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Strawberry Chiffon Cake

 Strawberry Chiffon Cake
This light and luscious cake, along with fresh strawberries, is a "berry good" dessert to serve at a church ice cream social.
12 ServingsPrep: 20 min. Bake: 50 min. + cooling


  • 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 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


  • 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
  • 9-in. x 5-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. Yield: 12 servings.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a

2 of 2

Strawberry Chiffon Cake (continued)

Wine (continued)
sweet Riesling.