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One Layer Strawberry Shortcake Cake Recipe

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4.4 from 14 reviews

This one layer strawberry shortcake cake combines a moist single-layer vanilla cake made using the reverse creaming method with fresh juicy strawberries and homemade whipped cream. It’s a light, refreshing dessert ideal for summertime and smaller gatherings, featuring a soft crumb cake topped with sweetened macerated strawberries and fluffy whipped cream.

Ingredients

Cake

  • 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
  • 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. Prepare the Cake Pan: Preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan, then line it with parchment paper rounds. Grease the parchment paper to ensure the cake releases smoothly after baking.
  2. Mix Dry Ingredients: In the bowl of a stand mixer or a large bowl if using a handheld mixer, sift together the cake flour, granulated sugar, baking powder, and salt. This ensures even distribution and removes any lumps.
  3. Add Butter and Wet Ingredients: Add the cubed softened 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. Stop and scrape down the bowl to incorporate all ingredients.
  4. Combine Egg Mixture: Whisk together the remaining 1/4 cup milk, egg, and oil in a separate bowl. With the mixer running on medium, add this egg mixture in two additions, mixing for about 15 seconds between each. Scrape down the sides and bottom if needed, then mix for an additional 15 seconds until just combined. Small lumps are acceptable; avoid over-mixing.
  5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool completely in the pan on a wire rack.
  6. Prepare Strawberries: When the cake is nearly cooled, mix the sliced strawberries with strawberry jam and granulated sugar. Let them sit at room temperature or refrigerate to allow the strawberries to release their juices and create a syrupy topping.
  7. Make Whipped Cream: Using a hand mixer or stand mixer fitted with a whisk attachment, whip the cold heavy cream with sugar and vanilla on medium-high speed until medium peaks form, about 3-4 minutes. The whipped cream should be soft but hold shape.
  8. Assemble the Cake: Remove the cooled cake from the pan and place it on a serving plate or cake stand. Generously spread the whipped cream over the cake evenly to the edges. Top the whipped cream with the macerated strawberries and their juices.
  9. Serve and Store: Slice and serve immediately, or refrigerate the assembled cake for up to 4 hours before serving. Store leftovers covered in the refrigerator for up to 3 days.

Notes

  • Use cake flour for a tender crumb; do not substitute all-purpose flour.
  • The reverse creaming method prevents over-developing gluten, resulting in a soft cake texture.
  • Ensure all ingredients like egg and milk are at room temperature for better mixing and rise.
  • Macerating the strawberries with sugar and jam enhances sweetness and juice release.
  • Whip the cream to medium peaks to achieve a balance between stability and spreadability.
  • This cake is best served the same day for freshness but can be stored refrigerated for up to three days.
  • For easier cake removal, use parchment paper rounds as directed.

Find it online: http://recipesbyliza.com/one-layer-strawberry-shortcake-cake-recipe/