Comments on: strawberry chiffon shortcake

By: deb

deb — Wed, 10 Mar 2010 01:51:47 +0000

I did so it should have. Of course, I made this eons ago but from looking at my picture, mine looks up near the top of my pan so maybe with a little more oomph in the egg whites or even slightly larger “large” eggs, it could have gone up higher.

By: Lauren

Lauren — Tue, 09 Mar 2010 22:03:16 +0000

Mmmm! We made this last night and it was delish! Nice and light and fluffy- we loved it! I halved the recipe and baked it in a 9″ round cake pan, then we topped it with fresh strawberries and whipped cream. One question, though- the cake kind of overflowed the pan, so there was some cake baked up over the rim, any idea why? Didn’t you use 2 round pans, so shouldn’t half the recipe have worked in one?

By: Marilou

Marilou — Mon, 01 Mar 2010 00:12:40 +0000

Hello, a few years late as well! I am looking for a good cake recipe for a pear-caramel trifle. The classic seems to be pound cake, but I worry about that being too heavy. Since you seem so very talented in cake baking, I was wondering if you had an oipinion or advice on that? Thank you in advance, I just adore your website! Best wishes form Montreal.

By: emma

emma — Fri, 26 Feb 2010 01:37:49 +0000

Hey! I love your blog: your photos, the detail in all your recipes, and the beautiful things you create. I wanted to make this cake for a birthday this weekend and I was wondering if the cake layers could be made the night before and frozen? Thanks!

By: Vanessa

Vanessa — Wed, 24 Feb 2010 23:11:38 +0000

I made this along with your chocolate butter cake recipe for my friend and her hubby to be’s birthday bash. OMG! It was a showstopper! People were asking for the name of the bakery I bought them from! The reason I made this cake is, for some reason, my friends always buy these ridiculously expensive birthday cakes to serve at birthday parties. Like $100+ on a birthday cake! They’re basically chiffon cake, whipped cream, and mixed fruit. And now that we’re in a recession no one can afford to buy them. So I figured hey I can attempt at making one similar to the ridiculously expensive bakeries. This recipe was perfect. I didn’t have cream of tartar on hand and still was just fine. I was just very gentle in folding in the whites.

I divided the recipe in half to make a 2 layer 9″ round cake. I baked mine for 35 minutes. I did find it was just a bit dry so I used a sugar syrup with a few drops of lemon and brushed it on the cake layers. I mixed strawberries, kiwi, and nectarine in the whipped cream for the filling. I used sliced almonds to decorate the sides of the cake and sliced fruit on top. People loved the cake, I’m really glad I made both this cake AND the chocolate cake. It was the best of both worlds!
Pics of the cakes: http://www.flickr.com/photos/46126045@N06/4386081812/

By: cait

cait — Fri, 19 Feb 2010 00:10:13 +0000

Like Cheryl, I’m a bit late to this party (oh, only like… TWO AND A HALF YEARS), but I wanted to thank you for another wonderful cake recipe! I always come here first when I want a good cake recipe to wow people. I made this for a Valentine’s dinner and it was a smashing success. Nice and light and perfect after a heavy dinner. I added a thin layer of strawberry-rhubarb jam in between the layers–would have been fine without it, but I liked the subtle flavor it added. Thanks again!

By: Seth @ Boy Meets Food

Seth @ Boy Meets Food — Mon, 05 Oct 2009 20:06:18 +0000

As always, this recipe looks amazing! Deb, I love your commentaries. It is fun to see you insert so much personality into your posts.

By: Cheryl

Cheryl — Thu, 20 Aug 2009 09:08:59 +0000

Me again. Deb, I just wanted to say how much I not only love your site but also love your readers/commenters. Yours are the only ones I read all the way through– and all the way to the last comment!–bcz I’ve learned so much, found so many wonderful suggestions, and even found many great RECIPES. So thanks to everyone! Dying to try the 12-layer Butterscotch Cake AND the version of the Strawberry Whipped Cream Cake posted here by Vintagevendor (#48)–can’t imagine what a cake with that many eggs in it will be like but might be a good excuse to have it for breakfast (not that I need an excuse). Thanks, ladies!

By: Cheryl

Cheryl — Thu, 20 Aug 2009 07:56:13 +0000

I realize this is coming a bit late–it’s now 2009!–but thank you, Mercedes #43! Your 12-layer butterscotch cake is “… just one giant vehicle for brown sugar”? I think I must have died & gone to heaven! I will try it soon…just as soon as I’ve finished Deb’s delish Strawberry chiffon. And Deb, thank YOU for giving me the details I needed to make a version of the strawberry whipped cream cake we used to get every birthday when we lived in LA. Haven’t found anything like it here in North Carolina, but now I’ve no excuse not to make it myself!

By: renée

renée — Wed, 24 Jun 2009 16:43:00 +0000

I made this cake for my husband’s first father’s day (our Maxence Tao was born on April 6, 2009) and for my dad, who both love strawberries, cake and whipped cream.

I had a few variations:
> I used all four layers of cake because I had no room in the freezer to store the extra layer. The cake was as tall as those I get from the pastry chef I used for my wedding cake. It was awesome to behold (sorry no photos posted to our Flickr stream yet).
> I filled two layers with a vanilla bean and lemon peel pastry cream.The middle layer was strawberries and whipped cream.
> I macerated the berries in sugar and lemon juice. I drizzled some of this juice onto each cake layer to add flavour and moistness.
> I covered (iced?) the whole cake with whipped cream.
> I used local Ontario strawberries, which are just coming into season now. I aim to only make strawberry desserts when the berries are in season in my area and the result is always fantastic.

The cake was a huge hit with my whole family at the father’s day BBQ at which it was served. I liked this recipe especially because the cake was super light and fluffy. If I wasn’t so full from the meal, I am sure I would have eaten more. My dad, husband and brother-in-law were all eager to split the leftovers.

Thank you for this awesome variation on shortcake. :)