Much Desserts

Refreshing strawberry yogurt Magnum ice cream: tangy yogurt, sweet jam, and a crisp white chocolate shell. A simple frozen treat for summer days. This is one of my helper recipes for teething babies! Soft, creamy, and naturally sweet, this frozen treat is a fun and soothing snack for your little one.

I absolutely love making my own ice creams in summer, and these Strawberry Magnum Ice Creams are hands down one of my all-time favorites. They’re creamy, indulgent, with a fruity strawberry center and a crunchy white chocolate shell. Honestly, once you’ve tried these, there’s just no going back to the store-bought ones!

Summer Treats

When the weather heats up, nothing hits the spot quite like homemade ice cream. This strawberry yogurt Magnum-style ice cream bar is creamy, fruity, and refreshing—all without the need for an ice cream machine. It’s the perfect frozen treat to make ahead, stash in the freezer, and grab whenever you need something cold and sweet.

This recipe came to life on a day when my sweet tooth was loud but my fridge was nearly empty. I had fresh strawberries, some yogurt, and a bar of chocolate waiting to be used. Instead of heading to the store, I thought: why not try making my own frozen bars, just like Magnums? It was one of those experiments that paid off. Now, I keep a batch of these strawberry yogurt Magnums in the freezer all summer long—they’re healthier than store-bought, easy to make, and just as indulgent.

My Teething Baby, My Ice Cream

So here’s the real reason I started making this ice cream: my baby. He’s seven months old now and teething like crazy red cheeks, drooly chin, and chewing on anything he can grab. Poor thing just needed something cold to soothe those little gums.

Instead of buying those store-bought baby pops, I thought, why not just make my own? I had yogurt in the fridge, strawberries on the counter, and honestly, I needed a treat too. So I made a batch—simple, fruity, and no fuss. For my baby, I skip the honey and chocolate, just yogurt blended with fresh strawberries, frozen in tiny molds. For me? Oh, I dip mine in white chocolate and sprinkle crushed strawberries on top. Because if I’m making ice cream at nap time, you’d better believe I’m making it worth it.

It’s become a little routine now: one version for his sore gums, one version for my sweet tooth. Teething might be rough, but hey, it gave me an excuse to come up with this recipe.

This recipe is simple, healthy, and baby-friendly: no artificial flavors, no refined sugar, and the creamy yogurt provides gentle probiotics to support digestion. Plus, the marble of strawberry jam adds a fun swirl that makes eating more exciting for little ones. It’s a snack that’s both nourishing and comforting during those teething days!

Why Make Strawberry Yogurt Magnum Ice Cream for Your Baby

• Soothes teething gums: The cold, creamy texture helps calm sore gums for babies around 7 months.
• Healthy and natural: Made with plain yogurt and real strawberries—no artificial flavors or refined sugar.
• Supports digestion: Yogurt provides gentle probiotics that are good for your baby’s tummy.
• Fun and engaging: The marble swirl of strawberry jam makes the treat visually appealing and exciting to eat.
• Easy and convenient: Quick to prepare and freeze, perfect for a healthy snack anytime.

Ready to make a fun and soothing treat for your little one? Try this Strawberry Yogurt Magnum Ice Cream at home! It’s simple, healthy, and perfect for teething babies. Grab your yogurt, strawberries, and ice cream molds, and watch your baby enjoy their very own homemade frozen snack.

Equipment

• Ice Cream Mold

Ingredients  of Strawberry Yogurt Magnum

Ice Cream

• Plain Yogurt: is an excellent source of probiotics and protein. It is important to have a diverse population of good gut bugs (probiotics) to help digest and absorb food! Yogurt keeps the ice cream base light, tangy, and refreshing while balancing out the sweetness. It also adds a creamy texture without being heavy.
• Maple Syrup or Honey: Only for children over the age of one, but it can also be skipped or replaced. Just like you’ll see me saying below, improvise depending on your tastes.
• Strawberry Jam:  an excellent source of vitamin C. Vitamin C is necessary not only to help build collagen, but it is also necessary for proper iron absorption! This swirls into the yogurt mixture for bursts of fruity sweetness. It intensifies the strawberry flavor and adds a ripple of color that makes the bars look as good as they taste. It’s the best time for strawberries. Prefer organic strawberries, and remember that the riper they are, the tastier. If you don’t have time to bake them (which is the best), you can process them through the food processor

Coating

• White Chocolate: You can use dairy-free milk chocolate or dark chocolate for the coating. The signature crackly Magnum shell. White chocolate pairs perfectly with strawberries, giving a creamy sweetness that balances the tang of yogurt. It also makes the bars look striking when dipped.
• Coconut Oil: For chocolate icing. Olive oil is a good alternative.
• Dried Strawberries crushed: This is for garnish only. These are the finishing touches. Sprinkled over the still-wet chocolate, they add a pop of color, extra crunch, and concentrated strawberry flavor. They turn a simple ice cream bar into something that feels gourmet.

