Chocolate-Strawberry Chiffon Squares

Makes 10 to 12 servings

Lori

ingredients

Chocolate-Strawberry Chiffon Squares

1 1/2 cups cake flour
1 cup sugar
1/2 cup Hershey’s Cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk
1/2 cup vegetable oil
2 egg yolks
2 egg whites
1/2 cup sugar
Fresh strawberries

Berry Cream

1 cup sweetened sliced strawberries
1 cup heavy or whipping cream
1 teaspoon vanilla
2 or 3 drops red food color (optional)

directions

Chocolate-Strawberry Chiffon Squares

Combine cake flour, 1 cup sugar, the cocoa, baking soda and salt in large mixer bowl. Add buttermilk, oil and egg yolks; beat until smooth. Beat egg whites in small mixer bowl until foamy; gradually add 1/2 cup sugar, beating until very stiff peaks form. Gently fold egg whites into chocolate batter. Pour into greased and floured 13x9-inch pan. Bake at 350° for 30 to 35 minutes or until cake springs back when touched lightly in center. Cool in pan on wire rack. Just before serving, prepare Berry Cream; frost top of cake. Cut into squares and garnish with strawberries. Refrigerate leftovers.

Berry Cream

Mask or puree strawberries in blender or food processor (you should have 1/2 cup). Whip cream until stiff; gently fold in puree, vanilla and food color.