Thank you for this recipe!!!! I made it for my sister's birthday and everyone loved it! It was just the right amount of sweetness and the cake compliments so well with everything. I'm not very experienced but I was able to follow your instructions correctly and the final product actually looked like what it was in the video!! Thank you! 😃
Hi Stacy, Wow! Congratulations on your baking success making the Strawberry Cream Cake. Thank you for taking time to share your results with us and the Just One Bite, Please? community. I'm so glad your family members enjoyed your hard work. Thank you again for sharing!
@@JustOneBitePlease Does the cream dissolve into the cake (especially if left over night)? I seem to have that issue, hence why I am interested in this recipe...
@@wangjeon4241 Hello, I have found it best to use Heavy Whipping Cream which has a higher fat content and makes it suitable for using as icing and filling a cake without breaking down. Here is the link to the full recipe detail information and instructions for making the recipe: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ Please let me know if you should have any other questions. Thank you for writing. Happy Baking!
I came across this video and decided to make this cake and I just came back to say, this cake was sooo good. It’s great for people who aren’t a fan of super sweet buttercream frosting which is a lot and the cake itself was moist. I did add sugar water to mine and the whole thing was just awesome!
Hello Rosi, It is nice to meet you. Congratulations on your baking success! It is so wonderful to hear about your experience making the recipe and your addition of the simple syrup for the cake layers. I'm sure your loved ones are happy to be enjoying your baking creation. Thank you so much for taking the time to write and share your results with the Just One Bite, Please? community. Have a great day!
I’ve made several strawberry cakes in my life and I found this recipe as a TH-cam suggestion and I clicked curious....I do it in a very similar way but I can tell this is the best recipe I’ve ever seen with all the steps done as a pro. Perfectly done. I only use a different cream inside and finish it the same way he does. Lovely video.
Hello Tatiana, Congratulations on you success making the Strawberry Cream Cake. It is always nice to hear from those who have made the recipe and their results. I also like that you shared your idea with the Just One Bite, Please? community. Thank you and have a great day! 🍰
Hello edlawit, It is nice to meet you. I appreciate you waiting for my response. I'm so happy you enjoyed video. Please let me know if you should have any questions when you make the recipe. Thank you for writing and have a great day! 🍰😊
Honestly this is the best strawberry cake recipe i've found on TH-cam❤ I made it several times and everybody loved it. It's simple and easy to make with no fuss, and above all that IT TASTES AMAZING.
Hello Yosra, Congratulations on your baking success making the Strawberry Cream Cake. It is wonderful to hear about your experience making it and your final outcome. I really appreciate you taking the time to share with me and the Just One Bite, Please? community. Thank you and have a great day!
Wow..just made this chiffon cake..cooling now to b frosted..so easy n came out great..My eggs r jumbo..so of course it went way beyond the pan..but did not spill over..next time ..I will make it in a springform pan. Amazing chiffon cake recipe..real keeper..thanx.
Hello S G, Congratulations on your success baking the chiffon cake. It is wonderful to hear about your experience and results. Have a great time filling and icing the cake. Cheers and enjoy! 🍰😊
It’s just perfect in every sense, precise, soft, beautifully decorated, delicious! Great background music too, no need of talking. Thank you! 👍🏻👍🏻👍🏻👍🏻👍🏻
Helo Daraja, It is wonderful to meet you. Congratulations on your baking success making the Strawberry Cream Cake. I really appreciate you for taking the time to share your experience with me and the Just One Bite, Please? community. Thank you for your kind word also. Have a great day!
I tried this cake yesterday for my sons birthday and it was the most delicious strawberry whipped cream cake I have ever had and everyone loved it too . The way you explain each step in detail is commendable!!!! THANKYOU so much !!!
Hi Rita Beauty, Congratulations on your baking success! I'm so happy to hear about your experience making the recipe and your outcome. Thank you for taking the time to write and share with me and our community. Have a wonderful day!
Wow, this cake really is as good as presented. I made the cake yesterday for my daughter's birthday, and she loved it! My son, who is not a great fan of fresh strawberries thought it was absolutely awesome. Thank you!
Hello Molly, It is nice to meet you. Congratulations on your your baking success. It is wonderful to hear about your experience making the cake and your kids reactions. Thank you so much for writing and sharing with us. Have a great day!
Hello Amy Amy, It so nice to meet you. I truly appreciate your kind words. Please let me know if you should ever have any questions about this or any of my other recipes. Have a wonderful day!
Hello Septyawati, It is nice to meet you. Congratulations on your baking success! It is always wonderful to hear about the results from those who make the recipes. Thank you for taking the time to write and share your experience with us. Have a great day!
Just wanted to say that I’ve made this cake so many times and everybody loves it! It tastes light and refreshing! I sprinkle lime zest on top and it’s amazing. Thank you for your recipe and video.
Absolutely beautiful!! I'm going to use my cake recipe but will definitely use your strawberry whipped cream icing recipe. I love how you decorated the cake as well. After seeing this video, I definitely do not need to search for any further. I will let you know how my cake turned out.
Hello Darlene! I'd love to see your finish cake. If you like you can email me a picture at: justonebiteplease@hotmail.com Thank you so much for writing and I look forward to hear about your baking adventures. Have a great day!
Just One Bite, Please? Can I make the whipped cream icing tonight and put the cake layers together tomorrow? Do you think the juice from the strawberries will change the consistency of the icing if it is made ahead of time?
Hello nic, it is my pleasure to meet you. Congratulations on your baking success in making the Strawberry Cream Cake! Thank you so much for taking the time to share your baking adventure with us. Have a great day!
Hello Wild wild West, I appreciate you so much for your kind words. Thank you for taking the time to write and share your comment with me and the Just One Bite, Please? community. Have a wonderful day!
Hello Tamara, I love that you used another kind of berry and added your own twist for this recipe. I bet your coworkers love you for sharing your delicious Blueberry & White Chocolate Cream Cake. Thank you for taking time to share you experience with the Just One Bite, Please? community. Have a wonderful day!
This looks so delicious. Before I try making this cake I wanted to know if macerating the strawberries would mess up the cream. Asking just in case the strawberries I buy turn out to be too sour. Can’t wait to make this!
Hello @lv4890 It is a pleasure to meet you. I appreciate you waiting for my response. You can macerate the strawberries with a 2 Tablespoons of granulated sugar first and then drain off the strawberry simple syrup. The strawberry simple syrup can be brushed on the top of each cake layer. The macerated strawberries then can be added to the whipped cream without causing the whipped cream to break down. I'd love to hear about your Strawberry Cake making adventures. Thank you for taking the time to write and ask your question. P.S. I make the cake 2 weeks ago for my friend's birthday and it continues to be a hit with everyone.
