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I love me some strawberries and whipped cream! In this recipe I used a chiffon cake instead of shortcake… So I guess you can’t really call it strawberry shortcake, my bad. Ain’t nobody googling strawberry chiffon cakes man!
These turned out so good, they are like a classier version of those little processed strawberry shortcakes you buy at the store. Could even be used to make some kinda gourmet Twinkies! That’s a post for another day…
To really impress—make some whipped or Chantilly cream from scratch. Let the cut strawberries sit in a little sugar so they get all juicy and glossy.
You can cut them in half and stuff them full a goodness or just leave them as is and put the fixins on top!
I used a mini bundt pan that was coated with cooking spray. Make sure you don’t skip the cooking spray or you’ll never get the cakes out in one piece.
Mini Chiffon Cakes
Ingredients
- nonstick cooking spray
- 2 cups flour cake flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup oil
- 1 ¼ cups sugar
- 1 ½ tsp Vanilla
- 6 egg yolks
- 8 egg whites
- ¾ tsp cream of tartar
- ½ cup milk
- 1 tsp lemon zest
Instructions
- Preheat oven to 350F.
- Sift together flour, baking soda, sugar, and salt.
- Make a well in the middle of powdered ingredients and put egg yolks, milk, oil, lemon zest and vanilla in.
- Whisk together till all is incorporated and color is light yellow.
- In a mixer, using whisk attachment, mix egg whites and cream of tartar.
- Whip till stiff peaks 6 – 8 minutes.
- Add ¼ egg whites to yolk mixture and stir until combined.
- Gently fold in rest of egg whites. Fold till just incorporated.
- Liberally apply cooking spray to mini bundt pan.
- Ladle in cake mix to each cavity. Don’t fill to the top as the cakes will rise.
- Bake 16 – 18 minutes, until cakes are a little golden.
- Remove from pan and place on cooling rack.
- Store in airtight container at room temperature.
