Name: One Layer Strawberry Shortcake Cake Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 and 1/4 cups (148g) cake flour (spooned & leveled); 2/3 cup (130g) granulated sugar; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/4 cup (4 Tablespoons; 56g) unsalted butter, cubed and softened to room temperature; 1 teaspoon pure vanilla extract; 1/2 cup (120ml) whole milk, at room temperature and divided; 1 large egg, at room temperature; 2 Tablespoons (30ml) canola oil or vegetable oil; 1 and 1/2 cups (240g) sliced strawberries; 1 Tablespoon (20g) strawberry jam; 1 teaspoon granulated sugar; 1 cup (240ml) cold heavy cream or heavy whipping cream; 2 Tablespoons confectioners’ sugar or granulated sugar; 1/2 teaspoon pure vanilla extract

If you’re craving a dessert that captures all the sweet, fresh goodness of strawberries without fussing over multiple layers, this One Layer Strawberry Shortcake Cake Recipe is going to be your new best friend. Imagine a tender, moist vanilla cake crowned with fluffy whipped cream and luscious, juicy strawberries—every bite bursting with summery brightness and a hint of vanilla warmth. It’s the perfect balance of simplicity and indulgence, making it an ideal treat to brighten up any occasion or just add a little sweetness to your day.

Ingredients You’ll Need

The image shows two side-by-side close-ups of dough preparation in clear glass bowls, all placed on a white marbled surface. On the left, the bowl contains a dry mix of white flour and small pale yellow cubes of butter scattered evenly on top. On the right, the bowl holds a rough, rough-textured dough in a light beige color that looks slightly crumbly but starting to come together. Both bowls are simple and transparent, allowing the ingredients and dough texture to be clearly seen inside. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this cake plays a crucial role in creating a perfectly balanced dessert. From the cake flour that ensures a soft texture to the fresh strawberries that provide natural sweetness and color, every element is simple yet essential to bring this recipe to life.

Cake flour (1 and 1/4 cups / 148g): This finely milled flour keeps your cake tender and light, avoiding a dense crumb.
Granulated sugar (2/3 cup / 130g): Sweetens the cake batter just right without overwhelming.
Baking powder (1 teaspoon): Helps your cake rise beautifully and become fluffy.
Salt (1/4 teaspoon): A tiny pinch to balance sweetness and deepen flavors.
Unsalted butter (1/4 cup / 56g), softened: Adds richness and moisture to the cake.
Pure vanilla extract (1 teaspoon): Gives a warm, inviting aroma and flavor.
Whole milk, divided (1/2 cup / 120ml): Keeps the batter moist and tender.
Large egg (1), room temperature: Binds ingredients together while adding structure.
Canola or vegetable oil (2 tablespoons / 30ml): Boosts moisture and keeps the cake soft for days.
Sliced strawberries (1 and 1/2 cups / 240g): The star of the show, juicy and fresh for topping.
Strawberry jam (1 tablespoon / 20g): Intensifies the strawberry flavor, making the topping irresistibly sweet and sticky.
Granulated sugar (1 teaspoon): Helps the strawberries release their juices for a natural syrup.
Cold heavy cream or heavy whipping cream (1 cup / 240ml): Whipped up into fluffy goodness for that dreamy topping.
Confectioners’ or granulated sugar (2 tablespoons): Sweetens the whipped cream just right.
Pure vanilla extract (1/2 teaspoon): Adds a subtle vanilla kick to the whipped cream.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make One Layer Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Cake Pan and Oven

Start by preheating your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan and line it with parchment paper rounds, also greased to ensure your cake releases beautifully after baking. This preparation ensures a smooth, clean edge to your cake, making it easy to serve and enjoy.

Step 2: Mix the Dry Ingredients

In a large mixing bowl or your stand mixer bowl, sift together the cake flour, sugar, baking powder, and salt. This sifting evenly distributes the leavening and helps create a light cake crumb. Mixing the dry ingredients well at this stage is key to a cake with the perfect rise and texture.

Step 3: Add Butter, Vanilla, and Milk

Add the softened butter, vanilla extract, and 1/4 cup of the milk to the sifted dry ingredients. Mix on medium speed for about one minute until the mixture is evenly moistened and looks a little crumbly. Stop to scrape the bowl edges to keep everything well incorporated, which guarantees no pockets of flour or butter.

Step 4: Combine Egg, Oil, and Remaining Milk

Whisk together the remaining 1/4 cup of milk, the room temperature egg, and oil in a separate bowl. With your mixer running on medium speed, add this wet mixture to the batter in two portions, mixing for 15 seconds between additions. The batter will be smooth but may have a few small lumps—that’s perfectly fine, so don’t over-mix as that can toughen the cake.

