june. I saw such cakes on other site :
  • 1798672DW
    1 JAN, 2017
    I made this cake today and although it was my first time it came out good and delicious.
  • lyf.jennifer
    8 JUL, 2016
    The recipe is amazing! It's awesome in my first try with Pandan flavour and the taste is just wonderful. I had made this for my family and they simply love it. Thank you ^ ^
  • Beatrix K
    5 JUL, 2015
    Wonderful! I used canola oil, halved the recipe and baked in two 6 in square pans. Light and moist. I used superfine sugar and sifted all dry ingredients. Beat egg whites enough but not too much and don't over bake. I lightly greased only the bottom of the pans. Cool completely upside down. Sweet, light, moist and airy.
  • catapia4
    10 JUN, 2014
    I made the cake last weekend and it baked perfectly. I used regular cake pans as I always do with a chiffon cake. The cake itself was absolutely beautiful, but it was very dry. I bake a lot and I did not see this coming at all. I don't know what I could have done wrong. I will try it one more time and then I will try to find my old recipe and use that one. I love chiffon cake, but this one did not make the grade.
  • Fingersworks
    9 OCT, 2013
    Delicious cake, i tried this recipe twice. Cotton soft and very light. I made whipped cream and mixed fruits to go with it. But how do u invert the cake without it falling? My cake slide out of the pan while cooling, twice. It was un-buttered aluminum tube with non sloping sides.
  • mkim1206
    8 JUL, 2013
    While I loved the cake, I think I like it better when I put plain sliced strawberries directly on the cake with sweetened whipped cream or have it without anything. With the marinated strawberries, the cake became too soggy to enjoy the delicate texture of the cake. We had some leftovers and by the next day, the cake was a big mushy mess.
  • 316roxanne
    2 JUN, 2013
    I prepared this cake for a large group of friends and everyone asked for seconds - delish! It's now a favorite recipe for family and friends.
  • SallyAFGB
    24 MAY, 2013
    Was easy enough to put together. I took a tip from one of the reviewers and greased/floured my pan. Directives with the recipe did not call for that step. I probably should have followed the recipe -- when I turned pan upside down to cool, the cake slid out of the pan. It looks rather lopsided on the cooling rack, probably will not be as light/ fluffy on the lopsided side! It smells good, have not yet tasted it. It rose well above top of the pan as it baked. Anxious to taste with berries.

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