Strawberry Cinnamon Chiffon Cake Recipes

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STRAWBERRY CINNAMON CHIFFON CAKE



Strawberry Cinnamon Chiffon Cake image

Celebrate strawberry season with a light chiffon cake filled with berried treasure. This is yummy. Takes a little time to make but well worth it! Beautiful presentation.

Provided by Golden Sunflower

Categories     Dessert

Time 2h20m

Yield 16 serving(s)

Number Of Ingredients 12

2 1/4 cups cake flour
2 cups sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
3/4 teaspoon salt
6 eggs, room temperature
1/2 cup vegetable oil
3/4 cup water
1 1/2 teaspoons vanilla extract
1/4 teaspoon cream of tartar
1 quart strawberry
2 1/2 cups heavy cream

Steps:

  • Heat oven to 325 degrees. - you will need an angel food cake pan.
  • Combine flour, 1 cup of sugar, baking powder, cinnamon and salt in large bowl.
  • Separate eggs. Combine the yolks, oil, water and 1 tsp vanilla. With an electric mixer set on low, gradually beat egg yolk mixture into flour mixture until just smooth.
  • Clean beaters and beat egg whites with cream of tartar at medium speed with they hold soft peaks. Beat in 1/2 cup of remaining sugar, adding it gradually. Continue until whites hold stiff peaks.
  • With a rubber spatula, gently fold the egg whites into the cake batter.
  • Pour into UNGREASED 10" angel food cake pan. Bake until toothpick comes out clean - 1 hour to 1 hour 10 minutes - Cool.
  • Slice off top of cake 1/2" and set aside. Cut a tunnel about 1 1/2" deep in the cake. The cut should be about 3/4" from the center and the outside of the cake. Remove cake with a fork to form the tunnel.
  • Hull and chop half the strawberries. Beat heavy cream with remaining 1/2 cup of sugar (add more or less depending on sweetness) and 1/2 tsp vanilla until the cream has stiff peaks. Combine 1 1/2 cups of whipped cream with the chopped strawberries.
  • Fill the tunnel with the strawberry and whipped cream mixture. Replace the top of the cake.
  • Frost cake with remaining whipped cream. Before serving, hull and halve the remaining strawberries and decorate the cake with the berries.
  • Enjoy!

Nutrition Facts : Calories 396.8, Fat 22.7, SaturatedFat 10.1, Cholesterol 130.3, Sodium 218.6, Carbohydrate 44.5, Fiber 1.2, Sugar 27.1, Protein 5

LEMON CHIFFON CAKE WITH STRAWBERRY FROSTING



Lemon Chiffon Cake with Strawberry Frosting image

On the Kids Baking Championship finale, Duff and co-judge Valerie Bertinelli chose Rebecca Beales's 3-tiered, 12-layer cake as the best of the bunch. Her winning dessert is a version of this Lemon Chiffon Cake with Strawberry Frosting that she bakes on Mother's Day. "It's my mom's favorite because she loves lemon and strawberry," Rebecca says.

Provided by Food Network

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 11

1 3/4 cups cake flour
1 1/3 cups superfine sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup vegetable or canola oil
6 large eggs, separated, at room temperature
1 tablespoon finely grated lemon zest, plus 1 tablespoon fresh lemon juice
3/4 cup diced strawberries
2 7.5-ounce jars marshmallow cream
3 sticks unsalted butter, cut into pieces, at room temperature
1/2 cup confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Line the bottoms of three 8-inch round ungreased cake pans with parchment paper. Sift the flour, 1 cup superfine sugar, the baking powder and salt into a large bowl. Whisk the oil, 1/2 cup cold water, the egg yolks, lemon zest and 2 teaspoons lemon juice in a medium bowl until well combined. Make a well in the center of the flour mixture and pour in the oil mixture; stir with a rubber spatula until smooth. Set aside.
  • Beat the egg whites and the remaining 1 teaspoon lemon juice in a large bowl with a mixer on medium speed until foamy, about 1 minute. Gradually beat in the remaining 1/3 cup superfine sugar; continue beating until stiff peaks form, 3 to 4 minutes. Fold about one-third of the beaten egg whites into the batter with a rubber spatula, then fold in the rest until just combined.
  • Divide the batter among the prepared pans and smooth evenly. Bake until the centers spring back when gently pressed, 30 to 35 minutes. Transfer the cakes to a rack and let cool completely in the pans.
  • Meanwhile, make the frosting: Puree the strawberries in a food processor until smooth; strain through a fine-mesh sieve, pressing on the solids with a rubber spatula. Beat the marshmallow cream in a large bowl with a mixer on medium speed until smooth. Beat in the butter, 1 tablespoon at a time, until incorporated, then beat in the strawberry puree. Reduce the mixer speed to low; gradually beat in the confectioners' sugar until combined.
  • Assemble the cake: Run a knife around the edges of the cakes and invert onto the rack; remove the parchment. Put 1 cake layer on a cake stand or serving plate. Spread with about 1/3 cup frosting. Top with another cake layer; spread with another 1/3 cup frosting. Top with the remaining cake layer, then cover the top and sides of the cake with the remaining frosting. Refrigerate until ready to serve.

