Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I still remember the first time I baked a chiffon cake it was for my sister’s birthday, and the house was filled with laughter, the aroma of fresh strawberries, and a hint of zesty lemon. That day, I realized that a cake isn’t just dessert; it’s a centerpiece for memories. Fast forward a few years, and my love for light, airy cakes that combine fruity sweetness and citrus brightness grew into this Strawberry Lemon Chiffon Cake. Every bite is a fluffy cloud with bursts of strawberry and lemon flavor that melt in your mouth.
Whether you’re baking for a special occasion or just to bring a little sunshine into your week, this cake is perfect. The strawberry lemon flavor pops beautifully without being overpowering, and the texture is so soft that it feels like a hug in every slice. In this article, I’ll walk you through my step-by-step process, little kitchen secrets, and serving tips so your cake turns out perfectly every time.
Why I Love Making This Recipe
There’s something magical about chiffon cakes. They’re airy, light, and elegant, yet surprisingly easy to make when you follow the right method. I adore this Strawberry Lemon version because it’s bright, fresh, and festive.
I love the way the strawberries add subtle sweetness and moisture while the lemon zest keeps it refreshing. It’s perfect with a cup of tea in the afternoon or as a show-stopping dessert for family gatherings. And the best part? It’s a cake that even beginner bakers can tackle successfully. Watching it rise in the oven and peek over the pan is pure joy!
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this Strawberry Lemon Chiffon Cake:
- 1 cup (120g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- ¼ cup (60ml) vegetable oil
- ¼ cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- ½ tsp cream of tartar
- ½ cup (120ml) whole milk
- ½ cup (100g) finely chopped fresh strawberries
- 1 tsp vanilla extract
Little kitchen secrets:
- Room temperature eggs help achieve maximum volume when whipping the whites.
- Sift your dry ingredients to avoid lumps and make the cake extra light.
- Fold the egg whites gently to keep the cake airy think of it like tucking in a baby, soft and careful!
- Dust the strawberries with a little flour before folding them in to prevent them from sinking to the bottom.
How I Make It, Step by Step
- Preheat your oven to 325°F (160°C). Prepare a 9-inch tube pan. Do not grease it; chiffon cakes need to cling to the sides to rise properly.
- In a large bowl, sift together flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together egg yolks, vegetable oil, lemon juice, lemon zest, milk, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- In a clean bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gently fold a third of the egg whites into the batter to lighten it. Then fold in the remaining whites in two additions, being careful not to deflate them.
- Fold in the chopped strawberries gently.
- Pour the batter into the tube pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted comes out clean.
- Immediately invert the pan on a bottle or wire rack to cool completely—this prevents the cake from collapsing.
- Once cooled, run a thin knife around the edges and center tube to release the cake.
How I Serve It at Home
I love serving this Strawberry Lemon Chiffon Cake plain with a dusting of powdered sugar, letting the airy texture and natural flavors shine. For special occasions, I whip up a light lemon cream or mascarpone frosting, spreading it on top with extra fresh strawberries. It pairs beautifully with tea or a sparkling summer drink.
Storage, Reheating & Make-Ahead Tips
- Store the cake in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge.
- Avoid refrigerating unfrosted chiffon cakes they can dry out.
- Slice just before serving for the best texture.
100-Word Short Version
My Strawberry Lemon Chiffon Cake is light, fluffy, and bursting with bright, fresh flavors. A simple combination of eggs, flour, sugar, lemon juice, zest, and fresh strawberries creates a tender, airy cake perfect for any occasion. The secret is gently folding in whipped egg whites and dusting strawberries with flour to prevent sinking. Bake in an ungreased tube pan, invert to cool, and serve plain or with a light cream topping. Whether for tea time or family celebrations, this cake is a cheerful, melt-in-your-mouth treat that’s easy enough for beginners and impressive enough to share with loved ones.
Recipe Card Section
⏱️ Time
Prep: 20 mins | Cook: 55 mins | Cool: 1 hr
📝 Notes
- Room temperature eggs whip better.
- Dust strawberries with flour to prevent sinking.
- Do not grease pan; chiffon needs to cling to rise.
- Store in airtight container at room temperature for 3 days or freeze for 2 months.
🍽️ Nutrition (per slice)
Calories: 220 | Sugar: 18g | Fat: 11g | Saturated Fat: 2g | Carbohydrates: 28g | Fiber: 1g | Protein: 4g | Cholesterol: 85mg
Strawberry Lemon Chiffon Cake
- Prep Time: 20 mins
- Cook Time: 55 mins
- Total Time: 1 hr 15 mins
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Lemon Chiffon Cake is light, airy, and bursting with fresh strawberry and zesty lemon flavor. Perfect for family gatherings or a sunny afternoon treat, it’s easy to make and impresses everyone with its fluffy texture.
Ingredients
- 1 cup (120g) all-purpose flour
- ¾ cup (150g) granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- 5 large eggs, separated
- ¼ cup (60ml) vegetable oil
- ¼ cup (60ml) fresh lemon juice
- 2 tsp lemon zest
- ½ tsp cream of tartar
- ½ cup (120ml) whole milk
- ½ cup (100g) finely chopped fresh strawberries
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Prepare a 9-inch tube pan (do not grease).
- Sift together flour, sugar, baking powder, and salt.
- Whisk egg yolks, oil, lemon juice, lemon zest, milk, and vanilla extract. Mix into dry ingredients until smooth.
- Beat egg whites with cream of tartar until stiff peaks form. Fold one-third into batter, then remaining whites gently.
- Fold in chopped strawberries gently. Pour into pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick comes out clean. Immediately invert pan to cool completely.
- Run a knife around edges and center tube to release the cake. Serve plain or with light frosting and strawberries.
Notes
Room temperature eggs whip better. Dust strawberries with flour to prevent sinking. Do not grease pan; chiffon needs to cling to rise. Store in airtight container at room temperature for 3 days or freeze for 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Conclusion
Baking this Strawberry Lemon Chiffon Cake always brings warmth and joy into my kitchen. Every fluffy bite reminds me of family gatherings, summer afternoons, and the simple pleasure of sharing homemade desserts with the people you love. I hope this recipe fills your home with the same happiness and creates memories as sweet as the cake itself. Happy baking!