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Imagine biting into a cloud of tender vanilla cake, crowned with billowy whipped cream and sweet, juicy strawberries. That’s exactly what you’ll experience with this one layer strawberry shortcake cake. Unlike traditional layered cakes that require precision stacking and frosting finesse, this simplified version delivers all the classic strawberry shortcake flavor in a fraction of the time. Perfect for busy weeknights, last-minute celebrations, or whenever you’re craving something sweet and satisfying, this recipe proves that simple can be spectacular.
What makes this strawberry shortcake cake so special? It’s the perfect marriage of textures and flavors. The tender, buttery cake base provides the ideal foundation for macerated strawberries that release their natural juices, creating a luscious syrup that soaks into every bite. Top it all with freshly whipped cream, and you’ve got a dessert that tastes like summer in every forkful. Whether you’re serving it at a backyard barbecue or enjoying a quiet slice with your afternoon coffee, this cake never disappoints.
Table of Contents
Why You’ll Love This One Layer Strawberry Shortcake Cake
This recipe has become a staple in kitchens across America for good reason. Here’s why you’ll find yourself making it again and again:
- Quick and easy: Ready in just 30 minutes from start to finish, making it perfect for spontaneous dessert cravings
- Beginner-friendly: No complicated techniques or special skills required if you can mix ingredients and turn on an oven, you can make this cake
- Minimal cleanup: With just one cake pan and a few mixing bowls, you’ll spend less time washing dishes and more time enjoying dessert
- Customizable: Swap strawberries for other berries, adjust sweetness levels, or add your favorite extracts for endless variations
- Crowd-pleaser: Both kids and adults love the classic combination of cake, cream, and fresh fruit
- Make-ahead friendly: Prepare components separately and assemble just before serving for stress-free entertaining
Essential Ingredients for Perfect Strawberry Shortcake Cake
The beauty of this recipe lies in its simplicity. You’ll need basic pantry staples and fresh strawberries to create something truly memorable. Let’s break down what makes each ingredient essential:
For the Cake
| Ingredient | Amount | Purpose |
|---|---|---|
| Cake flour | 1¼ cups (148g) | Creates an ultra-tender, fine crumb texture |
| Granulated sugar | ⅔ cup (130g) | Sweetens and helps create a moist cake |
| Baking powder | 1 teaspoon | Provides lift and light texture |
| Salt | ¼ teaspoon | Enhances all the flavors |
| Unsalted butter | ¼ cup (56g) | Adds richness and flavor |
| Pure vanilla extract | 1 teaspoon | Provides warm, aromatic depth |
| Whole milk | ½ cup (120ml) | Creates moisture and tender texture |
| Large egg | 1 | Binds ingredients and adds structure |
| Canola or vegetable oil | 2 Tablespoons (30ml) | Keeps cake moist for days |
For the Strawberry Topping
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh strawberries, sliced | 1½ cups (240g) | Choose ripe, fragrant berries for best flavor |
| Strawberry jam | 1 Tablespoon (20g) | Intensifies strawberry flavor and helps release juices |
| Granulated sugar | 1 teaspoon | Macerates berries to create natural syrup |
For the Whipped Cream
| Ingredient | Amount | Tips |
|---|---|---|
| Heavy cream (cold) | 1 cup (240ml) | Must be cold for proper whipping |
| Confectioners’ sugar | 2 Tablespoons | Sweetens and stabilizes cream |
| Pure vanilla extract | ½ teaspoon | Adds subtle flavor enhancement |
Step-by-Step Instructions
Follow these detailed steps to create your perfect one layer strawberry shortcake cake. Using quality kitchen utensils and proper measuring cups and spoons will ensure consistent, delicious results every time.
Preparing the Cake
Step 1: Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan generously, line the bottom with parchment paper, then grease the paper as well. This double-greasing method ensures your cake releases perfectly every time.
Step 2: In a stand mixer bowl (or large mixing bowl if using a handheld electric mixer), sift together the cake flour, sugar, baking powder, and salt. Sifting aerates the flour and removes any lumps, resulting in a lighter cake texture.
Step 3: Add the softened butter, vanilla extract, and ¼ cup of the milk to the dry ingredients. Mix on medium speed for about 1 minute until everything is moistened and combined. Stop and scrape down the sides and bottom of the bowl with a spatula to ensure even mixing.
