Strawberry Shortcake (The Best)

1 cup (250 milliliters) of all-purpose, unbleached flour

1.5 milliliters (ml) of baking powder 

A quarter teaspoon (or one milliliter) of salt

three eggs, broken down

1/4 teaspoon of cream of tartar

1.5 cups (310 milliliters) of sugar

Half a cup of softened unsalted butter (125 ml)

One teaspoon, or five milliliters, of vanilla extract one

half a cup (125 milliliters) of milk strawberries, vanilla

1 vanilla pod

2/3 cup (375 milliliters) of fresh strawberry slices

1/4 cup (around 15 milliliters) of sugar and whipped cream

3/4 cup (375 milliliters) of heavy cream

3/4 cup (45 milliliters) of sugar

One teaspoon, or five milliliters, of vanilla extract one

Ripe, fresh strawberries, either whole or sliced for presentation

Including this on my shopping list

Enhance my menu

Toss in with my dishes

Cake Preparation: Turn on Cooking Mode

Set the oven rack to the center position and heat to 180 degrees Celsius (350 degrees Fahrenheit). Grease and line the bottom of a 20-cm (8-inch) springform pan with parchment paper. Keep aside.

Mix the salt, baking soda, and flour together in a bowl. Keep aside.

Whip the egg whites and cream of tartar in a separate dish until soft peaks are formed using an electric mixer. Incorporate 125 ml (or 1/2 cup) of sugar gradually while continuing to beat until firm peaks are formed. Keep aside.

In a separate dish, use an electric mixer to combine the remaining sugar, butter, egg yolks, and vanilla. Slowly add the dry ingredients to the milk, one at a time.