This one layer strawberry shortcake cake is a stunning (yet totally manageable!) ending to your meal. This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb. Top the small cake with vanilla whipped cream and plenty of juicy strawberries. Itโs summery, refreshing, and wonderfully light!
I love a good dessert mash up.
- Blueberry Muffin Cookies? Yes.
- Chocolate Chip Cookie Layer Cake? Oh yes.
- Chocolate Covered Strawberry Cupcakes? Definitely.
Today weโre combining the delicious force of vanilla cake with the undeniable lure of strawberry shortcake. Though Iโm sad to see the beloved biscuit go, weโre swapping it for somethingโฆ dare I sayโฆ even better. This strawberry shortcake cake totally looks like a masterpiece, but it couldnโt be easier. Itโs a nice manageable size for a small gathering and tastes light and refreshing during these warmer months. Iโm officially obsessed. And readers are, too:
One reader, LK, commented: โOutstanding! Just made itโthe cake turned out exactly as described and it is delicious and oh-so-easy to make! Another winner! โ โ โ โ โ โ
One reader, Jennifer, commented: โThis recipe was just what I was looking for! I didnโt need a whole 9ร13-inch cake and this fits the bill with a 9-inch round cake pan. I prepared according to the directions using the cake flour substitute offered in the recipe. I found it to be perfectly sweet, perfect density, and the crumb was awesome as well! โ โ โ โ โ โ
One reader, Denise, commented: โHands down the best strawberry shortcake cake Iโve ever had! This is another one of Sallyโs recipes that I will make over and over! โ โ โ โ โ โ
3 Parts to Strawberry Shortcake Cake
- Vanilla Cake: This small vanilla cake comes together with 9 ingredients. If you occasionally bake, you probably have most of the ingredients in your pantry already. Bake the vanilla cake first, then let it cool completely before topping with whipped cream and strawberries.
- Whipped Cream: Homemade whipped cream is always better (and creamier!) than the store-bought variety. And crazy easy to whip up at home. ๐
- Juicy Strawberries: The epitome of sweet springtime and summer freshness!
Reverse Creaming Method
Do you remember when I shared Tessaโs Blackberry Lavender Cake recipe? Prior to that cake, I had only used the reverse creaming method a few times. But I just loved her cakeโs texture and wanted to replicate it here. Instead of starting with creaming butter and sugar together, the reverse creaming method begins with the dry ingredients and ends with the eggs. This method produces a lighter crumb with more spring. The cake is tight like pound cake, but not dense. Itโs velvet soft and practically creamy.
You only need 1 mixing bowl. Sift the dry ingredients, including the sugar, into the bowl. Sifting with a fine mesh strainer is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals. Remember, we arenโt creaming sugar and butter together where larger sugar crystals are usually broken down. Next, mix in cubed room temperature butter, a little milk, and the vanilla extract. There isnโt too much butter in this cake, so some milk and the vanilla allows the combination to blend. (Pictured above, right.) The butter coats the flour and this is where all the texture magic takes place. The coating of fat minimizes the flourโs formation of gluten, which helps result in a finer cake crumb. Itโs uniquely good!
After that, weโll add the rest of the liquids including the remaining milk, 1 egg, and a little oil. Avoid over-mixing the batter and donโt worry if thereโs a few tiny lumps.
The Perfect One Layer Vanilla Cake
Isnโt it nice to have a recipe for a simple 1 layer vanilla cake? Not a layer cake or a sheet cake, but a simple 8-inch or 9-inch vanilla cake thatโs baked in a basic cake pan. How convenient, right? Keep this cake recipe in your back pocket because even if you donโt dig the whipped cream and strawberries, you can top this with vanilla buttercream, chocolate buttercream, strawberry frosting, and more.
By the way, if you need a layer cake with these same flavors, youโll enjoy my fresh berry cream cake. I also have a 1 layer chocolate cake and itโs actually gluten free! See my flourless chocolate cake.
Small one layer cakes have eluded me for years. Theyโre always too tall, dense, and/or spongey. I desperately wanted this recipe to work and Iโm thrilled with the results. In addition to using the reverse creaming method, I encourage you to follow the ingredients and ratios closely. This includes using cake flour for an ultra light crumb, bringing cold ingredients to room temperature, and adding a little oil for extra moisture.
Strawberries & Whipped Cream
Strawberries: Donโt you just love the glistening strawberries? Grab some fresh strawberries, slice them up, then toss with a little sugar and strawberry jam. The jam is optional, but it gives the strawberries extra sparkle and shine. I recommend mixing the strawberries, sugar, and jam together as the cake cools. This gives the strawberries time to release their natural juices which will seep down into the whipped cream and vanilla cake beneath. This is a VERY GOOD thing!
