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Light, airy and delicious this Strawberry Chiffon Sheet Cake is a fun, easy Summertime treat that is perfect to bring to your family get togethers!

This Strawberry Chiffon Sheet Cake is the perfect spring and summer dessert. It is a quick and easy recipe that you can bring along to the next picnic, pot luck or family gathering.

Strawberries are the classic warm weather comfort food. We often turn to strawberry shortcake or strawberry bread, but this sheet cake that feeds a crowd is a delicious alternative.

piece of strawberry cake on a plate with a fork

What is a sheet cake?

A sheet cake is a cake that is baked on a larger, shallower jelly roll pan. They are normally one layer and have an easy frosting on the top. After that you can decorate any way you’d like!

What does “chiffon” mean?

A chiffon cake is a cake with a different mixing method. You’ll separate the eggs, whipping the egg whites until they hold peaks. Fold those egg whites into the cake batter for a light, fluffy cake texture.

This cake uses that mixing technique for a perfectly textured, light cake.

How to Make Strawberry Chiffon Sheet Cake

You’ll need several bowls in order to make this cake correctly. I know, I know…more dishes. But this is worth it.

To prepare to make the cake, preheat oven to 400º Fahrenheit. You’ll also need to spray a 10×15″ jelly roll pan with non-stick cooking spray (or you can line with parchment paper).

First Bowl: In a bowl, whisk together flour, baking powder and salt. Set aside.
Second Bowl: In another bowl beat your egg whites (using a hand or stand mixer) until foamy. Then gradually add in ½ cup sugar and continue beating until stiff peaks form.

Third Bowl: In another bowl beat your egg yolks together with your remaining sugar until it starts to thicken.
Slowly beat in your flour mixture (this will be stiff). Mix just until combined, scraping the sides of the bowl as needed.
Stir in about 1 cup of egg whites to loosen the mixture up a bit then fold in remaining egg whites. Fold until completely blended, but be sure to do it gently. Those fluffy egg whites are what keeps your cake light. If you fold to harshly, the egg whites will deflate.

Spread onto prepared pan and bake for about 13-15 minutes or until top springs back when touched.

After the cake has cooled, spread strawberry preserves over the top of cake. You can use somewhere between 10-15 ounces of preserves, depending on how thick you’d like the layer. Then spread your whipped topping over the top of that.

Sprinkle with diced strawberries right before serving.

How do you store this cake?

Because of the whipped topping and fresh fruit, you’ll need to store this cake in the refrigerator.

Can you make this cake in advance?

You can make this cake up to 1 day in advance. However, don’t sprinkle the diced strawberries on top until right before serving. They may let out juice, making the top of the cake not look as pretty if you add them too long before serving.

Can you freeze this cake?

This cake is best when not frozen. If you are serving to guests, we recommend not freezing the cake first. But in a pinch, you can freeze it and eat the leftovers yourself. They won’t be bad…they just may not have the same texture.

Strawberry Chiffon Sheet Cake

5 from 1 vote

Light, airy and delicious this Strawberry Chiffon Sheet Cake is a fun, easy Summertime treat that is perfect to bring to your family get togethers!

Servings 20

Prep Time 25

Cook Time 15

Total Time 40

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Ingredients

3/4 cup cake flour
3/4 teaspoon baking powder
1/2 teaspoon salt
5 large room temperature eggs (separated)
3/4 cup sugar (divided)
10-15 ounces jar Strawberry preserves
16 ounces whipped topping (Cool Whip)
1-2 cups diced strawberries

Instructions

Preheat oven to 400º Fahrenheit.
Spray a 10×15" jelly roll pan with non-stick cooking spray or line with parchment paper. Set aside.
In a bowl, whisk together flour, baking powder and salt. Set aside.
In another bowl beat your egg whites (using a hand or stand mixer) until foamy. Then gradually add in ½ cup sugar and continue beating until stiff peaks form.
In another bowl beat your egg yolks together with your remaining sugar until it starts to thicken.
Slowly beat in your flour mixture (this will be stiff). Mix just until combined, scraping the sides of the bowl as needed.
Stir in about 1 cup of egg whites to loosen the mixture up a bit then fold in remaining egg whites. Fold until completely blended, but be sure to do it gently.
Spread onto prepared pan and bake for about 13-15 minutes or until top springs back when touched.
Set aside to cool completely.
Once the cake is cool, spread strawberry preserves (use as much as you'd like) over the top of cake. Then spread your whipped topping over the top of that.
Sprinkle with diced strawberries.
Store in the refrigerator.

Video

Notes

The calories shown are based on the cake being cut into 20 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**