Strawberry Chiffon Shortcake
Strawberry Chiffon Cake
A feather-light lemon-scented chiffon layer cake filled with stabilized vanilla cream and fresh sliced strawberries.
This strawberry chiffon shortcake sits between a classic layer cake and the easiest kind of summer dessert. The cake layers are tall, pale, and springy, with lemon zest in the batter to keep the sweetness bright. They are split into four thin layers, then stacked with lightly tangy vanilla cream and a generous amount of fresh strawberries.
The chiffon method keeps the crumb especially light: egg yolks make a thick base with sugar, oil, water, and flour, while whipped egg whites are folded in for lift. The cake does not need specialty flour, superfine sugar, or cream of tartar, so the process stays practical for a home kitchen while still giving the airy texture chiffon cakes are known for.
A small amount of sour cream or creme fraiche stabilizes the whipped cream and gives it a clean dairy tang. Thinly sliced berries soften into the cream as the cake rests, making neat slices less important than a cool, soft, fruit-filled bite.
Plan for cooling time before assembly. The layers can be baked ahead, and the finished cake keeps well in the refrigerator, which makes it a useful dessert for birthdays, summer dinners, and any day when strawberries are at their best.
Nutrition (per serving)
Directions
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1
Heat the oven to 325°F. Lightly spray the bottoms of two 9-inch round cake pans, line each with parchment, and leave the sides of the pans ungreased. Lightly spray two cooling racks for later.
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2
Whisk the egg yolks, lemon zest, and 1 cup of the granulated sugar in a large bowl for about 1 minute, until the mixture loosens, lightens, and looks thick and creamy.
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3
Whisk the oil into the yolk mixture, then whisk in the water and 1 teaspoon vanilla. Add half the flour, the baking powder, salt, and the remaining flour, then whisk until the batter is smooth and thick.
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4
In a separate large bowl, beat the egg whites with an electric mixer until they hold firm peaks. Gradually beat in the remaining 1/4 cup granulated sugar, then beat in the lemon juice until the whites are glossy and sturdy.
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5
Whisk one-quarter of the beaten whites into the yolk batter to loosen it. Fold in the remaining whites in two additions, working gently so the batter stays airy.
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6
Divide the batter between the pans and bake for 20 to 25 minutes, until the centers spring back and a toothpick inserted in the middle comes out clean.
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7
Immediately drop each hot pan from a few inches above the counter two or three times. Invert the pans onto the prepared cooling racks and let the cake layers cool completely upside down.
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8
Beat the heavy cream, powdered sugar, and 1 tablespoon vanilla until soft peaks form. Add the sour cream or creme fraiche and beat just until the cream is thick enough to hold its shape.
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9
Run a thin knife around the cooled cakes, turn them out, and use a long serrated knife to split each cake horizontally into two thin layers.
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10
Place one cake layer on a platter. Spread with a heaped cup of cream and scatter with one-quarter of the sliced strawberries. Repeat with the remaining layers, cream, and berries, then chill until ready to slice and serve.
Ingredients
- Large eggs, separated:5
- Lemon zest, finely grated:1/2 lemon
- Granulated sugar, divided:1 1/4 cups
- Vegetable oil:1/3 cup plus 1 tbsp
- Water, cold or room temperature:1/2 cup plus 2 tbsp
- Vanilla extract for cake:1 tsp
- All-purpose flour:1 3/4 cups
- Baking powder:1 1/2 tsp
- Kosher salt:3/4 tsp
- Fresh lemon juice:1 1/2 tsp
- Heavy cream:2 1/3 cups
- Powdered sugar:1/4 cup
- Vanilla extract for cream:1 tbsp
- Sour cream or creme fraiche:3 tbsp
- Fresh strawberries, trimmed and thinly sliced:2 lb
- Nonstick spray:as needed
Tips & Notes
- The cake layers can be baked several days ahead, wrapped well, and kept at room temperature before assembly.
- For cleaner cuts, chill the assembled cake for at least 1 hour and wipe the knife between slices.
- Do not grease the pan sides; the batter needs to grip them as it rises.
- If the chiffon layers dip slightly in the center, use the cream and berries to even out the stack.
