Strawberry Chiffon Shortcake Recipe Demonstration – Joyofbaking.com

Recipe here: http://www.joyofbaking.com/cakes/StrawberryChiffonShortcake.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make a Strawberry Chiffon Shortcake. Up until now, I always made Strawberry Shortcake using scones that were cut in half and filled with fresh strawberries that were mascerated in sugar and whipped cream. While a real family favorite, sometimes I like to make it another way. What I do is to use two layers of a light and spongy Golden Chiffon Cake. I then sandwich the layers together with a flavorful Strawberry Compote and lots of Whipped Cream. It’s so delicious, I just had to share this recipe with you.

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Hi I’m Stephanie Jaworski of joy banking.com today we are going to make a strawberry chiffon shortcake and this is what it looks like for your brisket it’s got two layers of a golden chiffon cake and then we’re going to fill it and top it with whipped cream and a strawberry

Compote so the first thing you will need to do is pre-heat your oven to 350 degrees Fahrenheit which is 180 degrees Celsius and then normally when we make a chiffon cake we would use one of these 10 inch 25 centimeter tin pans what we’re going to do something a little

Different because I want to make a layer cake so we are going to use two 9-inch with two inch sides so that’s 23 by 5 centimeters and then don’t grease your pan but lining the bottoms with a piece of parchment paper the reason you don’t grease your pan is you want the batter

To cling to the sides of the pan as it bakes so now for our battery if you have a stand mixer like I have here you will need your paddle attachment or you could use a hand mixer for this the first thing we’re going to do is to mix our

Dry ingredients so you need two cups which is 240 grams of cake flour cake flour is a soft wheat flour and it will give our chiffon cake a really nice soft and tender crumb you will also need 1 cup 200 grams of granulated white sugar

And chiffon cakes do it’s kind of like a sponge cake but if we do add baking powder so you will need 2 teaspoons 8 grams of baking powder and 1/2 a teaspoon 2 grams of salt I like to use a kosher salt I mean you could use table

Salt kosher salt is a little milder thing solid I’m going to Jess with my paddle attachment just mix the dry ingredients together Okay so now just kind of make a well in the center of your dry ingredients because I’m going to add all of our wet ingredients so you will need 1/2 a cup 120 milliliters 120 grams just of water and then 1/2 a cup 120 milliliters 120

Grams of a flavorless oil now that could be like a vegetable a corn canola even a safflower oil and that you know the oils going to really make a nice moist chiffon cake what’s good – about oil instead of butter is that we can refrigerate the cake and it won’t get

Solid it’ll still stay really nice and soft and moist for flavoring we’re going to add two teaspoons eight grams of pure of vanilla extract and then well this kind of has the texture of an angel food cake the difference is we are adding egg yolk so you will need 7 large egg yolks

Have them at room temperature and that will be about 120 grams if you want to way go by weight now if you don’t you could actually do this part by hand you don’t really even need a mixer because all I’m going to do is put my mixer on

Medium speed and just mix this until you get a nice smooth batter probably stop a couple times scrape down the sides in the bottom of your bowl make sure everything is mixed together Okay so we’re done that’s pretty simple so now what we’re going to do is we’re going to beat egg whites we’re going to actually make like a meringue and then we’re going to add it to that batter and that is going to give us that really wonderfully light and airy chiffon cake

So this you will need your whisk attachment again you could use a hand mixer for this and you will need eight large egg whites if you want to go in at room temperature if you want to go by which would be about a cup which is 240

Milliliters 240 grams of egg whites put that in there now I’m going to beat these just on low speed until the whites get nice and frothy okay so now show you either just nice and foamy so what I’m going to do is add a half a teaspoon of cream of tartar and

What that will do is it helps to stabilize your wife it helps you from over beating them and you can normally find cream of tartar on the spice aisle of your grocery store if you cannot bring cream Maternity you could just use a half a teaspoon of lemon juice does

The same thing so what I’m going to do is continue to beat this on medium speed until we get soft peaks Okay so whereas these soft teeth one way you can tell is you will start to see the tracks of your whisk in the whites that’s how you can tell you where abs are soft you can see nice and foamy so now we are going to increase our speed

