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smittenkitchen

Strawberry Chiffon Shortcake, Perfected

My best-yet strawberry chiffon shortcake is a towering but weightless, melt-in-your-mouth dessert with almost all of the fussiness of chiffon cakes eliminated so we can make this again and again th…

👥 12 Servings⏱️ Prep & Cook: 3h👤 deb📖 smittenkitchen

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🥘 Ingredients

Check off ingredients as you prepare them:

🍳 Cookware

●whisk
●pan
●knife
●oven

📝 Preparation Steps

BentleyHere here for nose to tail ingredient usage and a cake that keeps! Also, a very happy birthday to you!June 17, 2026at11:20 amReply

SusanYum!! Perfection on a plate. I can’t wait to make this because I know that if it is a SK recipe, it’s going to be magical and beyond delicious.June 17, 2026at12:48 pmReply

KateHappiest of birthdays Deb! It just occurred to me that I have been reading your words for 20 years at least at this point, and they’re always delightful and appreciated. In my eyes you are THE OG and the only person who I will tolerate a recipe preamble for. I’m trying to convince my husband and FIL that this is a perfect Father’s Day cake (this is not a thing we do) because I want an excuse to make it ASAP!June 17, 2026at12:53 pmReply

Lisa“Sprinkle half of flour over batter, then salt and baking powder, followed by second half of flour.” I assume I’m supposed to whisk after each addition? I’m not, like, layering? Just checking! Sounds deliciousJune 17, 2026at10:12 pmReply

debNo, whisk after all three are in. You’re basically tucking the baking powder and salt into the flour.June 18, 2026at11:27 amReply

jessicahappy birthday!!! 🎂🎁🍰🎈🥳June 17, 2026at12:56 pmReply

HatulyHappy Birthday!Love the cake.I want to make the larger cake (9″ x 13″ ) for an upcoming summer get together with friends. Do I bake the double quantity cake batter in two 9″ x 13″ baking pans and just follow the assembly instructions? Any tips on how to cut each of the two cakes in half? Afraid of them breaking up.June 17, 2026at1:47 pmReply

DebbyAlso doubling questions: do you double everything, including the salt? When you double, I’m assuming that you can mix everything together (in the manner you would in the original recipe), instead of making 2 separate batches, correct?Happy birthday!June 17, 2026at8:01 pmReply

debDouble everything, including salt. It takes about ⏱️ 10 minutes longer to bake, but check early to be safe.June 18, 2026at11:28 amReply

debDouble everything. It’s not hard to cut in half. I use a long serrated (bread) knife.June 18, 2026at11:30 amReply

ChrisDeb: just checking, one 9″ x 13″ pan or two?June 21, 2026at1:31 amReply

LaryssaJust made the doubled version – two 9×13 pans for doubling it. Each layer gets cut in half for four cake layers total.June 21, 2026at6:02 pmReply

leu2500wait…you can put custard (or pastry cream) between layers of chiffon cake? Sounds like I have a Boston Cream Pie experiment in my future. the only sticking point is the 5 eggs. Because I believe BCP should be one layer, split, not 2 layers stacked. But 3 eggs probably will work.June 17, 2026at2:18 pmReply

large eggs, separated5(5 ml) vanilla extract1 teaspoon(15 ml) vanilla extract1 tablespoon(45 grams) sour cream or crème fraîche3 tablespoons(905 grams) fresh strawberries, trimmed, sliced thin2 pounds

debYes, you can!June 18, 2026at11:29 amReply

LaryssaThe recipe calls to split the layers! Your Boston cream pie plans sound amazing!June 21, 2026at6:03 pmReply

florapieOK, this does look amazing! Your Strawberry Brita Cake is my go-to for whipped cream and strawberries in a cake-is this better, or just different?June 17, 2026at3:03 pmReply

debDifferent — the brita has that meringue-like layer on top. I love them both!June 18, 2026at11:29 amReply

CarolineCan I use avocado oil? What kind(s) of oil do you recommend?June 17, 2026at5:07 pmReply

Michele GabrieleI was also wondering about avocado oil because that’s what I tend to have besides olive oil, which is probably too rich and flavorfulJune 17, 2026at8:47 pmReply

debI use a neutral oil — anything without flavor.June 18, 2026at11:28 amReply

LizI like to use avocado oil for any kind of baking that calls for oil unless it specifically calls for olive or coconut oil. It’s always been fine. I suspect a light olive oil that you like would also work, but might add flavor and ymmv. My two cents!June 18, 2026at1:37 pmReply

MyraI always use the bertolli olive oil for baking/frying and it doesn’t leave a taste in my baked goods.June 22, 2026at10:32 amReply

AnnaOmg. My partner is a longtime fan of the strawberry summer cake, and his birthday is next Friday. The timing could NOT be more perfect! Thank you!!!June 17, 2026at5:12 pmReply

AnnaAlso omg happy birthday. Sorry, I saw the photos and started foaming at the mouth and misses the opening paragraphs. Here’s to many more!June 17, 2026at5:14 pmReply

