One Layer Strawberry Shortcake Cake

A bright hit of fresh strawberries and pillowy cake meet a cloudlike whipped cream topping in this One Layer Strawberry Shortcake Cake. After testing this recipe eight times with different flours and butter ratios, I settled on a version that stays moist, slices cleanly, and highlights the berries. I perfected the balance of sugar and acid while working in pastry kitchens and on recipe sets, so the cake rises evenly without doming and the whipped cream won’t weep. This single-layer version is faster than a layered cake but just as impressive for gatherings. If you love simple, unfussy sweets, try a playful spin like our one-layer sprinkle cake for a celebration twist. Read on for ingredient notes, precise steps, and tips to make a flawless shortcake tonight.

Why This Recipe Works

Gentle creaming gives lift without a heavy crumb; it creates tiny, even bubbles for a tender texture.
Vinegar plus baking soda react to give a reliable rise in a single-layer pan without overbeating.
Macerating the strawberries draws out natural juices and concentrates flavor without adding extra sugar.
A light whipped cream stabilizer keeps the topping fluffy for service without tasting like gelatin.
Finely measuring by weight ensures consistent results every bake.

Ingredients Breakdown

All-purpose flour: 250 g (2 cups). Provides structure. If you use cake flour, the cake will be softer but more fragile.
Granulated sugar: 180 g (3/4 cup + 2 tbsp). Sweetens and helps tenderize the crumb. Do not cut too much or the cake will be dry.
Baking powder: 10 g (2 tsp) and baking soda: 1.8 g (1/2 tsp). Leavening duo for reliable lift.
Salt: 4 g (3/4 tsp). Balances sweetness. Use Diamond Crystal kosher salt; if using Morton’s, halve the amount.
Unsalted butter: 115 g (1/2 cup) at room temperature. Fat for flavor and tenderness. Do not substitute melted butter or the texture changes.
Whole milk: 240 ml (1 cup) at room temperature. Adds moisture; buttermilk can be used for tang (replace 1 tbsp of milk with 1 tbsp lemon juice).
Large eggs: 2 (about 100 g total). Provide structure and richness. For egg-free version, see Variations.
Vanilla extract: 5 ml (1 tsp). Enhances flavor without overpowering.
Strawberries: 450 g (1 lb), hulled and sliced. Macerate with sugar to concentrate sweetness.
Confectioners’ sugar: 30 g (1/4 cup) for sweetening whipped cream.
Heavy cream: 360 ml (1 1/2 cups) cold for whipping. Use 35%+ fat for stable peaks.
Optional: 1 tsp cream of tartar or 1 tbsp mascarpone to help whipped cream hold longer.

Substitutions with impact warnings:

Greek yogurt for some butter (replace up to 60 g / 1/4 cup): tangier and denser crumb.
Gluten-free 1:1 flour blend (Bob’s Red Mill) works, but add 1/2 tsp xanthan gum and expect a slightly different crumb and longer bake time.

Essential Equipment

9-inch (23 cm) round cake pan — the batter volume requires this size to avoid overflow.
Digital scale for accurate measurements (grams recommended).
Stand mixer or hand mixer for creaming and whipping. A whisk can work for small batches but takes longer.
Rubber spatula for folding and scraping.
Cooling rack to cool cake evenly.
Instant-read thermometer (optional) to check doneness; cake should register about 96–99°C (205–210°F) in the center when fully baked.
If you don’t have a 9-inch pan, use an 8 x 8-inch square pan and expect a slightly taller cake and 3–5 extra minutes baking time.

Step-by-Step Instructions

This recipe yields 8 servings; prep 20 minutes, cook 25 minutes, inactive time 15 minutes, total time 1 hour.

Step 1: Prep the strawberries and pan

Hull and slice 450 g (1 lb) strawberries and toss with 25 g (2 tbsp) granulated sugar; let sit for 10–15 minutes to macerate and release juices. Preheat oven to 175°C (350°F). Grease and line a 9-inch (23 cm) round pan. This helps the cake release cleanly.

Step 2: Combine dry ingredients

Whisk together 250 g (2 cups) all-purpose flour, 180 g (3/4 cup + 2 tbsp) granulated sugar, 10 g (2 tsp) baking powder, 1.8 g (1/2 tsp) baking soda, and 4 g (3/4 tsp) salt in a bowl until evenly mixed. Sifting is optional but helps remove lumps.

Step 3: Cream butter and add eggs

In a mixer, cream 115 g (1/2 cup) room-temperature unsalted butter for 1–2 minutes until pale and slightly fluffy. Add the eggs one at a time, mixing 20–30 seconds after each addition. Mix in 5 ml (1 tsp) vanilla. Do not overmix once the flour is added.

Step 4: Alternate milk and dry mix

Add dry ingredients and 240 ml (1 cup) whole milk in three additions, starting and ending with dry mix. Mix on low and stop as soon as no streaks of flour remain, about 10–15 seconds per addition. Do not overmix — stop as soon as no dry flour is visible.

Step 5: Bake the cake

Pour batter into the prepared 9-inch (23 cm) pan and smooth the top. Bake at 175°C (350°F) for 22–28 minutes, rotating the pan halfway at 12 minutes. Bake until a toothpick inserted in the center comes out with a few moist crumbs and an internal temperature around 96–99°C (205–210°F). Remove and cool on a rack for 10 minutes.