Step 4: In a separate bowl, whisk together the remaining ¼ cup milk, egg, and oil until well blended. With your mixer running on medium speed, pour in the egg mixture in two separate additions, mixing for 15 seconds between each addition. This gradual incorporation creates a smooth, lump-free batter.
Step 5: Give your bowl a final scrape and mix for another 15 seconds. The batter should be smooth and pourable. Don’t worry about a few small lumps over-mixing can make your cake tough.
Step 6: Pour the batter into your prepared cake pan, spreading it evenly. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The cake should spring back when lightly pressed and pull away slightly from the pan edges.
Step 7: Remove the cake from your oven and let it cool completely in the pan on a wire rack. Resist the temptation to remove it early a completely cooled cake is easier to handle and won’t melt your whipped cream.
Preparing the Strawberries
Step 8: While your cake cools, prepare the strawberries. Using a sharp chef’s knife and a clean cutting board, slice the strawberries into ¼-inch thick pieces. Place them in a mixing bowl.
Step 9: Add the strawberry jam and sugar to the sliced berries. Gently toss everything together until the strawberries are evenly coated. The jam adds an extra punch of strawberry flavor while the sugar draws out the natural juices through a process called maceration.
Step 10: Let the strawberry mixture sit at room temperature for at least 15-20 minutes, stirring occasionally. You’ll notice the berries releasing their juice, creating a beautiful, sweet syrup that will soak into your cake.
Making Fresh Whipped Cream
Step 11: When your cake is completely cool, it’s time to make the whipped cream. Ensure your heavy cream is cold this is crucial for achieving perfect peaks. Pour the cream into a mixing bowl.
Step 12: Add the confectioners’ sugar and vanilla extract to the cream. Using a hand mixer or stand mixer with the whisk attachment, begin beating on medium-low speed, gradually increasing to medium-high.
Step 13: Whip for 3-4 minutes, watching carefully as the cream transforms. You’re looking for medium peaks when you lift the beaters, the cream should form peaks that gently fold over at the tips. This consistency is perfect for spreading and won’t weep or separate.
Assembly and Serving
Step 14: Carefully remove the cooled cake from its pan and place it on your serving plate or cake stand. If you used parchment paper, the cake should release easily.
Step 15: Pile the freshly whipped cream on top of the cake, then use an offset spatula or the back of a spoon to gently spread it toward the edges. You can create swirls and peaks for a rustic, homemade look.
Step 16: Spoon the macerated strawberries over the whipped cream, including some of that delicious juice. Arrange them artfully or simply pile them on either way looks beautiful.
Step 17: Serve immediately for the best texture contrast, or refrigerate for up to 4 hours if you need to prepare ahead. The cake stays delicious for up to 3 days when covered and refrigerated, though the whipped cream and strawberries are best enjoyed within the first day.
Pro Tips for Strawberry Shortcake Success
Want to take your cake from good to absolutely incredible? These expert tips will help you achieve bakery-quality results:
- Room temperature matters: Bring eggs and milk to room temperature before baking. Cold ingredients don’t incorporate as well and can result in a denser cake
- Don’t skip sifting: Sifting the dry ingredients removes lumps and aerates the flour, creating a lighter, more tender crumb
- Measure flour correctly: Spoon flour into your measuring cups, then level with a knife. Scooping directly from the bag packs in too much flour, making your cake dry
- Check oven temperature: Use an oven thermometer to ensure accuracy. An oven that’s too hot will create a domed, cracked top; too cool results in a dense texture
- Choose ripe strawberries: Look for bright red berries with fresh green tops and a sweet fragrance. They should be firm but not hard
- Chill your bowl: For extra-stable whipped cream, chill your mixing bowl and beaters in the freezer for 10 minutes before whipping
- Don’t over-whip: Stop mixing as soon as you see medium peaks. Over-whipped cream becomes grainy and can turn to butter
- Add flavor variations: Try adding lemon zest to the batter, almond extract to the whipped cream, or a splash of balsamic vinegar to the strawberries
Kitchen Equipment You’ll Need
Having the right tools makes baking easier and more enjoyable. Here’s what you’ll need for this recipe:
- Oven: For baking the cake to golden perfection
- Electric mixer: Stand mixer or handheld both work beautifully for this recipe
- Mixing bowls: You’ll need 2-3 in various sizes
- Measuring cups and spoons set: For accurate measurements that ensure consistent results
- Kitchen utensils: Spatulas, whisks, and spoons for mixing and spreading
- Chef’s knife: For slicing strawberries cleanly and evenly
- Cutting board: Essential for safe and efficient strawberry prep
- 8 or 9-inch cake pan: The foundation for your beautiful cake
- Wire cooling rack: Allows air circulation for even cooling
Storage and Make-Ahead Tips
This strawberry shortcake cake is best enjoyed fresh, but with proper storage, you can extend its deliciousness:
Short-term storage: Once assembled, cover the cake loosely with plastic wrap or place it under a cake dome. Refrigerate for up to 4 hours before serving. The cake will stay fresh for up to 3 days, though the whipped cream will soften and the strawberries will release more juice over time.
