Fluffy Strawberry Shortcake with Chiffon Cake

Ingredients

• 1.25 cup cake flour
• 0.75 cup granulated sugar (Divided between the yolk batter and meringue)
• 1.5 tsp baking powder
• 0.25 tsp fine salt
• 5 large eggs (Separated; use room-temperature eggs if possible)
• 0.33 cup neutral oil (Such as canola, grapeseed, or vegetable oil)
• 0.5 cup whole milk
• 1 tsp vanilla extract
• 450 g strawberries (Hulled and sliced)
• 2 cup heavy whipping cream (Chilled)
• 0.25 cup powdered sugar (For sweetening the whipped cream)

Steps

1. 1

   Preheat the oven to 325°F (165°C). Prepare an ungreased 9-inch chiffon or tube pan. Do not grease the sides, because the batter needs to cling to the pan as it rises.

2. 2

   Sift the cake flour, baking powder, and salt into a bowl. Whisk in the portion of granulated sugar intended for the yolk batter.

3. 3

   In a separate bowl, whisk the egg yolks, neutral oil, milk, and vanilla extract until smooth and fully combined.

4. 4

   Add the dry ingredients to the yolk mixture. Whisk just until no dry streaks remain; avoid overmixing, which can make the cake less tender.

5. 5

   Place the egg whites in a clean, grease-free mixing bowl. Whip them on medium speed until foamy, then gradually add the remaining granulated sugar. Continue beating until the meringue forms glossy medium-stiff peaks that hold their shape but are not dry.

6. 6

   Fold one-third of the meringue into the yolk batter to lighten it. Add the remaining meringue in two additions, folding gently from the bottom of the bowl upward until no white streaks remain.

7. 7

   Pour the batter into the ungreased pan. Run a skewer through the batter in a circular motion to remove large air pockets, then smooth the surface.

8. 8

   Bake for about 35 minutes, until the top is golden and springs back when lightly pressed and a skewer inserted in the center comes out clean.

9. 9

   Immediately invert the pan onto its feet or over a bottle and let the cake cool completely upside down. Once cool, loosen the edges with a thin knife and remove the cake from the pan.

10. 10

    Hull and slice the strawberries. Set them aside while the cake cools so their juices can develop naturally.

11. 11

    Beat the chilled heavy cream with the powdered sugar until it forms soft to medium peaks. Stop before the cream becomes grainy or turns into butter.

12. 12

    Slice the cooled chiffon cake horizontally or into wedges. Serve with whipped cream and sliced strawberries, adding extra berries and cream between layers if desired.

Notes

The supplied page excerpt identifies the dish as a chiffon cake served with berries and cream but does not expose the complete ingredient list or method. The measurements and preparation details above are a standard reconstruction rather than a faithful transcription of the author's full recipe.

Nutrition per serving

• dessert
• cake
• strawberry
• baked
• vegetarian
• American-style
• Valentine's Day