My daughter’s birthday falls in late spring, just as the local strawberries reach their peak sweetness. For years, I would build towering, complex layer cakes for her party. But one year, squeezed for time, I created this simple one layer strawberry shortcake cake instead. It was an immediate sensation with the kids and adults alike, and now it’s our cherished family tradition. It proves that sometimes, the most delicious treats are the least complicated.
This recipe is a celebration of simplicity and fresh, beautiful ingredients. Imagine a single, unbelievably tender vanilla cake layer, piled high with billowy homemade whipped cream and glistening, juicy strawberries. It captures the pure essence of a classic strawberry shortcake but presents it as an elegant, easy-to-slice cake. This dessert is perfectly suited for any occasion, from a spontaneous weeknight treat to the centerpiece of a special gathering.
Why This Will Be Your New Favorite Cake
- Perfectly Simple: This recipe avoids the stress of stacking and frosting multiple layers. It’s a single, beautiful cake that’s incredibly easy to assemble, making it perfect for bakers of all skill levels.
- Incredibly Soft & Tender: The use of cake flour and oil creates a wonderfully light and moist crumb that practically melts in your mouth. It’s the ideal base for the fresh toppings.
- Highlights Fresh Flavors: This one layer strawberry shortcake cake is all about letting the sweet, ripe strawberries shine. The simple vanilla cake and lightly sweetened whipped cream complement the fruit without overpowering it.
- Versatile for Any Occasion: Whether you need a quick dessert for a family dinner, a lovely cake for a brunch, or a simple birthday cake, this recipe fits the bill. It’s elegant in its simplicity and always a crowd-pleaser.
One Layer Strawberry Shortcake Cake
- Total Time: 1 hour 45 mins
- Yield: 8 servings
Description
This simple yet elegant one-layer strawberry shortcake cake is the perfect dessert for any occasion. It features an incredibly tender vanilla cake base, topped with fluffy homemade whipped cream and fresh, juicy strawberries. It delivers all the classic flavor of strawberry shortcake in an easy-to-make and beautiful cake form.
Ingredients
- 1 1/2 cups cake flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/4 cup neutral oil (like canola or vegetable)
- 1 large egg, room temperature
- 1/2 cup whole milk, room temperature
- 2 teaspoons pure vanilla extract, divided
- 1 lb fresh strawberries, hulled and sliced
- 2 tablespoons strawberry jam
- 1 cup cold heavy cream
- 3 tablespoons confectioners’ sugar
Instructions
- Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch round cake pan, line the bottom with parchment paper, and grease the parchment paper. In a large bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Add the softened butter, 1 teaspoon vanilla extract, and about half of the milk. Mix on medium speed until the dry ingredients are just moistened.
- In a separate small bowl, whisk together the remaining milk, the egg, and the oil. With the mixer on medium speed, pour in the egg mixture in two additions, mixing for about 15 seconds after each. Scrape the bowl and mix for another 15 seconds. Pour the batter into the prepared pan and spread evenly.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- While the cake cools, gently stir together the sliced strawberries, strawberry jam, and a teaspoon of granulated sugar in a medium bowl. Let the mixture sit to allow the juices to release.
- Once the cake is completely cool, make the whipped cream. In a chilled bowl, whip the cold heavy cream, confectioners’ sugar, and the remaining 1 teaspoon of vanilla extract until medium peaks form, about 3-4 minutes.
- Carefully remove the cooled cake from the pan and place it on a serving platter. Pile the whipped cream onto the center and spread it towards the edges. Spoon the strawberry mixture and their juices over the top of the whipped cream. Serve immediately.
Notes
For the best texture, ensure your butter, egg, and milk are at room temperature to create a smooth batter. Be careful not to over-mix once the liquids are added, as this can make the cake tough. For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes beforehand. The assembled cake is best enjoyed the day it’s made, but it can be stored covered in the refrigerator for up to 2 days.
- Prep Time: 20 mins
- Cook Time: 22 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Simple Ingredients You’ll Need
To make this beautiful cake, we’ll be working with three main components: the cake base, the strawberry topping, and the whipped cream. Each part uses simple, high-quality ingredients to create the best possible flavor.
