Don’t let dessert weigh you down! This light and airy strawberry chiffon sheet cake is not only easy, but delicious. Perfect for summer potlucks.
Strawberry Chiffon Sheet Cake
This strawberry chiffon sheet cake combines a little bit of both! It’s perfect when you need to feed a crowd. It’s easy and will bring smiles!
What is a Chiffon Cake?
Chiffon is a very light and airy cake made with flour, baking powder, sugar, eggs, and flavorings. It is similar to a sponge cake in its texture.
The chiffon cake was invented in 1927 and was very popular in the 1950’s and 60’s. These cakes are often made with berries, citrus fruits, and other flavors.
What you’ll love about this cake:
- Feeds a crowd.
- Light and fresh.
- Use any type of jam and fresh fruit on top. Blueberries, blackberries, raspberries…any will work!
Can I use all-purpose flour?
The recipe calls for cake flour because it is the best flour to achieve a tender chiffon cake. Cake flour is a finely milled flour that is low in protein and is just right for a delicate cake. So no, you will not want to substitute all-purpose flour for the cake flour.
How to Make Strawberry Chiffon Sheet Cake
- Prepare. Start by preheating your oven to 400F degrees and preparing a jelly roll pan by spraying it with non-stick cooking spray or lining it with parchment paper.
- Mix. In a mixing bowl, whisk together the cake flour, baking powder, and salt.
- Beat Eggs. In a separate mixing bowl, beat the egg whites with an electric mixer until light and foamy. Add ½ cup of granulated sugar and continue to beat until stiff peaks form.
- Mix again. In a third mixing bowl, beat the egg yolks together with the remaining sugar until thickened. Slowly beat in the flour mixture. The cake batter will be fairly stiff at this point, so stir in one cup of the whipped egg whites to loosen the batter before very gently folding in the rest of the egg whites. You don’t want to just mix in all of the egg whites at once as this will deflate the air you’ve beaten into the eggs.
- Bake. Spread the batter into your prepared jelly roll pan, then bake at 400F for 13-15 minutes. You will know the cake is ready when you press on the top with your finger and the cake springs right back.
- Top. Cool the cake completely, then spread with strawberry preserves. Finally, frost the cake with thawed Cool Whip and arrange the fresh strawberries on top.
Can I use homemade whipped cream?
Yes! If you would prefer to make homemade sweetened whipped cream, go for it! This can be used instead of the Cool Whip. However, do be aware that Cool Whip is more stable than fresh whipped cream. If you decide to make your own whipped cream, you will want to serve the cake immediately.
If you will be making the cake and not serving it right away, you should use Cool Whip which will hold up better in the refrigerator until you’re ready to serve the cake.
Strawberry Chiffon Sheet Cake
For the cake:
- 3/4 cup cake flour
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 5 large room temperature eggs (separated)
- 3/4 cup sugar (divided)
- 10-15 ounces strawberry preserves
- 16 ounces Cool Whip
- 1-2 cups diced strawberries
- Preheat oven to 400º Fahrenheit.
- Spray a jelly roll pan with non-stick cooking spray or line with parchment paper, set aside.
- In bowl, mix together flour, baking powder and salt, set aside.
- In another bowl beat your egg whites until foamy and then gradually add in 1/2 cup sugar and continue beating until stiff peaks form.
- In another bowl beat your egg yolks together with your remaining sugar until it starts to thicken.
- Slowly beat in your flour mixture (this will be stiff).
- Stir in about 1 cup of your egg whites to loosen the mixture up a bit then fold in remaining egg whites.
- Spread onto prepared pan and bake for about 13-15 minutes or until top springs back when touched.
- Set aside to cool completely.
- Once cool spread your strawberry preserves over the top of cake then spread your whipped cream over the top of that.
- Sprinkle with diced strawberries.
Posted with permission from Tastes of Lizzy T.