Description
This One Layer Strawberry Shortcake Cake is a delightful and simple dessert featuring a soft and tender cake layered with fresh strawberries and homemade whipped cream. Perfect for any occasion, this cake balances light sweetness with fresh fruit and rich cream.
Ingredients
Cake 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
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
- Make the Cake: Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan and line it with parchment paper rounds, then grease the paper to ensure easy removal after baking.
- Mix Dry Ingredients: Sift together cake flour, granulated sugar, baking powder, and salt in a large mixing bowl or the bowl of a stand mixer.
- Add Butter, Vanilla, and Part of Milk: Add the softened butter, vanilla extract, and 1/4 cup of the milk to the dry ingredients. Mix on medium speed until the mixture is moistened, about 1 minute. Scrape down the sides and bottom of the bowl to incorporate everything evenly.
- Combine Wet Ingredients: Whisk together the remaining 1/4 cup milk, egg, and canola or vegetable oil separately. With the mixer running on medium speed, pour in the egg mixture in two additions, mixing about 15 seconds between additions. Scrape the bowl as needed and mix an additional 15 seconds until fully combined. Avoid over-mixing; a few lumps are acceptable.
- Bake the Cake: Pour the batter into your prepared cake pan and bake for 20 to 22 minutes. Check doneness by inserting a toothpick into the center; if it comes out clean, the cake is done. Cool the cake completely in the pan set on a wire rack.
- Prepare Strawberry Mixture: While the cake cools, combine the sliced strawberries, strawberry jam, and sugar in a bowl. Let the mixture sit at room temperature or refrigerate briefly so the strawberries release their juices.
- Make the Whipped Cream: Once the cake is cooled, using a hand mixer or stand mixer with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, which should take about 3 to 4 minutes. The peaks should be between loose and stiff consistency, perfect for spreading on cake.
- Assemble the Cake: Place the cooled cake on a serving plate or cake stand. Spread the whipped cream evenly on top, reaching the edges. Top with the strawberry mixture, spreading gently.
- Serve and Store: Slice and serve immediately for the best texture and flavor, or refrigerate for up to 4 hours before serving. Cover leftover cake and store it in the refrigerator for up to 3 days.
Notes
- Use cake flour for a tender, soft cake texture.
- Room temperature ingredients help create a smooth batter.
- Do not overmix the batter to keep the cake light and fluffy.
- Whip cream to medium peaks for easy spreading without collapsing.
- Allow strawberries to macerate so they release natural juices, enhancing flavor.
- Use parchment paper rounds for effortless cake removal after baking.
- Leftover cake should be refrigerated and consumed within 3 days.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