STRAWBERRY CHIFFON PIE



Strawberry Chiffon Pie image

Vintage everything is trending now, so why not strawberry chiffon pie? Been around for many years, and it's still light, fluffy, creamy, and refreshing, particularly in summer. Garnish with more whipped cream and sliced strawberries, if desired.

Provided by lutzflcat

Categories     Desserts     Pies     No-Bake Pie Recipes     Chiffon Pie Recipes

Time 6h

Yield 8

Number Of Ingredients 13

1 cup minced fresh strawberries
½ cup white sugar
1 (.25 ounce) envelope unflavored gelatin
¼ cup cold water
½ cup hot water
2 tablespoons lemon juice
1 pinch salt
½ cup whipping cream, chilled
¼ cup white sugar
½ teaspoon almond extract
2 egg whites, room temperature
¼ teaspoon cream of tartar
1 (9 inch) prepared graham cracker crust

Steps:

  • Mix strawberries with 1/2 cup sugar in a medium bowl. Set aside for 30 minutes.
  • Mix gelatin with cold water in a medium bowl to soften. Add hot water to dissolve and set aside to cool, 5 to 10 minutes. Stir in strawberries, lemon juice, and salt. Place the bowl in the refrigerator to chill until the mixture mounds when spooned, about 1 hour. Place a large bowl and electric beaters in a freezer.
  • Beat whipping cream using an electric mixer in the chilled large bowl using th chilled beaters until foamy. Add 1/4 cup sugar and almond extract gradually; continue beating until stiff peaks form. Fold the chilled strawberry mixture into the whipped cream.
  • Place egg whites in a separate bowl and add cream of tartar. Beat using an electric mixer on medium speed until soft peaks form. Increase the mixer speed to high and beat until egg whites are glossy and hold a firm peak. Gently fold into the strawberry mixture.
  • Pour filling into the prepared pie crust and smooth out. Place pie in the refrigerator and chill until firm, 4 hours to overnight.

Nutrition Facts : Calories 286.5 calories, Carbohydrate 40.6 g, Cholesterol 20.4 mg, Fat 13 g, Fiber 0.8 g, Protein 3.4 g, SaturatedFat 5 g, Sodium 212.1 mg, Sugar 31.3 g

CHIFFON CAKE WITH STRAWBERRIES AND CREAM



Chiffon Cake with Strawberries and Cream image

Talk about a delightful twist on berries and cream! This light and airy chiffon cake will instantly transport you to cloud nine, and the luscious fruit filling is what summer dreams are made of.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 3h

Number Of Ingredients 15

2 1/4 cups cake flour (not self-rising)
1 1/2 cups granulated sugar, divided
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1/2 cup safflower oil
7 large egg yolks plus 9 large egg whites
3/4 cup whole milk
1/2 teaspoon cream of tartar
1 whole vanilla bean, split and scraped, or 2 teaspoons pure vanilla extract
2 pounds strawberries, hulled and halved or quartered (about 5 cups), plus more for serving
1/2 cup granulated sugar
1 tablespoon fresh lemon juice
Pinch of salt
2 cups cold heavy cream
1/4 cup confectioners' sugar, plus more for sprinkling

Steps:

  • Make the cake: Preheat oven to 325 degrees. Whisk together flour, 3/4 cup granulated sugar, the baking powder, and salt. Whisk together oil, egg yolks, and milk in a large bowl. Whisk flour mixture into egg-yolk mixture.
  • Beat egg whites with a mixer on high speed until frothy. Add cream of tartar and vanilla seeds or extract, and beat until soft peaks form. Gradually add remaining 3/4 cup granulated sugar, beating until stiff, glossy peaks form, about 5 minutes. Whisk one-third of the egg-white mixture into batter. Gently but thoroughly fold in remaining egg-white mixture with a rubber spatula.
  • Transfer batter to tube pan. Bake until top of cake springs back when touched, 52 to 55 minutes. Let cool upside down (over a bottle or on tube-pan feet) 1 hour.
  • Make the berries and cream: While cake is baking and cooling, combine strawberries, granulated sugar, lemon juice, and salt, and let sit, stirring occasionally, 1 hour. Just before assembling, beat cream and confectioners' sugar until medium peaks form.
  • Slide a paring knife around edges of tube and side of pan; release cake. Cut cake horizontally into 3 layers with a serrated knife. Transfer bottom layer to a cake plate or platter. Spread with half the berries, and drizzle with juices. Spread half the whipped cream over berries, then top with middle cake layer. Spread with remaining berries and whipped cream. Top with remaining cake layer. Refrigerate cake 1 hour. Sprinkle with confectioners' sugar, and serve with berries.

STRAWBERRY CHIFFON CAKE



Strawberry Chiffon Cake image

This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 12 servings.

