Light-as-air chocolate chiffon cake squares served topped with a luscious strawberry cream.

Chocolate Chiffon Squares with Strawberry Cream

Cake:

1 1/2 cups cake flour

1 1/2 cups granulated sugar - divided use

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk*
1/2 cup vegetable oil

2 large eggs, separated

Strawberry Cream:

1 cup sliced strawberries

1 cup heavy or whipping cream

1/3 to 1/2 cup granulated sugar

1 teaspoon vanilla extract

Fresh strawberries for garnish

1. Heat oven to 350°F (175°C). Grease and flour 13 x 9 x 2-inch baking pan.
2. For Cake: In a large bowl, mix together flour, 1 cup sugar, cocoa, baking soda and salt. Add buttermilk, oil and egg yolks; beat on medium speed of mixer until smooth.
3. Using clean beaters, beat egg whites in small bowl until soft peaks form; gradually add remaining 1/2 cup sugar, beating until stiff peaks form. Gently fold beaten egg whites into chocolate batter. Pour batter into prepared pan.
4. Bake 30 to 35 minutes or until top springs back when touched lightly. Cool in pan on wire rack.
5. For Strawberry Cream: Puree strawberries in blender or food processor bowl; measure 1/2 cup. Beat whipping cream with sugar and vanilla in small bowl until stiff; gently fold in strawberry puree.
6. Serve cake with strawberry cream and garnish with whole or sliced strawberries.

Makes 12 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.