Strawberry Shortcake (The Best)

Instructions

1. 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. 2

   In a bowl, combine the flour, baking powder, and salt. Set aside.

3. 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. 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. 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. 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.