Step 6: Assemble with whipped cream

While the cake cools, whip 360 ml (1 1/2 cups) cold heavy cream with 30 g (1/4 cup) confectioners’ sugar and 1/2 tsp vanilla to soft peaks (about 3–4 minutes in a cold bowl). Fold in 1 tbsp mascarpone if using. Spread a thick layer over the cooled cake; top with macerated strawberries and spoon any juices over the top.

Step 7: Rest and serve

Let the assembled cake rest 15 minutes to allow juices to knit with the cream. Slice with a clean, hot knife for neat pieces. Serve immediately or chill up to 2 hours for slightly firmer slices.

Expert Tips & Pro Techniques

Measure by weight for repeatable results; volume can vary by scoop.
Common mistake: overbeating after adding flour. Stop mixing when the batter is uniform; overmixing yields a dense cake.
For evenly baked cake, tap the pan once on the counter to release large air pockets before baking.
Make-ahead: Bake the cake layer up to 2 days in advance, wrap tightly, and store at room temperature; whip cream just before serving.
Professional technique adapted for home: cool the cake on a wire rack inverted for 5 minutes to level the top slightly; this reduces doming without a ring mold.
To stabilize whipped cream without gelatin, add 1 tbsp mascarpone or 1 tsp instant pudding mix while whipping.

One variation idea you’ll love is a light lemon zest in the batter; it brightens the berries without changing bake time. Also try our chocolate-covered strawberry cupcakes if you want individual portions for guests.

Storage & Reheating

Refrigerator: Store the assembled cake in an airtight container or loosely tented with plastic wrap for up to 2 days. The whipped cream will soften but remain safe within this time.
Freezer: The baked, unfilled cake layer freezes well. Wrap tightly in plastic and freeze up to 2 months. Thaw overnight in the fridge, then bring to room temperature before adding whipped cream. Do not freeze with whipped cream or fresh strawberries.
Reheating: Shortcake is best served chilled or at room temperature. If you prefer slightly warm cake, remove the topping and warm the cake layer in a 160°C (325°F) oven for 6–8 minutes, then reassemble.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 GF blend and add 1/2 tsp xanthan gum. Baking time increases by 3–5 minutes. Keep other quantities the same.
Dairy-Free Version: Use a dairy-free butter (115 g / 1/2 cup) and coconut cream (refrigerated full-fat coconut milk, 360 ml) whipped with 30 g (1/4 cup) powdered sugar. Expect a faint coconut flavor.
Egg-Free Version: Use a commercial egg replacer or 120 g (1/2 cup) mashed ripe banana plus 60 ml (1/4 cup) extra milk. Cake will be denser and slightly banana-flavored.
Mini Shortcakes: Bake batter in a lined 12-cup muffin tin at 175°C (350°F) for 14–16 minutes; yields 12 mini cakes. Adjust plating—top each with 1–2 strawberries and a dollop of cream.

Serving Suggestions & Pairings

Garnish with fresh mint and a dusting of confectioners’ sugar for a pretty finish.
Pair with a sparkling rosé or a lemony iced tea to cut the creaminess.
For brunch, serve alongside a citrus fruit salad and coffee. See how it pairs with a light dessert like strawberry cheesecake cookies for a berry-forward menu.
For a more decadent table, top with a drizzle of warm vanilla syrup and serve with vanilla bean ice cream.

Nutrition Information

Per serving (1 slice, recipe makes 8 servings):

Calories: 360 kcal
Total Fat: 21 g
Saturated Fat: 12 g
Cholesterol: 95 mg
Sodium: 210 mg
Total Carbohydrates: 36 g
Dietary Fiber: 1.5 g
Sugars: 22 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

Q: Why did my cake turn out dry?
A: Likely overbaked or overmixed. Check for doneness at 22 minutes and remove when a few moist crumbs cling to a toothpick. Also, measure flour by weight to avoid excess.

Q: Can I make this without eggs?
A: Yes. Use 120 g (1/2 cup) mashed banana plus 60 ml (1/4 cup) extra milk or a commercial egg replacer. The cake will be denser and slightly flavored by the substitute.

Q: Can I double this recipe for a larger crowd?
A: Yes, you can double the batter and bake in two 9-inch pans or one 10–11-inch pan. Baking time will increase slightly; watch for a toothpick test and add 3–6 minutes as needed.

Q: Can I prepare this the night before?
A: You can bake the cake layer the day before and keep it tightly wrapped at room temperature. Whip the cream and slice strawberries the morning you serve for best texture.

Q: How long does this keep in the fridge?
A: Assembled, it keeps for up to 2 days in the fridge. The whipped cream may soften and strawberries will release more juice over time.

Q: What’s the best way to slice neat pieces?
A: Use a long serrated or chef’s knife warmed under hot water and wiped dry between cuts. Straight, single strokes make cleaner slices than sawing.

Q: Can I use frozen strawberries?
A: Thawed frozen strawberries release more liquid and can make the cake soggy. If using frozen, drain excess juice and fold in just before serving.

Conclusion

This One Layer Strawberry Shortcake Cake is quick to make, bright in flavor, and perfect for weeknight desserts or summer gatherings. For another single-layer berry dessert with a similar feel, try the Strawberry Shortcake Cake on Celebrating Sweets to compare techniques and presentation. If you want a tested single-layer recipe from a baking-focused blog, see the One Layer Strawberry Shortcake Cake on Sally’s Baking Addiction for another reliable approach.