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Lemon Chiffon Strawberry Cloud Cakes

The Sugar Coated Cottage
Lemon Chiffon Strawberry Cloud Cakes. Sweet and light lemon chiffon cakes, fluffy whipped cream and strawberries. It's like a cloud on a plate!
Prep Time 25 mins
Cook Time 10 mins
Total Time 35 mins
Course Dessert
Servings 7 cakes


  • LEMON CHIFFON CAKE - adapted from The Cake Bible:
  • 1 cup + 2Tbsp sifted cake flour
  • 3/4 cup sugar
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup canola oil or vegetable oil
  • 1/4 cup egg yolks* see notes
  • 1/2 cup + 2tbsp egg whites* see notes
  • 1/3 cup water
  • 1 Tbsp lemon juice
  • 1/2 Tbsp grated lemon zest additional for garnish
  • 1 tsp vanilla
  • 1/2 tsp cream of tarter
  • 1 1/2 cups heavy whipping cream
  • 1 1/2 Tbsp sugar
  • 2 tsp grated lemon zest
  • 7 whole strawberries
  • 6 strawberries sliced into four slices
  • 1 jar of lemon curd I used Dickinson's


  • Preheat oven to 325 degrees F
  • Line 11x17 jelly roll pan or rimmed cookie sheet with parchment paper.
  • In large mixing bowl combine flour, all but 1 Tbsp sugar, baking soda and salt. Stir to combine.
  • Make a well in the center, add the oil, egg yolks, water, lemon juice, lemon zest and vanilla.
  • Whisk one minute until smooth batter is formed.
  • In bowl of mixer fitted with whisk attachment beat egg whites until frothy.
  • Add cream of tarter. Beat until soft peaks form when whisk is raised.
  • Beat in one tablespoon of sugar and beat until stiff peaks form.
  • Gently fold egg whites into batter with wire whisk until just blended.
  • Pour batter onto prepared cookie sheet.
  • Bake for 10-12 minutes or until light golden brown and cake springs back when lightly pressed in the center.
  • Cool completely.
  • Add whipping cream, lemon zest and sugar to mixing bowl and beat with whisk attachment until fluffy stiff peaks form when whisk is lifted.
  • With a 3" round cookie cutter or doughnut cutter, cut out 14 chiffon cake rounds.
  • Pair up cake rounds. You will have 7 tops and 7 bottoms.
  • Put lemon curd in piping bag (tip optional, I didn't use one). Pipe layer of curd on bottom cake rounds leaving a 1/4 inch from the outer edge of cake rounds.
  • Put whipped cream in piping bag (tip optional, I didn't use one).
  • Pipe circle of whipped cream around outter edge of bottom cake rounds (this will be a circle of whipped cream around the lemon curd.)
  • Place three slices of strawberries on their side on tip of whipped cream.
  • Fill in center and spaces between strawberries with whipped cream.
  • Top each filled bottom layer with the top cake round.
  • On top of each cake pipe a small dab of whipped cream and place a whole strawberry on top.
  • Sprinkle lemon zest over each cake (optional).


I provided specific measured quantity of egg yolks and egg whites. Based on the size of my eggs I used 4 total eggs, adjust qty as needed to get measured amount.
Tried this recipe?Let us know how it was!