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strawberry chiffon shortcake


strawberry chiffon shortcake Recipe

Ingredients:
  • 2 1/4 cups sifted cake flour
  • 1 1/2 cups superfine or regular sugar, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup vegetable oil
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 5 large egg yolks at room temperature
  • 8 large egg whites at room temperature
  • 1/2 teaspoon cream of tartar
  • 2 cups heavy cream
  • 6 tablespoons confectioners sugar
  • 1 tablespoon vanilla extract
  • 2 quarts strawberries, hulled and sliced (I sliced mine very thinly, but would do so more thickly next time, or double-layer the strawberries so that you get a higher fruit-to-bite ratio.)*
Directions:
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