To high and gradually add a half a cup 100 grams you can use either a granulated white sugar or you can even use a superfine sugar do it gradually let that the you because we want that sure to dissolve into the white and we are going to beat this until just until

We have firm peaks nice and shiny okay so we’re done you can see nice firm Peaks Oh gorgeous another way you can tell when your meringue is done is if you take a bit and rub it between your fingers you want to make sure that there’s no gritty feeling you want to

Make sure that that sugar has dissolved completely so extra little check there to make sure your meringue is done so now we’re going to add the meringue into our batter the meringues light the batter’s heavy so I am going to do this in stages about three four stages add a

Bit to lighten it and whenever you’re doing this big stroke and make sure you get to the bottom of your bowl up and over up and over cut through the center and then when you have most of it fold it in add a little more one big stroke

And you want to make sure you don’t over mix because then you start to deflate your whites and then you won’t get as much volume with your chiffon and I did as you know what is transfer my batter to a real nice wide Bowl and makes it a

Little easier than the tall and narrow to fold but you don’t have to do this and such a coarse bag and it makes such a nice light airy but yet moist cake I mean it’s just good on its own and it keeps well you can freeze the cake okay

And that looks good you want to mix it too you don’t see any streaks of the meringue and as always make sure you around the edge sure and in the center the bottom it always seems to make sure you get to the bottom of the batter so

Now you want to evenly divide your batter between your two pans if you have a scale use it for this you will need about five hundred and sixty grams in each of your pants I find it much easier just weigh it right let’s both just over five hundred and sixty so run around

And I just like settled tool for baking these always like if you have two pans make sure there’s a little distance between the two so the air can get all the way around the pan everyone’s oven a little different I find between 25 and 30 minutes you they

Will rise they want should come up usually a little above the pan turn a beautiful golden brown toothpick and set inserted into the center will come out clean okay so our chiffon cakes are done you can see they’ve risen nice or beautiful golden brown toothpick inserted into the

Center comes out clean now with a chiffon cake you can’t cool it like normal just like this we have to turn them upside down as you if you’ve ever baked them in a tube pan you know you always have to turn the two pans so we have to do the same with

Just a regular cake pan how I do this is I put a piece of paper towel one I do that for a couple reasons one because if you just turn it upside down on your pan you will get the the tracks of the rack which we don’t want and two it absorbs

Moisture as it cools so I just leave them like that in the pan now that will take our hour and a half you want them to completely cool if I was to cool just let them sit like this they’re going to shrink as you can already see this one

Has come down a little another thing I meant to say if you’re you could use a tube pan for this at 10-inch 25 centers centimeter to pan if you want to do that the baking time will be about 50 to 60 minutes so I’m just going to leave both

Of these cooling our hour and a half before we take them out of the pan so while that’s happening we will make our strawberry compote you will need two pounds 900 grams of fresh strawberries if you live in the States normally they come in these plastic tubs

Only two of the tub and you want to wash your strawberries you want to take the tops off and then you know with a couple you want kind of big chunks of strawberries so what I do you want to roughly you know pretty big chunks and just put it into a saucepan along

With always taste your fruit it is really hard to tell you know I can give you an amount of sugar but it depends on the sweetness of your strawberries so you will need somewhere between a third and a half a cup which is 65 to say a

Hundred grams you might want to start off with a little less and then you can always add more sugar later so what we’re going to do is put this over medium heat and give a stir and we’re going to let that sugar dissolve and let

It come up to a simmer and I’ll show you what to do when we get to that point so now our strawberry couple as you can see is come up to a simmer I’m going to reduce the heat I want to keep it at a

Simmer so I’m going to turn it down just a little you can see look look at all the juices already the strawberries are starting to soften so I’m going to let this cook somewhere between ten and fifteen minutes a compote to me is like a cross between a strawberry sauce and a

Strawberry jam so we don’t want it we want the juices to kind of thicken but not to the point like it’s really thick like a jam but thicker than this up so it’s kind of in between there and you want the strawberries to break down and

Become nice and soft and tender but not like mush so I find about ten to fifteen minutes on a simmer our strawberry compote is now done take it off the heat so as you can see lots of juices there nice and thick our strawberries are really soft