@@JustOneBitePlease Thank you for getting back to me. Saw your response and immediately went to buy strawberries. Made the cake last night and it came out just perfect. I really appreciate the care you take into making your videos - down to zooming in on the exact speed you use on your mixer. I’m glad I came across your channel and am excited to try your other recipes!
Hi Shona, Congratulations on your baking success! It is wonderful to hear about your results. Thank you for writing and sharing with our community. Have a great day!
I would suggest the cake is best up to 3 days covered in the refrigerator. It could last a bit longer depending on how well covered the cake is. Thank you for sharing your question with us. Have a great day.
Hello Angeline, It is nice to meet you. Thank you so much for taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Please let me know if you should have any question about this or any of my other recipes. Have a great weekend!
Hello msdeshabangbang, It is great to meet you! Thank you for your kind words. I really appreciate it. Please let me know if you should ever have any questions. Have a wonderful day!
A few more questions... 1- I am doing a tiered cake 6". 8" and 10"...How many cups of batter in each cake pan or should I just fill them 3/4 of the way and bake? I figured I would repeat the same recipe until it yields the correct amount to fill all pans. 2- How should I adjust the baking time for each size or just keep watch till a cake tester comes out clean? 3- Do you think I should still cut each cake three times or perhaps only do a two-layered cake, 8" and 6" cut three times. I need to serve 18 people. This is for my daughter's engagement party at my home and its the first time I'm trying this. I want it to be perfect for her. Thank you so very much for your help!!!!
Hi Sal, Here are my responses in the order of your questions: 1. Yes, Fill the pans up 3/4 of the way. You want the cake to bake taller than the pan. You'll flip the cake pan over when it comes out of the oven onto parchment to cool completely and then you can trim the extra cake using the pan edge to give you a cake layer that is even. 2. Every oven bakes slightly different. I would recommend baking the cake layers in the middle of the oven for better heat distribution. For the Chiffon Cake, we're looking for the cake to be a golden brown color and spring back when touched in the middle. My motto is "Check early and check often" when it comes to baking. 3. If you split a single cake layer twice and fill and ice with the heavy whipped cream all the finished cakes will be the same size. The finished cakes will serve 24 people. Each piece will be a very generous portion. 10" = 12 portions, 8" = 8 portions, 6" = 4 portions. If you are stacking the cake layers make sure to use wooden dowels to support the cake above. The chiffon cake will sink under the weight of the cake if not supported. Here is a video showing how to do this: th-cam.com/video/pPZuGLSlFB8/w-d-xo.html I've used this technique for all the wedding cakes I've made over the years and never had any sinking or sliding issues. Please let me know if you should have any other question I can help you with. Have a wonderful time baking and making your daughter's engagement cake.
Hello Yen, It is so nice to meet you. I'm glad you enjoyed the video. Please let me know if you should have any questions. Thank you for taking the time to write and comment. Have a wonderful day!
Just One Bite, Please? Hi baker I have worry on the top cake shrink , I have try to make soft chiffon cake last week the top had problems, any tips for me ?
looks amazing!!! I needed a strawberries and cream recipe for a birthday cake, I stopped looking after this one! Perfection! I can't wait to make it. I will let you know how it turns out :) Thanks so much!
This video is amazing! Thanks so much for your content! The chiffon cake has just cooled down and it is in the freezer. I can't wait to finish it off tomorrow!
Hello msvroman08, Thank you so much for your kind words. I hope you have a great time finishing and assembling the cake. I'm sure your friends and family are going to love you for making this recipe. Happy Baking!
Hello Karina, I'm so glad you enjoyed my recipe and video. Thank you for taking the time to leave your message and kind words of support. Have a wonderful day!
This is truly a beautiful work of art!!! Well done!!! If I managed to accomplish making such a cake I’d probably dare someone to cut it 😂.....and yes as you often say “sharing is caring”, but I wouldn’t be feeling that (I’m a work in progress)😇
😃 I understand Dolores, I would suggest to cut the cake yourself when you serve it. I find it completes the process and effort of making a recipe from beginning to end. Then you'll get to see the happy faces of your guest as they enjoy your work. 🍰 🍓😋
Hello Ambika, It is nice to meet you. I appreciate you waiting for my response as I have been away. The recipe uses a 9-inch cake pan to bake the Chiffon Cake. Here is the link to the full recipe with detail instructions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ Please let me know if you should have any other questions. Thank you for writing. Happy Baking!
@@hinaakbar2526 I would check the cake after 12 minutes of baking and then would continue to check it every couple of minutes thereafter. The top of the cake should be golden brown and spring back when touched when fully baked.
Hello S Dangeti, It is nice to meet you. Yes, this cake is even better if it has time to rest in the refrigerator overnight. Just make sure it is covered well as not to absorb any other flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) I'd love to hear about your baking adventures. Thank you for writing and Happy Baking!
Can you do a video on chocolate chiffon cake? I have tried this recipe and it was a very tasty and soft cake. I would love to try the chocolate flavor too. Thank you so much for making this video and letting us know!
Hello Alisha, It is nice to meet you. I defiantly will be producing a video and recipe for a chocolate chiffon cake in the near future. Thank you so much for taking the time to share your comment.
@@JustOneBitePlease No problem, take your time! Thanks again for making this video! The cake itself is very soft and tasty. I don't like foods that are too sweet. This cake was balanced.
Hello Juliana, It is nice to meet you. I would recommend following the manufactures instructions for using the equipment for this purpose. I'd love to hear how it turns out for you. Thank you for writing and Happy Baking!
Hello Marty, It is nice to meet you. That is a great idea if your whip cream is weeping. Thank you for sharing your idea with the Just One Bite, Please? community.
Hello Lisa, It good to meet you. Thank you for waiting for my response as I been away on my wedding and honeymoon. The cake should be refrigerate for 1 hour before slicing and serving Refrigerate any left over cake slices. Best enjoyed within 3 days. Note: The cake will take on any flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) Cover the cake with plastic wrap or bowl if necessary. I hope your day goes well. Thank you for writing.
Hello saskprairie, Yes, you can use melted butter to replace the vegetable oil. The cake layers will feel a little dry at first when you eat the cake since the butter turn back into a solid when refrigerated. The flavor will be wonderful! Let me know if you should have any other questions. Happy Baking!
Hello S Dangeti, It is nice to meet you. There is no substitute for the eggs in this recipe as they are what provide the volume and structure in the chiffon cake.
