In 2007, when this website was still quite new, I posted a recipe for a layered strawberry chiffon shortcake. Having never made a chiffon cake before, I took it to a friend's rooftop birthday BBQ, confidently assuming that anyone would enjoy a towering, airy cake filled with whipped cream and fresh strawberries, regardless of my lack of expertise in baking.
At that time, I appreciated chiffon cakes but wasn’t entirely sold on them. They felt a bit rigid and light. Moreover, they were quite complex: sifting was required, using cake flour instead of all-purpose flour, superfine sugar instead of regular granulated sugar, an uneven ratio of egg whites to egg yolks, a pinch of cream of tartar, and at least three bowls were needed just for the cake itself. Plus, chiffon cakes often sag in the center as they cool. What a fun endeavor!
Fast forward to nineteen years later, when this cake reappeared in the "Could Use a Refresh" category; I realized that Deb of 2026 wanted to simplify the recipe to make a chiffon cake suitable for everyday life — this very one, in fact. Along the way, even though I was late to the party, I fell for chiffon cakes. I've told friends that I've entered my Chiffon Cake Era, and they kindly waited until I turned around to express their eye-rolls. But I now completely understand their appeal. They are delightfully light, perfect for summer desserts, and the layers remain just as delectable on day six as they are fresh out of the oven.
At my birthday celebration on Friday night, I blew out the candles on an oversized version of this cake and walked my mom to her car. Upon returning, I noticed only one piece left on the table, with the plates untouched. I panicked, asking, “Where did the rest go? Is everyone still cutting it? Did you manage to get some?” Apparently, in the few minutes I was outside, the cake had been “frantically devoured straight from the serving platters” as soon as they were put down. A friend described it as a “weightless, melt-in-your-mouth dessert.” Another requested I make double next time, as she was unable to get a third slice. Clearly, I know what I need to do.
Here are some updates for 2026:
- Switching to all-purpose flour instead of cake flour: I discovered that reducing the amount of flour by a couple of tablespoons kept the cake soft and dreamy without needing special flour or a separate recipe.
- Using granulated sugar in place of superfine sugar: It works perfectly fine, I assure you.
- Ensuring equal numbers of egg yolks and egg whites: This will surely delight you as much as it does me.
- Omit the cream of tartar: Cream of tartar, a natural acid (potassium bitartrate), aids in strengthening the protein in whipped egg whites, making them hold their shape. Lemon juice, which pairs beautifully with this cake, can serve the same purpose. Plus, we’re already using the zest, and I love making the most of ingredients.
- No sifting is necessary: It turns out perfectly well without it.
- Fewer bowls: You’ll only need an electric mixer for the egg whites.
- Thinner cake layers: While the original cake was fun, it was too tall to photograph properly without removing its final layer.
- Improved whipped cream: Adding a bit of crème fraîche or sour cream helps stabilize the whipped cream.
- Less baking powder: After several tests, I found I’d been using less baking powder than required. Increasing it didn’t enhance the cake, so I’ve kept it lower.
- A method to prevent shrinkage: I learned from King Arthur that dropping the cake layers on the counter shortly after taking them out of the oven helps release trapped steam, which reduces the shrinking as they cool.
- A technique to minimize center dips: As chiffon cakes tend to dip in the center — don't worry if yours do — I discovered that cooling them upside-down, as you would with tube chiffon or angel food cake, helps prevent this.
**Strawberry Chiffon Shortcake, Perfected**
This is a streamlined, enhanced update to the 2007 Strawberry Chiffon Shortcake, and my favorite chiffon layer cake for any summer fruit and cream or custard desserts. You can easily double this recipe to create a tall, four-layer 9×13-inch cake, as I did for my party.
**Cake Layers**
- 5 large eggs, separated
- Zest of half a lemon, finely grated
- 1 1/4 cups (250 grams) granulated sugar, divided
- 1/3 cup plus 1 tablespoon (80 grams) vegetable oil
- 1/2 cup plus 2 tablespoons (150 ml) cold or room temperature water
- 1 teaspoon (5 ml) vanilla extract
My ultimate strawberry chiffon shortcake is a lofty yet airy dessert that melts in your mouth, created with minimal fuss typical of chiffon cakes, allowing us to prepare it repeatedly.
