This one layer strawberry shortcake cake is a stunning (yet totally manageable!) ending to your meal. This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb. Top the small cake with vanilla whipped cream and plenty of juicy strawberries. It’s summery, refreshing, and wonderfully light!
I love a good dessert mash up.
- Blueberry Muffin Cookies? Yes.
- Chocolate Chip Cookie Layer Cake? Oh yes.
- Chocolate Covered Strawberry Cupcakes? Definitely.
Today we’re combining the delicious force of vanilla cake with the undeniable lure of strawberry shortcake. Though I’m sad to see the beloved biscuit go, we’re swapping it for something… dare I say… even better. This strawberry shortcake cake totally looks like a masterpiece, but it couldn’t be easier. It’s a nice manageable size for a small gathering and tastes light and refreshing during these warmer months. I’m officially obsessed. And readers are, too:
One reader, LK, commented: “Outstanding! Just made it—the cake turned out exactly as described and it is delicious and oh-so-easy to make! Another winner! ★★★★★“
One reader, Jennifer, commented: “This recipe was just what I was looking for! I didn’t need a whole 9×13-inch cake and this fits the bill with a 9-inch round cake pan. I prepared according to the directions using the cake flour substitute offered in the recipe. I found it to be perfectly sweet, perfect density, and the crumb was awesome as well! ★★★★★“
One reader, Denise, commented: “Hands down the best strawberry shortcake cake I’ve ever had! This is another one of Sally’s recipes that I will make over and over! ★★★★★“
3 Parts to Strawberry Shortcake Cake
- Vanilla Cake: This small vanilla cake comes together with 9 ingredients. If you occasionally bake, you probably have most of the ingredients in your pantry already. Bake the vanilla cake first, then let it cool completely before topping with whipped cream and strawberries.
- Whipped Cream: Homemade whipped cream is always better (and creamier!) than the store-bought variety. And crazy easy to whip up at home. 😉
- Juicy Strawberries: The epitome of sweet springtime and summer freshness!
Reverse Creaming Method
Do you remember when I shared Tessa’s Blackberry Lavender Cake recipe? Prior to that cake, I had only used the reverse creaming method a few times. But I just loved her cake’s texture and wanted to replicate it here. Instead of starting with creaming butter and sugar together, the reverse creaming method begins with the dry ingredients and ends with the eggs. This method produces a lighter crumb with more spring. The cake is tight like pound cake, but not dense. It’s velvet soft and practically creamy.
You only need 1 mixing bowl. Sift the dry ingredients, including the sugar, into the bowl. Sifting with a fine mesh strainer is imperative because it aerates the dry ingredients and leaves behind larger sugar crystals. Remember, we aren’t creaming sugar and butter together where larger sugar crystals are usually broken down. Next, mix in cubed room temperature butter, a little milk, and the vanilla extract. There isn’t too much butter in this cake, so some milk and the vanilla allows the combination to blend. (Pictured above, right.) The butter coats the flour and this is where all the texture magic takes place. The coating of fat minimizes the flour’s formation of gluten, which helps result in a finer cake crumb. It’s uniquely good!
After that, we’ll add the rest of the liquids including the remaining milk, 1 egg, and a little oil. Avoid over-mixing the batter and don’t worry if there’s a few tiny lumps.
The Perfect One Layer Vanilla Cake
Isn’t it nice to have a recipe for a simple 1 layer vanilla cake? Not a layer cake or a sheet cake, but a simple 8-inch or 9-inch vanilla cake that’s baked in a basic cake pan. How convenient, right? Keep this cake recipe in your back pocket because even if you don’t dig the whipped cream and strawberries, you can top this with vanilla buttercream, chocolate buttercream, strawberry frosting, and more.
By the way, if you need a layer cake with these same flavors, you’ll enjoy my fresh berry cream cake. I also have a 1 layer chocolate cake and it’s actually gluten free! See my flourless chocolate cake.
Small one layer cakes have eluded me for years. They’re always too tall, dense, and/or spongey. I desperately wanted this recipe to work and I’m thrilled with the results. In addition to using the reverse creaming method, I encourage you to follow the ingredients and ratios closely. This includes using cake flour for an ultra light crumb, bringing cold ingredients to room temperature, and adding a little oil for extra moisture.
Strawberries & Whipped Cream
Strawberries: Don’t you just love the glistening strawberries? Grab some fresh strawberries, slice them up, then toss with a little sugar and strawberry jam. The jam is optional, but it gives the strawberries extra sparkle and shine. I recommend mixing the strawberries, sugar, and jam together as the cake cools. This gives the strawberries time to release their natural juices which will seep down into the whipped cream and vanilla cake beneath. This is a VERY GOOD thing!
Whipped Cream: Did you know that you only need 3 ingredients to make real homemade whipped cream? Well technically, you only need 2, but vanilla extract is always a must. Whip cold heavy cream, a little sugar, and vanilla extract together in a large mixing bowl until medium peaks form. When you lift the beater out from the bowl, a slightly sturdy peak should form on it. The peak will slightly droop down, but not lose its shape entirely. Don’t be afraid to stop the mixer and check the consistency of the whipped cream as you go.
Room temperature or warm heavy cream won’t whip, so make sure the cream is extra cold. Pile it high on the cooled cake, then top with a mountain of strawberries. You may be thinking that all the whipped cream and strawberries won’t fit but I assure you… they do!!