How to Make Strawberry Yogurt Magnum

First, mix the yogurt base.
In a medium bowl, add the plain yogurt and maple syrup (or honey). Stir them together until fully blended. This mixture is the creamy backbone of your ice cream bars—light, tangy, and naturally sweet.

Second, swirl in the jam.
Spoon in half of the strawberry jam and give it a few gentle stirs. Don’t overmix—you want streaks of jam running through the yogurt to create a marble effect. This not only looks beautiful but also adds bursts of strawberry flavor in every bite.

Third, layer into the molds.
Pour a spoonful of the yogurt mixture into each ice cream mold, filling about halfway. Then, drop a little extra strawberry jam in the center for a hidden surprise layer. Top with more yogurt mixture until the molds are full. Insert sticks, smooth the tops, and place in the freezer for at least 8 hours (overnight is even better) until completely solid.

Fourth, prepare the coating.
Once your bars are frozen, melt the white chocolate gently using a double boiler or in short microwave bursts. Stir in the coconut oil until smooth and glossy—this helps the coating set evenly and crackle just like a store-bought Magnum shell. Pour the mixture into a tall glass so dipping is easy.

Dip, decorate, and serve!

Carefully remove the ice cream bars from the molds. Working quickly (before they start to melt), dip each one into the chocolate coating. The shell will harden within seconds. While it’s still wet, sprinkle with crushed dried strawberries for a pop of color and crunch.

Finally, serve and enjoy.
You can bite into them right away for that satisfying Magnum crack, or return them to the freezer for later. Either way, you’ll have a homemade treat that’s creamy, fruity, and refreshing—perfect for hot summer days.

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Let’s try these other refreshing recipes!

Matcha Basque Burnt Cheesecake

Homemade Matcha Ice Cream

Apple Turnovers with Vanilla Ice Cream and Caramel Sauce

This homemade strawberry fruit roll up recipe is the best way to enjoy strawberries all year. Simple, healthy, and kid-approved! A simple, healthy recipe with baking, storage, and freezing tips included.

I will show you how to make strawberry fruit leather and fruit roll-ups with just 3 ingredients, and no dehydrator is needed. This is an easy and healthy snack to make, especially if you don’t know what to do with extra strawberries from your garden!

This is one of the easiest recipes to make, but it does require a lot of time in the oven, about 4 hours, so make sure you plan to make your fruit leather on a day when you’ll be home for a good period.

When strawberry season hits, it’s tempting to buy them by the basketful. But what happens when you have more than you can eat fresh? That’s where these homemade strawberry fruit roll-ups come in!

Why you’ll love these Homemade fruit roll-ups

• Easy to make. This recipe is made with 3 simple ingredients and is actually really simple and easy to make. It’s a fun recipe to make with your kids, too. Also, this recipe uses the oven, so no fancy gear needed, just your trusty kitchen basics.
• Made with real fruit. Grab some fresh strawberries from the market (or any other berries you love) to make this homemade fruit leather!
• Healthy, kid-approved snack: Made with fresh strawberries and a touch of natural sweetener (if needed), it’s a wholesome treat kids ask for! Like homemade fruit roll-ups, but way better for them!
• Great way to use up extra fruit: Making fruit leather is a delicious way to save ripening fruit that might go to waste. You can mix and match to make tons of different flavor combos!

So, let’s get started and make some healthy, chewy, and flavorful roll-ups using some real fruits!

Ingredients  of Strawberry Fruit Roll Up

• Fresh strawberries: This recipe is made with fresh strawberries, but you can also substitute with any other type of berries you love or use a mix of different berries. I recommend using fresh fruit for this recipe, not frozen fruit. Fresh, ripe strawberries are best. Give them a rinse and remove the stems.
• Other fruits: This recipe works great with raspberries, peaches, mangoes, or blueberries. You can also combine fruits! Strawberry and peach or strawberry and mango are especially tasty.
• Lemon Juice: just a small squeeze of lemon juice to help brighten up the flavour. This will also help keep the fruit from oxidizing.
• Honey acts as a natural sweetener. The honey is optional, but it does add a touch of extra sweetness to bring out the strawberry flavor. You can substitute with maple syrup, agave syrup, sugar, or just leave this ingredient out.

How to Make Homemade Strawberry Fruit Roll Up

Preheat your oven
Begin by preheating your oven to 80°C (175°F). This low temperature allows the fruit mixture to slowly dehydrate without baking or burning it, perfect for that chewy, flexible fruit leather texture.

Blend the ingredients
Next, place all your ingredients, usually fresh strawberries and a touch of sweetener or lemon juice, into a blender or use a hand blender. Blend everything together until the mixture is completely smooth with no chunks. A smooth texture ensures an even bake and a more pleasant bite.

