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Strawberry Chiffon Shortcake

Ingredients

• 5 eggs separated; large
• zest of half a lemon finely grated
• 1 1/4 cups granulated sugar 250 grams; divided
• 1/3 cup plus 1 tablespoon vegetable oil 80 grams
• 1/2 cup plus 2 tablespoons cold 150 ml; or room-temp water
• 1 teaspoon vanilla extract 5 ml
• 1 3/4 cups all-purpose flour 230 grams
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons lemon juice fresh
• 2 1/3 cups heavy 550 ml; or whipping cream
• 1/4 cup powdered sugar 30 grams
• 1 tablespoon vanilla extract 15 ml
• 3 tablespoons sour cream 45 grams; or crème fraîche
• 2 pounds strawberries 905 grams; trimmed, sliced thin; fresh

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