Hello Nilanjana, I appreciate you waiting for my response to you. I am just seeing your message for the first time today. The recipe for the Chiffon Cake fills a half-sheet pan perfectly. Just be sure to use parchment paper to line the sheet pan. You'll need to gently spread the batter over the pan with an off-set spatula. Try to do this with as few strokes as possible to not deflate the batter. The baking time will be about 14 to 16 minutes. The center of the cake should spring back when touched and the top should be an even golden brown color. Please let me know if you should have any other questions. Thank you for writing to me and have a great day!
I was wondering whether it's possible to cover this cake recipe with buttercream? Will it stand the heaviness? A friend wants me to make like a Sailor Moon designed cake for her birthday (decorated with buttercream) but I want the inside to be this lovely looking strawberry chiffon cake you've shared!
Hello Murjana, It is nice to meet you. I appreciate you waiting for my response. The cake is wonderful to cover in buttercream. I would recommend bring the cake out to room temperature for at least 1 hour before cutting into it. This will help to soften the buttercream before eating it. I'd love to hear how this turn out for you. Thank you for taking the time to write. Best to you!
Thank you for this! I'm making a sheet cake in two weeks for muy aunts surprise 80th birthday party. If i make it the night before and obviously keep it in the fridge, will the strawberries stay fresh? They won't start to get soggy into the cake will they? Thank you
Hello Andrea, It is nice to meet you. The cake will taste even better when refrigerated overnight. No worries about the strawberries breaking down in the whipped cream filling as the whipped cream icing covering the cake keep the air from getting to the surface of the strawberries. Any moisture from the whipped cream will be absorbed by the chiffon cake making it even more moist and tender. I recommend using "Heavy Whipping Cream' rather than "Whipping Cream" as "Heavy Whipping Cream" has a higher fat content and is much more stable when used for cakes or pastries like this recipe. Do make sure the cake is covered well or in a refrigerator that is free from any onions, pepper, or strong smelling food otherwise the cake will pick up the flavors as it sits in the refrigerator. Please let me know if you should have any other question I may help you with. Have a great time at our aunts 80th birthday party. I appreciate you for taking the time to ask your question as this helps others who might be wondering the same things. Thank you and Happy Baking!
Yes thank you for your reply! Nice to meet you too! I agree and always use heavy whipping cream! It makes the best whipped cream frosting! I also only use powdered sugar in it as opposed to white sugar, it holds its consistency great! I'll make my cake the night before and keep it well refrigerated! Thanks so much for the advice!
Hola Anapaz, es un placer conocerte. Aquí está el enlace a la receta completa y las instrucciones detalladas para el pastel de crema de fresa. El enlace ha sido traducido al español: translate.google.com/translate?sl=en&tl=es&u=https%3A%2F%2Fjustonebiteplease.com%2F2016%2F03%2F31%2Fstrawberry-cream-cake-2%2F Por favor, avíseme si tiene alguna pregunta. ¡Gracias por escribir y diviértete haciendo tu pastel!
Hello JL L, It is nice to meet you. You can use an Italian Meringue to cover the cake if you like. It is very sweet and it doesn't hold up well when refrigerated. The cake will need to be refrigerated when filled with the strawberry whipped cream filling. I'd like to hear about your results. Thank you for writing. Happy Baking!
Voici le lien vers la recette complète avec des instructions détaillées: translate.google.com/translate?hl=en&tab=wT&sl=en&tl=fr&u=https%3A%2F%2Fjustonebiteplease.com%2F2016%2F03%2F31%2Fstrawberry-cream-cake-2%2F Vous pouvez toujours trouver les liens vers les recettes complètes des vidéos en cliquant sur l'icône ⓘ dans le coin supérieur droit de la vidéo pendant la lecture ou la zone de description sous la vidéo. Veuillez me faire savoir si vous avez des questions. Bonne cuisson!
Hi Gina, Yes, you can replace some of the water in the recipe with lemon juice and use the zest of 2 lemons to flavor the cake. Have a great time making your cake! Cheers!
Thanks for the recommendations! The cake turned out great even though it was my first time making and decorating a cream cake! The sponge however was a bit too sweet for my liking just cos I’m not big on sweets. Would it be ok if I decreased or omitted the sugar when combining the dry ingredients at the start since there’s already sugar in the meringue? Would the sponge still rise and be ok?
HIII!! last minute question, for the last coat, do we need to make an additional whip cream icing?? the measurements aren't adding up to me (steps 4 and 9 "assembling the strawberry cream" on the website link!
Hello Alecia, It is nice to meet you. I appreciate you waiting for my response. The diced strawberries goes into 2/3 of the Whipped Cream. This is the filling for the cake. You'll use 1/3 of the remaining Whipped Cream to Crumb Coat the cake and then chill the cake for 15 minutes. You'll then use the remaining Whipped Cream to Final Coat the cake. Please let me know if you should have any other questions. Thank you for taking the time to write and ask your question. P.S. I'd love to hear about your baking adventure.
Hola Maria, aquí está el enlace a la receta completa y las instrucciones para el pastel de crema de fresa: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/ Siempre puede encontrar los enlaces a la receta completa haciendo clic en el ícono ⓘ en la esquina superior derecha del video o en el cuadro de descripción debajo del video. Por favor hazme saber si tienes preguntas. ¡Feliz cocción!
Hi Alejandro, will the mixing process or the final cake texture be affected if I were to replace the vegetable oil with melted butter? Btw, made your focaccia and absolutely loved it! Great recipe!
Hello Debbie, You can replace the vegetable oil with melted butter. The texture of the cake will be a bit firmer when cold since the butter firms up in the refrigerator. Congratulations on your success in making the focaccia. I'm so glad you enjoyed the recipe. Please let me know if you have any other questions. Happy Baking!
Hello SpaceMochi 15, It is nice to meet you! No need to use a simple syrup as the Chiffon Cake is nice and moist and tender. The cake layers will become even moister as it sets up because of the water content in the fruit and whipped cream. Please let me know if you should have any other question. Thank you for writing and have a wonderful time making the Strawberry Cream Cake!🍰
Hello @Positive Cake Thank you for taking the time to respond to Lapin Jack. It is wonderful to have our community take an active role in helping each other. Cheers my friend!
Hello, Alejandro! I would love to make this cake for this weekend however, I only have 2 8x1.5 cake pans. Would that work or do i need some adjustments with the recipe? Thank you so much!
Hell Mojos, I appreciate you waiting for my response to your question. I would recommend using one pan to make the recipe instead of splitting the batter between two pans. Fill the pan to a 1/4-inch from the top. Any remaining batter can be baked in cupcake liners as snacks. Make sure to flip the cake over on parchment to cool as soon as the cake comes out of the oven. This will prevent the cake from sinking in the center.
