Print

Strawberry Chiffon Sheet Cake

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Strawberry Chiffon Sheet Cake is a light, airy dessert made with fresh strawberry purée and topped with whipped cream or strawberry frosting. Its fluffy texture and fruity flavor make it perfect for spring and summer gatherings.

Ingredients

  • 2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 6 large eggs, separated
  • 1 1/4 cups granulated sugar (divided)
  • 1/2 cup vegetable oil
  • 3/4 cup fresh strawberry purée
  • 1 tsp vanilla extract
  • 1/2 tsp cream of tartar
  • Optional Topping:
  • 2 cups whipped cream or strawberry frosting
  • 1 cup fresh strawberries, sliced or diced

Instructions

  1. Preheat oven to 325°F (165°C). Lightly grease and line a 9×13-inch sheet pan with parchment paper.
  2. Sift cake flour, baking powder, and salt into a large bowl.
  3. In a separate bowl, whisk egg yolks with vegetable oil, strawberry purée, half the sugar, and vanilla until smooth.
  4. Combine wet and dry ingredients until just incorporated.
  5. In a clean mixing bowl, beat egg whites and cream of tartar until foamy. Gradually add remaining sugar and beat to stiff peaks.
  6. Gently fold egg whites into batter in batches, keeping mixture airy.
  7. Pour batter into prepared pan and smooth the top.
  8. Bake 35–40 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool completely in pan on a wire rack.
  10. Frost with whipped cream or strawberry frosting and top with fresh strawberries before serving.

Notes

Cake flour gives the best soft texture—substitute with all-purpose flour + cornstarch if needed.Fold egg whites gently to avoid deflating the batter.Unfrosted cake can be frozen for up to 2 months; frost just before serving.Serve chilled if topped with whipped cream.Customize with other berries or lemon zest for extra flavor.

Nutrition

Find it online: https://cookibly.com/strawberry-chiffon-sheet-cake/