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This one-layer strawberry shortcake cake blends a moist vanilla cake with fresh, juicy strawberries and fluffy homemade whipped cream. It’s a light, refreshing dessert that’s easy to make and perfect for smaller crowds. The reverse creaming method ensures the cake crumb stays soft and tender every time.

Ingredients

Scale
  • 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 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 (optional, for shine)
  • 1 teaspoon granulated sugar
  • Whipped Cream:
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 2 Tablespoons confectioners’ sugar or granulated sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan, then line it with parchment paper rounds, greasing the parchment as well.
  2. In a stand mixer bowl, sift together the cake flour, granulated sugar, baking powder, and salt.
  3. Add the softened butter cubes, vanilla extract, and 1/4 cup of the milk to the dry mixture. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Scrape down the sides and bottom of the bowl.
  4. In a separate bowl, whisk together the remaining 1/4 cup milk, egg, and oil.
  5. With the mixer on medium speed, slowly pour in the egg mixture in two additions, pausing about 15 seconds between each. Scrape down the bowl if needed, then mix for another 15 seconds until the batter looks fully combined. Do not overmix; a few tiny lumps are okay.
  6. Pour the batter into the prepared cake pan, and bake for 20 to 22 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan on a wire rack.
  8. Prepare the strawberries by stirring together sliced strawberries, strawberry jam, and granulated sugar. Let this mixture sit at room temperature or chill in the fridge to allow the strawberries to release their juices.
  9. Make the whipped cream once the cake is fully cooled: beat the cold heavy cream, sugar, and vanilla extract with a mixer fitted with a whisk attachment on medium-high speed until medium peaks form, about 3 to 4 minutes.
  10. Transfer the cooled cake to a serving plate or cake stand. Spread the whipped cream evenly over the top and edges of the cake.
  11. Top generously with the macerated strawberries.
  12. Serve immediately or chill for up to 4 hours before serving.
  13. Cover leftovers and store refrigerated for up to 3 days.

Notes

Freezing & Make Ahead Tips: Bake the cake layers and let them cool, then cover tightly and leave at room temperature overnight. For freshest taste, whip the cream and prepare strawberries on serving day. To freeze, wrap cooled cake in two layers of plastic wrap and freeze up to 3 months. Thaw at room temperature before assembling., Cake Flour: Using cake flour creates an ultra-light and soft crumb. You can substitute the same amount of all-purpose flour, but the cake will be slightly less fluffy., Sugar Type for Whipped Cream: Both granulated sugar and confectioners’ sugar work well; use according to personal preference due to small quantity.

Nutrition

Find it online: https://gingerbaking.com/one-layer-strawberry-shortcake-cake-sallys-baking/