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The Lightest Strawberry Shortcake

A tender and light Vanilla Chiffon Cake is the base for this crowd pleasing Strawberry Shortcake. The ratio of cake to whipped cream to berries is perfect!
Course Dessert
Cuisine North American
Keyword chiffon cake, mascarpone, strawberries, whipped cream
Prep Time 30 minutes
Cook Time 30 minutes
Servings 8

Ingredients

  • 1/4 cup sunflower oil or other neutral oil, or 60 ml
  • 1/4 cup plus 2 tbsp water, or 90 ml
  • 3 large egg yolks, use the whites for below
  • 1 1/4 tsp pure vanilla extract or paste
  • 1/2 cup + 2 tbsp organic cane sugar
  • 1/4 cup plus 2 tbsp sweet rice flour 55 g (or sub cassava flour by weight)
  • 1/4 cup plus 2 tbsp millet flour 50 g(or sub sorghum flour by weight)
  • 1/4 cup plus 2 tbsp oat flour 40 g (or sub teff flour by weight)
  • 1 1/4 tsp baking powder
  • 1/2 tsp fine sea or kosher salt
  • 5 large egg whites, at room temperature
  • 1/4 tsp cream of tartar

Mascarpone Whipped Cream

  • 3/4 cup heavy whipping cream, 35% or higher
  • 1 heaping tbsp icing sugar
  • 1/3 cup Mascarpone cheese
  • 2 tsp bourbon or scotch, optional

Strawberry Layer

  • 1 3/4 cups sliced strawberries
  • 1 tbsp organic cane sugar
  • 2 tbsp strawberry jam, see Notes

Instructions

Cake, makes 2 8 inch rounds

  1. Position a rack in the centre of the oven and preheat to 325ºF. Line 2 ungreased 8-inch round cake pans (see blog post for more information) with rounds of parchment paper cut to fit. The cake batter will crawl up the sides of the ungreased pan as it bakes, making the cake extra fluffy.
  2. In a large bowl, whisk together the oil, water, egg yolks, and vanilla. Then whisk in 1/2 cup (100 gr) sugar.
  3. Place a strainer over the bowl and sift the sweet rice, millet and oat flours with the baking powder and salt directly into the yolk mixture, adding back any bits left behind in the strainer. Whisk until very smooth.
  4. In the clean, dry bowl of a stand mixer fitted with the whip attachment, whip the egg whites with the cream of tartar on medium-high speed until soft peaks form. Slowly add the final 2 tbsp sugar and whip until the whites are glossy and just hold a firm peak when lifted from the bowl and turned upside down, 1–3 more minutes.
  5. Use a flexible silicone spatula to fold one-third of the whites into the batter, then gently fold in the remaining whites until just combined and no streaks remain.
  6. Immediately pour the batter into the prepared pans and quickly but gently use an offset spatula to spread the batter into a thin, even layer.
  7. Transfer the pans to the oven and bake until the cakes are golden, spring back to the touch, and a toothpick inserted near the centre comes out clean, 20-30 minutes. Remove to a rack and let cool completely in the pan.
  8. Run a knife around the edge between the cake and the sides of the pan. Loosen and invert the pan to release the cake.
  9. Cool and then wrap until needed. The cake can be made a day in advance and stored in an airtight container till needed. Alternatively, wrap well, place in a freezer bag and freeze for up to six months.

Whipped Cream

  1. Pour the cream into the bowl of a stand mixer (or use a hand mixer) Start on medium speed. Once the bubbles are everywhere, add the sugar and increase the speed gradually to high. Whip until medium peaks form. Then fold in the mascarpone and whip it through. Don't go to the point of stiff peaks, since the softer peaks will actually look nicer on the cake.
  2. The whipped cream can be made in advance and stored in the fridge till needed.

Strawberries

  1. Combine the sliced strawberries, sugar and jam in a bowl and toss gently. The sugars will help the berries release their juices and soften the jam which will help the berries glisten and create a lovely bit of syrup.

Assemble.

  1. Place the cake round onto your serving plate or cake stand. Top with the whipped cream, mounding it in the middle and pushing it out towards the edges gently.
  2. Spoon the berries and juices on top of the whipped cream.
  3. This can be served right away. It will also keep in the fridge, in case you have leftovers.
  4. See the blog post for additional information and ideas for serving.

Recipe Notes

The cake recipe comes from Alana over at The Bojon Gourmet.
Instead of using cake pans, I always use springform pans with great success. It makes for ease of cake removal. See the blog post for details.
You will only need one round of the cakes, freeze the second for future cakes.
Use my Rose Harissa Roasted Strawberry Jam for great flavour!