Name: One Layer Strawberry Shortcake Cake Recipe
Prep time: 30 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, 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

Jump to Recipe· 4.3 from 78 reviews

If you’re craving a dessert that feels like a warm hug in every bite, let me introduce you to this irresistible One Layer Strawberry Shortcake Cake Recipe. Imagine a tender and fluffy cake layered with sweet macerated strawberries and topped with dollops of luscious whipped cream—this cake has all the charm and comfort of classic strawberry shortcake but in one convenient, stunning layer. It’s a dessert that’s simple to make yet rich in flavor and texture, perfect for sharing with family or impressing at your next get-together.

Ingredients You’ll Need

The image shows the ingredients for making a strawberry shortcake. There are three layers of light golden sponge cake placed on a black cooling rack on a white marbled surface. To the left, a clear glass bowl filled with bright red sliced strawberries is next to a light grey bowl holding a fluffy white whipped cream. There is also a small white bowl filled with small light beige crumbly pieces, likely cake crumbs or streusel. A few whole fresh strawberries are scattered between the bowls and the cakes. A soft pink cloth is partly visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully simple yet essential—the cake flour ensures a light and tender crumb, while fresh strawberries bring natural sweetness and that iconic bright red color. Each element plays a crucial role in creating a delightful balance of flavors and textures in this One Layer Strawberry Shortcake Cake Recipe.

1 and 1/4 cups (148g) cake flour (spooned & leveled): This gives you the soft, delicate crumb we all love in a shortcake.
2/3 cup (130g) granulated sugar: The perfect amount to sweeten without overpowering the strawberries.
1 teaspoon baking powder: Helps the cake rise just right for a fluffy texture.
1/4 teaspoon salt: Enhances flavor and balances the sweetness.
1/4 cup (4 Tablespoons; 56g) unsalted butter, cubed and softened: Adds richness and tenderness to the cake.
1 teaspoon pure vanilla extract: Brings subtle warmth and depth to every bite.
1/2 cup (120ml) whole milk, at room temperature and divided: Keeps the batter moist and smooth.
1 large egg, at room temperature: Binds the ingredients and helps with structure.
2 Tablespoons (30ml) canola oil or vegetable oil: Adds moisture and keeps the cake fresh longer.
1 and 1/2 cups (240g) sliced strawberries: Fresh, juicy, and bursting with flavor—what’s a strawberry shortcake without strawberries?
1 Tablespoon (20g) strawberry jam: Amplifies the strawberry flavor and creates a wonderful glaze.
1 teaspoon granulated sugar: Helps the strawberries release their natural juices.
1 cup (240ml) cold heavy cream or heavy whipping cream: The base for our dreamiest whipped topping.
2 Tablespoons confectioners’ sugar or granulated sugar*: Sweetens the whipped cream just right.
1/2 teaspoon pure vanilla extract: Enhances the cream’s flavor with a delicate vanilla touch.

How to Make One Layer Strawberry Shortcake Cake Recipe

Step 1: Prepare Your Cake Pan

Start by preheating your oven to 350°F (177°C). Grease an 8- or 9-inch cake pan, then line it with parchment paper rounds before greasing the parchment as well. This simple step ensures your cake releases perfectly after baking, preserving every beautiful edge of your cake.

Step 2: Mix the Dry Ingredients

Sift together cake flour, sugar, baking powder, and salt in a stand mixer bowl or a large mixing bowl if you’re mixing by hand. This sifting turns the flour fluffy and helps distribute ingredients evenly, making the cake lighter and more tender.

Step 3: Add Butter, Vanilla, and Milk

Next, add the softened butter, vanilla extract, and 1/4 cup of the milk to the dry mix. Beat on medium speed until the mixture is moistened and smooth, stopping to scrape the bowl so everything is incorporated. This step blends richness and moisture into the batter for a cake that’s soft and flavorful.

Step 4: Incorporate Eggs, Oil, and Remaining Milk

Whisk the remaining 1/4 cup milk together with the egg and oil, then add this liquid mixture in two additions to the batter while mixing on medium speed. Be careful not to over-mix; a few small lumps are perfectly fine and help keep your cake tender and moist.

