Ingredients
Easy Strawberry Cake Filling
- 2 cups Fresh strawberries
- 1 ½ cups Granulated sugar
- 4 tablespoon Fresh lemon juice
Chiffon Cake Recipe
- 2 Eggs seperated, room temperature
- 1 ½ cups granulated sugar
- 2 ¾ cups Cake flour sifted
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ⅓ cup Vegetable oil
- 1 cup Whole milk
- 1 ½ tablespoon Vanilla
Cream Cheese Frosting
- 8 oz Cream cheese 1 package
- 1 tablespoon Milk
- 5 ½ cups Confectioners' sugar
- 1 teaspoon Vanilla
- dash Salt
Instructions
To make the strawberry filling
- Chop or mash berries. Add to a medium saucepan and stir to combine ingredients. Cook on medium heat until the mixture comes to a full boil. Reduce the heat to a low simmer and cook for 15-20 minutes
- Remove from the heat and transfer to a glass container. Allow the jam to cool overnight before using.
To make the chiffon cake
- Heat oven to 350 F. Lightly oil and dust with flour two round 8 or 9-inch cake pans.
- In a medium bowl, with an electric mixer, beat the egg whites until frothy. Gradually beat in ¼ cup of sugar. Continue beating until you have stiff peaks. Set aside.
- Into a large bowl, sift the remaining dry ingredients: sugar flour baking powder, and salt. Add the oil, half the milk, and vanilla. Beat for one minute at medium speed. Scrape the sides and bottom of the bowl. Add the remaining milk, and egg yolks, then beat one more minute, scraping the sides of the bowl constantly. Gently fold in the meringue and mix until incorporated.
- Pour the cake batter into the prepared pans. Bake for 30 to 35 minutes. Allow the cakes to cool and frost or wrap in plastic wrap and freeze.
To Make the cream cheese frosting
- In a medium bowl, blend the softened cream cheese, milk, vanilla, and salt. Add the powdered sugar, one cup at a time, mixing well after each addition. Makes enough to fill and frost 9-inch cake layers.
