One Layer Strawberry Shortcake Cake

One Layer Strawberry Shortcake Cake is a delightful dessert that captures the essence of spring and summer with its fresh strawberries, fluffy whipped cream, and soft cake layers. This dessert is not only visually appealing with its vibrant colors but also a treat for the palate. The cake is simple to make and perfect for any occasion, from birthdays to picnics, or even just a sweet indulgence at home. One bite into this cake will take you on a journey through layers of sweetness and freshness, making it a favorite among cake lovers of all ages.

The beauty of One Layer Strawberry Shortcake Cake lies in its simplicity. With minimal ingredients and straightforward steps, anyone can whip it up, regardless of their baking skills. It’s light yet satisfying, combining soft textures with the crunch of strawberries, making it utterly irresistible. As the strawberries macerate with a touch of jam and sugar, they release their juices, which soak into the cake, enhancing the flavors. Topped with luscious whipped cream, this dessert is a celebration of seasonal fruit at its best.

Whether you’re a seasoned baker or new to the kitchen, One Layer Strawberry Shortcake Cake is a recipe to keep in your repertoire.

Ingredients about One Layer Strawberry Shortcake Cake

• List of ingredients with measurements:
• 1 and 1/4 cups cake flour
• 2/3 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, cubed and softened
• 1 teaspoon pure vanilla extract
• 1/2 cup whole milk
• 1 large egg
• 2 tablespoons canola oil
• 1 and 1/2 cups sliced strawberries
• 1 tablespoon strawberry jam
• 1 teaspoon granulated sugar
• 1 cup cold heavy cream
• 2 tablespoons confectioners’ sugar
• 1/2 teaspoon pure vanilla extract
• Optional ingredient substitutions:
• For a gluten-free option, replace cake flour with a gluten-free flour blend.
• You can use coconut oil or melted margarine instead of butter for dairy-free versions.
• Substitute almond milk or soy milk for whole milk to accommodate lactose intolerance.
• For a lighter whipped topping, consider using whipped coconut cream instead of heavy cream.

How to Make One Layer Strawberry Shortcake Cake

• Step 1: Prepare the cake pan and dry ingredients. Begin by preheating your oven to 350°F (175°C). Take an 8 or 9-inch cake pan and grease it generously. Next, line the bottom with parchment paper to prevent sticking, then grease the parchment as well.
• In a medium mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. This ensures that your dry ingredients are well combined and free of lumps, setting up a good foundation for your cake.
• Step 2: Combine wet ingredients and butter. Add the cubed, softened unsalted butter into the bowl with the dry ingredients. Pour in 1 teaspoon of pure vanilla extract and 1/4 cup of the whole milk. Mix everything together until the dry ingredients are moistened. This should take about a minute. Scrape down the sides of the bowl using a spatula to ensure all ingredients are fully incorporated.
• Step 3: Incorporate eggs and oil. In a separate bowl, whisk together the remaining 1/4 cup milk, large egg, and canola oil until well combined. Gradually add this egg mixture to your batter in two additions. After each addition, mix for precisely 15 seconds. This gentle mixing ensures you don’t overwork the batter, which can make the cake dense.
• Scrape down the bowl once more and mix for another 15 seconds. You want your batter smooth but be cautious not to overmix.
• Step 4: Bake the cake. Pour the prepared batter into the greased cake pan. Spread it out evenly with a spatula. Bake in the preheated oven for 20-22 minutes. To check for doneness, insert a toothpick into the center of the cake – if it comes out clean, your cake is ready. Let it cool completely in the pan before transferring it to a wire rack.
• Step 5: Prepare the strawberries. While the cake cools, take the sliced strawberries and place them in a bowl. Add 1 tablespoon of strawberry jam and 1 teaspoon of granulated sugar. Mix well and set aside. You can allow these to sit at room temperature, which will help the strawberries become juicy, or refrigerate them until you’re ready to assemble the cake.
• Step 6: Whip the cream. In another clean mixing bowl, add 1 cup of cold heavy cream, 2 tablespoons of confectioners’ sugar, and 1/2 teaspoon of pure vanilla extract. Use an electric mixer to whip the cream on medium speed until medium peaks form. This will take about 2-4 minutes. Be careful not to over-whip; you want a creamy consistency, not butter!
• Step 7: Assemble the cake. Once the cake is completely cool, place it on a serving plate. Spread a generous layer of whipped cream on top of the cake, making sure to cover it evenly. Then, pile the prepared strawberries over the whipped cream. You can reserve a few strawberries for garnishing if you’re serving a crowd.
• After assembly, slice the cake and serve immediately, or refrigerate for up to 4 hours before serving. This cake is best enjoyed fresh, but any leftovers can be stored in an airtight container in the fridge for up to 3 days.

