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

45 MIN
55 MIN
3 H
8 to 10 servings



Vanilla Strawberries

Whipped Cream



  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.


  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.


  1. 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!

  2. 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

  3. 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?

  4. 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!

  5. 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!!

  6. 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.

  7. 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!

  8. 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.

  9. 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.

  10. 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.

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

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

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

  14. Can it be assemble a few hours before

  15. 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!

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Healthy Pick

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