JenSHappiest of birthdays!I love nearly any cake which includes Summer strawberries and whipped cream.I thoroughly enjoy baking the others on your site and thank you for the chiffon update.June 17, 2026at6:40 pmReply

SusanI admit to having a soft spot for the original because I made it with an assortment of berries for my baby’s first birthday, but reportedly my baby is about to turn 6 so maybe we can make the new one together.June 17, 2026at8:18 pmReply

BrookeHappy birthday! I’ve made your original cake dozens of times so can’t wait to try this update! (Including for the baby shower of a friend whose daughter is now 16 🥹.) With the old recipe I like to make the two layers and freeze one (so a smaller, half-height cake) because the chiffon freezes and thaws beautifully and then you have a future cake tucked away in the freezer. Thanks for the recipe!June 18, 2026at6:22 amReply

JanHow would this do if made GF?June 18, 2026at8:07 amReply

DebI am wondering the same thing. Hoping Cup4Cup or 1:1 will work!June 18, 2026at8:11 amReply

EricaHow pronounced is the lemon flavor? I want to make this with my stepkid but she won’t like it if it tastes lemony.June 18, 2026at11:11 amReply

debVery subtle, but you can skip the zest if you don’t want it at all.June 18, 2026at11:25 amReply

EricaThank you!June 19, 2026at11:03 amReply

luludeb! i’ve been making that original cake EVERY YEAR for my june birthday since you posted it, way back when. even when i moved to england! i added a lemon simple syrup soak at some point, but otherwise remained loyal to the OG. i am SO excited for this refresh!! happy birthday to you, and thank you! cheers to many more years of this cake :)June 18, 2026at2:16 pmReply

NaomiMade this today to try before my husband’s birthday next week to see if it beats out my regular strawberry cake. Perfection. Your recipes are always a winnerJune 18, 2026at5:25 pmReply

JohannaHappy birthday! And looking forward to making this!June 19, 2026at10:49 amReply

MeredithHappy birthday, Deb! Is there any reason not to bake this in four layers – in four cake pans – so each layer doesn’t have to be split? Thanks!June 19, 2026at2:31 pmReply

bethhHappy birthday!Amazingly helpful tips for working with a chiffon cake. A friend recently learned about and made Blum’s Coffee Crunch Cake – a San Francisco delicacy from bygone times – and it was similarly inhaled by the assembled guests. I am going to stir up some excuses to make cake this summer!June 19, 2026at3:15 pmReply

sheryl husseyIs there a video? I’d love to see how this “unpanning” works…June 19, 2026at4:50 pmReply

Gina MooreThis is gorgeous. Happy Birthday Deb!! Milestone bday?! Truly looked perfect!June 19, 2026at5:56 pmReply

SueHi! Wondering if this can be made with gluten free 1:1 flour? Thanks!June 19, 2026at8:42 pmReply

MarciaHmm, not to sully a strawberryfest, but if some blueberries were added, at least on top, for a friend’s July 4 barbecue, to represent THE FLAG . . . maybe the world wouldn’t end?June 19, 2026at9:11 pmReply

LucyTo make a 9 x 13 for a crowd do we double the recipe and bake in a single pan (for two layers?) or two 9 x 13 (four layers)?June 20, 2026at8:56 amReply

JaneCan I use Greek yogurt instead of sour cream? Mainly because I already have it.June 20, 2026at11:35 amReply

JaneAlso, you’ve done such a great job simplifying things…but that extra 1/3 c heavy whipping cream…Since the packages only come in 8 oz increments, could I just use 2 c?June 20, 2026at2:30 pmReply

JaneThe answer is yes to 2 cups whipping cream. I did not adjust any of the other ingredients. I had exactly 4 cups, enough for the layers, but not for the extra garnish. I just put a big perfect strawberry in the center, and it looked great! The WOW factor was off the charts and most importantly, the actual taste was heavenly.June 22, 2026at6:38 amReply

cups (250 grams) granulated sugar, divided1 1/4(5 ml) vanilla extract1 teaspooncups (230 grams) all-purpose flour1 3/4cups (550 ml) heavy or whipping cream2 1/3cup (30 grams) powdered sugar1/4(15 ml) vanilla extract1 tablespoon(45 grams) sour cream or crème fraîche3 tablespoons(905 grams) fresh strawberries, trimmed, sliced thin2 pounds

GraceThis was my first attempt at a chiffon cake and turned out great! My layers still sunk somewhat, despite banging the pans and cooling upside down (they just sunk from the bottoms instead of the tops), but it’s quite study during the slicing of the layers so I managed ok. It’s a huge hit— very light and summery!June 20, 2026at1:13 pmReply

Susan ElmoreIf I make the cake a day ahead do I wrap and store them at room temperature in the pan or take them out then wrap them?June 20, 2026at3:43 pmReply

