Strawberry Waterfall Cake is an astonishing dessert. It is usually based on a soft cake sponge and covered with rich cream. The most eye-catching part is the fresh strawberries pouring down like a waterfall. The bright red of strawberries and the white cream set off each other, bringing a strong visual impact. With every bite, you can taste the softness of the cake, the richness of the cream and the sourness and sweetness of strawberries. The taste is rich and wonderful. Whether as a birthday cake or an afternoon tea snack, the strawberry waterfall cake can bring you a sweet taste feast.

Table of Contents

Ingredients of Strawberry Waterfall Cake

Strawberry jam:
Strawberries	500g
sugar	150g
Lemon juice	15g
8-inch chiffon cake:
Egg	5
Milk	55g
Corn oil	45g
Low-gluten flour	80g
sugar	50
lemon juice	A few drops
Filling cream:
Whipping cream	200g
sugar	15g
Glazing cream:
Whipping cream	300g
sugar	25g

How To Make Strawberry Waterfall Cake

Cut the strawberries into small pieces and add white sugar.
Mix well and marinate for 2 hours. Add lemon juice and cook over low heat until thick. Let it cool down and then beat it finely with a juicer for later use.
Mix corn oil and milk and beat until emulsified.
Sift in low-gluten flour and stir well.
Add egg yolks and stir well.
Add a few drops of lemon juice to the egg whites. Add white sugar in three installments and beat until a small hook shape appears.
Take one-third of the meringue and mix it evenly with the batter by folding.
Then pour it back into the remaining meringue and continue to mix evenly by folding.
Pour the batter into the mold and shake out the bubbles. Put it into the preheated oven at 150 degrees Celsius and bake for about 55 minutes. After baking, take it out and shake out the hot air. Invert it and let it cool down.
Cut out three slices.
Slice the strawberries and set aside.
Filling cream:
Add 15 grams of white sugar to 200 grams of whipping cream and whip it.
Glazing cream:
Add 25 grams of white sugar to 300 grams of whipping cream and whip it until it reaches a flowing yogurt-like consistency.
Spread the filling cream on the cake sponge, then cover it with strawberry slices. Stack three layers in this way.
Then cut it into eight pieces.
Take one piece and place it on a plate. Use the glazing cream to cover the surface. Then spread the strawberry jam at the bottom of the plate.
Put the remaining glazing cream into a piping bag. Squeeze it at the top edge of the cake to create a natural flowing shape. Then squeeze a circle at the bottom of the cake. That’s it. Place a strawberry on top of the cake for decoration.