Hello Tayla, It is nice to meet you. The whipped cream icing will hold up as long as you use "Heavy Whipping Cream" or "Double Cream" (36%-40% Milk Fat). The higher fat content makes the whipped cream stable and won't soften and weep. The name will vary from country to country but the fat content is what you are looking for. The grocery staff in the dairy section can guide you if you should have any questions. I'd love to hear how your cake turns out for you. Thank you for taking the time to write and have a great day! P.S. Tell your Nan "Happy Birthday!" from me! 🥳🎂🍰
looks great! I would love to try it out but my cake tin is 11"x3" (?)/ 28x9cm and ive tried so many different ways to convert the ingredients to fit my one,but each one gives me different results so i do not know for sure how many grams i should use. Can anyone tell me please? many thanks. Also for the frosting layer, i would love it to be a pink colour,would it work if i mixed in some strawberry puree?
Hello Ricky, I would recommend doubling the recipe for this size cake pan. This will give you the best results and texture in the final baked Chiffon Cake. To get a natural pink color without softening the whipped cream I would recommend using a high-quality strawberry jam or preserve that has been pushed through a fine sieve to remove any large pieces of fruit. Please let me know if you have any other questions.
i forgot to ask,would it work if i use a hand mixer for the meringue? x If i want to give it a pinky colour can i add the jam after mixing the batter,with a spatula or should i add it while using the hand mixer?
Hi Ricky, You can use a hand mixer to whip the meringue and the heavy cream. If you want to add jam to the cake batter added it to the batter mixture and beat it in before you fold in the meringue. If you want to add it to the whipped cream frosting you can add it in place of the powder sugar before you whip the heavy cream. Please let me know if you have any other questions.
Thank you for this recipe!!!! I made it for my sister's birthday and everyone loved it! It was just the right amount of sweetness and the cake compliments so well with everything. I'm not very experienced but I was able to follow your instructions correctly and the final product actually looked like what it was in the video!! Thank you! 😃
Hi Stacy, Wow! Congratulations on your baking success making the Strawberry Cream Cake. Thank you for taking time to share your results with us and the Just One Bite, Please? community. I'm so glad your family members enjoyed your hard work. Thank you again for sharing!
@@JustOneBitePlease Does the cream dissolve into the cake (especially if left over night)? I seem to have that issue, hence why I am interested in this recipe...
@@wangjeon4241 Hello, I have found it best to use Heavy Whipping Cream which has a higher fat content and makes it suitable for using as icing and filling a cake without breaking down. Here is the link to the full recipe detail information and instructions for making the recipe: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/
Please let me know if you should have any other questions. Thank you for writing. Happy
Baking!
great video! simple cake, soothing music, step by step. no unnecessary talking. I loved it!
Humberto Jimenez Thank you so much for your kind words.
I came across this video and decided to make this cake and I just came back to say, this cake was sooo good. It’s great for people who aren’t a fan of super sweet buttercream frosting which is a lot and the cake itself was moist. I did add sugar water to mine and the whole thing was just awesome!
Hello Rosi, It is nice to meet you. Congratulations on your baking success! It is so wonderful to hear about your experience making the recipe and your addition of the simple syrup for the cake layers. I'm sure your loved ones are happy to be enjoying your baking creation. Thank you so much for taking the time to write and share your results with the Just One Bite, Please? community. Have a great day!
I’ve made several strawberry cakes in my life and I found this recipe as a TH-cam suggestion and I clicked curious....I do it in a very similar way but I can tell this is the best recipe I’ve ever seen with all the steps done as a pro. Perfectly done. I only use a different cream inside and finish it the same way he does.
Lovely video.
Hello Tatiana, Congratulations on you success making the Strawberry Cream Cake. It is always nice to hear from those who have made the recipe and their results. I also like that you shared your idea with the Just One Bite, Please? community. Thank you and have a great day! 🍰
It is great! exellent ! amazing ! thanks
Hello edlawit, It is nice to meet you. I appreciate you waiting for my response. I'm so happy you enjoyed video. Please let me know if you should have any questions when you make the recipe. Thank you for writing and have a great day! 🍰😊
Honestly this is the best strawberry cake recipe i've found on TH-cam❤ I made it several times and everybody loved it. It's simple and easy to make with no fuss, and above all that IT TASTES AMAZING.
Hello Yosra, Congratulations on your baking success making the Strawberry Cream Cake. It is wonderful to hear about your experience making it and your final outcome. I really appreciate you taking the time to share with me and the Just One Bite, Please? community. Thank you and have a great day!
This is the best cake video I have ever seen.
Thank you Janet. I really appreciate that.
Wow..just made this chiffon cake..cooling now to b frosted..so easy n came out great..My eggs r jumbo..so of course it went way beyond the pan..but did not spill over..next time ..I will make it in a springform pan. Amazing chiffon cake recipe..real keeper..thanx.
Hello S G, Congratulations on your success baking the chiffon cake. It is wonderful to hear about your experience and results. Have a great time filling and icing the cake. Cheers and enjoy! 🍰😊
It’s just perfect in every sense, precise, soft, beautifully decorated, delicious! Great background music too, no need of talking. Thank you! 👍🏻👍🏻👍🏻👍🏻👍🏻
Made this cake and it was absolutely amazing. A decadent melt in your mouth treat. Thank you so much for sharing this brilliance!
Helo Daraja, It is wonderful to meet you. Congratulations on your baking success making the Strawberry Cream Cake. I really appreciate you for taking the time to share your experience with me and the Just One Bite, Please? community. Thank you for your kind word also. Have a great day!
I tried this cake yesterday for my sons birthday and it was the most delicious strawberry whipped cream cake I have ever had and everyone loved it too . The way you explain each step in detail is commendable!!!! THANKYOU so much !!!
Hi Rita Beauty, Congratulations on your baking success! I'm so happy to hear about your experience making the recipe and your outcome. Thank you for taking the time to write and share with me and our community. Have a wonderful day!
Wow, this cake really is as good as presented. I made the cake yesterday for my daughter's birthday, and she loved it! My son, who is not a great fan of fresh strawberries thought it was absolutely awesome. Thank you!
Hello Molly, It is nice to meet you. Congratulations on your your baking success. It is wonderful to hear about your experience making the cake and your kids reactions. Thank you so much for writing and sharing with us. Have a great day!
what were the measurements you used for the frosting?
Now that's a beautiful slice of cake.
Thank you so much, Madonna! 🍰😁
Great recipe, simply presented and so refreshing not to have to listen to endless babbling and chatter ! Thank you
Hello BethKable, Thank you for taking time to share your comment with the Just One Bite, Please? community. Have a great day!
This video makes me happy to be alive
Thank you so much!
I said the SAME THING!
That cake looks delicious and with the desire to eat a piece. It has been perfectly and professionally explained. Congratulations!
Hello Oropendola, Thank you for your kind words. I really appreciate it.