Spread onto the baking mat
Now, pour the blended fruit mixture onto a silicone baking mat placed on a baking tray. Use a spatula to spread it out evenly into a thin layer—about 2–3mm thick. Try to keep the thickness consistent so it dehydrates evenly.

Bake low and slow
Place the tray in the oven and bake for 3 to 4 hours. It’s ready when the surface is no longer sticky to the touch and the fruit layer feels firm but still pliable.

Let it cool completely
Once done, remove the tray from the oven and let the fruit sheet cool completely at room temperature. This helps it firm up and makes it easier to handle when cutting.

Cut and roll
Using kitchen scissors or a sharp knife, cut the cooled fruit leather into strips or rectangles. Then roll them up using parchment or wax paper to prevent sticking.

Store and enjoy
Place the rolls in an airtight container or a sealed jar and store at room temperature for up to 1 week, or in the fridge for a longer shelf life. These make the perfect grab-and-go snack!  Enjoy your homemade Strawberry fruit roll-ups

Storage & Freezing Tips

Storage Tips

• Let the fruit roll-ups cool completely before storing to prevent condensation.
• Wrap each strip in parchment or wax paper to keep them from sticking together.
• Store in an airtight container or ziplock bag at room temperature, in a cool, dry place.

Shelf Life

• At room temperature: up to 1 week.
• In the refrigerator: up to 1 month.
• In the freezer (well wrapped): up to 6 months. Thaw before serving.

Additional Tips

• Avoid storing in humid environments, as moisture can make the rolls sticky or cause mold.
• If the texture becomes too soft or sticky, reheat them in a low oven or dehydrator for a few minutes to firm them up again.

Recipe Notes;

• Use fresh fruit, not frozen. Frozen fruit tends to have more liquid in it than fresh fruit and also tends to be blander. Make sure to use fresh fruit in this recipe.
• Use sweet ripe fruit. The sweeter the fruit, the better the fruit leather will turn out!
• Spread the fruit pureé as evenly as possible. Make sure to spread out the fruit pureé on the baking sheet as evenly as you can. If the fruit pureé isn’t even, it won’t cook evenly and may end up being soft in the center. If anything, it’s better to make it slightly thicker around the edges and thinner in the center, as the edges tend to cook more quickly.
• Check on the fruit roll while baking. Depending on your oven, the cooking time of the fruit roll-ups can vary. Check on the fruit roll-ups in the oven every hour or so to make sure they’re not overcooked.

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Strawberry Fruit Roll Up

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 3 hours hrs

Course Snack

Cuisine American

Servings 8

Ingredients

  

• 22 small Fresh Strawberry
• ½ Lemon Juice
• ¼ cup Honey

Instructions

 

• Preheat oven to 80℃ or 175℉.
• With a hand blender, blend all the ingredients until well blended and smooth.
• Pour the fruit rolls mixture to a silicone baking mat and spread evenly.
• Bake for 3-4 hours or until no longer sticky to the touch. Remove from the oven and let it cool.
• Cut into strips and roll it up with a parchment paper and store at room temperature.

Notes

• Use fresh fruit, not frozen. Frozen fruit tends to have more liquid in it than fresh fruit and also tends to be blander. Make sure to use fresh fruit in this recipe.
• Use sweet ripe fruit. The sweeter the fruit, the better the fruit leather will turn out!
• Spread the fruit pureé as evenly as possible. Make sure to spread out the fruit pureé on the baking sheet as evenly as you can. If the fruit pureé isn’t even, it won’t cook evenly and may end up being soft in the center. If anything, it’s better to make it slightly thicker around the edges and thinner in the center, as the edges tend to cook more quickly.
• Check on the fruit roll while baking. Depending on your oven, the cooking time of the fruit roll-ups can vary. Check on the fruit roll-ups in the oven every hour or so to make sure they’re not overcooked.

Strawberry Matcha Crepe Cake is the perfect combination of the softness of layered thin crepes with the distinctive taste of matcha and the sweetness of fresh strawberries. Its light texture and balanced taste make it an attractive choice for enjoying an elegant and delicious dessert. Apart from that, this is a cake variant that is popular among dessert lovers.

Let’s make a unique and slightly creamy dessert again! This time, we will make a type of crepe cake dessert. The combination of matcha and strawberry flavors makes it even more delicious. With just 15 minutes of prep time, you can enjoy this. The ingredients are readily available in supermarkets, such as Matcha Powder, Sweetened Heavy Cream, Milk, and others. Serve this on special day celebrations with family or friends.

What is Strawberry Matcha Crepe Cake?

Strawberry Matcha Crepe Cake is a crepe dessert with a combination of matcha and strawberry flavors. Crepe cake or Mille Crepe cake is famous for its layered appearance, but this gives a unique taste experience and melts in the mouth. The combination of matcha and strawberries in this crepe cake presents a typical Asian touch that is attractive to dessert lovers.