For the Cake:
- Cake Flour: This is the secret to an exceptionally soft and tender crumb. Its lower protein content results in a lighter texture than all-purpose flour. If you don’t have it, I’ve included a note in the recipe for a substitute.
- Unsalted Butter & Oil: We use a combination for the best of both worlds! Butter provides that rich, classic flavor, while a neutral oil like canola or vegetable oil adds significant moisture that keeps the cake soft for days.
- Granulated Sugar: Provides the perfect amount of sweetness for the cake base.
- Egg: One large egg helps bind the ingredients together and adds richness.
- Whole Milk: Using room temperature whole milk gives the cake a richer flavor and tender texture.
- Vanilla Extract & Salt: These are essential for flavor. Pure vanilla extract is always my first choice.
- Baking Powder: This is our leavening agent, giving the cake its lovely lift.
For the Strawberries:
- Fresh Strawberries: The star of the show! Look for ripe, red, and fragrant berries for the best taste.
- Strawberry Jam: A little bit of jam mixed with the berries deepens the strawberry flavor and creates a beautiful, glossy sauce.
- Granulated Sugar: Just a teaspoon helps the strawberries release their natural juices, making them even more luscious.
For the Whipped Cream:
- Heavy Cream: Make sure it’s very cold! This is crucial for getting the cream to whip up properly into stable peaks.
- Sugar: You can use either confectioners’ sugar or granulated sugar here. Confectioners’ sugar dissolves a bit more easily, but either will work.
- Vanilla Extract: A touch of vanilla adds warmth and depth to the cream.
How to Make Your One Layer Strawberry Shortcake Cake
Step 1: Prepare the Cake Batter
First, preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch round cake pan, line the bottom with a circle of parchment paper, and then grease the parchment paper itself. This little extra step makes it so easy to remove the cake later.
In the large bowl of a stand mixer (or a regular large bowl if using a hand mixer), sift together the cake flour, granulated sugar, baking powder, and salt. Add the softened butter cubes, vanilla extract, and about half of the milk (1/4 cup). Mix this on medium speed for about a minute, just until the dry ingredients are moistened. Scrape down the sides and bottom of the bowl.
Step 2: Finish the Batter and Bake
In a separate small bowl, whisk together the remaining 1/4 cup of milk, the egg, and the oil. With the mixer running on medium speed, pour in this egg mixture in two separate additions. Mix for about 15 seconds after each addition. Give the bowl one final scrape to make sure everything is combined, then mix for another 15 seconds. The batter might have a few small lumps, and that’s perfectly okay—don’t over-mix!
Pour the finished batter into your prepared cake pan and spread it evenly. Bake for 20-22 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
Step 3: Prepare the Toppings
While the cake is cooling, prepare your toppings. In a medium bowl, gently stir together the sliced strawberries, strawberry jam, and a teaspoon of granulated sugar. Let this mixture sit at room temperature or in the fridge. This allows the strawberries to macerate and release some of their delicious juices, creating a light syrup.
Once the cake is completely cool, it’s time to make the whipped cream. In a chilled bowl, use a hand mixer or a stand mixer with the whisk attachment to whip the cold heavy cream, sugar, and vanilla extract. Start on medium and increase to medium-high speed. Whip for 3-4 minutes, until medium peaks form. This means when you lift the whisk, a peak will form that holds its shape but the very tip curls over slightly.
Step 4: Assemble Your Cake
Carefully remove the cooled cake from its pan and place it on your serving platter or cake stand. Pile the fresh whipped cream onto the center of the cake. Using a spatula, gently spread the cream out towards the edges. You can make pretty swirls or keep it smooth.
Finally, spoon the strawberry mixture and all of their juices right over the top of the whipped cream. You can serve the cake immediately for the best texture, or refrigerate it for up to 4 hours before serving. Enjoy!
Tips for a Flawless Cake
- Room Temperature is Key: For a smooth, well-combined batter, make sure your butter, egg, and milk are all at room temperature before you begin. This helps the ingredients emulsify, creating a finer crumb in the finished cake.
