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One Layer Strawberry Shortcake Cake Recipe

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4.3 from 12 reviews

This One Layer Strawberry Shortcake Cake is a delightful and simple dessert featuring a moist, tender cake layered with sweet macerated strawberries and fluffy whipped cream. Perfect for any occasion, this recipe uses everyday ingredients and yields a beautiful, fresh-tasting cake that’s easy to make and sure to impress.

Ingredients

Cake

  • 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

Strawberry Mixture

  • 1 and 1/2 cups (240g) sliced strawberries
  • 1 Tablespoon (20g) strawberry jam
  • 1 teaspoon granulated sugar

Whipped Cream Topping

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 2 Tablespoons confectioners’ sugar or granulated sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan, then line it with parchment paper rounds and grease the parchment to ensure the cake releases easily.
  2. Mix Dry Ingredients: In a large bowl or the bowl of a stand mixer, sift together cake flour, sugar, baking powder, and salt.
  3. Add Wet Ingredients to Dry: Add the cubed softened butter, vanilla extract, and 1/4 cup of the milk to the dry ingredients. Mix on medium speed for about 1 minute until the mixture is moistened. Scrape down the sides and bottom of the bowl to incorporate all ingredients.
  4. Combine Remaining Wet Ingredients: In a separate bowl, whisk together the remaining 1/4 cup milk, egg, and oil. With the mixer running on medium speed, add this egg mixture to the batter in two additions, mixing about 15 seconds between each addition. Scrape down the bowl again and mix for another 15 seconds until just combined; slight lumps are okay to avoid over-mixing.
  5. Bake the Cake: Pour the batter into the prepared cake pan and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.
  6. Prepare Strawberries: While the cake cools, mix the sliced strawberries with strawberry jam and sugar. Let this mixture sit at room temperature or refrigerate so the strawberries release their juices and become sweet and saucy.
  7. Make Whipped Cream: When the cake is cooled, whip the cold heavy cream, sugar, and vanilla extract using a hand mixer or stand mixer with the whisk attachment on medium-high speed until medium peaks form, about 3-4 minutes.
  8. Assemble the Cake: Place the cooled cake on a serving plate or stand. Spread whipped cream evenly over the top, reaching the edges, then spread the macerated strawberries on top of the whipped cream.
  9. Serve or Store: Slice and serve the cake immediately, or refrigerate for up to 4 hours before serving. Cover leftovers and store in the refrigerator for up to 3 days.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Parchment paper rounds prevent sticking and help with clean cake removal.
  • Avoid over-mixing the batter to keep the cake light and tender.
  • Whip the cream to medium peaks for the perfect fluffy texture that holds shape but is still soft.
  • This cake is best served the same day but can be stored in the refrigerator for up to 3 days.
  • For a dairy-free version, substitute milk and cream with suitable plant-based alternatives, adjusting whipping time accordingly.

Find it online: https://bitezly.com/one-layer-strawberry-shortcake-cake-recipe/