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Strawberry Shortcake (The Best)
Strawberry Shortcake (The Best)
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Strawberry Shortcake (The Best)

Preparation
45 MIN
Cooking
55 MIN
Cooling
3 H
Makes
8 to 10 servings
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Ingredients

Cake

Vanilla Strawberries

Whipped Cream

Preparation

Cake

  1. With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan and line the bottom with parchment paper. Set aside.
  2. In a bowl, combine the flour, baking powder, and salt. Set aside.
  3. In another bowl, beat the egg whites and cream of tartar with an electric mixer until soft peaks form. Gradually add 125 ml (1/2 cup) of the sugar, beating until stiff peaks form. Set aside.
  4. In a third bowl, beat the remaining sugar, the butter, egg yolks, and vanilla with an electric mixer. At low speed, add the dry ingredients alternately with the milk.
  5. Stir a quarter of the meringue into the batter to lighten it. With a spatula, gently fold in the remaining meringue. Pour into the prepared pan.
  6. Bake for about 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Unmould immediately and let completely cool on a wire rack.

Vanilla Strawberries

  1. Split the vanilla bean in half lengthwise. With the tip of a knife, remove the seeds from the vanilla pod.
  2. In a bowl, combine the strawberries, sugar, vanilla seeds, and pod. Allow to macerate for about 15 minutes. Drain. Remove the pod. Set aside.

Whipped Cream

  1. In a bowl, whip the cream, sugar, and vanilla with an electric mixer until stiff peaks form. Set aside.

Assembly

  1. Cut the cake in half horizontally to make two slices. Spread 250 ml (1 cup) of the whipped cream on the cut side of each slice. Scatter the drained vanilla strawberries on the whipped cream of a slice of cake. Cover with the other slice of cake, whipped cream side down. Garnish the top of the cake with the remaining whipped cream. Garnish with fresh strawberries.

Comments

  1. Tried this recipe from Paris today and I can tell you it's a good one, everyone loved it. As many people stated before it's way too sugary (half the recommend sugar will do) and you only need to cook it 30/40 mins maximum ! Also you need to double the baking powder because my cake didn't raise at all. Just change around what you think will work best for you. Besides that, it's a great recipe, would definitely recommend and do it again. Happy baking everyone ☺️

  2. Great recipe that I made a few times but I cut the sugar content by 25%.

  3. I have made this cake recipe at least 4-5 times, and it’s decent. It comes out flat sometimes, not sure why. It’s not my fav recipe as I found a better cake one, but I LOVE the whipped cream recipe here - I use it for other cakes and it’s just wonderful!

  4. This cake was wonderful. I made it for an Easter lunch and my friends ate seconds. However the cake doesn’t fit in one pan and I had to use two pans and cut down on the baking time. It was delicious and decadent and I will definitely make it again.

  5. Half of these people saying they are seasoned bakers makes me giggle. Who told you that?Because the cake comes out perfect following the recipe to a T.

  6. My first time making strawberry short cake from scratch. And this recipe did not disappoint.I did not have cream of tartar so Substituted it with lemon juice. Other than that followed the recipe exactly how it is. Loved the cake. Will be making it again! It took about 40 minutes to bake, was perfect. Was not hard or flat.

  7. I made this short cake and it’s outstanding. Thank you

  8. I did the cake recipe part twice because I decided the cake should be taller after the first cake came out. The first time I screwed up and put 2x1/2 cup of sugar in the meringue. Second time, followed it to a tee. The first one had to be taken out at 30 minutes like many suggested here. The second wasn’t even done at that point and was taller and fluffier. Just a guess, but I believe the cooking time will vary based on how airy your meringue is. Tastes amazing!

  9. Disappointed with this recipe, I’ve tried it twice, both times flat and dense. It was also too sweet. I’m a seasoned baker and followed this recipe to a T. Would not recommend

  10. loved this cake so much. Is it possible to make a smaller version with this recipe? may i use a 6 inch round cake pan with this?

  11. I have made this recipe so many times and each time it’s seems to hit the spot my family loves it, it really is the best strawberry shortcake!

  12. I've made this cake 4 times in 3 weeks by request. Everyone loves it, even me and I thought I didn't like strawberry shortcake!!

  13. Loved this shortcake recipe! It baked to the perfect height for a shortcake and was very delicious. My guests all went back for seconds including me.

  14. Great recipe! I used all purpose gluten free flour and it worked beautifully. Next time I’ll decrease sugar as I found it too sweet. Like many, mine also came out a little flat so if you want it to look like the photo I would double the recipe (cake and cream) and pour in two pans-I did this the second time I made the recipe and it worked well). My bake time was about 45 minutes, the sides started getting too crunchy so maybe start checking it at 35 minutes. Overall Awesome strawberry shortcake flavor!

  15. My cakes were flatter than I would have preferred but none the less delicious and everyone raved about it. I used two 8 inch round pans and baked for 30 minutes.

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