The main ingredients in this cake are flour, milk, whipped cream, strawberries, and matcha. There are also important steps in making this cake, such as making crepe batter, cooking crepes, making matcha cream, making strawberry cream, arranging the cake, cooling the process, and serving.

Tips for Making This Crepe Cake

Here are some important tips for making this cake so that the results are perfect.

Use Good Quality Ingredients

Choose high-quality matcha. Use culinary grade or premium matcha for a more authentic taste and color. Also, use fresh strawberries. Fresh strawberries with a hint of acidity will balance the sweetness in the cake. Choose good quality whipped cream. Use full-fat whipping cream for softer results.

Make Thin and Soft Crepes

Strain the crepe mixture so that the result is smooth without lumps. Use a non-stick pan to ensure the crepe doesn’t tear easily. Pour enough batter, then rotate the pan so that it is even and thin. Cook over low-medium heat, avoid high heat so that the crepe doesn’t burn quickly.

Make Sure the Matcha Cream is Not Runny 

Use cold whipped cream. Shake it cold to make it more stable. Add a little powdered sugar to help maintain the texture of the cream so it doesn’t melt too quickly. Cool each layer. If the weather is hot, store the crepe in the refrigerator before coating it with cream.

Arrange the Layers Neatly 

Use a spatula to spread the cream so that the results are even in each layer. Add the strawberry cream thinly, not too thick, so that the cake remains stable. Gently press each layer to ensure no air is trapped.

Cool Before Serving

Place in the refrigerator for at least 2 hours. This will make the cake set and easier to cut. Use a sharp knife when cutting to keep the layers neat and not messy.

The Texture of Strawberry Matcha Crepe Cake

The texture of this cake is very distinctive and interesting because it consists of various elements that combine harmoniously. Here are some of the textures.

Soft and Layered

Each thin crepe cake gives a unique soft layered sensation. When bitten, this cake melts in the mouth, creating a culinary experience with a light taste and not too dense.

Creamy Cream 

The matcha cream and strawberries spread between the crepes have a smooth, soft, and slightly airy texture. Not too heavy like buttercream, but still gives perfect softness.

Chewy

Crepe has a slight elasticity that gives it a distinctive texture when you chew it. Not as soft as sponge cake, but lighter than puff pastry.

Another Variant of Strawberry Matcha Crepe Cake

If you want to try other variants of this crepe cake, here are several options that you can make with different flavors and ingredients.

Chocolate Matcha  

You can make chocolate crepes using cocoa powder as a flavor variation. The cream is still matcha, but you can add dark chocolate ganache for a richer taste contrast. This is perfect for chocolate lovers who want to enjoy a touch of matcha.

Matcha Tiramisu  

This variant uses a layer of crepe, soaking it with a little espresso or black coffee for a touch of tiramisu flavor. You can mix the cream with mascarpone for a creamier texture. Sprinkle matcha powder on top to give it a more elegant look.

Vanilla Matcha 

This variant produces an original taste but with a touch of matcha. Make crepes with the addition of vanilla bean or vanilla extract for a softer aroma. This gives a creamier and naturally sweet taste without losing the matcha character.

The Specialties of This Crepe Cake

The specialty of this crepe is its combination of taste, texture, and attractive appearance. Here are the reasons that make it special.

Unique Blend of Flavors

Matcha has a distinctive bitter taste, while strawberries have a sweet and fresh taste. This combination creates a balance of flavors that is not too sweet but still appetizing.

Elegant Visuals

The green color of matcha combines with the fresh red of strawberries to create a beautiful and eye-catching appearance. Very suitable as a luxurious dessert for special events.

Suitable for Various Events 

You can serve Crepe Cake as a dessert at a party or birthday or as a special snack at home. Its light texture makes it not too filling, so you can enjoy it at any time.

Let’s look at the complete recipe for Crepe Cake below, and don’t forget to make it!

Ingredients of Strawberry Matcha Crepe Cake

Crepe

• 1 cup Flour: The main ingredient that forms the crepe structure. It also contains gluten, which gives it a little elasticity.
• ¼ cup Sugar: Gives a slight sweet taste to the crepe.
• ½ tsp Salt: Strengthens the taste and balances the sweet taste of sugar. In addition, it can improve the texture of the crepe.
• 300 ml Milk: This makes the crepe batter more liquid and easy to spread in the pan. It also adds softness to the crepe and enriches the taste.
• 4 Egg: As a binder for the dough so that the crepes don’t break easily. Apart from that, it gives softness and elasticity to the crepe texture.
• 40 g Oil: Prevents the crepe from sticking to the pan and makes the texture softer. An alternative to butter, but lighter so the crepes stay thin.
• 2 tbsp Matcha Powder: Gives a natural green color and distinctive green tea aroma. It also adds a slightly bitter taste that balances the sweetness of the cream and strawberries.

