Strawberry and Lemon Shortcake

Strawberry and Lemon Shortcake

  • Preparation 1 h
  • Cooking 1 h
  • Cooling 3 h
  • Servings 12
  • Freezes Yes
Featured in RICARDO Magazine (SUMMER 2015)

Categories

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

Preparation

  • Chiffon Cake

  • Filling

  • Assembly

Personal Note