Strawberry Shortcake (The Best)
Strawberry Shortcake (The Best)
Open in full-screen mode

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

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

  3. 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.

  4. 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?

  5. Great cake I highly recommend it to everyone!

  6. 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!

  7. 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.

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

  9. 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

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

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

  12. Everybody loved it!

  13. I don't have a spring form pan, so I split the mix between two 8 inch round pans, and baked at 350 for 20 minutes. They are delicious, though a little flat. That could just be the baking method though. No complaints! So good!!!

  14. The cake was superb but I agree with the previous post--mine was done after 40 minutes at 350 with a thermometer reading 350!! Would this cake work in a 9 inch cake round and would I have to alter the cooking time if so?

  15. I cooked it for 45 min at 350 on middle rack and it was so salvageable...does not need 55 min of baking probably more like 30-35

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum