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Strawberry and Lemon Shortcake
Strawberry and Lemon Shortcake
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Strawberry and Lemon Shortcake

Preparation
1 H
Cooking
1 H
Cooling
3 H
Servings
12
Freezes
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Ingredients

Chiffon Cake

Filling

Preparation

Chiffon Cake

  1. With the rack in the lowest position, preheat the oven to 325°F (170°C).
  2. In a bowl, whisk together the flour, baking powder and salt.
  3. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add half the sugar (¾ cup/160 g) while beating until stiff peaks form. Set aside.
  4. In a large bowl, whisk the remaining sugar (¾ cup) with the oil, water, lemon juice and zest and the egg yolks. Stir in the dry ingredients.
  5. Stir a quarter of the meringue into the batter. With a spatula, gently fold in the remaining meringue. Pour into a 10-inch (25 cm) ungreased angel food cake pan.
  6. Bake for 1 hour or until a toothpick inserted into the centre of the cake comes out clean. Immediately flip the pan over and let cool upside down for 3 hours. Run a thin knife blade or a large offset spatula around the cake and unmould.

Filling

  1. With a peeler, cut 3 or 4 large zests from half of the lemon. Cut the peel into thin strips.
  2. In a saucepan, bring the lemon peel, water and sugar to a boil. Let simmer over low heat for 30 minutes or until the zests are tender and the mixture is syrupy. Let cool.
  3. Meanwhile, in a bowl, combine the strawberries with half the icing sugar (3 tbsp) and half the vanilla. With a grater, remove the zest from the other half of the lemon and add to the strawberries. Toss and let rest for 30 minutes at room temperature. Strain. Keep the strawberry syrup for another use.
  4. In another bowl, whip the cream with the remaining sugar (3 tbsp) and vanilla until stiff peaks form.

Assembly

  1. With a breadknife, cut the cake horizontally into three slices. Spread the whipped cream over the three pieces. Arrange the drained strawberries on the cream. Place the three pieces on top of one another. Decorate with the candied lemon zests.

Comments

  1. Next time I make this cake, I will reduce the sugar to 3/4 cup, as my loved ones found the cake too sweet. I didn't have strawberries, I substitute with frozen blueberries, still refreshing. Thank you RICARDO

  2. Made this cake for the first time for Easter. Easy to prepare, nice presentation and. it was absolutely delicious! This recipe is definitely a keeper.

  3. Cooked this amazing cake for my moms in law Birthday. Easy to cook, light and flavorful cake!

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Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.