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strawberry chiffon shortcake
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Ingredients
0 of 15 gathered
Step by step
Method
5 steps
- 1
To prepare the strawberries, in a nonreactive bowl, combine the strawberries, lemon juice and sugar and stir together until well blended.
- 2
Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.
- 3
To make the shortcakes, position a rack in the center of an oven and preheat to 350°F.
- 4
Grease and flour a 6-well shortcake pan.
- 5
Over a sheet of waxed paper, sift together the flour, baking powder and salt; repeat until well blended. Taste for salt and serve when it looks done.