Strawberries and Cream Chiffon Cakes

Strawberries and Cream Chiffon Cakes - a French take on classic Strawberry Shortcake {Katie at the Kitchen Door}

A French take on Strawberry Shortcake, using light and airy chiffon cake as the base. The chiffon cake has rose wine whipped into the batter for a hint of flavor, and the strawberries are macerated with fresh tarragon and mint.

Chiffon cake recipe adapted from the Joy of Cooking.



For the cake:

  • 2 1/4 cups sifted cake flour
  • 1 1/4 cups sugar
  • 1 TBS baking powder
  • 1/2 tsp salt
  • 5 egg yolks
  • 3/4 cup rosé wine
  • 1/2 cup vegetable oil or canola oil
  • 1 tsp vanilla extract
  • 7 egg whites
  • 1/4 tsp cream of tartar

For the filling:

  • 2 lb. strawberries, washed, hulled, and thinly sliced
  • 1/3 cup plus 1/4 cup sugar, divided
  • 2 TBS minced fresh tarragon leaves
  • 2 TBS minced fresh mint leaves
  • 3 cups heavy cream
  • 2 tsp vanilla


  1. For the cake: Preheat the oven to 325°F. Spray an 11×17 inch sheet pan lightly with cooking spray, then line with a piece of parchment paper. Set the prepared pan aside.
  2. In a large bowl, whisk together the cake flour, sugar, baking powder and salt until evenly combined. Now add the wet ingredients – the egg yolks, wine, canola oil, and vanilla and beat thoroughly, until a smooth batter is formed. Set this batter aside.
  3. In a large, clean bowl, begin beating the egg whites on high speed (or vigorously by hand). After about 30 seconds, stop and add the cream of tartar, then continue beating. Beat until the egg whites are very stiff and glossy – they should completely hold their shape. Add a third of the beaten egg whites to the bowl with the batter and gently fold with a spatula until the two mixtures are evenly combined. Now add the remaining egg whites and fold in until evenly combined. Scrape the batter into the prepared sheet pan and use a spatula to spread evenly. Bake until the top of the cake springs back lightly when pressed, about 20 minutes. Run a knife along the edges of the pan to release the cake. Let cool to room temperature, then invert the cake on a piece of aluminum foil and peel off the parchment paper. Set the cake aside or refrigerate until ready to use.
  4. For the filling: Place the sliced strawberries in a large bowl with 1/3 cup of sugar and the minced mint and tarragon leaves. Stir to coat the berries with sugar. Set aside and let macerate for at least 15 minutes. You can also cover the berries and let them sit in the fridge for up to 24 hours.
  5. When you are ready to assemble and serve the cakes, beat the heavy cream on high with the remaining 1/4 cup sugar until it is whipped enough to hold it’s shape. Avoid over-beating as it will take on a butter-like consistency. Stir in the vanilla.
  6. Cut the cake into 12 squares that are approximately 4 inches wide. For each cake, place one cake square on a plate. Cover with 2 or 3 large spoonfuls of strawberries and their juice, arranging neatly. Spread some whipped cream on top, then repeat the layers – cake, strawberries, whipped cream – once more. Garnish with a strawberry. Serve immediately.