Strawberry Cream

• 1 cup Sweetened Heavy Cream: This makes the cream layer softer and creamier. Adds softness so that the crepe cake doesn’t feel dry.
• ⅓ cup Strawberry Jam: Gives a natural sweet taste with a touch of sourness from strawberries. In addition, it strengthens the aroma and taste of strawberries in each layer.

Matcha Cream

• 1 cup Sweetened Heavy Cream: Gives a creamy and soft texture.
• 150 g White Chocolate: Adds a hint of sweetness and helps thicken the matcha cream. It also gives a balance of taste with the slightly bitter matcha.
• 1 tbsp Matcha Powder: Enhances the aroma and taste of green tea in a creamy layer. Apart from that, it gives a green color that is more intense and aesthetic.

How to Make Strawberry Matcha Crepe Cake

Crepe

First, in a medium mixing bowl, well combine the dry ingredients with a whisk. Add in the eggs and whisk until well combined.

Then, pour milk and oil and whisk again until well combined. Strain the batter into a measuring glass.

After that, heat a non-stick pan over low heat. Pour the batter and even it out. Cook through the skin, then set aside.

Strawberry Cream

Whisk heavy cream with a hand mixer until hard peak, add strawberry jam and fold with a rubber spatula until well combined. Then, transfer the cream to a piping bag.

Matcha Cream

First, melt white chocolate, then add matcha powder and mix well. Whisk heavy cream with a hand mixer until hard peaks, then add matcha chocolate and fold with a rubber spatula until well combined. Transfer it to a piping bag.

Crepe Cake

First, place one crepe on your working surface, then pipe strawberry cream, leaving 2″ on each pipe, then place a layer of crepe on top of the cream.

Using a chopstick, make a hollow on the empty part, pipe a matcha cream, and then do the same thing until the crepe skin runs out.

After that, spread strawberry cream on top of the crepe cake, spread it out, and then dust it with matcha powder.

Enjoy your crepe cake!

Nutrient Content

The following is the nutritional content.

Carbohydrates: The carbohydrate content comes from the flour, milk, and sugar in crepe batter and cream.

Protein: The protein content comes from eggs, milk, and a little flour. The function of protein is to help repair and build body tissue.

Vitamin C and Antioxidants: Strawberries are rich in vitamin C, which is good for the immune system and healthy skin. Meanwhile, Matcha contains high antioxidants, which help fight free radicals.

Serving Recommendations

For a perfect culinary experience, here are some foods and drinks that are suitable to be combined with this crepe cake.

Suitable Drinks

Black Coffee or Espresso: This drink has a bitter taste, so it will balance the sweetness of the cake. 

Japanese Green Tea: This drink is light and refreshing, perfect for washing away the sweet taste left in the mouth. 

Almond Milk or Oat Milk: A healthy choice with a creamy taste that supports the softness of the crepe cake.

Accompanying Dessert

Vanilla Ice Cream: An accompaniment that has the contrast of the cold temperature of the ice cream will add to the enjoyment. 

Red Bean Mochi: The chewy texture of the mochi complements the softness of the crepe cake.

Toppings

Honey or Maple Syrup: To add subtlety to the flavor without overdoing it.

Sprinkling of Almonds or Cashews: This gives a crunchy texture that contrasts with the crepe cake.

Strawberry Matcha Crepe Cake is a dessert choice that is not only delicious but also visually appealing. The combination of the bitter taste of matcha and the fresh sweetness of strawberries creates a delicious harmony of taste.

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You should try making other dessert recipes below!

Strawberry Matcha Crepe Cake

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Course Cake

Cuisine French

Servings 8 slice

Ingredients

  

Crepe

• 1 cup Flour
• ¼ cup Sugar
• ½ tsp Salt
• 300 ml Milk
• 4 Egg
• 40 g Oil
• 2 tbsp Matcha Powder

Strawberry Cream

• 1 cup Sweetened Heavy Cream
• ⅓ cup Strawberry Jam

Matcha Cream

• 1 cup Sweetened Heavy Cream
• 150 g White Chocolate
• 1 tbsp Matcha Powder

Instructions

 

Crepe

• In a medium mixing bowl, well combine the dry ingredients with a whisk. Add in eggs and whisk until well combine.
• Pour milk and oil and whisk again until well combine. Strain the batter into a measuring glass. Heat a non-stick pan over low heat. Pour the batter and even it out. Cook through the skin then set aside.

Strawberry Cream

• Whisk heavy cream with a hand mixer until hard peak, add strawberry jam and fold with a rubber spatula until well combine. Transfer the cream to a piping bag.

Matcha Cream

• Melt white chocolate then add matcha powder and mix well. Whisk heavy cream with a hand mixer until hard peak then add matcha chocolate and fold with a rubber spatula until well combine and transfer it to a piping bag.

