The author shared a recipe for a strawberry chiffon shortcake on their website in 2007. Although it was their first attempt at a chiffon cake, they brought it to a party, confident it would be well-received. At the time, the author found chiffon cakes a bit stiff and lean, and also noted their fussy preparation requirements. These included specific ingredients like cake flour and superfine sugar, an odd number of egg whites and yolks, cream of tartar, and the use of multiple bowls, along with a tendency to dip in the center.