Strawberry Shortcake (The Best)
Looking for the best strawberry shortcake? This is the only recipe you’ll ever need!
Ingredients
- 1 cup (250 ml) unbleached all-purpose flour
- 1 teaspoon (5 ml) baking powder
- 1/4 teaspoon (1 ml) salt
- 3 eggs, separated
- 1 pinch cream of tartar
- 1 1/4 cups (310 ml) sugar
- 1/2 cup (125 ml) unsalted butter, softened
- 1 teaspoon (5 ml) vanilla extract
- 1/2 cup (125 ml) milk
- 1 vanilla bean
- 1 1/2 cups (375 ml) sliced fresh strawberries
- 1 tablespoon (15 ml) sugar
- 1 1/2 cups (375 ml) 35% cream
- 3 tablespoons (45 ml) sugar
- 1 teaspoon (5 ml) vanilla extract
- Fresh strawberries, whole or cut into wedges for garnish
Instructions
- 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.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- 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.
- 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.
- 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.
- 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.
Looking for the best strawberry shortcake? This is the only recipe you’ll ever need!