Crepe Cake

• Place one crepe on your working surface then pipe strawberry cream and leaving 2" on each pipe then place a layer of crepe on top of the cream.
• Using a chopstick, make a hollow on the empty part then pipe a matcha cream then do the same thing until the crepe skin runs out.
• Spread strawberry cream on top of the crepe cake, spread it out then dust it with matcha powder. Enjoy!

Keyword crepe cake

Strawberry Cream Chiffon Sando is a modern dessert that combines the deliciousness of soft chiffon with whipped cream filling and fresh strawberry pieces. This cake is inspired by a typical Japanese fruit sandwich known as fruit sando. It is now a popular choice for dessert or snack that satisfies the taste buds.

Let’s create chiffon into a flexible dessert. Sando, a typical Japanese dessert that has recently gone viral.  You can take it anywhere and eat it anytime. Plus, it’s easy to make. The preparation time is 20 minutes, while the cooking time is 30 minutes. It’s a short time to make a unique dessert, right? The ingredients are also available in supermarkets. This dessert is suitable for eating at a picnic with friends or gathering with family.

Description of This Cake

This delightful cake is made with simple and readily available ingredients like whipping cream, eggs, fresh strawberries, vanilla extract, and more.

The way to make it is simple. Make chiffon by mixing several ingredients for the dough and then baking until cooked. In a different bowl, make the cream. The cream must be stored in the refrigerator before use. Lastly, arrange the cream and strawberries as filling and garnish.

Using chiffon cake as a substitute for regular bread, the soft and light texture is the main attraction. Chiffon bread has a neutral taste with a hint of vanilla, which makes it pair well with the sweet and fresh taste of the filling. Whipped cream serves as the main filling layer which gives extra softness to every bite. Meanwhile, strawberries provide a touch of refreshing sweet and sour taste and are the main star of this dessert. Besides that, the bright strawberry-red color creates an attractive appearance.

Tips for Making This Cake

Here are some tips for making this cake so that the results are perfect and delicious.

Use High-Quality Ingredients

Make sure the ingredients used in the chiffon cake and cream are fresh and high quality, especially strawberries which must be ripe and fresh. Strawberries that are still hard or underripe can affect the taste and texture of the Sando. Use low-protein wheat flour or cake flour for chiffon cake so that the texture is lighter and softer.

Cook Chiffon Cake Carefully

Separate the egg yolks and whites carefully. Make sure that no egg yolks are mixed with the egg whites when beating, as this affects the stability of the meringue.

Make sure to beat the egg whites until stiff and foamy, but don’t overmix so they don’t break. Use a mixer on medium to high speed for best results. 

When mixing the chiffon cake dough, use the folding technique to keep the dough airy and light and doesn’t lose volume. Avoid mixing the dough quickly as this can make the cake dense.

Bake at the Right Temperature

Bake this cake in a preheated oven at 170–180°C. Do not open the oven door during the baking process to avoid the cake being crushed. After the baking process, do not immediately remove this cake from the pan. Let the cake cool in the pan or upside down so that the texture keeps light and doesn’t fall.

Perfect Whipped Cream

Make sure the whipped cream is cold. Cold cream expands more easily and produces a smooth texture. Use enough sugar to keep the cream taste light and not too sweet. For a richer taste, you can add a little vanilla extract. If the whipped cream is not used immediately, store it in the refrigerator to prevent it from melting or settling.

Proper Strawberry Slices

Slice the strawberries to a uniform thickness to create an attractive appearance. Strawberries that are too thick or thin can create an uneven arrangement.

The Texture of Strawberry Cream Chiffon Sando

Below is a description of the texture.

Light and Soft

Chiffon cake is the basis of Strawberry Cream Chiffon Sando. The texture is very light, soft, and breathable. Once you bite into it, it feels very light and crumbles easily in your mouth. This cake has a softness that is slightly chewy but still smooth, thanks to the use of oil and egg separation. Parts of the cake will melt slowly in your mouth, giving a soft sensation.

Creamy

The cream in this cake has a very soft and creamy texture but is not too heavy. The cream provides softness to each layer and blends perfectly with the cake. Even though it’s creamy, this whipped cream doesn’t taste greasy thanks to proper whipping and the use of fresh, quality ingredients.

Juicy and Chewy

The fresh strawberry pieces in this cake give a very refreshing juicy sensation. Well-ripe strawberries are soft and slightly chewy when bitten, but still have a balance of sweet and tart.

Another Variant of This Cake

Here are other variants of this cake that you can try to make it.

Mangos

Use fresh mango cut into small cubes instead of strawberries. Mango offers a richer sweeter and tropical taste with a slightly sour undertone, providing a richer and more exotic taste experience. The bright orange color of the mango will give an interesting contrast to the white cream and chiffon cake.

