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A three-layer Chiffon Cake with whipped cream and sliced strawberries between each layer and on top, displayed on a glass plate on a light-colored countertop—a delightful take on the classic Strawberry Shortcake Recipe.
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5 from 1 vote

Strawberry Shortcake

This is a light-as-air orange chiffon cake, soaked with a jammy strawberry sauce, layered with clouds of homemade whipped cream, and finished with fresh berries.
Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Course: baking, cakes, Dessert
Keyword: chiffon cake, chiffon cake recipe, strawberry shortcake, strawberry shortcake recipe
Servings: 12 people

Equipment

  • 1 kitchen scale
  • 1 tube pan 10 inch
  • 1 sifter
  • 1 stand mixer
  • 1 whisk

Ingredients

  • 7 eggs yolks and whites separated
  • 1/2 cup vegetable or canola oil
  • 210 grams cake flour approx 1¾ cup
  • 250 grams granulated sugar approx 1¼ cup
  • 1 tbsp baking powder
  • 1 navel orange juiced, about 1/4 cup
  • 3/4 tbsp navel orange zest
  • 1 tsp vanilla extract
  • 1 tsp almond extract
  • 1/2 cup cold water
  • 1/2 tsp cream of tarter
  • 1/2 tsp salt

Strawberry Sauce

  • 1 700 gram bag frozen strawberries sliced
  • 1/2 cup granulated sugar
  • 2 tsp balsamic vinegar
  • 1 tbsp Grand Marnier or any type of orange liquor

Whipping Cream

  • 3 cups heavy cream 33%
  • 2 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1 10 gram packet whip it

Fresh strawberries

  • 1½ cups fresh strawberries sliced, for layering

Instructions

  • Preheat your oven to 325 °F.
    If you’re using a convection oven, set it to 300 °F.
    For the best results, place the oven rack in the lower position.
  • In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder and salt. Set aside until ready to use.
  • In a separate medium size mixing bowl, whisk together the egg yolks, vegetable oil, orange juice, orange zest, vanilla extract, almond extract and cold water.
    Vigorously whisk the ingredients together until the mixture transforms into a frothy pale yellow color. This should take you about 1 minute.
    This step aerates the batter, creating the foundation for the chiffon's signature light and fluffy texture.
  • Add the egg yolk mixture to the flour mixture and whisk until well combined, ensuring little to no lumps remain. Set aside until ready to use.
  • In the bowl of a stand mixer or using a hand mixer, combine the egg whites and cream of tartar. Beat on medium-high speed until stiff peaks form. About 5 minutes.
    How to check for stiff peaks: stop the mixer and lift the whisk straight up. Turn the whisk upside down. The point of the egg whites should stand firmly straight up without curling over. If the tip flops over: Keep mixing. If the tip stands straight: Stop immediately.
  • Add half of the stiff egg whites into the yolk mixture.
    Gently fold with a spatula just until combined to lighten the batter.
    Then, add the remaining egg whites and fold again until no white streaks remain.
  • Pour the batter into an ungreased tube pan. Gently run a knife or skewer through the batter in a swirling motion to release any large air pockets, then gently smooth the top.
  • Bake for 45-60 minutes or until the top is lightly golden brown and a wooden skewer inserted into the center comes out clean and dry.
    When you gently press the top of the cake, it should spring back immediately like a sponge; if your fingerprint remains indented, it needs more time.
  • Flip the tube pan upside down onto a wire rack and let the cake cool in the pan. Once it’s completely cooled, run a knife around the edges and the center hole. Then gently remove the cake from the pan and transfer the cake onto a large plate or work surface and continue to let cool while you prepare your whipped cream and strawberries.
  • Strawberry sauce: in a medium saucepan, combine the frozen strawberries, sugar, balsamic vinegar and Grand Marnier. Simmer over medium heat, stirring occasionally, until the berries break down and the mixture thickens into a jam-like consistency (about 15–20 minutes).
    Remove from the heat and let cool entirely.
  • Whipping cream: in the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, sugar, vanilla and whip it. Whip on medium-high speed until the mixture holds stiff peaks.
    Approximately 2-4 minutes.
    Refrigerate until ready to use.
  • Slice the cooled cake horizontally into three even layers.
    Place the first layer on your serving plate and spread one-third of the strawberry sauce over it, allowing it to soak in.
    Next, add one-third of the whipped cream and top with a handful of fresh sliced strawberries.
    Gently place the second layer on top, press it down lightly, and repeat the process: add another third of the strawberry sauce, followed by another third of the whipped cream, and then another handful of fresh sliced strawberries.
    Finally, place the last cake layer on top and finish with the remaining strawberry sauce, the rest of the whipped cream, and extra fresh strawberries if desired.
  • You can enjoy the cake right away, but the flavors really deepen if you let it sit for about an hour -gently cover the cake and refrigerate it for about an hour or two to let the strawberry sauce and whipped cream soak into the cake.
  • Slice, serve and enjoy!

Nutrition

Calories: 523kcal | Carbohydrates: 49g | Protein: 7g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.05g | Cholesterol: 163mg | Sodium: 257mg | Potassium: 161mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1047IU | Vitamin C: 18mg | Calcium: 124mg | Iron: 1mg
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