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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. 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!

  2. 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.

  3. My son’s girlfriend made this twice for us and it was a hit both times! Excellent recipe!! Noticed though that we only had to bake for 15 minutes.

  4. I only used 1/4 of the meringue and triple the amount of baking powder and turned out like the traditional shortcake my mom use to make, no offense to Mom, but just a bit better.

  5. My cake is flat. I'm a seasoned baker and I followed all the instructions. Cooking time 30 minutes.

  6. The cake was pretty good but was very flat so kind of hard to cut. Everyone did love it though!!

  7. Rather flat! I followed instructions exactly and I am not a beginner. Super disappointed

  8. Can it be assemble a few hours before

  9. Hi there! I tried this twice and both times the cake was rather flat. I watched a few tutorials on folding the meringue in before my second attempt and it was slightly better but still didn’t really rise much. Any advice? Is it possible I beat the egg whites too much? Made them TOO stiff? Am I still not folding properly? Thanks!

  10. I dont have a springform pan, can I use a regular cake pan? If so, do I need to grease or line the sides?

  11. This strawberry shortcake was the bomb! I made a double batch of the cream topping, since one batch wasn’t near enough. I also cooked it for 35 minutes, it would have burned if I left it in longer. Everyone loved this cake!

  12. Phenomenal! Best strawberry shortcake I’ve ever had and I thought for sure I’d screw something up but it was perfect, first time out the gate. I still can’t get over how good it was.

  13. This cake is so flavourful, fresh, light and beautiful!! I am not a baker and the first time I made it I checked on it at 30 minutes because of the reviews, but it fell...(but was still delicious!) I’ve made it, at my boys request, two more times recently and it has turned out absolutely perfect when made exactly as directed! Don’t undertake bake it..just like an angel food cake! Fabulous recipe! Our family fav!! Thank you Ricardo!

  14. Did this cake for my dads birthday yesterday and my whole family loved it everyone took more then a pieces!! And like everyone is saying cooking time should be 30 mins!!!

  15. What can I substitute for cream of tartar

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.