Step 5: Bake the Cake

Pour your batter into the prepared cake pan and bake for 20 to 22 minutes. The cake is done when a toothpick inserted in the center comes out clean. Let the cake cool completely in its pan on a wire rack, this makes it easier to frost later without crumbling.

Step 6: Macerate the Strawberries

While your cake is cooling, combine the sliced strawberries, strawberry jam, and a teaspoon of sugar in a bowl. Let this sit to allow the strawberries to release their natural juices, creating a sweet, syrupy layer that will seep into the cake beautifully.

Step 7: Whip the Cream

Use a hand or stand mixer fitted with a whisk attachment to whip the cold heavy cream with the sugar and vanilla extract on medium-high speed. Stop whipping when medium peaks form—this means the cream will hold its shape but still be smooth and luscious, ideal for spreading.

Step 8: Assemble Your Cake

Place the cooled cake onto a serving plate or cake stand. Generously pile and spread the whipped cream over the top, then crown the cake with the macerated strawberries. The vibrant red against the soft white cream makes this cake as beautiful as it is delicious.

How to Serve One Layer Strawberry Shortcake Cake Recipe

A slice of cake on a white plate sits on a white marbled surface; the cake has three layers: a soft light yellow sponge base, a thick white whipped cream layer in the middle, and a top layer of sliced red strawberries with red syrup dripping slightly over the edges. In the background, there is a white cake stand holding the rest of the cake with a wavy edge and a few whole strawberries on top and around it, set against a soft pink blurred background. A white flower is placed near the plate. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A final touch of whole fresh strawberries or a sprinkle of powdered sugar adds an elegant, fresh look that makes this cake extra special. Mint leaves add a lovely pop of green and refreshing aroma.

Side Dishes

Serve alongside a scoop of vanilla ice cream or a light lemon sorbet to balance the strawberry’s sweetness. A hot cup of freshly brewed tea or coffee pairs wonderfully with every slice, elevating the enjoyment.

Creative Ways to Present

Try placing the cake on a rustic wooden tray for a cozy vibe or use a glass cake stand for a classic party centerpiece. You can also layer the strawberries and cream on top in pretty swirls or patterns for a whimsical look that will wow your guests.

Make Ahead and Storage

Storing Leftovers

Cover your cake loosely with plastic wrap or a cake dome and store in the refrigerator for up to three days. This keeps the whipped cream fresh and the strawberries juicy, so every bite tastes just as delicious as the first.

Freezing

While this cake is best enjoyed fresh, you can freeze the unfrosted cake layer tightly wrapped in plastic wrap and aluminum foil for up to one month. Thaw in the refrigerator overnight before whipping the cream and assembling the cake.

Reheating

Since this cake relies on fresh whipped cream and strawberries, reheating is not recommended. Instead, serve it chilled to keep the texture and flavors perfectly intact.

FAQs

Can I use frozen strawberries for this recipe?

Frozen strawberries tend to release more water and can make your cake soggy, so fresh strawberries are highly recommended for maintaining the perfect texture and flavor in this One Layer Strawberry Shortcake Cake Recipe.

What type of flour is best for this cake?

Cake flour is ideal because it has a lower protein content, which results in a lighter, more tender crumb perfect for the delicate nature of strawberry shortcake.

Can I make this cake dairy-free?

You can substitute the butter, milk, and cream with plant-based alternatives like coconut oil, almond milk, and coconut cream. The texture and flavor will be slightly different but still delicious.

How do I know when to stop whipping the cream?

Look for medium peaks—the cream should hold its shape but still be soft and creamy when you lift the whisk. Over-whipping can turn it grainy or even start to become butter.

Is this cake suitable for larger gatherings?

Absolutely! You can easily double the recipe and use two pans if needed, or scale up by making multiple one-layer cakes. This One Layer Strawberry Shortcake Cake Recipe is versatile and crowd-pleasing.

Final Thoughts

If you’re ready to bake something that’s as charming as it is delicious, this One Layer Strawberry Shortcake Cake Recipe is a must-try. It’s the perfect blend of simplicity, freshness, and sweetness that makes every slice feel like a special occasion. Once you’ve made it, I guarantee it will become a treasured favorite you’ll want to share again and again.