Help Can I please get exact measurements?
Wow!truly a work of art.
Hello Amy Amy, It so nice to meet you. I truly appreciate your kind words. Please let me know if you should ever have any questions about this or any of my other recipes. Have a wonderful day!
My sister made this recipe for our mom and our cousin birthday .. and taste is so good.. yummii .
Hello Septyawati, It is nice to meet you. Congratulations on your baking success! It is always wonderful to hear about the results from those who make the recipes. Thank you for taking the time to write and share your experience with us. Have a great day!
Just wanted to say that I’ve made this cake so many times and everybody loves it! It tastes light and refreshing! I sprinkle lime zest on top and it’s amazing. Thank you for your recipe and video.
Hello Steph, Thank you so much for taking the time to write and share your experience making the recipe. It is wonderful to hear. Have a great day!
what were the measurements u used for the frosting?
Beautifully done - loving the strawberry layers 😊
Thank you so much!
very very very beautiful in everything. thank you so much for the video, will try!
Hello Eviriane, It is nice to meet you. I appreciate you waiting for my response. How did your cake turn out for you?
Absolutely beautiful!! I'm going to use my cake recipe but will definitely use your strawberry whipped cream icing recipe. I love how you decorated the cake as well. After seeing this video, I definitely do not need to search for any further. I will let you know how my cake turned out.
Hello Darlene! I'd love to see your finish cake. If you like you can email me a picture at: justonebiteplease@hotmail.com
Thank you so much for writing and I look forward to hear about your baking adventures. Have a great day!
Just One Bite, Please? Can I make the whipped cream icing tonight and put the cake layers together tomorrow? Do you think the juice from the strawberries will change the consistency of the icing if it is made ahead of time?
Hello Darlene, I would recommend making the Whipped Cream Icing just as you ready to fill and frost the cake.
Just One Bite, Please? The cake turned out beautiful. Look for a photo in your email soon.
I’m trying this for Mother’s Day.
Hello Rosalie, I'm sure you'll be the hit of your Mother's Day celebration. Please let me know if you have any questions.
made this today! super yummy, especially the chiffon cake!
Hello nic, it is my pleasure to meet you. Congratulations on your baking success in making the Strawberry Cream Cake! Thank you so much for taking the time to share your baking adventure with us. Have a great day!
This is so relaxing to watch, and the recipe is great
Thank you Marie!
That cake look so delicious
Thank you Sugar!
Yummy, you’re professional baker.👍👍👍👍👍🙏🙏🙏
Hello Wild wild West, I appreciate you so much for your kind words. Thank you for taking the time to write and share your comment with me and the Just One Bite, Please? community. Have a wonderful day!
I didn’t have strawberries but blueberries, put some white chocolate chips on it and give some to my coworkers they loved it, thank you for this!💖
Hello Tamara, I love that you used another kind of berry and added your own twist for this recipe. I bet your coworkers love you for sharing your delicious Blueberry & White Chocolate Cream Cake. Thank you for taking time to share you experience with the Just One Bite, Please? community. Have a wonderful day!
This looks so delicious. Before I try making this cake I wanted to know if macerating the strawberries would mess up the cream. Asking just in case the strawberries I buy turn out to be too sour. Can’t wait to make this!
Hello @lv4890 It is a pleasure to meet you. I appreciate you waiting for my response. You can macerate the strawberries with a 2 Tablespoons of granulated sugar first and then drain off the strawberry simple syrup. The strawberry simple syrup can be brushed on the top of each cake layer. The macerated strawberries then can be added to the whipped cream without causing the whipped cream to break down. I'd love to hear about your Strawberry Cake making adventures. Thank you for taking the time to write and ask your question.
P.S. I make the cake 2 weeks ago for my friend's birthday and it continues to be a hit with everyone.
@@JustOneBitePlease Thank you for getting back to me. Saw your response and immediately went to buy strawberries. Made the cake last night and it came out just perfect.
I really appreciate the care you take into making your videos - down to zooming in on the exact speed you use on your mixer. I’m glad I came across your channel and am excited to try your other recipes!
Excellent recipe! I tried it n it s delicious.
Hello Laura, Congratulations on your baking success! Thank you for sharing your experience making the Strawberry Cream Cake. Have a wonderful day! 🍓🍰😋
was this a gift to someone? what a joy! wonderful cake! 😊
Thank you so much! My friends and neighbors got to enjoy the cake after I filmed making it.
Amazing cake looks too beautiful to eat
Thank you so much! 😁
I made this yesterday and it came out perfect! amazing recipe, thank you
Hi Shona, Congratulations on your baking success! It is wonderful to hear about your results. Thank you for writing and sharing with our community. Have a great day!
what were the measurements u used?
@@aydenmartinez2022 it’s on their blog post linked in the description!
Such a beautiful cake 🎂 I definitely will make this delicious cake
Hello Roxana, It is my pleasure to meet you! Please let me know if you should have any questions. Thank you for writing and have a great day!
You have filled my heart with joy. Thank you!!!
You are so welcome, Cindy! 🍰😊
oh la la vraiment magnifique je referais cette video
C'est merveilleux! Faites-moi savoir si vous avez des questions sur la recette. Merci comme toujours d'avoir pris le temps d'écrire.
Perfect in every way. Who can resist this awesome cake??
I'll be posting even more videos on cakes like this one. I personally can't resist a chiffon or sponge cake filled with pastry cream or whipped cream.
Just One Bite, Please? How long can I keep this cake before it gets spoiled?
I would suggest the cake is best up to 3 days covered in the refrigerator. It could last a bit longer depending on how well covered the cake is. Thank you for sharing your question with us. Have a great day.
Just One Bite, Please? thank you!
Looks yummy, you made the cake very beautiful.... loved every single process u did. Great job.
Thank you Tommy!
Woooow! 😍 This is a great masterpiece of yours ser!😉Thanks for sharing! God bless you more, your family and channel! 💚
Hello Angeline, It is nice to meet you. Thank you so much for taking the time to write and share your thoughts with me and the Just One Bite, Please? community. Please let me know if you should have any question about this or any of my other recipes. Have a great weekend!
Wowzers!!!!! This is exquisite talent.....
Hello msdeshabangbang, It is great to meet you! Thank you for your kind words. I really appreciate it. Please let me know if you should ever have any questions. Have a wonderful day!
@@JustOneBitePlease Thank you and I really appreciate that
you work with perfection I really appreciate gud job
+sana yahoo Thank you so much for your comment!
I'm going to try to make it I just hope it looks like yours wow 😳 is so perfect Thank you for sharing 👍🏼
It is my pleasure! Please let me know if you have any questions. Have a great day!
It was so satisfying
Hello Annie, I'm so glad you enjoyed the video. Thank you for writing and have a great day!
