Description
One Layer Strawberry Shortcake Cake is a fresh, fruity dessert featuring soft cake, juicy strawberries, and fluffy whipped cream.
Ingredients
Scale
- 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, divided
- 1 large egg
- 2 tablespoons canola oil
- 1 and 1/2 cups sliced strawberries
- 1 tablespoon strawberry jam
- 1 teaspoon granulated sugar (for strawberries)
- 1 cup cold heavy cream
- 2 tablespoons confectioners’ sugar
- 1/2 teaspoon pure vanilla extract (for whipped cream)
Instructions
- Preheat oven to 350°F (175°C). Grease and line an 8 or 9-inch cake pan with parchment paper, then grease the parchment.
- Sift together cake flour, granulated sugar, baking powder, and salt in a medium bowl.
- Add butter, 1/4 cup milk, and vanilla extract to the dry ingredients. Mix until moistened. Scrape down the sides of the bowl.
- In a separate bowl, whisk together remaining 1/4 cup milk, egg, and oil. Add to batter in two additions, mixing 15 seconds each time.
- Scrape down the bowl and mix for another 15 seconds until smooth.
- Pour batter into prepared pan and smooth the top. Bake for 20–22 minutes or until a toothpick inserted comes out clean.
- Cool completely in pan before transferring to a wire rack.
- Mix sliced strawberries with jam and 1 tsp sugar. Let sit at room temperature or refrigerate until needed.
- Whip cold heavy cream with confectioners’ sugar and vanilla extract until medium peaks form (2–4 minutes). Do not overwhip.
- Once cake is cool, place on a serving plate. Spread whipped cream over top, then spoon on the prepared strawberries.
- Slice and serve immediately or chill for up to 4 hours. Store leftovers in an airtight container in the fridge for up to 3 days.
Notes
- Do not overmix the batter to maintain a light texture.
- Always let the cake cool completely before topping with cream and berries.
- Use ripe, in-season strawberries for best flavor.
- Freeze the plain cake only—whipped cream and strawberries are best fresh.
- Try a hot knife for clean slices when serving.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 20g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
Keywords: strawberry shortcake cake, summer dessert, one layer cake, whipped cream cake, easy strawberry cake