strawberry chiffon shortcake

INGREDIENTS

• 2 1/4 cups sifted cake flour
• 1 1/2 cups superfine or regular sugar, divided
• 1 tablespoon baking powder
• 1 teaspoon salt
• 3/4 cup cold water
• 1/2 cup vegetable oil
• 1 teaspoon lemon zest
• 1 teaspoon vanilla extract
• 5 large egg yolks at room temperature
• 8 large egg whites at room temperature
• 1/2 teaspoon cream of tartar
• 2 cups heavy cream
• 6 tablespoons confectioners sugar
• 1 tablespoon vanilla extract
• 2 quarts strawberries, hulled and sliced (I sliced mine very thinly, but would do so more thickly next time, or double-layer the strawberries so that you get a higher fruit-to-bite ratio.)*