Whipped Cream:ย Did you know that you only need 3 ingredients to make real homemade whipped cream? Well technically, you only need 2, but vanilla extract is always a must. Whip cold heavy cream, a little sugar, and vanilla extract together in a large mixing bowl until medium peaks form. When you lift the beater out from the bowl, a slightly sturdy peak should form on it. The peak will slightly droop down, but not lose its shape entirely. Donโt be afraid to stop the mixer and check the consistency of the whipped cream as you go.
Room temperature or warm heavy cream wonโt whip, so make sure the cream is extra cold. Pile it high on the cooled cake, then top with a mountain of strawberries. You may be thinking that all the whipped cream and strawberries wonโt fit but I assure youโฆ they do!!
Strawberry Shortcake Cake Video Tutorial
I wasnโt going to film a video for this recipe because itโs on the easier side, but the cakeโs reverse creaming method is different from what I usually publish. I knew a quick video seeing the cake come together would be helpful!
More Simple Summer Desserts
- Key Lime Pie
- Fruit Pizza
- No Bake Cheesecake
- Peach Cobbler
- Strawberry Cream Cheese Pie
- Berry Icebox Cake or Berry Galette
For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes and BBQ cookout dessert recipes.
Print
One Layer Strawberry Shortcake Cake
- Prep Time: 2 hours, 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 40 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This one layer strawberry shortcake cake combines vanilla cake, fresh juicy strawberries, and homemade whipped cream. Itโs a refreshing, light, and totally manageable summertime dessert thatโs perfect for a smaller crowd. This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb.
Ingredients
- 1 and 1/4 cups (148g) cake flourย (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 and divided
- 1 large egg, at room temperature
- 2 Tablespoons (30ml) canola oil or vegetable oil
Strawberries
- 1 and 1/2 cups (240g) sliced strawberries
- 1 Tablespoon (20g) strawberry jam
- 1 teaspoon granulated sugar
Whipped Cream
- 1 cupย (240ml) coldย heavy creamย orย heavy whipping cream
- 2 Tablespoonsย confectionersโ sugarย orย granulated sugar*
- 1/2 teaspoonย pure vanilla extract
Instructions
- Make the cake: Preheat the oven to 350ยฐF (177ยฐC). Grease an 8-inch cake pan or 9-inch cake pan, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. (If itโs helpful, see this parchment paper rounds for cakes video & post.)
- Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
- 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. 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. Some small lumps are OK.
- Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, itโs done. Cool cake completely in the pan set on a wire rack.
- Mix the strawberries: When the cake is just about cooled, mix the sliced strawberries, jam, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
- Make the whipped cream when the cake is cooled: 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 until medium peaks form, about 3-4 minutes. Medium peaks are between loose peaks and stiff peaks and are the perfect consistency for topping on cakes.
- Place the cooled cake on your serving plate or cake stand. Pile whipped cream on top, then gently spread it out to the edges. Top with strawberries.
- Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.
Notes
- Freezing & Make Ahead Instructions: The cake layers can be baked, cooled, and covered tightly at room temperature overnight. For best taste, make the whipped cream and strawberries the day of serving. For freezing, bake and cool the cake, then wrap tightly in 2 layers of plastic wrap. Freeze for up to 3 months. Thaw on the counter, then continue with the recipe.
- Special Tools (affiliate links):ย 8-inch Cake Pan or 9-inch Cake Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand)
- Cake Flour: For the lightest, softest crumb, I recommend using cake flour. The same amount of all-purpose flour works too and the cake will be soft, just not as fluffy. If you canโt get your hands on cake flour, use this cake flour substitute instead.
- Sugar in Whipped Cream:ย Some bakers swear by granulated sugar in whipped cream; others swear by confectionersโ sugar. If youโre only working with a couple Tablespoons of sugar, it doesnโt really make a difference. Use either.
Reader Comments and Reviews
Can I use a substitute for vegetable oil? I prefer coconut or olive oil but I believe olive would add a flavor I donโt want.
Hi Lydia, we recommend sticking with a neutral-tasing oil like vegetable or canola, though olive oil could work in a pinch since itโs only a couple tablespoons.
Easy to make and absolutely delish!
Made it last year for my little sisters birthday and apparently she loved it so much that she wants it again this year. Last year I made it with two cake layers since I donโt like how single cakes look. This year Iโm gonna try for three. I did whipped cream over the entire thing and didnโt layer the strawberries as heavy as in the picture with piping boarding around them. Oh I also lined the sides with sliced strawberries which gave a very elegant look to it.