Strawberry Chiffon Sheet Cake

Strawberry Chiffon Cake is a deliciously light, fluffy sheet cake topped with jam, whipped cream, and fresh strawberries. This is the perfect refreshingly sweet treat to finish any meal, or just enjoy with a mug of coffee or tea for a cozy afternoon snack.

Course Dessert

Cuisine American

Keyword picnic, potluck, summer

Prep Time 25

Cook Time 15

Servings

Calories 139kcal

Author Julie Clark

Ingredients

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)

For topping:

10-15 ounces strawberry preserves
16 ounces Cool Whip
1-2 cups diced strawberries

Instructions

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.

Notes

The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**

Nutrition