One Layer Strawberry Shortcake Cake: A Delightful Summertime Treat
This One Layer Strawberry Shortcake Cake is the perfect dessert for warm weather gatherings, or any time you crave a light and refreshing treat. Combining a moist vanilla cake, juicy fresh strawberries, and fluffy homemade whipped cream, this cake is both elegant and easy to make. The single-layer format makes it ideal for smaller groups, ensuring that you can enjoy a beautiful, homemade cake without the hassle of a multi-layer project.
Ingredients: The Foundation of a Perfect Cake
For the Cake
- Cake Flour (1¼ cups, 148g): Cake flour is finer than all-purpose flour, which helps create a lighter, softer crumb. If you don’t have cake flour, you can use all-purpose flour or make your own cake flour substitute.
- Granulated Sugar (⅔ cup, 130g): Sweetens the cake and contributes to its tender texture.
- Baking Powder (1 teaspoon): A leavening agent that helps the cake rise and achieve a light texture.
- Salt (¼ teaspoon): Enhances the flavors and balances the sweetness.
- Unsalted Butter (¼ cup, 4 tablespoons, 56g, cubed and softened to room temperature): Adds richness and moisture to the cake. Ensure it’s softened for easy mixing.
- Pure Vanilla Extract (1 teaspoon): Adds a warm, sweet flavor that complements the strawberries and cream.
- Whole Milk (½ cup, 120ml, divided): Provides moisture and helps create a tender crumb. Using whole milk ensures the cake is rich and flavorful.
- Large Egg (1, at room temperature): Binds the ingredients together and contributes to the cake’s structure.
- Canola or Vegetable Oil (2 tablespoons, 30ml): Adds moisture and keeps the cake soft.
For the Strawberries
- Sliced Strawberries (1½ cups, 240g): Fresh, juicy strawberries are the star of this cake. Make sure they’re ripe and sweet for the best flavor.
- Strawberry Jam (1 tablespoon, 20g): Enhances the strawberry flavor and helps create a deliciously juicy topping.
- Granulated Sugar (1 teaspoon): Helps the strawberries release their natural juices, creating a sweet, syrupy topping.
For the Whipped Cream
- Cold Heavy Cream or Heavy Whipping Cream (1 cup, 240ml): Whips up into a light and fluffy topping. Ensure the cream is cold for the best results.
- Confectioners’ Sugar or Granulated Sugar (2 tablespoons): Sweetens the whipped cream. Either type of sugar works; confectioners’ sugar dissolves more easily, while granulated sugar adds a bit of texture.
- Pure Vanilla Extract (½ teaspoon): Adds a touch of sweetness and flavor to the whipped cream.
Step-by-Step Instructions
1. Prepare the Cake Pan
Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan, line the bottom with parchment paper, and then grease the parchment paper. This ensures the cake releases easily from the pan after baking.
2. Mix the Dry Ingredients
In the bowl of a stand mixer (or a large mixing bowl if using a handheld mixer), sift together the cake flour, granulated sugar, baking powder, and salt. Sifting helps to aerate the flour and ensures the dry ingredients are well combined.
3. Add the Wet Ingredients
Add the softened butter, vanilla extract, and ¼ cup of the milk to the dry ingredients. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Be sure to scrape down the sides and bottom of the bowl to ensure everything is evenly mixed.
4. Incorporate the Egg and Remaining Milk
In a small bowl, whisk together the remaining ¼ cup of milk, the egg, and the oil. With the mixer running on medium speed, add the egg mixture to the batter in two additions, mixing for about 15 seconds between each addition. Avoid over-mixing; the batter should be smooth but a few small lumps are okay.
5. Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly. Bake for 20-22 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be lightly golden on top. Let the cake 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 granulated sugar in a bowl. Let the mixture sit at room temperature or in the refrigerator to allow the strawberries to release their juices, creating a sweet, flavorful topping.
7. Make the Whipped Cream
When the cake is cooled and ready to be assembled, make the whipped cream. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form. This will take about 3-4 minutes. The whipped cream should be light and fluffy but still hold its shape.
8. Assemble the Cake
Carefully remove the cooled cake from the pan and place it on a serving plate or cake stand. Pile the whipped cream on top, spreading it out gently to the edges. Top with the prepared strawberries, allowing the juices to drizzle over the whipped cream.
9. Serve and Enjoy
Slice and serve the cake immediately, or refrigerate it for up to 4 hours before serving. The cake can be stored in the refrigerator for up to 3 days, although it’s best enjoyed fresh.
Tips and Tricks 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.
- Chill the Whipping Cream: Ensure the heavy cream is cold before whipping. Chilling the mixing bowl and beaters can also help the cream whip up faster and hold its shape better.
- Do Not Over-Mix: When mixing the cake batter, avoid over-mixing, especially after adding the egg mixture. Over-mixing can lead to a dense, tough cake.
- Serve the Cake Fresh: This cake is best served fresh on the day it’s made. If you need to make it ahead, assemble the cake and strawberries close to serving time to keep the cake from becoming soggy.
Variations and Customizations
This recipe is versatile and can be adapted to suit your preferences:
- Berry Mix: Instead of just strawberries, try a mix of berries such as blueberries, raspberries, and blackberries for a more colorful and flavorful topping.
- Lemon Zest: Add a teaspoon of lemon zest to the cake batter or the whipped cream for a bright, citrusy flavor.
- Chocolate Drizzle: For an indulgent twist, drizzle melted chocolate over the whipped cream before adding the strawberries.
- Coconut Whipped Cream: For a dairy-free option, use coconut cream in place of heavy cream. Chill a can of full-fat coconut milk overnight, then scoop out the solid cream and whip it with a bit of sugar and vanilla.
Serving Suggestions
This strawberry shortcake cake is a delightful dessert for various occasions:
- Afternoon Tea: Serve the cake with tea or coffee for a sophisticated afternoon treat.
- Summertime Gatherings: This cake is perfect for outdoor picnics, barbecues, or casual get-togethers.
- Brunch: Add this cake to a brunch spread alongside other light and refreshing dishes like yogurt parfaits and fresh fruit.
Final Thoughts
This One Layer Strawberry Shortcake Cake is a beautiful and delicious dessert that’s perfect for any occasion. With its soft, moist vanilla cake, sweet and juicy strawberries, and light whipped cream, it’s a treat that’s sure to impress. The simple, one-layer design makes it easy to prepare, yet it looks elegant and tastes divine. Whether you’re serving it for a special occasion or just because, this cake is bound to be a hit with everyone who tries it. Enjoy every bite of this summery, delightful cake!