Strawberry and Lemon Shortcake

Ingredients

• Chiffon Cake

  • 1 ¼ cups (190 g) unbleached all-purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • 6 eggs, separated
  • ½ tsp cream of tartar
  • 1 ½ cups (315 g) sugar
  • ¼ cup (60 ml) vegetable oil
  • ¼ cup (60 ml) water
  • 2 tbsp (30 ml) lemon juice
  • Zest of 2 lemons

• Filling

  • 1 lemon, scrubbed clean
  • ½ cup (125 ml) water
  • ½ cup (105 g) sugar
  • 4 cups (540 g) fresh strawberries, quartered
  • 6 tbsp (50 g) icing sugar
  • 1 vanilla bean, split in half and scraped
  • 2 cups (500 ml) 35% heavy cream