Beautiful! You're so talented. keep up the good work!
This cake reminds me of my childhood and picking strawberries from our patch to make shortcake:) Thank you for sharing.
I love how food can transport us to memories of a happy moment or a loved one. 😊
Thats a stunning cake nice......
Thank you so much.
A few more questions...
1- I am doing a tiered cake 6". 8" and 10"...How many cups of batter in each cake pan or should I just fill them 3/4 of the way and bake? I figured I would repeat the same recipe until it yields the correct amount to fill all pans.
2- How should I adjust the baking time for each size or just keep watch till a cake tester comes out clean?
3- Do you think I should still cut each cake three times or perhaps only do a two-layered cake, 8" and 6" cut three times. I need to serve 18 people.
This is for my daughter's engagement party at my home and its the first time I'm trying this. I want it to be perfect for her.
Thank you so very much for your help!!!!
Hi Sal, Here are my responses in the order of your questions:
1. Yes, Fill the pans up 3/4 of the way. You want the cake to bake taller than the pan. You'll flip the cake pan over when it comes out of the oven onto parchment to cool completely and then you can trim the extra cake using the pan edge to give you a cake layer that is even.
2. Every oven bakes slightly different. I would recommend baking the cake layers in the middle of the oven for better heat distribution. For the Chiffon Cake, we're looking for the cake to be a golden brown color and spring back when touched in the middle. My motto is "Check early and check often" when it comes to baking.
3. If you split a single cake layer twice and fill and ice with the heavy whipped cream all the finished cakes will be the same size. The finished cakes will serve 24 people. Each piece will be a very generous portion. 10" = 12 portions, 8" = 8 portions, 6" = 4 portions.
If you are stacking the cake layers make sure to use wooden dowels to support the cake above. The chiffon cake will sink under the weight of the cake if not supported. Here is a video showing how to do this: th-cam.com/video/pPZuGLSlFB8/w-d-xo.html
I've used this technique for all the wedding cakes I've made over the years and never had any sinking or sliding issues.
Please let me know if you should have any other question I can help you with. Have a wonderful time baking and making your daughter's engagement cake.
Simple yet BEAUTIFUL xo
Thank you so much Kat! 😃
😋😋look so yummy , can’t wait to try make it
Hello Yen, It is so nice to meet you. I'm glad you enjoyed the video. Please let me know if you should have any questions. Thank you for taking the time to write and comment. Have a wonderful day!
Just One Bite, Please? Hi baker I have worry on the top cake shrink , I have try to make soft chiffon cake last week the top had problems, any tips for me ?
looks amazing!!! I needed a strawberries and cream recipe for a birthday cake, I stopped looking after this one! Perfection! I can't wait to make it. I will let you know how it turns out :) Thanks so much!
Thank you for taking time to share your comment. I'd love to hear about your experience baking and making this recipe. Have a wonderful day!
You're welcome :) Have a great night!
So, how did it turn out?
THIS has to be the most beautiful video on TH-cam
Hello Andrea, I truly appreciate your kind words. Thank you and have a wonderful day!
I am fixing to make this for my grandbaby 1st bday today😊🎂🥳
Have a great time!
I don't know why , but I just loved and enjoyed watching the Making of Your Cake !! Great Job !! Hopefully mine comes out like that 🙈
Hello Chiquis 92, Please let me know if you have any questions.
This video is amazing! Thanks so much for your content! The chiffon cake has just cooled down and it is in the freezer. I can't wait to finish it off tomorrow!
Hello msvroman08, Thank you so much for your kind words. I hope you have a great time finishing and assembling the cake. I'm sure your friends and family are going to love you for making this recipe. Happy Baking!
beautiful cake and it's delicious. Thanks for making this recipe so detailed :) I liked that you divided it in sections before decorating.
Hello Karina, I'm so glad you enjoyed my recipe and video. Thank you for taking the time to leave your message and kind words of support. Have a wonderful day!
Of course! Thank you, same to you
This looks amazing. Thank you for sharing
Thank you so much, 523morena!
Amazing cake !!! 🎉👏I'm going to make this for my mom's birthday this weekend 😊
Hello Melissa, It is nice to meet you! I'm sure your mom really appreciated you making the cake for her. Thank you for taking the time to comment.
Thank you so much for sharing!
My pleasure!
Just beautiful!!!
Thank you, Laura!
I’m a baker myself, keep the good work!!
with mother's day coming up this weekend i think i'm going to try making this ^-^
Poorly Disguised Alien samee!!
Hello Poorly Disguised Alien, It is nice to meet you. How did your Strawberry Cream Cake turn out?
@Why u so sirius How did you Strawberry Cream Cake turn for you?
Just One Bite, Please? Omg it was soooo good!! My brothers were fighting for the last piece, thank u so much!!!❤️❤️
Yum! My kind of cake. 💕
Thank you so much, oford1603! 😋
Very well done!!!
Hello Cathy, Thank you for your kind words of support. Have a great day!
Wow that looks so delicious!!!!!!! The cake looks perfect ! 🍰
Just beautiful!!! 😋😋😋😋
I appreciate your comment. Thank you! 😃
Wuuuau, this cake it’s a must, yuuuuumi, Looks creamy and delicious 😋
It is one of my favorite cakes to eat. So light and creamy and full of strawberries.
This is truly a beautiful work of art!!! Well done!!!
If I managed to accomplish making such a cake I’d probably dare someone to cut it 😂.....and yes as you often say “sharing is caring”, but I wouldn’t be feeling that (I’m a work in progress)😇
😃 I understand Dolores, I would suggest to cut the cake yourself when you serve it. I find it completes the process and effort of making a recipe from beginning to end. Then you'll get to see the happy faces of your guest as they enjoy your work. 🍰 🍓😋
AMAZING! thank you so much
Hello Dana, I'm so happy you enjoyed the video. Thank you for taking the time to comment. Have a wonderful day!
Hi, what size pan should I use if I halve the recipe?
Waiting to try the cake🙂
Hello Ambika, It is nice to meet you. I appreciate you waiting for my response as I have been away. The recipe uses a 9-inch cake pan to bake the Chiffon Cake. Here is the link to the full recipe with detail instructions: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/
Please let me know if you should have any other questions. Thank you for writing. Happy Baking!
Wow!!! You seem very professional? The cake looks yummy and I going to try to make for Easter. Thanks.
Thank you Liz!
Excellent informative video. Perfection !!Thank you.
I really appreciate that Katherine. Thank you.
Looks great. If i want to make in 6 inch pan shall i half the ratios and what will be bake time please?
Yes, halve the recipe using the gram weight measurement for the best results.
