Strawberry Chiffon Shortcake, Perfected
From smittenkitchen.com
3 hrs (mostly cooling)8 to 12
A light, airy chiffon layer cake split and filled with stabilized whipped cream and fresh strawberries.
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| prepPreheat oven to 325°F / 165°C | ||||||||
| prepCoat bottoms of two 9-inch round cake pans with nonstick spray and line with parchment circles | ||||||||
| prepLightly coat two cooling racks with nonstick spray | ||||||||
| 5 large egg yolks | Whisk yolk mixture until pale and thick | Fold egg whites into yolk mixture in two additions | Divide batter between pans, bake 325°F / 165°C, 20–25 min | Drop hot cakes on counter, cool upside-down on racks | Flip cooled cakes, run knife around sides, turn out | Slice each cake layer in half with serrated knife | Layer cake, cream & strawberries; decorate top | |
| Finely grated zest of 1/2 lemon | ||||||||
| 200 g granulated sugar (for yolk mixture) | ||||||||
| 1/3 cup plus 80 ml vegetable oil | ||||||||
| 1/2 cup plus 150 ml cold or room-temperature water | ||||||||
| 5 ml vanilla extract | ||||||||
| 230 g all-purpose flour mixed with 1 1/2 teaspoons baking powder and 3/4 teaspoon kosher salt | ||||||||
| 5 large egg whites | Beat egg whites to firm peaks, add sugar gradually | Add lemon juice to egg whites, beat to combine | ||||||
| 50 g granulated sugar (for egg whites) | ||||||||
| 1 1/2 teaspoons fresh lemon juice | ||||||||
| 550 ml heavy or whipping cream | Whip cream, powdered sugar & vanilla to soft peaks | Beat in sour cream until thick and creamy | ||||||
| 30 g powdered sugar | ||||||||
| 15 ml vanilla extract | ||||||||
| 45 g sour cream or crème fraîche | ||||||||
| 905 g fresh strawberries, trimmed and thinly sliced | ||||||||
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