This Summer Berry Chiffon Cake instantly called out to me when I saw it in the June/July 2014 issue of Cook's Country, almost as if I was being taunted to make it. Hahaha...obviously it worked. Now that we're at the tail end of spring and on the cusp of summer this cake is perfectly apropos to make, especially with all the bountiful berries at the farmer's market.
What sets this apart from other cakes is the easy to make, homemade jam filling that is spread between the layers of chiffon cake and cream. The jam gives you an intensive burst of berry goodness which perfectly complements the refreshing whipped cream. Delicious!
I dedicate this cake to all the moms in my life - Happy Mother's Day!!!