Browse by
Browse by
Browse by
Browse by
Strawberry Shortcake in a Glass
Chef Eddy Recipe
Strawberry Shortcake in a Glass
Recipe Review
Click star to rate
Please share your comments about this recipe
Recipe comments are reviewed before publishing, Please allow several days for your review to appear.
Not yet rated! 0
Sign in to rate this recipe

Lemon chiffon cake, strawberry sauce and chantilly cream are layered in this strawberry shortcake recipe that’s as decadent as it is beautiful. Top with chocolate curls to send it over the top!

Prep time
Bake/Cook time
One 9 or 10-inch bundt cake, 1/2 cup strawberry sauce, 1 1/2 cups crème chantilly
Sign in to post a comment
Strawberry Shortcake in a Glass
Extra Fine Granulated Sugar
Prep time :
Bake/Cook time :
Yield :
One 9 or 10-inch bundt cake, 1/2 cup strawberry sauce, 1 1/2 cups crème chantilly


Lemon Chiffon Cake

Strawberry Sauce

Crème Chantilly

Additional Topping

  • Whole ripe strawberries
  • Chocolate bars

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 325°F.
  2. For cake, sift together flour, first listed sugar, baking powder and salt; then, set aside.
  3. In a bowl mix the oil, lemon zest, lemon juice, orange juice and vanilla extract. Whisk in egg yolks followed by flour.
  4. In a separate bowl, whip egg whites and remaining sugar to firm peaks. Add one third of egg whites and fold in batter.
  5. Add remaining whipped egg whites and fold gently.
  6. Scrape batter in a non-buttered tube pan and bake for approximately 1 hour or until an inserted toothpick comes out clean.
  7. Turn pan upside down onto neck of a bottle until completely cool. Remove from pan.
  8. For strawberry sauce, chop strawberries and puree smooth using a standard or stick (immersion) blender and mix with other ingredients until completely smooth.
  9. For crème chantilly, in a cold bowl, whip ingredients to medium firm peaks.
  10. Cut round circles of chiffon or pound cake and place on bottom of a glass. Pour strawberry sauce on cake for extra moistness.
  11. Cut whole ripe strawberries in half and place cut side onto glass.
  12. Spoon chantilly cream on strawberries.
  13. Using a vegetable peeler, make chocolate curls using a bar of chocolate. You can place bar of chocolate for a few seconds in a microwave oven to make it slightly softer, which will allow larger curls.
  14. Place chocolate curls on crème chantilly. Serve as desired.
Shout Out To Our Baking Friends
    ::    Ssierra    ::    Linda D    ::    Debsafan    ::    Shannon Condor    ::    Judy V    ::    angela c    ::    Tabitha    ::    tbiggers66    ::    jdiaz    ::    THERESA :)    ::    Leah G    ::    Dale Cafe    ::    LoLo    ::    Marian H    ::    teezzee    ::    JHale    ::    Helene Moffatt    ::    Jan E    ::    Denise D    ::    aellis
Trusted by home bakers since 1843
Imperial Sugar sugar bag

Sign up today for our free newsletter. Get exclusive recipes and coupons!

© 2012-2019 Imperial Sugar. All rights reserved. All Imperial Sugar branded products are the registered marks of the Imperial Sugar Company.