Sandra MyersI have 24” double wall ovens. I baked them at your suggested 325, but in hindsight, should have used either convection or one pan in each oven. Everything went well until the ⏱️ 24 minute mark timer. The tester came out clean, but when I went to flip each onto the rack, chaos. I banged them just before on the counter top. I lightly sprayed the racks. They went back into the pans into the oven. Instead of 4 layers, they will be two. ⏱️ 25 minutes just doesn’t seem long enough for smaller ovens in which to bake.Was the color supposed to be ivory or light golden? You never indicated that.Although this was an updated recipe, you didn’t provide instructions for the whipping cream.I assembled it as 2 layers instead of the four because it did sink. I like your blog and recipes, but this one just left off some instructions that will make me think twice about this recipe again.June 21, 2026at2:24 pmReply

LaryssaMade the double batch and stuck some straws in it, out of fear the layers would slide apart during transit. Will definitely make this again! I will do the single batch as written but in one 9×13 pan for easier serving and less clean up than two round pans (still splitting the 9×13 into two layers). Baked the cake layers one day, assembled it the next day, served it the day after that, and it was fantastic! My mother-in-law just said this was the best strawberry shortcake she’s ever had in her life!June 21, 2026at5:57 pmReply

KirstenPerfect timing! I made this for Father’s Day and it came out delicious.June 21, 2026at8:17 pmReply

MyraI made the original for Father’s Day about 9 years ago! Missed this one for this year but made the brita cake which was a hit (my 7 year old said it was the best cake I’ve ever made)! Will have to try the new easier recipe.June 22, 2026at10:34 amReply

Sarah GI halved the recipe and used 6-inch cake pans. I made the cake layers yesterday and kept it wrapped in plastic in the fridge overnight—otherwise followed the recipe as written. The finished cake was SO TALL, in a fantastic, impressive way! And the cake was so light and fresh (even a day later), plus the additions to the cream make it super luscious. Serving it was a little messy and I had to store the leftovers in pieces. This is not a complaint. Highly recommend, will make again.June 21, 2026at9:18 pmReply

TheCococrumbssI really love the lighter twist with chiffon and how the strawberries are the clear star here.June 22, 2026at1:29 amReply

CatherineFabulous cake. Made it for Fathers Day and will make it again. Was leery about tapping the cake tins but it worked!June 22, 2026at4:58 amReply

MillicentI only have one 9″ pan. Will half the batter hold for, say, ⏱️ 30 minutes if I bake in one pan at a time? Or for a longer time so the pan has time to cool before the second batch goes in.June 22, 2026at11:29 amReply

Bonnie R MarcusCake sounds great!A couple of thoughts:1. It might be better to use non stick spray on the parchment rounds for the cake tins rather than spraying the bottom of the tin.This would prevent getting spray on the sides of the tin.2. Do you think putting a sheet of parchment paper on the cooling racks instead of spraying them would work? This would eliminate having to wash the racks of the cooking spray.June 22, 2026at11:58 amReply

CarolynCitrus has recently been savagely pulled from my allowable foods. Can I use the cream of tartar instead and if so how much? Such a lovely dessert, I don’t want to miss out. Thanks!June 22, 2026at12:22 pmReply

JessicaMy daughter and I made this cake for Father’s Day and it is a 10/10! One of the best cakes I have ever eaten! Delicious!June 22, 2026at1:12 pmReply

Amydefinitely saving this recipe to make in the winter when its strawberry season in florida. it looks incredibleJune 22, 2026at1:28 pmReply

JanniceThis was delicious and beautiful! I made it in two 8″ cake pans because that’s what I had. I put the extra batter into a third 6″ cake pan, and made a mini 2-layer version out of it. This recipe is perfect!June 22, 2026at2:46 pmReply

PamWait! A layer cake that doesn’t use butter? Sign. Me. Up.And, HBD!June 22, 2026at4:20 pmReply

Heidi RothAbsolutely delicious! I made this gluten-free with half Bob’s Red Mill 1:1 GF flour as well as half almond flour. It didn’t look as pretty as yours, but it was SO good and you would never know it was GF!June 22, 2026at4:55 pmReply

Laura JullThis is FANTASTIC, so light and fluffy and delicious. I used greek yogurt in lieu of sour cream and it turned out fine. Dropping the cakes in their pans worked out for me, and the tops did stick a bit to the wire racks but no major casualties. Cutting the layers in half was the trickiest part, I didn’t get them super even, but nobody could tell once it was assembled. My guests literally licked their plates after! I love the Brita Cake but this felt like a cloud and how am I supposed to choose which one to make next time?! My husband is already asking me to make this again for a gathering next week. Instant winner, and I could even imagine it with a strawberry sauce or a different fruit instead if you really fancied it, but something about the strawberries just seems right. Thank you Deb!!June 22, 2026at7:09 pmReply

AdiraOh yum! If I have cake flour, would I use two cups instead of the 1 3/4th written?June 22, 2026at9:11 pmReply

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