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. OMG - so moist and delicious - several steps to follow but SOOO worth is - Simply the BEST cake I've had period.

  2. I am wondering if this recipe could be adapted for a sheet pan. My daughter is getting married next summer and her fiance doesn't like sweets but really enjoyed the strawberry shortcake at my sister's wedding this past August. I am wondering if this recipe can be adapted for use in a sheet pan. We would make one as shown above for cutting but use ones made in the sheet pan for service to wedding guests.

  3. All the family love it. Followed the recipie exactly and came out great. Those who say it only needs 35 mins. cooking must be doing something wrong, mine was still liquid at that time

  4. For all of you bakers out there, you know that each and every oven, in the entire world, bakes differently. Don’t blame Ricardo because you didn’t check your cake. Ricardo, I’ve been a baker, next to my mom, since I’ve been 5 years old. This recipe is the ultimate Strawberry Shortcake recipe. You are very gifted. Thank you for sharing this MOST requested recipe. Absolutely Devine!!!

  5. This recipe works amazingly with Robin Hood all purpose gluten free flour mix!! Still used 1 cup.

  6. Only needs 30 minutes to cook!!!!

  7. Hi Ricardo, This was originally my favourite strawberry shortcake cake recipe. I made it at many special occasions and it was always a hit! I think the recipe may have changed though (I think the amount of flour)? I just tried making it twice and both times the cake came out with a pie like consistency in the middle and bottom.

  8. Hello! I have question. Usually I let my cakes cool down completely in the pan. Do I really need to unmold right after taking the cake out of the oven or can I unmold the cake 15 min after cooling or I can leave it cool completely in the pan?

  9. Great cake I highly recommend it to everyone!

  10. The texture was moist and dense. I baked it for about 40mins. It has too much sugar. I will cut it easily by 1/3. Otherwise, I loved this recipe!

  11. This is an amazing shortcake recipe. I used pure Tahitian vanilla and it was delectable. The only issue is the length of time in the oven. It calls for 55 minutes. I read a previous review which warned against leaving the cake in for that long and checked it at 35. Sure enough, it was done! It may have been done at 30...Still, this is a beautiful strawberry shortcake recipe. Highly recommended.

  12. How long will this cake last in the fridge assembled? Don’t want it to get soggy.

  13. This was my first attempt at making a shortcake and boy oh boy was it ever a success! We did not have a springform pan, so instead we split the batter between two smaller well greased pans for about 28 minutes. Cake was MOIST!! 12/10 would recommend, you’ve done it again Ricardo!! :) #onemoistcake #yum #cakeboss

  14. I weighed 1 cup measure of flour it weighed 135 ml. Which do I use. Thanks

  15. Absolutely delicious according to my family. I followed the direction exactly as instructed.

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