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

  2. Everybody loved it!

  3. 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!!!

  4. 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?

  5. 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

  6. Stupendous. Smash hit with encore requests. Easy to make.

  7. Ricardo! I made this cake for Father's day. Everyone thought about this cake days after enjoying it, it was a MEGA HIT! Father in law has requested it again, mother in law wants me to show her how to make it, and my dad has requested it as his birthday cake this weekend. I put a thin layer of marzipan in the middle which added another nice element to the cake. Love your recipes!

  8. I would love to know how far in advance I can put it together.

  9. Loved this cake. Nice texture., a bit sweet but why not with sweet tart first strawberries of the season.

  10. The flavour and are delicious but the shell hardens before the center is completely set. Toothpick comes out clean and when I take it out it falls flat. I did it 7 times over a few weeks and keep getting the same results it is driving me crazy. Besides that the taste is amazing exactly what I like in a vanilla cake. I just wish I could figure out why it's not working for me. I used an oven thermometer my oven is precise. Tried convection regular baking lower temp longer time. Same flat cake 5m later. :(

  11. Probably one of the best Strawberry Shortcakes I have ever eaten. It was a hit with everyone. :)

  12. delicious. on the soft cakey side rather than biscuit side, but I prefer that. I would also use less sugar

  13. My family loved it! Birthday cake for my daughter. I added extra sugar to whipped cream. Recipe is a keeper.

  14. The best sponge cake I've ever made so far. Light, fluffy, delicate. Perfect for a strawberry shortcake. Found the sugar perfect for the cake. Maybe others found the whipped cream too sweet? I always use 1tbsp of sugar to 1cup of cream because I like it on the lighter side. It turned out perfect. Will definately keep this recipe.

  15. I do want to say that everyone loved the cake. I doubled the recipe, used the whip cream in the middle and iced it with buttercream as a birthday cake. But even without the extra sugar I think I would decrease the sugar by at least 1/3

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