If you grew up eating strawberry shortcake made from sponge or chiffon cake, this Strawberry Shortcake Recipe will feel like home. This is a light-as-air orange chiffon cake, soaked with jammy strawberry sauce, layered with clouds of whipped cream, and finished with fresh berries. This chiffon cake recipe is elegant, nostalgic, and so very impressive.

This cake is nostalgic but with a little extra fanciness. The chiffon base stays incredibly moist thanks to oil and whipped egg whites, the orange adds just enough brightness to keep things fresh, and the strawberry sauce melts right into each layer. It’s perfect for a more casual dinner, but also perfect for a special occasion or celebration. Want some other great cake recipes? Try my Chocolate Sheet Cake or my Easy Apple Cake.

😍 Why You’ll Love This Strawberry Shortcake Recipe

Ultra-light texture: Whipped egg whites and cake flour give this cake its signature airy, fluffy crumb.
Not too sweet: The orange chiffon base is subtly citrusy, letting the strawberries shine.
Perfect for making ahead: You can bake the cake a day in advance and assemble later.
Classic, but elevated: Familiar flavours with just enough change to make it extra special.

🍓 Ingredients You’ll Need To Make This Strawberry Shortcake Recipe

Eggs (separated): The yolks add richness and flavour, while the whipped whites give the cake its signature light, airy chiffon texture.
Vegetable or canola oil: Keeps the cake incredibly moist and tender for days — butter just won’t give you the same result here.
Cake flour: Creates a soft, delicate crumb that keeps the cake light rather than dense or heavy.
Granulated sugar: Sweetens the cake evenly while also helping stabilize the whipped egg whites.
Baking powder: Provides lift and helps the cake rise tall and fluffy in the oven.

Navel orange juice: Adds subtle citrus brightness that keeps the cake fresh and balanced.
Navel orange zest: Intensifies the orange flavour without adding extra liquid.
Vanilla extract: Rounds out all the flavours and adds warmth to the cake.
Almond extract: Just a small amount adds depth and enhances the overall flavour without overpowering the citrus.
Cold water: Loosens the batter and helps create the light, sponge-like texture chiffon cake is known for.
Cream of tartar: Stabilizes the egg whites so they whip higher and hold their structure.
Salt: Balances the sweetness and sharpens all the flavours in the cake.

For the Strawberry Sauce:

Frozen strawberries: Cook down into a thick, jammy sauce with concentrated strawberry flavour.
Granulated sugar: Sweetens the berries and helps create that glossy, spoonable texture.
Balsamic vinegar: Enhances the natural sweetness of the strawberries and adds depth (you won’t taste vinegar).
Grand Marnier or orange liqueur: Adds a subtle orange note that ties perfectly into the chiffon cake.

For the Whipped Cream:

Heavy cream (33%): Whips up rich, fluffy, and stable for layering.
Granulated sugar: Lightly sweetens without overpowering the cake or fruit.
Vanilla extract: Adds a soft, classic flavour to the whipped cream.
Whip-It (optional): A stabilizer that helps the whipped cream hold its shape, especially for tall, layered cakes.

Fresh strawberries: Sliced and layered between the cake for freshness, texture, and that classic strawberry shortcake bite.

✔ How To Make This Strawberry Shortcake Recipe

Preheat your oven to 325 °F. If you’re using a convection oven, set it to 300 °F. For the best results, place the oven rack in the lower position.

In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder and salt. Set aside until ready to use. In a separate medium size mixing bowl, whisk together the egg yolks, vegetable oil, orange juice, orange zest, vanilla extract, almond extract and cold water.

Vigorously whisk the ingredients together until the mixture transforms into a frothy pale yellow color. This should take you about 1 minute. This step aerates the batter, creating the foundation for the chiffon’s signature light and fluffy texture. Add the egg yolk mixture to the flour mixture and whisk until well combined, ensuring little to no lumps remain. Set aside until ready to use.

In the bowl of a stand mixer or using a hand mixer, combine the egg whites and cream of tartar. Beat on medium-high speed until stiff peaks form. About 5 minutes. How to check for stiff peaks: stop the mixer and lift the whisk straight up. Turn the whisk upside down. The point of the egg whites should stand firmly straight up without curling over. If the tip flops over: Keep mixing. If the tip stands straight: Stop immediately.

Add half of the stiff egg whites into the yolk mixture. Gently fold with a spatula just until combined to lighten the batter. Then, add the remaining egg whites and fold again until no white streaks remain. Pour the batter into an ungreased tube pan. Gently run a knife or skewer through the batter in a swirling motion to release any large air pockets, then gently smooth the top.

Bake for 45-60 minutes or until the top is lightly golden brown and a wooden skewer inserted into the center comes out clean and dry. When you gently press the top of the cake, it should spring back immediately like a sponge; if your fingerprint remains indented, it needs more time.

Flip the tube pan upside down onto a wire rack and let the cake cool in the pan. Once it’s completely cooled, run a knife around the edges and the center hole. Then gently remove the cake from the pan and transfer the cake onto a large plate or work surface and continue to let cool while you prepare your whipped cream and strawberries.

To make the strawberry sauce, in a medium saucepan, combine the frozen strawberries, sugar, balsamic vinegar and Grand Marnier. Simmer over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency (about 15–20 minutes). Remove from the heat and let cool entirely.

Now, make the whipping cream. In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, sugar, vanilla and whip it. Whip on medium-high speed until the mixture holds stiff peaks. Approximately 2-4 minutes. Refrigerate until ready to use.

Slice the cooled cake horizontally into three even layers. Place the first layer on your serving plate and spread one-third of the strawberry sauce over it, allowing it to soak in. Next, add one-third of the whipped cream and top with a handful of fresh sliced strawberries. Gently place the second layer on top, press it down lightly, and repeat the process: add another third of the strawberry sauce, followed by another third of the whipped cream, and then another handful of fresh sliced strawberries.

Finally, place the last cake layer on top and finish with the remaining strawberry sauce, the rest of the whipped cream, and extra fresh strawberries if desired. You can enjoy the cake right away, but the flavors really deepen if you let it sit for about an hour -gently cover the cake and refrigerate it for about an hour or two to let the strawberry sauce and whipped cream soak into the cake. Slice, serve and enjoy!

🗒 Variations

Berry swap: Traditionally this cake is always made with strawberries, but if you want to change it up, raspberries or blueberries are the only swaps I’d recommend. They cook down nicely and still keep that fresh, slightly tart balance.
More citrus: Add a little extra orange zest to the cake batter or the strawberry sauce if you want a brighter citrus note throughout.

🗒 Substitutions

No Grand Marnier or orange liqueur: Swap it for 1 tablespoon of fresh orange juice. You’ll still get that citrus lift without the alcohol.
Vegetable oil: You can use vegetable or canola oil interchangeably here. Both work to keep the cake moist.
No Whip-It: Totally optional. The whipped cream will still work without it, but the stabilizer helps the cake hold its shape if it’s tall, layered, and sitting for a while.

🍴 Leftovers? Lucky you.

Store the assembled cake covered in the refrigerator for up to 3 days. The cake stays light and tender thanks to the oil-based chiffon and whipped cream layers. If you have extra strawberry sauce or whipped cream, serve it alongside each slice, spoon it over pancakes or waffles, or swirl it into yogurt for a very good next-day situation.

👩🏻‍🍳 Hungry For More? 

If you enjoyed my strawberry shortcake recipe, take a peek at a few of my personal favourite desserts down below you’ll likely love: 

• Chocolate Chip Zucchini Bread
• Pumpkin Banana Bread with Maple Syrup Glaze
• Chocolate Loaf Cake
• Raspberry Lemon Loaf with Cream Cheese Frosting
• Ginger Molasses Cookies
• Chocolate Muffins
• Blueberry Lemon Muffins
• Chocolate Sheet Cake
• Easy Apple Cake

💌 Let’s Stay Connected

Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this strawberry shortcake recipe (or any recipe of mine) don’t forget to leave a review.