Can you tell me what the bake time might be for 6 inch please
@@hinaakbar2526 I would check the cake after 12 minutes of baking and then would continue to check it every couple of minutes thereafter. The top of the cake should be golden brown and spring back when touched when fully baked.
Cant wait to try this. Can I make this a day before ?
Hello S Dangeti, It is nice to meet you. Yes, this cake is even better if it has time to rest in the refrigerator overnight. Just make sure it is covered well as not to absorb any other flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) I'd love to hear about your baking adventures. Thank you for writing and Happy Baking!
Can you do a video on chocolate chiffon cake? I have tried this recipe and it was a very tasty and soft cake. I would love to try the chocolate flavor too. Thank you so much for making this video and letting us know!
Hello Alisha, It is nice to meet you. I defiantly will be producing a video and recipe for a chocolate chiffon cake in the near future. Thank you so much for taking the time to share your comment.
@@JustOneBitePlease No problem, take your time! Thanks again for making this video! The cake itself is very soft and tasty. I don't like foods that are too sweet. This cake was balanced.
Hey very nice cake. Can you tell me for how long will it take to bake in a pressure cooker?
Hello Juliana, It is nice to meet you. I would recommend following the manufactures instructions for using the equipment for this purpose. I'd love to hear how it turns out for you. Thank you for writing and Happy Baking!
Just one vid; and had no doubt you're a Pro. Awesome!!!
Thank you so much, VeRiGood Life!
just awesome thanks for sharing can you please share the recipe fresh pineapple pastry
Thank you for your suggestion! Have a great day.
Very nice cake. The only thing I would do differently is stabilize the whipped cream (with gelatin) so it would last much longer and not weep.
Hello Marty, It is nice to meet you. That is a great idea if your whip cream is weeping. Thank you for sharing your idea with the Just One Bite, Please? community.
Very nice video. Does this need to be refrigerated and not left out at all? Does the whip cream get wonky if you leave it in the fridge for 1.5 days?
Hello Lisa, It good to meet you. Thank you for waiting for my response as I been away on my wedding and honeymoon. The cake should be refrigerate for 1 hour before slicing and serving
Refrigerate any left over cake slices. Best enjoyed within 3 days.
Note: The cake will take on any flavors that are present in the refrigerator (onions, garlic, or any other strong flavors) Cover the cake with plastic wrap or bowl if necessary. I hope your day goes well. Thank you for writing.
Here is the link to the full recipe and detail directions for the Strawberry Cream Cake: justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/
Best yet easy recipe ever.😋I am gonna try this tomorrow.....I am not as good asa you so wish me luck.😛
Hello Diyaba, It is nice to meet you. I hope your cake came out well. Thank you for waiting for my response. I'm just seeing your post today.
Thank you so much...😌😌😌
Hello Maya, It is my pleasure. Thank you for writing me.
Thanks for a great recipe beautiful video. Quick question can we use butter instead of oil or mixture pf butter and oil
Half half .
Hello saskprairie, Yes, you can use melted butter to replace the vegetable oil. The cake layers will feel a little dry at first when you eat the cake since the butter turn back into a solid when refrigerated. The flavor will be wonderful! Let me know if you should have any other questions. Happy Baking!
Wonderful video! Is there an egg free option?
Hello S Dangeti, It is nice to meet you. There is no substitute for the eggs in this recipe as they are what provide the volume and structure in the chiffon cake.
Will make this on Thanksgiving dinner party. And it's gonna be a bomb :-)
Hi Jessica, That is wonderful! Please let me know if you have any questions. Thank you for writing and Happy Baking!
This cake looks very good and I want to make it for my daughter's birthday. Can you please share the measurements for a half sheet pan size?
Hello Nilanjana, I appreciate you waiting for my response to you. I am just seeing your message for the first time today. The recipe for the Chiffon Cake fills a half-sheet pan perfectly. Just be sure to use parchment paper to line the sheet pan. You'll need to gently spread the batter over the pan with an off-set spatula. Try to do this with as few strokes as possible to not deflate the batter. The baking time will be about 14 to 16 minutes. The center of the cake should spring back when touched and the top should be an even golden brown color. Please let me know if you should have any other questions. Thank you for writing to me and have a great day!
I was wondering whether it's possible to cover this cake recipe with buttercream? Will it stand the heaviness? A friend wants me to make like a Sailor Moon designed cake for her birthday (decorated with buttercream) but I want the inside to be this lovely looking strawberry chiffon cake you've shared!
Hello Murjana, It is nice to meet you. I appreciate you waiting for my response. The cake is wonderful to cover in buttercream. I would recommend bring the cake out to room temperature for at least 1 hour before cutting into it. This will help to soften the buttercream before eating it. I'd love to hear how this turn out for you. Thank you for taking the time to write. Best to you!
Thank you for this! I'm making a sheet cake in two weeks for muy aunts surprise 80th birthday party. If i make it the night before and obviously keep it in the fridge, will the strawberries stay fresh? They won't start to get soggy into the cake will they? Thank you
Hello Andrea, It is nice to meet you. The cake will taste even better when refrigerated overnight. No worries about the strawberries breaking down in the whipped cream filling as the whipped cream icing covering the cake keep the air from getting to the surface of the strawberries. Any moisture from the whipped cream will be absorbed by the chiffon cake making it even more moist and tender.
I recommend using "Heavy Whipping Cream' rather than "Whipping Cream" as "Heavy Whipping Cream" has a higher fat content and is much more stable when used for cakes or pastries like this recipe.
Do make sure the cake is covered well or in a refrigerator that is free from any onions, pepper, or strong smelling food otherwise the cake will pick up the flavors as it sits in the refrigerator.
Please let me know if you should have any other question I may help you with. Have a great time at our aunts 80th birthday party. I appreciate you for taking the time to ask your question as this helps others who might be wondering the same things. Thank you and Happy Baking!
Yes thank you for your reply! Nice to meet you too! I agree and always use heavy whipping cream! It makes the best whipped cream frosting! I also only use powdered sugar in it as opposed to white sugar, it holds its consistency great! I'll make my cake the night before and keep it well refrigerated! Thanks so much for the advice!
@@andreagreene7501 Have a great time baking!🍰😀
Hermoso gracias por su tiempo, podría poner las cantidades de los ingredientes para poder traducirlos, Dios lo cuide
Hola Anapaz, es un placer conocerte. Aquí está el enlace a la receta completa y las instrucciones detalladas para el pastel de crema de fresa. El enlace ha sido traducido al español:
translate.google.com/translate?sl=en&tl=es&u=https%3A%2F%2Fjustonebiteplease.com%2F2016%2F03%2F31%2Fstrawberry-cream-cake-2%2F
Por favor, avíseme si tiene alguna pregunta. ¡Gracias por escribir y diviértete haciendo tu pastel!
