One Layer Strawberry Shortcake Cake: A Summertime Delight
When the warm days of summer roll around, nothing beats a light, refreshing dessert that showcases the season’s best flavors. One Layer Strawberry Shortcake Cake is the perfect answer to your summer dessert cravings. This delightful cake combines a soft, moist vanilla cake with layers of juicy strawberries and a cloud of homemade whipped cream. It’s an easy-to-make, elegant treat that’s ideal for smaller gatherings or an intimate family dinner. The combination of flavors and textures creates a dessert that’s as satisfying as it is beautiful.
Why One Layer Strawberry Shortcake Cake?
Strawberry shortcake is a classic dessert that’s been enjoyed for generations. This one-layer version simplifies the traditional layered cake without sacrificing any of the deliciousness. The single layer makes it easier to prepare, assemble, and serve, while still delivering all the elements that make strawberry shortcake so beloved: tender cake, sweet strawberries, and rich whipped cream. It’s the perfect size for a small group, ensuring everyone gets a generous slice.
Ingredients: A Simple and Delicious Cake
Cake Flour (1 and 1/4 cups or 148g)
Cake flour is used in this recipe to create a tender, soft crumb. It has a lower protein content than all-purpose flour, which results in a lighter texture. If you don’t have cake flour on hand, you can make a substitute by measuring out 1 1/4 cups of all-purpose flour, removing 2 tablespoons of flour, and replacing it with 2 tablespoons of cornstarch.
Granulated Sugar (2/3 cup or 130g)
Sugar provides sweetness and moisture to the cake, helping to create a soft and tender crumb. It also plays a role in the browning of the cake as it bakes.
Baking Powder (1 teaspoon)
Baking powder acts as a leavening agent, helping the cake rise and become light and fluffy. It’s essential for achieving the perfect texture in this cake.
Salt (1/4 teaspoon)
Salt enhances the flavor of the cake by balancing the sweetness and bringing out the subtle flavors of the vanilla and butter.
Unsalted Butter (1/4 cup or 56g, cubed and softened)
Butter adds richness and flavor to the cake. It’s important to use unsalted butter so you can control the amount of salt in the recipe. Softening the butter to room temperature ensures it blends smoothly into the batter.
Vanilla Extract (1 teaspoon)
Vanilla extract adds a warm, sweet flavor that complements the strawberries and cream. It’s a key flavor component in this cake.
Whole Milk (1/2 cup or 120ml, divided)
Milk adds moisture and richness to the cake. Using whole milk provides a tender crumb and enhances the overall flavor. The milk is added in stages to create a smooth, cohesive batter.
Large Egg (1, at room temperature)
The egg provides structure, moisture, and richness to the cake. It helps to bind the ingredients together and contributes to the soft texture.
Canola or Vegetable Oil (2 Tablespoons or 30ml)
Oil adds moisture to the cake, ensuring it stays soft and tender. It also helps to keep the cake fresh for longer.
Strawberries: A Sweet and Juicy Filling
Sliced Strawberries (1 and 1/2 cups or 240g)
Fresh strawberries are the star of this cake. Their natural sweetness and juiciness add a burst of flavor and a beautiful pop of color. It’s best to use ripe, in-season strawberries for the best results.
Strawberry Jam (1 Tablespoon or 20g)
Jam enhances the strawberry flavor and helps to create a slightly syrupy mixture that seeps into the cake, adding moisture and sweetness. It also helps to bind the sliced strawberries together.
Granulated Sugar (1 teaspoon)
A small amount of sugar is mixed with the strawberries and jam to encourage the berries to release their juices, creating a deliciously sweet and slightly syrupy filling.
Whipped Cream: A Light and Fluffy Topping
Heavy Cream or Heavy Whipping Cream (1 cup or 240ml, cold)
Heavy cream is whipped into soft, pillowy peaks to top the cake. Its richness pairs perfectly with the light cake and sweet strawberries, creating a classic combination that’s hard to resist.
Confectioners’ Sugar or Granulated Sugar (2 Tablespoons)
Sugar sweetens the whipped cream, making it the perfect complement to the fresh strawberries and tender cake. Confectioners’ sugar dissolves easily and adds a smooth texture, but granulated sugar works just as well.