So what we’re going to do is add one tablespoon of freshly squeezed lemon juice that’s going to really help to bring out that strawberry flavor stir that in now this is going to thicken as it cools because what we’re going to do is let this

And then we’re going to cover it and put it into the refrigerator I like to make it at least the day before but what’s great is you can put this into the refrigerator and it will stay for like 7 to 10 days so it’s really great so

That’s what I’m going to do let it cool cover it put it into the refrigerator and then when we come back we will with our cream and assemble our cake so our cakes have cooled 1 hour hour and a half so we can remove them from their pans

Peel off your paper towel and then take a I’m using an offset spatula he’s nice and run it inside of your pan because it is sticking that’s good we’ll give it a try take your rack put it on top flip it over and hopefully pan will come off

There we go now you will notice chiffon cakes because they stick to the batter sticks to the sides of the pan as they rise there is going to be some of the batter attached and then we’re just going to peel off now some people don’t

Like the the rough side you can kind of just take your hand and brush those loose crumbs off so that you get you don’t have I need like the color on even the crust I guess you’d call that so if you want to do that you can so now for

Our cream you will need one and a half cups which is 360 milliliters of cold heavy or heavy whipping cream and that’s cream with the 35 to 40 percent butterfat content or what that means is when I beat it it will hold stiff peaks just going to put that I’m using my

Stand mixer fitted with the whisk attachment you could just use a hand mixer or really kind of elbow grease there but you can use a wire whisk to do this and then sugar to taste I find for this amount of cream I’m adding about 3 tablespoons 35 grams of granulated white

Sugar like I said if you like your cream less wheat more sweet you can adjust that so now what I’m going to do I’m going to start like at low speed and gradually work it up to high speed I’m going to beat this until it’s almost stiff peaks watch it carefully because

At the end you don’t want it to turn to butter so kind of watch what and looks about looks book done check it better to check it and it’s underdone and overdone gonna get it yeah but so what I want now if you did happen to over whip

Your cream which happens what you can do is just add a little more heavy cream to that and then I would do it by hand whisk it in and that little bit of cream will thin it out and then you can just whip it till you get your desired

Consistency so now I’m just going to clean this up we’ll come back and we’ll assemble our strawberry chiffon shortcake to assemble our cake take your serving platter I’m using the cake pedestal here put one layer down and then put a half of your cream top and you want to do this

You know shortly before you’re going to serve the cake you can do it a couple hours ahead and put it into the refrigerator but you know typically I like to assemble it and then serve it I’ll just spread that out and also if you don’t want to make like a rib this

Is quite a tall cake you could just make one layer I often do that just for the family so there we have them free and then we have our strawberry compote I did make this like yesterday and then I let it sit overnight and you can see if

Thickens up so just put punch on here as much as you want if you have any leftover compote after you make this dessert it is great over ice cream yogurt sometimes I just even put it on toast or if you have some scones be very good like I said it lasts like probably

At least 10 days in the refrigerator so you can make it well ahead of time so I’m going to be very generous here and then I kept this one this one looks a little better on the top than the other ones that’s why it’s put like that and if you want you

Can put a little sprinkling powdered sugar over there really could just serve it like that but we’re going to put even more creeped out sliding their hey looks good and then looks so good that’s like that you know you can just cut up fresh strawberries and and let them sit in sugar that’s

What a lot of people do but I find the the strawberry compote is really intensifies the flavor of the strawberries and then it’s got a lot of juice which I like so there we have it like I said you could put this in the fridge for a few hours but we are going

To cut it now big cake it’s a casual looking cake that’s what I like you know for summer you can use other fruits really well see if I can get this out without making a minute please Oh Oh there we have our strawberry chiffon shortcake and if you didn’t get

Enough compo you could just you know even put a little more over the top I’d like to make a little extra because you could even have extra cream on the side because some people like that more cream the better that is sex Wow the golden chiffon cake not too sweet it is really

Moist nice and spongy as you can see it will absorb those strawberry juices and you put with that with whipped cream and then the strawberries excellences are perfect for the summer so try this one and until next time I’m Stephanie Dworsky enjoy a bacon calm