@@JustOneBitePlease Qué bueno que responde gracias Dios lo cuide, si tengo alguna duda lo molestaré
Another great one, Alejandro! I'll be trying this one this spring when the Michigan berries come in!
+Gretchen Kopmanis Thank you so much!
What do you think about substituting the whipped cream for italian meringue? :)
Hello JL L, It is nice to meet you. You can use an Italian Meringue to cover the cake if you like. It is very sweet and it doesn't hold up well when refrigerated. The cake will need to be refrigerated when filled with the strawberry whipped cream filling. I'd like to hear about your results. Thank you for writing. Happy Baking!
je fonds devant vos recettes
Voici le lien vers la recette complète avec des instructions détaillées:
translate.google.com/translate?hl=en&tab=wT&sl=en&tl=fr&u=https%3A%2F%2Fjustonebiteplease.com%2F2016%2F03%2F31%2Fstrawberry-cream-cake-2%2F
Vous pouvez toujours trouver les liens vers les recettes complètes des vidéos en cliquant sur l'icône ⓘ dans le coin supérieur droit de la vidéo pendant la lecture ou la zone de description sous la vidéo. Veuillez me faire savoir si vous avez des questions. Bonne cuisson!
Thank you for tuto 👍
It is my pleasure!
Hi! I’m looking to try this cake! I haven’t been able to find vanilla extract. Can I add lemon zest and juice to make it into a lemon sponge instead?
Hi Gina, Yes, you can replace some of the water in the recipe with lemon juice and use the zest of 2 lemons to flavor the cake. Have a great time making your cake! Cheers!
Thanks for the recommendations! The cake turned out great even though it was my first time making and decorating a cream cake! The sponge however was a bit too sweet for my liking just cos I’m not big on sweets. Would it be ok if I decreased or omitted the sugar when combining the dry ingredients at the start since there’s already sugar in the meringue? Would the sponge still rise and be ok?
HIII!! last minute question, for the last coat, do we need to make an additional whip cream icing?? the measurements aren't adding up to me (steps 4 and 9 "assembling the strawberry cream" on the website link!
Hello Alecia, It is nice to meet you. I appreciate you waiting for my response.
The diced strawberries goes into 2/3 of the Whipped Cream. This is the filling for the cake.
You'll use 1/3 of the remaining Whipped Cream to Crumb Coat the cake and then chill the cake for 15 minutes. You'll then use the remaining Whipped Cream to Final Coat the cake.
Please let me know if you should have any other questions.
Thank you for taking the time to write and ask your question.
P.S. I'd love to hear about your baking adventure.
Cantidades
Hola Maria, aquí está el enlace a la receta completa y las instrucciones para el pastel de crema de fresa:
justonebiteplease.com/2016/03/31/strawberry-cream-cake-2/
Siempre puede encontrar los enlaces a la receta completa haciendo clic en el ícono ⓘ en la esquina superior derecha del video o en el cuadro de descripción debajo del video. Por favor hazme saber si tienes preguntas. ¡Feliz cocción!
Hi Alejandro, will the mixing process or the final cake texture be affected if I were to replace the vegetable oil with melted butter? Btw, made your focaccia and absolutely loved it! Great recipe!
Hello Debbie, You can replace the vegetable oil with melted butter. The texture of the cake will be a bit firmer when cold since the butter firms up in the refrigerator. Congratulations on your success in making the focaccia. I'm so glad you enjoyed the recipe. Please let me know if you have any other questions. Happy Baking!
Thanks for replying! I'll try both versions. Looking forward to trying your other recipes.
My pleasure, Debbie!
Do you need to use simple syrup for the cake?
Hello SpaceMochi 15, It is nice to meet you! No need to use a simple syrup as the Chiffon Cake is nice and moist and tender. The cake layers will become even moister as it sets up because of the water content in the fruit and whipped cream. Please let me know if you should have any other question. Thank you for writing and have a wonderful time making the Strawberry Cream Cake!🍰
tasty cake 😋
Thank you Daniel!
Any recommendations of I want to color the whipped cream? Basic food coloring will not make it too liquid?
Liquid food coloring will not make the whipped cream to liquidy, feel free to add it before whipping!
@@positivecake2936 thank you!
Hello @Positive Cake Thank you for taking the time to respond to Lapin Jack. It is wonderful to have our community take an active role in helping each other. Cheers my friend!
Hello, Alejandro! I would love to make this cake for this weekend however, I only have 2 8x1.5 cake pans. Would that work or do i need some adjustments with the recipe? Thank you so much!
Hell Mojos, I appreciate you waiting for my response to your question. I would recommend using one pan to make the recipe instead of splitting the batter between two pans. Fill the pan to a 1/4-inch from the top. Any remaining batter can be baked in cupcake liners as snacks. Make sure to flip the cake over on parchment to cool as soon as the cake comes out of the oven. This will prevent the cake from sinking in the center.
Does the cream hold up on the cake without melting and making it soggy? Thinking about making something like this for my Nans birthday.
Hello Tayla, It is nice to meet you. The whipped cream icing will hold up as long as you use "Heavy Whipping Cream" or "Double Cream" (36%-40% Milk Fat). The higher fat content makes the whipped cream stable and won't soften and weep. The name will vary from country to country but the fat content is what you are looking for. The grocery staff in the dairy section can guide you if you should have any questions. I'd love to hear how your cake turns out for you. Thank you for taking the time to write and have a great day!
P.S. Tell your Nan "Happy Birthday!" from me! 🥳🎂🍰
looks great! I would love to try it out but my cake tin is 11"x3" (?)/ 28x9cm and ive tried so many different ways to convert the ingredients to fit my one,but each one gives me different results so i do not know for sure how many grams i should use. Can anyone tell me please? many thanks. Also for the frosting layer, i would love it to be a pink colour,would it work if i mixed in some strawberry puree?
Hello Ricky, I would recommend doubling the recipe for this size cake pan. This will give you the best results and texture in the final baked Chiffon Cake. To get a natural pink color without softening the whipped cream I would recommend using a high-quality strawberry jam or preserve that has been pushed through a fine sieve to remove any large pieces of fruit. Please let me know if you have any other questions.
i forgot to ask,would it work if i use a hand mixer for the meringue? x If i want to give it a pinky colour can i add the jam after mixing the batter,with a spatula or should i add it while using the hand mixer?
Hi Ricky, You can use a hand mixer to whip the meringue and the heavy cream. If you want to add jam to the cake batter added it to the batter mixture and beat it in before you fold in the meringue. If you want to add it to the whipped cream frosting you can add it in place of the powder sugar before you whip the heavy cream. Please let me know if you have any other questions.