Component storage: For the freshest taste, store components separately. The unfrosted cake can be wrapped tightly and refrigerated for up to 3 days or frozen for up to 2 months. Macerate strawberries up to 4 hours ahead and refrigerate. Make whipped cream up to 2 hours before assembling, keeping it refrigerated.
Freezing notes: While you can freeze the baked cake layer successfully, we don’t recommend freezing the assembled dessert. The whipped cream and fresh strawberries don’t freeze well and will become watery when thawed.
Delicious Variations to Try
Once you’ve mastered the classic version, experiment with these creative twists:
Mixed Berry Shortcake: Replace half the strawberries with fresh blueberries, raspberries, or blackberries for a colorful, flavor-packed variation.
Lemon Strawberry Cake: Add 1 tablespoon of lemon zest to the cake batter and a teaspoon to the whipped cream for a bright, citrusy twist.
Chocolate Strawberry Shortcake: Substitute 2 tablespoons of the cake flour with unsweetened cocoa powder for a subtle chocolate flavor that pairs beautifully with strawberries.
Boozy Adult Version: Add 2 tablespoons of Grand Marnier or strawberry liqueur to the macerated strawberries for a sophisticated flavor profile.
Nutty Crunch: Sprinkle toasted sliced almonds or chopped pistachios over the whipped cream before adding strawberries for extra texture.
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour?
Yes, though your cake will be slightly denser. To make a substitute, measure 1¼ cups all-purpose flour, remove 2 tablespoons, and replace with 2 tablespoons cornstarch. Sift together several times.
Why is my cake dry?
The most common cause is too much flour (from incorrect measuring) or over-baking. Make sure to spoon and level your flour, and check your cake at the minimum baking time. Remember, it continues cooking slightly as it cools.
Can I make this cake ahead of time?
Absolutely! Bake the cake up to 2 days ahead, wrap it tightly, and refrigerate. Prepare the strawberries and whipped cream the day you plan to serve, then assemble everything within a few hours of serving time.
My whipped cream won’t thicken. What went wrong?
Your cream may not have been cold enough, or your bowl and beaters weren’t chilled. Make sure everything is cold, and try again. You can also add 1 tablespoon of instant pudding mix to help stabilize the cream.
Can I use frozen strawberries?
Fresh strawberries are best for this recipe as frozen ones release too much water and become mushy when thawed. If you must use frozen, thaw them completely, drain well, and pat dry before macerating.
How do I know when my cake is done?
Insert a toothpick into the center of the cake. It should come out clean or with just a few moist crumbs no wet batter. The cake should also spring back when lightly touched and pull away slightly from the pan sides.
Can I double this recipe?
Yes! You can bake two separate cakes using two pans, or create a layered cake by doubling the recipe and splitting it between two pans. You may need to adjust baking time slightly.
What can I substitute for heavy cream?
For a lighter option, try using coconut cream (chilled overnight) for a dairy-free version. Cool Whip or store-bought whipped topping works in a pinch, though homemade tastes significantly better.
Serving Suggestions
This strawberry shortcake cake shines as a standalone dessert, but here are some ideas to make it extra special:
- Serve alongside a scoop of vanilla ice cream or lemon sorbet
- Drizzle individual slices with extra strawberry syrup from the macerated berries
- Dust the finished cake with a light sprinkle of powdered sugar for an elegant presentation
- Pair with freshly brewed coffee, iced tea, or champagne for brunch or celebrations
- Garnish with fresh mint leaves for a pop of color and refreshing aroma
- Add a dollop of lemon curd between the cake and whipped cream for extra tangy sweetness
Why This Recipe Works
The science behind this strawberry shortcake cake is fascinating. The combination of cake flour and the specific mixing method creates a tender, fine-crumbed texture that’s sturdy enough to support toppings yet delicate enough to melt in your mouth. The addition of oil alongside butter keeps the cake moist for days, while the reverse creaming method (adding wet to dry rather than the reverse) prevents over-development of gluten, ensuring maximum tenderness.
