Strawberry Chiffon Shortcake
Smitten Kitchen
Cake Layers
- 2 1/4 c cake flour
- 1 1/2 c sugar, divided
- 1 tbsp baking powder
- 1 tsp salt
- 3/4 c cold water
- 1/2 c vegetable oil
- 1 1/2 tsp lemon zest
- 1 tsp vanilla
- 5 egg yolks
- 8 egg whites
- 1/2 tsp cream of tartar
Filling
- 2 c heavy cream
- 6 tbsp powdered sugar
- 1 tbsp vanilla
- 2 qt strawberries, sliced
Cake:
Preheat oven to 325. Line two 9 inch round cake pans with parchment paper circles that have been sprayed with cooking spray, set aside (do not allow grease to get on the edges of the pans; just the parchment circles). Sift the flour, 1 1/4 c. sugar, baking powder and salt together into a large bowl. In another bowl, beat the yolks, water, oil, zest, and vanilla on high speed until smooth. Stir into the flour mixture until smooth. In another bowl, beat the egg whites with the cream of tartar until soft peaks form. Add the remaining 1/4 c. sugar, and beat on high speed until the peaks are stiff but not dry. Using a rubber spatula, fold one-quarter of the egg whites into the egg yolk/flour mixture. Repeat until everything is incorporated (but just barely). Pour the batter into the prepared pans and spread evenly. Bake at 325 for 35-50 minutes or until top springs back when lightly touched. Let cakes cool. Do not release from pan until completely cool
Filling:
Beat cream, powdered sugar, and vanilla until stiff peaks form.
Carefully split each cake layer in half, leaving you with four layers. Scoop one quarter of the whipped cream onto the surface of the cake and speed it evenly to the edges. Arrange one quarter of the sliced strawberries over the whipped cream. Repeat with the remaining three layers.
For a "juicier" cake, macerate the strawberries with 2 tbs. of sugar and 1 tbs. lemon juice for one hour. If doing this, put the strawberries directly on the cake layer and then spread the whipped cream on top of the strawberries.