Matcha

Add matcha powder to the chiffon cake batter or mix it into whipped cream. Matcha provides a more herbaceous and slightly bitter taste, which will pair well with the sweet cream and soft chiffon cake, creating a more complex taste. The cake will have a beautiful natural green color, giving a touch of elegance to the dessert.

Hazelnuts

Use hazelnut cream to add a nutty flavor to the cream. Hazelnuts give a rich, slightly sweet nutty flavor, which pairs perfectly with a light, fluffy chiffon cake. The hazelnut cream gives a richer touch to the look, with a creamier color and a hint of nuttiness.

The Uniqueness of Strawberry Cream Chiffon Sando

Below are some of the features of this cake that make it special and popular.

Easy to Make at Home and Perfect for Special Occasion Dishes 

Making this cake is easy because it has simple ingredients such as chiffon cake, whipped cream, and fresh strawberries. No special tools are required, just an oven to bake the cake and a mixer to whip the cream. 

This dessert can be a special menu for various events such as birthday parties, bridal showers, or family gatherings. Its attractive appearance makes this cake an elegant dessert and able to attract the attention of guests.

Harmonious Taste

The sweetness of cake and cream combines perfectly with the natural sweet and sour taste of strawberries. This combination creates a balanced taste, not too sweet, but still satisfying. Unlike other heavy desserts, this feels light on the tongue. This makes it a great choice for dessert or snack without feeling too filling.

Beautiful and Photogenic Appearance

The bright red color of fresh strawberries combined with the white cream and chiffon cake creates an eye-catching appearance. Strawberry pieces visible from the side give an aesthetic impression, making it an eye-catching dessert.

Let’s see the recipe and make this cute cake!

Ingredients of Strawberry Cream Chiffon Sando

Cream

• ½ cup Whipping cream: Cream filling for sando. When whipped, the cream will expand and form a light, soft and creamy texture. This slightly sweet whipped cream helps balance the sour taste of the strawberries.

Chiffon Cake

• 4 Eggs: As a natural raising ingredient. Egg yolks give richness and softness to the dough, while beaten egg whites help the cake rise by giving it a lighter, hollow texture.
• ½ cup Sugar for egg white: Helps create a stable, stiff meringue. Apart from that, it produces a chiffon cake that is soft and light.
• 1⅔ tbsp Sugar for egg yolk: Gives a sweet taste and helps the rich taste of the cake.
• ¾ cup Cake flour: Gives softness to chiffon cake, resulting in a lighter and smoother texture than regular flour.
• 2 tsp Vanilla extract: Gives a fragrant aroma and subtle taste, complementing the cream and strawberry flavors in the sando.
• 1 tsp Salt: Helps balance the sweetness of the cake and enhances the taste of the other ingredients.
• ½ tsp Baking powder: Helps the dough rise, making the cake lighter and increasing the desired soft texture.
• 4 tbsp Whole milk: Gives softness to the dough and helps create a moist texture on the chiffon cake.
• 4 tbsp Vegetable oil: Adds softness and suppleness to chiffon cake. Apart from that, it keeps the texture moist and doesn’t dry out after baking.
• Fresh Strawberry: Gives a fresh and slightly sour taste that pairs very well with sweet cream and light chiffon cake. Juicy strawberry chunks also add an element of freshness to every bite, creating richer layers of flavor. The strawberries provide a bright red color that contrasts with the white of the cream and chiffon cake, making for an appetizing visual.

How to Make Strawberry Cream Chiffon Sando

Start by preheating the oven to 170°C (335°F). While the oven is heating, prepare two bowls to separate the egg yolks and whites.

Then add 1 2/3 tbsp sugar, vanilla extract, a pinch of salt, cake flour, milk, vegetable oil, and baking powder in the bowl with the egg yolks. Whisk until smooth and set aside.

In a separate bowl, beat the egg whites until half stiff. While continuing to beat the whites, add 1 cup of the sugar in three parts.

Continue to whip until you get soft peaks the meringue should hold a curve when you lift the beaters.

Gently fold 1/3 of the egg yolk mixture into the egg whites. Once combined, slowly fold in the remaining yolk mixture until evenly incorporated. Be careful not to lose the airy texture of the egg whites.

Pour the mixture into a 9″ chiffon cake pan. Bake in the oven for 15-20 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes clean.

While the cake is baking, make the whipping cream. Whip the heavy cream in a chilled bowl until it forms stiff peaks. Put the whipped cream aside to use later.

When the chiffon cake is done, immediately invert the cake tin onto a wire rack to cool.

After that leave to cool for 30-60 minutes to ensure it doesn’t collapse.

Once cooled, remove the cake from the tin. Use a serrated knife to cut the cake into 8 pieces. Then carefully cut each piece in half horizontally to create a sandwich-like shape.