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup sugar
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup vegetable oil
3 large eggs, separated
1/3 cup orange juice
1/4 teaspoon cream of tartar
1-1/2 to 2 quarts fresh strawberries, sliced
Vanilla ice cream
Whipped cream

Steps:

  • Sift together flour, sugar, baking powder and salt. Place in a large bowl and make a well in the center. Add oil, egg yolks and orange juice; beat with a spoon until smooth. , In a bowl, beat egg whites and cream of tartar until stiff. Gradually add batter, folding gently until blended. Pour into an ungreased 9x5-in. loaf pan. Bake at 325° for 50-55 minutes. Invert immediately on wire rack, but keep in pan. When cool, remove cake from pan and slice into 12 pieces. Top each slice with berries, ice cream and whipped cream.

Nutrition Facts :

SURPRISE CINNAMON CHIFFON CAKE



Surprise Cinnamon Chiffon Cake image

"My family loves fresh strawberries, and they often request this easy and delicious cake in the summer, relates Janine Trappe of International Falls, Minnesota.

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 15

1 cup plus 2 tablespoons all-purpose flour
3/4 cup sugar, divided
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 eggs, separated
6 tablespoons water
1/4 cup canola oil
1/2 teaspoon vanilla extract
1/8 teaspoon cream of tartar
FILLING:
1-1/4 cups heavy whipping cream
1/4 cup confectioners' sugar
1/4 teaspoon vanilla extract
1-1/2 cups sliced fresh strawberries

Steps:

  • In a small bowl, combine flour, 1/2 cup sugar, baking powder, cinnamon and salt. Whisk the egg yolks, water, oil and vanilla; add to dry ingredients. In another small bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold into batter., Gently spoon into an ungreased 7-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on the lowest oven rack at 350° for 40-50 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely, about 1 hour., Run a knife around side and center tube of pan. Remove cake. Cut a 3/4-in. slice from top of cake; set aside. Using a sharp knife, carve a tunnel out of cake, leaving a 1-in.-thick wall on all sides; carefully remove cake from tunnel. (Discard cake from tunnel or save for another use.), For filling, in a small bowl, beat cream, confectioners' sugar and vanilla until soft peaks form. Set aside two-thirds of mixture. Fold remaining cream mixture into the strawberries; spoon into tunnel. Replace cake top. Frost top and sides of cake with reserved cream mixture.

Nutrition Facts : Calories 383 calories, Fat 23g fat (10g saturated fat), Cholesterol 131mg cholesterol, Sodium 162mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.

STRAWBERRY & CINNAMON TORTE



Strawberry & cinnamon torte image

Just blitz and bake to produce this fruity dessert

Provided by Orlando Murrin

Categories     Buffet, Dessert, Dinner, Lunch, Treat

Time 1h30m

Number Of Ingredients 9

175g ground almond
175g butter softened
175g golden caster sugar
175g self-raising flour
1 tsp ground cinnamon
1 large egg , plus 1 egg yolk
450g strawberry , hulled and sliced
icing sugar , for dusting
whipped double cream mixed with Greek yogurt (half and half is good), to serve

Steps:

  • Preheat the oven to 180C/gas4/ fan 160C. Line the base of a loose-bottomed 23cm cake tin with greaseproof paper and butter the sides.
  • Mix almonds, butter, sugar, flour, cinnamon, egg and egg yolk in a food processor just until the ingredients are evenly combined.
  • Spread half the mixture over the base of the tin in a smooth layer with no gaps - easiest to do this with two forks. Lay the sliced strawberries on top. Add the remaining cake mixture and spread it as best you can, but don't worry if a few strawberries peep through.
  • Bake for 1 hour (it may need an extra 5 minutes), but check after 40 minutes - if it is getting too brown, cover loosely with foil. The torte should be slightly risen and dark golden brown when cooked.
  • Cool in the tin slightly, then loosen the edges with a knife and remove from the tin. Slide the torte onto a plate and sprinkle with a dusting of icing sugar. Serve warm or cold, in wedges with dollops of cream and Greek yogurt.

Nutrition Facts : Calories 491 calories, Fat 32 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.68 milligram of sodium

STRAWBERRY-ORANGE BUNDT CAKE



Strawberry-Orange Bundt Cake image

This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!

Provided by Bringhomethebakin'

Categories     Bundt Cake

Time 2h20m

Yield 14

Number Of Ingredients 14

nonstick baking spray
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
2 cups white sugar
1 cup vegetable oil
⅓ cup orange juice
4 large eggs
2 ½ teaspoons vanilla extract
1 medium orange, zested
1 pound fresh strawberries, hulled and sliced
2 cups powdered sugar, sifted
½ medium lemon, juiced
1 tablespoon orange juice, or more to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
  • Combine flour, baking powder, and salt in a bowl.
  • Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
  • Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
  • Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.

Nutrition Facts : Calories 539.3 calories, Carbohydrate 84.4 g, Cholesterol 62 mg, Fat 20.8 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 957.6 mg

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