Vanilla Extract (1/2 teaspoon)
Vanilla extract enhances the flavor of the whipped cream, adding a subtle sweetness that ties everything together.
Step-by-Step Guide to Making One Layer Strawberry Shortcake Cake
1. Prepare the Cake Pan
Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan with butter or nonstick spray, then line the bottom with parchment paper. Grease the parchment paper as well to ensure the cake releases easily from the pan after baking.
2. Mix the Dry Ingredients
Sift the cake flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment. If you’re using a handheld mixer, sift the ingredients into a large mixing bowl. Sifting helps to aerate the flour and ensures all the dry ingredients are evenly mixed.
3. Add the Butter and Begin Mixing
Add the cubed butter, vanilla extract, and 1/4 cup of the milk to the dry ingredients. Mix on medium speed until the dry ingredients are moistened, about 1 minute. This method, known as the reverse creaming method, coats the flour with fat and helps create a tender, moist crumb.
4. Incorporate the Egg Mixture
In a separate bowl, whisk together the remaining milk, egg, and oil. With the mixer running on medium speed, gradually add the egg mixture to the batter in two additions, mixing for about 15 seconds between each addition. Be sure to stop the mixer and scrape down the sides and bottom of the bowl to ensure everything is evenly combined. Mix for about 15 more seconds until the batter is smooth, being careful not to over-mix. Some small lumps are okay and will disappear during baking.
5. Bake the Cake
Pour the batter into the prepared cake pan, spreading it out evenly. Bake for 20-22 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. The cake should spring back when lightly touched. Once done, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
6. Prepare the Strawberries
While the cake is cooling, mix the sliced strawberries with the strawberry jam and sugar. Let the mixture sit at room temperature or in the refrigerator for about 10-15 minutes. This will allow the strawberries to release their juices, creating a sweet, syrupy mixture that will soak into the cake.
7. Make the Whipped Cream
When the cake is completely cooled, it’s time to make the whipped cream. Using a hand mixer or a stand mixer fitted with the whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form. This should take about 3-4 minutes. Medium peaks are the perfect consistency for topping cakes—they’re stable enough to hold their shape but still light and airy.
8. Assemble the Cake
Place the cooled cake on your serving plate or cake stand. Pile the whipped cream on top of the cake, gently spreading it out to the edges with a spatula. Top the whipped cream with the prepared strawberries, spooning some of the syrupy juices over the top.
9. Serve and Enjoy
Slice and serve the cake immediately, or refrigerate it for up to 4 hours before serving. The flavors will meld together beautifully as it chills. Store any leftovers in the refrigerator for up to 3 days, though this cake is best enjoyed fresh.
Tips for the Best Strawberry Shortcake Cake
- Use Fresh, Ripe Strawberries: The quality of the strawberries makes a big difference in this cake. Choose ripe, juicy strawberries for the best flavor and sweetness.
- Don’t Over-Mix the Batter: Over-mixing can result in a dense cake. Mix the batter just until the ingredients are combined to ensure a light, tender crumb.
- Chill the Whipped Cream: Cold cream whips up better and holds its shape longer, so be sure to keep your cream chilled until you’re ready to whip it.
- Serve Fresh: This cake is best enjoyed the day it’s made, as the strawberries and whipped cream are at their freshest. If you need to make it ahead of time, assemble the cake just before serving for the best results.
Variations to Try
- Lemon Shortcake: Add the zest of one lemon to the cake batter and a tablespoon of lemon juice to the whipped cream for a bright, citrusy twist on the classic strawberry shortcake.
- Berry Medley: Instead of just strawberries, use a mix of berries like raspberries, blueberries, and blackberries for a more complex flavor and beautiful presentation.
- Chocolate Drizzle: Drizzle melted dark chocolate over the whipped cream before adding the strawberries for a decadent touch.
Conclusion
This One Layer Strawberry Shortcake Cake is a delightful and manageable dessert that’s perfect for summertime gatherings or a special treat. With its moist vanilla cake, juicy strawberries, and fluffy whipped cream, it captures the essence of a classic strawberry shortcake in a simple, elegant form. Whether you’re serving it at a casual family dinner or a small celebration, this cake is sure to impress with its fresh flavors and beautiful presentation. Happy baking!