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Strawberry Chiffon Shortcake

Ingredients

• 5 large eggs, separated
• Finely grated zest of half a lemon
• 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-temp water
• 1 teaspoon (5 ml) vanilla extract
• 1 3/4 cups (230 grams) all-purpose flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 1/2 teaspoons fresh lemon juice
• 2 1/3 cups (550 ml) heavy or whipping cream
• 1/4 cup (30 grams) powdered sugar
• 1 tablespoon (15 ml) vanilla extract
• 3 tablespoons (45 grams) sour cream or crème fraîche
• 2 pounds (905 grams) fresh strawberries, trimmed, sliced thin

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