strawberry chiffon shortcake

I’m sure this is coming rather late for the many barbecues, cookouts and 4th of July celebrations going on today, but if I may inject one thing your table is probably missing, it would be this cake. I mean, it looks awfully patriotic, right? Perhaps a bit lighter than the chocolate cake you were about to stuff on top of your already barbecued meat/potato salad/baked bean/coleslaw/fruit salad stuffed bodies (or maybe that is just me)?

Well, if it is any consolation, we are not eating this either. I actually brought it to a party three weeks ago and is no where in sight of our celebration table (however, I am about to dive in, head first, into my mother in law’s peach pie and amaretto ice cream in all of two seconds). But this cake is one I would bring, if I were not called away to the deep muggy south over the weekend, to the barbecue we are headed to, as I could use a few Meg, you are so awesome strokes tonight.

It’s been one of those weeks, one where only fruit, whipped cream and cake will fill the nagging grumpiness I seem to be carrying around, or the perfect pick-me-up after a summer full of inconveniently over active sweat glands, or even for the days like today that are perfect and I spend with family and watch an amazing colorful light display of fireworks. Now that, is how it should be. Happy 4th of July everyone!

One Year Ago: Mediterranean Style Tilapia

Strawberry Chiffon Shortcake
Adapted from Cooks Illustrated

1 1/4 cups (5 ounces) cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup (7 ounces) sugar
5 large eggs (2 whole, 3 separated), room temperature
6 tablespoons unsalted butter, melted and cooled slightly
2 tablespoons water
2 teaspoons vanilla extract
8 ounces cream cheese, room temperature
1/2 cup (3 1/2 ounces) sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
2 cups heavy cream
2 pounds strawberries, washed, hulled and divided in half

For the cake: Adjust oven rack to lower middle position and heat oven to 325-degrees. Grease and flour a round 9-inch cake pan and line with parchment paper. Whisk flour, baking powder, salt and all but 3 tablespoons sugar in mixing bowl. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.

In clean bowl of standing mixer fitted with the whisk attachment, beat remaining 3 egg whites at medium-low speed until frothy, 1 to 2 minutes. With machine running, gradually add remaining 3 tablespoons sugar, increase speed to medium-high, and beat until soft peaks form, 60 to 90 seconds. Stir one third of whites into batter to lighten; add remaining whites and gently fold into batter until no white streaks remain. Pour batter into prepared pan and bake until toothpick or wooden skewer inserted into center of cake comes out clean, 30 to 40 minutes. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again. Cool completely, about 2 hours.

For the whipped cream: When cake has cooled, place cream cheese, sugar, vanilla, and salt in bowl of standing mixer fitted with the whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 3 minutes more, scraping bowl as needed.

Assembly: Using a large serrated knife, slice cake into three even layers (Meg note: this might be easier if you pop the cake into the freezer for a few minutes to firm up before you begin cutting. It is much easier to divide evenly when firm, than soft.) Place bottom layer on cardboard round or cake plate and arrange a ring of strawberry halves, cut sides down and stem ends facing out, around the perimeter of the cake. Fill in center of cake with additional strawberry halves. Gently spread about one-third of whipped cream over the berries, leaving a 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with additional strawberries, creating a perimeter then filling in the center, and top with half of the remaining whipped cream. Gently press the last cake layer on top. Spread remaining whipped cream on top and decorate with remaining strawberry halves. Serve, or chill for up to 4 hours.