Fill the center of each slice with a generous amount of whipped cream, followed by diced fresh strawberries. Lastly, top with more whipped cream and garnish with more strawberry slices.

Serving desserts

Your strawberry cream chiffon sandwiches are now ready to enjoy! Serve as a light dessert or a sweet afternoon snack that will leave everyone wanting more.

Notes

• If you don’t use pre-sweetened whipping cream, don’t worry! You can easily sweeten your cream by adding 2 tablespoons of icing sugar while whipping.
• For best results, ensure the chiffon cake is completely cooled before turning and cutting it. Allowing the cake to cool properly will prevent it from collapsing or losing its airy texture. Cooling the cake for 30-60 minutes will ensure that it retains its lightness when sliced.

Nutrient Content

Here are the nutrients you will get from this dessert.

Cake: There are carbohydrates from flour, fat from vegetable oil, and protein from eggs.

Cream: There is saturated fat from heavy cream.

Strawberry: There are carbohydrates from natural sugar and fiber which are good for digestion, and rich in vitamin C.

Serving Recommendations

Here are several other dish options that are suitable to be served with this dessert.

Tea 

Green tea with a light and slightly bitter taste is suitable to balance the sweet taste of this cake. Black tea with a little sugar or honey provides a refreshing contrast in taste. Then there is sweet iced tea with lemon slices which can be a fresh choice that perfects the deliciousness of the dessert.

Latte or Cappuccino

If you prefer coffee with milk, latte or cappuccino could be the right choice because their softness is balanced with the light texture of this cake.

Fresh Orange Juice

The sweet and sour orange juice gives a fresh taste that pairs well with the sweetness of the cream and strawberries.

Strawberry Cream Chiffon Sando is the perfect dessert to enjoy anytime, either as a snack or dessert on a special occasion. The combination of the fresh taste of strawberries, the softness of the cream, and the lightness of the chiffon cake creates a unique sensation in the mouth that is hard to resist. Apart from that, the appearance of this cake is beautiful.

Try making it at home and enjoy sweet moments with family or friends!

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Strawberry Cream Chiffon Sando

Sonia Ardiana

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Cake, Dessert

Cuisine Asian, Japanese

Servings 8 pcs

Ingredients

  

Cream

• ½ cup whipping cream

Chiffon Cake

• 4 eggs
• ½ cup sugar for egg white
• 1⅔ tbsp sugar for egg yolk
• ¾ cup cake flour
• 2 tsp Vanilla extract
• 1 tsp salt
• ½ tsp Baking powder
• 4 tbsp Whole Milk
• 4 tbsp vegetable oil
• Fresh Strawberry

Instructions

 

• Start by preheating the oven to 170°C (335°F). While the oven is heating, prepare two bowls to separate the egg yolks and whites.
• Add 1 2/3 tbsp sugar, vanilla extract, a pinch of salt, cake flour, milk, vegetable oil and baking powder, in the bowl with the egg yolks. Whisk until smooth and set aside.
• In a separate bowl, beat the egg whites until half stiff. While continuing to beat the whites, add 1 cup of the sugar in three parts. Continue to whip until you get soft peaks the meringue should hold a curve when you lift the beaters.
• Gently fold 1/3 of the egg yolk mixture into the egg whites. Once combined, slowly fold in the remaining yolk mixture until evenly incorporated. Be careful not to lose the airy texture of the egg whites.
• Pour the mixture into a 9" chiffon cake pan. Bake in the oven for 15-20 minutes, or until the cake is lightly golden and a toothpick inserted in the center comes clean.
• While the cake is baking, make the whipping cream. Whip the heavy cream in a chilled bowl until it forms stiff peaks. Put the whipped cream aside to use later.
• When the chiffon cake is done, immediately invert the cake tin onto a wire rack to cool. Leave to cool for 30-60 minutes to ensure it doesn't collapse.
• Once cooled, remove the cake from the tin. Use a serrated knife to cut the cake into 8 pieces. Then carefully cut each piece in half horizontally to create a sandwich-like shape.
• Fill the center of each slice with a generous amount of whipped cream, followed by diced fresh strawberries. Top with more whipped cream and garnish with more strawberry slices.
• Your strawberry cream chiffon sandwiches are now ready to enjoy! Serve as a light dessert or a sweet afternoon snack that will leave everyone wanting more.

Notes

1. If you don’t use pre-sweetened whipping cream, don’t worry! You can easily sweeten your cream by adding 2 tablespoons of icing sugar while whipping.
2. For best results, ensure the chiffon cake is completely cooled before turning and cutting it. Allowing the cake to cool properly will prevent it from collapsing or losing its airy texture. Cooling the cake for 30-60 minutes will ensure that it retains its lightness when sliced.

Keyword chiffon cake, chiffon sando cake, Strawberry Cream Chiffon Sando Cake