Strawberry Chiffon Shortcake
INGREDIENTS
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Cake layers:
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2 1/4 cups sifted cake flour
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1 1/2 cups superfine or regular sugar, divided
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1 tablespoon baking powder
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1 teaspoon salt
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3/4 cup cold water
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1/2 cup vegetable oil
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1 teaspoon lemon zest
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1 teaspoon vanilla extract
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5 large egg yolks at room temperature
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8 large egg whites at room temperature
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1/2 teaspoon cream of tartar
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Filling:
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2 cups heavy cream
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6 tablespoons confectioners sugar
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1 tablespoon vanilla extract
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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.)*
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