Step 5: Bake the Cake

Pour your batter into the prepared cake pan and bake for 20 to 22 minutes. To check if it’s done, insert a toothpick in the center; if it comes out clean, your cake is ready. Let it cool completely in the pan set on a wire rack before moving on to the next steps. Cooling is essential to prevent the whipped cream from melting later.

Step 6: Prepare the Strawberry Mixture

While the cake cools, combine the sliced strawberries, strawberry jam, and sugar in a bowl. Let this sit for a while at room temperature or chill it—this helps the strawberries release their natural juices, creating a sweet syrup that will soak slightly into the cake for extra moisture and flavor.

Step 7: Whip the Cream to Perfection

Using a hand or stand mixer fitted with a whisk, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form. Medium peaks mean the cream holds its shape but still has a slight softness, which is just the right consistency for spreading without it being too stiff or runny.

Step 8: Assemble Your One Layer Strawberry Shortcake Cake Recipe

Transfer your cooled cake to a serving plate or cake stand. Generously pile the whipped cream over the cake, spreading it out gently toward the edges. Then, spoon the strawberry mixture on top, letting some of the syrup slowly drizzle down the sides for an inviting look and added flavor. Slice and serve right away, or chill for a few hours to let the flavors meld.

How to Serve One Layer Strawberry Shortcake Cake Recipe

A single-layer round cake with a golden-brown base sits on a white cake stand with a frilled edge. On top of the base is a thick layer of white whipped cream that looks soft and fluffy. The whipped cream is topped generously with bright red strawberry slices scattered all over the surface, with a small whole strawberry with its green leafy top placed at the very peak. A light drizzle of strawberry syrup gently runs down the sides of the whipped cream. The cake stand rests on a white marbled surface with white flowers and whole strawberries placed around it, and an olive-green cloth is softly folded in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, consider adding fresh mint leaves, a light dusting of powdered sugar, or even a few whole strawberries on top. These add vibrant color contrast and fresh aroma that enhance this already delightful dessert.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a refreshing glass of iced tea. The creamy, sweet notes of the cake complement cold drinks and light accompaniments perfectly, making your dessert experience even more memorable.

Creative Ways to Present

You can serve slices on pretty china plates topped with a drizzle of balsamic glaze for a gourmet twist or in clear glass trifle bowls layering cake pieces, strawberries, and whipped cream for a charming parfait effect. Presentation is half the fun and lets you dress up this classic treat any way you want.

Make Ahead and Storage

Storing Leftovers

Once assembled, cover the cake with plastic wrap or keep it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. This cake tastes best when enjoyed within this timeframe while the whipped cream remains fluffy and the strawberries vibrant.

Freezing

Because of the fresh strawberries and whipped cream topping, freezing the fully assembled cake is not recommended. However, you can freeze the baked cake layer wrapped tightly in plastic and foil for up to 2 months. Thaw completely before adding fresh whipped cream and strawberries to retain that fresh, light texture.

Reheating

This cake is best served chilled and is not meant to be reheated. If you’ve frozen and thawed the cake layer, just bring it to room temperature before adding your toppings. The cold whipped cream topping ensures the perfect cool contrast with the soft cake.

FAQs

Can I use frozen strawberries for the topping?

While fresh strawberries are preferred for the best texture and flavor, you can use thawed frozen strawberries if needed. Just drain any excess juices so the topping doesn’t become too wet and dilute the cake.

Can I make this recipe dairy-free?

Yes! Use a dairy-free butter substitute and plant-based milk like almond or oat milk. For the whipped cream, coconut cream whipped until fluffy is a great alternative for that creamy topping.

How far in advance can I assemble the cake?

The cake can be assembled and refrigerated for up to 4 hours before serving. Beyond that, the whipped cream might start to lose its texture and the strawberries could release more juices, making the cake soggy.

Can I use all-purpose flour instead of cake flour?

You can substitute all-purpose flour, but your cake might turn out denser. To mimic cake flour, remove two tablespoons of all-purpose flour per cup and replace with two tablespoons of cornstarch for a lighter texture.

What’s the best way to achieve medium peaks when whipping cream?

Watch closely as you whip the cream. Medium peaks hold their shape but the tip of the peak will curl slightly when you lift the whisk. Stop whipping once you reach this point to avoid overbeating into stiff peaks or butter.

Final Thoughts

Making this One Layer Strawberry Shortcake Cake Recipe is like inviting sunshine into your kitchen. It’s easy enough for a weeknight treat yet elegant enough to impress guests. Sweet strawberries, fluffy cream, and tender cake combine into a dessert that’s deeply satisfying and utterly charming. I encourage you to try baking this lovely cake soon—it’s bound to become one of your favorite recipes, just like it is mine!