- Don’t Over-mix: Once you add the liquid ingredients, mix only until they are just combined. Over-mixing can develop the gluten in the flour, leading to a tougher, denser cake. A few small lumps are fine!
- Sift Your Dry Ingredients: Taking a moment to sift the cake flour, sugar, baking powder, and salt makes a big difference. It aerates the ingredients and removes any clumps, which helps make the cake light and fluffy.
- Chill Your Tools for Whipped Cream: For the fluffiest, most stable whipped cream, place your mixing bowl and whisk attachment (or beaters) in the freezer for about 15 minutes before you start. Cold cream and cold tools whip up much faster and hold their shape better. For more dessert ideas, browse our full collection of Cakes.
Simple Twists on a Classic
- Mixed Berry Delight: Can’t decide on just one berry? Feel free to use a combination of sliced strawberries, fresh raspberries, blueberries, and blackberries for a beautiful and flavorful topping.
- A Hint of Citrus: Add 1 teaspoon of finely grated lemon or orange zest to the cake batter along with the dry ingredients. The bright citrus notes pair wonderfully with the sweet berries.
- Almond Whipped Cream: For a subtle nutty flavor, add 1/4 teaspoon of almond extract to the whipped cream along with the vanilla extract. It’s a simple change that adds a lovely layer of complexity.
- Chocolate Drizzle: After topping with strawberries, melt a little semi-sweet chocolate and drizzle it over the entire cake for a truly decadent touch. This idea is perfect for special occasions, much like some of our other Seasonal & Holiday Cakes.
Can I make this one layer strawberry shortcake cake ahead of time?
Yes, you can prepare parts of it in advance. The cake layer can be baked, cooled completely, and then covered tightly and stored at room temperature for up to one day. For the best texture, I recommend making the whipped cream and preparing the strawberries on the day you plan to serve it.
What if I don’t have cake flour?
While cake flour gives the best results for a light, fluffy texture, you can use all-purpose flour. The cake will still be delicious, just slightly less tender. To make a DIY cake flour substitute, measure 1 and 1/4 cups of all-purpose flour, remove 2 and 1/2 tablespoons of it, and then add 2 and 1/2 tablespoons of cornstarch back in. Sift this mixture together a few times before using.
How should I store leftovers?
Cover any leftover cake and store it in the refrigerator. It will keep for up to 3 days. Be aware that the whipped cream may soften slightly and the juices from the strawberries will soak into the cake over time, but it will still be very tasty!
Can I use frozen strawberries for this recipe?
Fresh strawberries will give you the best flavor and texture. However, if they are not in season, you can use frozen strawberries. Make sure to thaw them completely and drain away any excess liquid before mixing them with the jam and sugar, otherwise your topping will be too watery.
Ideas for Serving Your Cake
This one layer strawberry shortcake cake is absolutely stunning on its own, but here are a few ideas to make it even more special.
- A La Mode: Serve a slice warm (or at room temperature) with a generous scoop of classic vanilla bean ice cream. The contrast between the cool creaminess of the ice cream and the soft cake is divine.
- Fresh Mint Garnish: A few fresh mint leaves scattered over the strawberries add a beautiful pop of green color and a subtle, refreshing aroma.
- With a Cup of Tea: This cake is the perfect companion for an afternoon tea or coffee. Its light and fruity profile makes it a wonderful midday treat.
- Dessert Platter: If you love easy, crowd-pleasing desserts, consider serving smaller slices of this cake alongside other simple treats. Our collection of No‑Bake & Cheesecakes has some great ideas for inspiration.
Did You Make This Recipe?
I truly hope you and your family love this simple yet elegant one layer strawberry shortcake cake as much as mine does! It’s a recipe filled with happy memories for us, and I hope it helps you create some of your own. It’s a perfect reminder that you don’t need a complicated, multi-layered creation to make something truly special and delicious. If you’re looking for other simple and satisfying desserts, be sure to check out our other Cakes!
If you try this recipe, I would love to see it! Please tag me on Instagram or share a photo on our Facebook page. Happy baking!
1 thought on “One Layer Strawberry Shortcake Cake”