How to Serve One Layer Strawberry Shortcake Cake

• Best ways to serve One Layer Strawberry Shortcake Cake: To serve, slice the One Layer Strawberry Shortcake Cake into wedges using a sharp knife. You may want to warm the knife under hot water to make neat cuts. Serve each slice with a dollop of leftover whipped cream and a fresh strawberry on top for a beautiful presentation.
• For an added flair, consider drizzling some more strawberry jam or a balsamic glaze over the top. This adds an additional layer of flavor that balances nicely with the sweetness of the cake.
• Serving suggestions or pairings: This cake pairs wonderfully with a variety of beverages. A chilled glass of lemonade or iced tea complements its sweetness perfectly. For an adult gathering, consider serving it alongside a light sparkling wine or a fruity white wine like Moscato. Consider adding a scoop of vanilla ice cream or a scoop of sorbet on the side for those who want a cool, creamy addition to their dessert.

How to Store One Layer Strawberry Shortcake Cake

• Proper storage methods: Store any leftover One Layer Strawberry Shortcake Cake in the refrigerator. Place it in an airtight container or cover the cake with plastic wrap to maintain its freshness. It’s best to cut the cake only when you are ready to serve, as cutting exposes the layers and may dry them out.
• Tips for reheating or freezing: If you prefer, you can freeze the unassembled components of the cake for later use. Freeze the plain cake in a plastic wrap, then place it in a freezer-safe bag or container for up to 3 months. To enjoy it, thaw the cake in the refrigerator overnight.
• Note that strawberries and whipped cream do not freeze well and are best made fresh. Always serve the cake chilled for the best texture and flavor.

Tips to Make One Layer Strawberry Shortcake Cake

• Common mistakes to avoid: One common mistake is overmixing the batter. Mix just until combined to ensure a light and fluffy cake. Another pitfall is not properly preparing the cake pan. Always grease and line it with parchment to avoid sticking.
• Additionally, let the cake cool completely before adding cream and strawberries. Adding toppings to a warm cake can lead to soggy layers.
• Helpful tips for better results: For the best flavor in your strawberries, use ripe, seasonal berries. If strawberries are not in season, consider using other berries like blueberries or raspberries as an alternative.
• Always taste your whipped cream before using it. If you want it sweeter, adjust the amount of confectioners’ sugar to your preference. A little lemon zest can also elevate the flavor!

Variation of One Layer Strawberry Shortcake Cake

• Suggested variations or twists on the recipe: To give this cake a unique twist, consider adding lemon zest and juice to the batter for a refreshing citrus flavor. You can also fold in mini chocolate chips into the cake batter before baking for a chocolatey surprise.
• If you’re feeling adventurous, create a layered version by making two cakes and stacking them, filling the layers with whipped cream and strawberries. You could also use different kinds of fruits like peaches or mixed berries for variety.
• Adjustments for dietary preferences: For a vegan option, replace the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) and use coconut cream for the whipped topping. Substitute all dairy ingredients with plant-based alternatives.

FAQs

• What can I do if the dish isn’t turning out right? If your cake doesn’t rise properly, check if your baking powder is fresh; expired baking powder won’t create the necessary lift. Additionally, ensure that you measured the ingredients accurately, as baking is a science. If the cake turns out too dry, it may have been overbaked.
• Can I make this ahead of time? Yes! You can prepare the cake a day in advance and store it in the refrigerator without frosting. Wait until just before serving to add the whipped cream and fresh strawberries for the best texture and flavor.
• What can I substitute for ingredients? For the cake flour, all-purpose flour can be used, but results may vary. Using Greek yogurt can substitute for heavy cream for a lighter version, but whip it before using it as a topping. You can also mix fruit preserves if fresh strawberries are unavailable.

One Layer Strawberry Shortcake Cake is not just a recipe; it’s an experience that invites everyone to take a slice of joy! Indulging in this dessert offers a taste of home, warmth, and the delightful seasons. Enjoy its lightness, freshness, and all the little twists you can add to create your perfect version!

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