One Layer Strawberry Shortcake Cake Recipe

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Dwight Published: February 5, 2021 Modified: May 31, 2021
One Layer Strawberry Shortcake Cake Recipe

How To Make One Layer Strawberry Shortcake Cake

Combine vanilla cake with cream and strawberries, and you’ll get this decadent serving of strawberry shortcake, topped with a tart strawberry spread!

Preparation: 2 hours 20 minutes
Cooking: 20 minutes
Total: 2 hours 40 minutes

Serves:

Ingredients

  • cupscake flour,spooned and leveled
  • cupgranulated sugar
  • 1tspbaking powder
  • ¼tspsalt
  • ¼cupunsalted butter,cubed, softened to room temperature
  • 1tsppure vanilla extract
  • ½cupwhole milk,room temperature, divided
  • 1large egg,room temperature
  • 2tbspcanola oil,or vegetable oil

For Strawberries:

  • cupsstrawberries,sliced
  • 1tbspstrawberry jam
  • 1tspgranulated sugar

For Whipped Cream:

  • 1cupheavy cream,or heavy whipping cream, cold
  • 2tbspconfectioners’ sugar,or granulated sugar
  • ½tsppure vanilla extract

Instructions

Cake:

  1. Preheat the oven to 350 degrees F. Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round, then grease the parchment paper.

  2. Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. Add the butter, vanilla, and ¼ cup milk.

  3. Mix on medium speed for about 1 minute until the dry ingredients are moistened. Stop the mixer and scrape down the sides and up the bottom of the bowl.

  4. Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between.

  5. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing.

  6. Pour the batter into the cake pan.

  7. Bake for around 20 to 22 minutes or until the cake is baked through or until a toothpick inserted into the center of the cake comes out clean. Cool cake completely in the pan set on a wire rack.

  8. Cool cake completely in the pan set on a wire rack.

Strawberries:

  1. Mix the sliced strawberries, jam, and sugar together.

  2. Let it sit at room temperature or in the refrigerator.

Whipped Cream:

  1. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed for about 3 to 4 minutes, until medium peaks form.

  2. Place the cooled cake on a serving plate or cake stand. Pile the whipped cream on top, then gently spread it out to the edges. Top with strawberries.

  3. Slice and serve the cake, and enjoy!

Recipe Notes

  • Refrigerate for up to 4 hours before serving.
  • Cover and store leftovers in the refrigerator for up to 3 days.

Nutrition

  • Calories: 373.11kcal
  • Fat: 21.62g
  • Saturated Fat: 11.27g
  • Trans Fat: 0.25g
  • Monounsaturated Fat: 7.27g
  • Polyunsaturated Fat: 1.88g
  • Carbohydrates: 41.65g
  • Fiber: 0.96g
  • Sugar: 23.51g
  • Protein: 3.89g
  • Cholesterol: 80.78mg
  • Sodium: 147.37mg
  • Calcium: 92.50mg
  • Potassium: 122.37mg
  • Iron: 1.90mg
  • Vitamin A: 188.09µg
  • Vitamin C: 17.16mg
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