When my friend Carole calls for help on desserts (Which is nearly a weekly occurrence) I know it has to meet certain criteria. Decisive factors for her include that the dessert have to be quick and easy to make, great looking, modern and naturally be very delicious. When she called for assistance on a Mother’s Day dessert, I knew immediately what would work for her, a fresh version of strawberry shortcake.

Whenever I am in a situation when I need a trouble-free dessert, I usually serve it in a glass. Served this way, it takes away the worries associated with more complicated desserts. Frosting cakes or special skills are not required, just plain easy steps to follow. Another benefit is that everything is nicely contained, a perfect solution for strawberry shortcake.

Some people prefer strawberry shortcake made with biscuits and some prefer cake, either version can be made using a glass. Below I have included a recipe for a delicious chiffon cake. Certainly you do not need an entire cake, but any leftovers work perfectly with tea or coffee!

Lemon Chiffon Cake Yield: one nine or 10 inch Bundt pan   1 ¾ Cups of Cake flour*                                                                                         ¾ Cup of Imperial® or Dixie Crystals® Extra Fine Granulated Sugar 1 Tablespoon of Baking powder  1 Teaspoon of Salt                                                                                        ½ Cup of Vegetable oil (such as grapeseed or canola)                       1 Tablespoon of lemon zest                                                                                         ¼ Cup of Lemon Juice                                                                                       ½ Cup of Orange juice or water                                                                    2 teaspoons of Vanilla extract                                                                                  6 Egg yolks                                                                                             6 Egg whites                                                                                          ¾ Cup of Imperial® or Dixie Crystals® Extra Fine Granulated Sugar              * Using a large spoon, fill the measuring cup with flour until the required amount is obtained. Preheat the oven to 325°F.
	Sift together the flour, first listed sugar, baking powder and salt and set aside.
	In a bowl mix the oil, lemon zest, lemon juice, orange juice and vanilla extract. Whisk in the egg yolks followed by the flour.
	In a separate bowl whip the egg whites and remaining sugar to firm peaks. Add one third of the egg whites and fold in the batter.
	Add the remaining whipped egg whites and fold gently.
	Scrape the batter in a non buttered tube pan and bake for approximately 1 hour or until an inserted  toothpick comes clean.  Turn the pan upside down onto the neck of a bottle until completely cool. Remove from the pan.