Macerating the strawberries with sugar and jam serves multiple purposes: it draws out natural juices that soak into the cake, intensifies the berry flavor, and creates a beautiful glossy appearance. The jam acts as a flavor amplifier without making the mixture too sweet or watery.
Finally, the freshly whipped cream provides the perfect neutral, creamy counterpoint to the sweet berries and tender cake. Unlike buttercream or other frostings, it doesn’t compete with the strawberry flavor it complements it beautifully.
Perfect Occasions for Strawberry Shortcake Cake
This versatile dessert works for countless occasions:
- Summer barbecues and picnics
- Birthday celebrations (especially spring and summer birthdays)
- Mother’s Day or Easter brunch
- Potluck dinners and church gatherings
- Weeknight family desserts
- Romantic dinners for two (this recipe serves 8-10, but you’ll want leftovers!)
- Baby showers and bridal showers
- Fourth of July celebrations (add blueberries for a patriotic touch)
Final Thoughts
This one layer strawberry shortcake cake proves that you don’t need complicated techniques or hours in the kitchen to create something truly special. With basic ingredients, simple methods, and a little love, you can make a dessert that tastes like it came from a fancy bakery. The combination of tender cake, fresh berries, and billowy whipped cream is timeless for a reason it just works.
Whether you’re a beginner baker looking to build confidence or an experienced cook seeking a reliable, crowd-pleasing dessert, this recipe delivers every time. So preheat that oven, grab your mixing bowls, and get ready to create something delicious. Your family and friends will thank you!
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PrintEasy One Layer Strawberry Shortcake Cake Recipe (30 Minutes!)
This one layer strawberry shortcake cake combines tender vanilla cake with fresh macerated strawberries and homemade whipped cream. Quick, easy, and absolutely delicious perfect for any occasion!
- Prep Time: 10
- Cook Time: 22
- Total Time: 32
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
1¼ cups (148g) cake flour (spooned & leveled) ⅔ cup (130g) granulated sugar 1 teaspoon baking powder ¼ teaspoon salt ¼ cup (4 Tablespoons; 56g) unsalted butter, cubed and softened to room temperature 1 teaspoon pure vanilla extract ½ cup (120ml) whole milk, at room temperature and divided 1 large egg, at room temperature 2 Tablespoons (30ml) canola oil or vegetable oil For Strawberries: 1½ cups (240g) sliced strawberries 1 Tablespoon (20g) strawberry jam 1 teaspoon granulated sugar For Whipped Cream: 1 cup (240ml) cold heavy cream or heavy whipping cream 2 Tablespoons confectioners’ sugar or granulated sugar ½ teaspoon pure vanilla extract
Instructions
1. Preheat oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan, line with parchment paper, then grease the parchment paper. Sift cake flour, sugar, baking powder, and salt in a stand mixer bowl. Add butter, vanilla, and ¼ cup milk. Mix on medium speed for 1 minute until moistened. Scrape down bowl. Whisk remaining milk, egg, and oil together. With mixer on medium, add egg mixture in 2 additions, mixing 15 seconds between. Scrape bowl and mix 15 more seconds until combined. Pour batter into prepared pan. Bake 20-22 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on wire rack. Mix sliced strawberries, jam, and sugar together. Let sit at room temperature to release juices (about 15-20 minutes). When cake is cooled, whip heavy cream, sugar, and vanilla on medium-high speed until medium peaks form, about 3-4 minutes. Place cooled cake on serving plate. Spread whipped cream on top. Add strawberries over cream. Serve immediately or refrigerate up to 4 hours. Store covered in refrigerator for up to 3 days.
Notes
Make sure all dairy ingredients are at room temperature for the cake batter (except heavy cream for whipping, which should be cold). Cake flour creates the most tender texture, but you can substitute with all-purpose flour using the method described in the FAQ section. Don’t over-mix the batter—a few small lumps are fine. Medium peaks for whipped cream are perfect for spreading—they hold shape but aren’t stiff. For best results, assemble the cake within 4 hours of serving. The cake layer can be made up to 2 days ahead and stored covered in the refrigerator.