One Layer Strawberry Shortcake Cake

As seen on

Sally’s

Total Time

2 hours, 40 minutes

Prep Time

2 hours, 20 minutes

Cook Time

20 minutes

Rating

(152)

Ingredients

serves 8

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
1 and 1/2 cups (240g) sliced strawberries
1 Tablespoon (20g) strawberry jam
1 teaspoon granulated sugar
1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar
1/2 teaspoon pure vanilla extract

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Preparation

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Step 1

Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan or 9-inch cake pan, line with parchment paper rounds, then grease the parchment paper.

Step 2

Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. 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.

Step 3

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.

Step 4

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, it’s done. Cool cake completely in the pan set on a wire rack.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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.

Chef’s notes

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.

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 can’t get your hands on cake flour, use this cake flour substitute instead.

Some bakers swear by granulated sugar in whipped cream; others swear by confectioners’ sugar. If you’re only working with a couple Tablespoons of sugar, it doesn’t really make a difference. Use either.

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Skill Level

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One Layer Strawberry Shortcake Cake

Ingredients

Preparation

Step 1

Step 2

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Step 4

Step 5

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Chef’s notes

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