Strawberry Shortcake Cake Video Tutorial
I wasn’t going to film a video for this recipe because it’s on the easier side, but the cake’s reverse creaming method is different from what I usually publish. I knew a quick video seeing the cake come together would be helpful!
More Simple Summer Desserts
- Key Lime Pie
- Fruit Pizza
- No Bake Cheesecake
- Peach Cobbler
- Strawberry Cream Cheese Pie
- Berry Icebox Cake or Berry Galette
For more summer dessert inspiration, see my roundups of favorite Memorial Day recipes and BBQ cookout dessert recipes.
Print
One Layer Strawberry Shortcake Cake
- Prep Time: 2 hours, 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours, 40 minutes
- Yield: serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This one layer strawberry shortcake cake combines vanilla cake, fresh juicy strawberries, and homemade whipped cream. It’s a refreshing, light, and totally manageable summertime dessert that’s perfect for a smaller crowd. This single layer vanilla cake uses the reverse creaming method, which guarantees a uniquely moist and soft crumb.
Ingredients
- 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
- Make the cake: 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. Parchment paper helps the cakes seamlessly release from the pans. (If it’s helpful, see this parchment paper rounds for cakes video & post.)
- Sift the cake flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) 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.
- 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.
- 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.
- Mix the strawberries: 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.
- Make the whipped cream when the cake is cooled: 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. Medium peaks are between loose peaks and stiff peaks and are the perfect consistency for topping on cakes.
- 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.
- 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.
Notes
- Freezing & Make Ahead Instructions: 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.
- Special Tools (affiliate links): 8-inch Cake Pan or 9-inch Cake Pan | Fine Mesh Sieve | Electric Mixer (Handheld or Stand)
- Cake Flour: 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.
- Sugar in Whipped Cream: 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.
Reader Comments and Reviews
This recipe turned out so great. I’m teaching my 7 year old granddaughter how to bake from scratch. This cake was quick and easy to pull together. We had so much fun whipping the cream and piling it on top of the cake as the topping didn’t have to be precise and perfect. She made a beautiful and delicious birthday cake for her grandpa all by herself (with supervision from me) and she was so proud. Thank you!
This sounds scrumptious but just a question: can this be DOUBLED (for a larger crowd)? And if so, then which size pan would I use and how long should I bake it?
Hi Liz, Some readers have commented that they’ve successfully doubled the recipe and baked it in a 9×13-inch pan. We’re unsure of the exact bake time, but keep a close eye on it and use a toothpick to test for doneness. Let us know how it goes!
This cake was amazing! I’ve only been baking since January this year and have been working my way through your fab recipes but this one is a definite favourite and was made for a family party – everyone loved it! ❤️
I need to make individual servings. Could this be made in muffin tins? Cook time?
Hi Gia, yes, you can make these into cupcakes. All standard size cupcakes, including these, usually take around 20 minutes. Should yield around 12 cupcakes. Or, here is our strawberry shortcake cupcakes recipe.
pretty seasoned baker. I make many of sally’s recipes as well. (Love the lemon blueberry cake!)
This turned out super short and gummy. Could not recommend less.
Hi Steph, I’m so sorry to hear this didn’t turn out well for you! If the cake didn’t rise properly, make sure your baking powder is fresh (we find it starts to lose its strength after about 3 months, even if not technically expired) and be careful not to over-mix, which can result in a dense, squat cake. If the cake had a gummy texture, it’s possible it wasn’t fully done baking. Thank you for trying this recipe!
Outstanding! Just made it- the cake turned exactly as described, and it is delicious and oh so easy to make! Another winner!
This is the perfect summer dessert. Light and airy. I love it!
Can I use buttermilk instead of hold milk?
Hi Joe, you can use buttermilk instead of the whole milk here, yes. Hope you enjoy the cake!
Hello – Could you use a spring form pan for this cake?
Certainly!
As several comments noted, the cake was rather short and not fluffy at all. I bake a LOT & followed the directions meticulously. The cake tasted ok but was terribly dense and not at all what was described.
Well, this cake was a hit. I made it for my birthday and between my parents, my kids, my husband, and myself, there were no leftovers and licking the plate. I used vanilla bean paste in the cake and it was so fragrant and not overwhelming. Thank you for this recipe!
Such an amazing recipe!!! I made it for my mom’s birthday and everyone LOVED it. Lots of reviews say the cake is short, which I thought too, but once we cut into it and started enjoying it, it truly was the perfect amount of cake, not to mention so flavorful and moist. Would totally make this again!
I don’t understand why you haven’t given an internal temperature that the cake should be cooked to. I have never been blessed with toothpick-reading skills so I like to test with my instant read thermometer.
Hi Sheila! I can certainly add that when I make it next. I don’t usually add it to cake recipes, but I’ve had another request for it recently too.
Can almond milk be used as a substitute for whole milk in this recipe?
Hi Lyn, that will work in a pinch, although the cake may not be as soft and tender.
The flavor of this cake is fabulous as is the presentation. I have baked it twice now and followed the directions exactly as written and both times I had to bake my cake close to 40 to 45 minutes. we do live at altitude, so maybe that’s the issue but I don’t alter any of my recipes ever. And I bake a tremendous amount. My family loves it
This is my favorite recipe for strawberry shortcake. Perfect flavor and the texture is somewhere between a cake and a biscuit.
The cake tasted great with fresh local strawberries, however, my cake fell apart. I used a room temp egg and milk as you recommended. The cake took longer than 22 minutes to set and after cooling, just fell apart when I tried to cut it in slices. Any idea what I did wrong?
I make your cakes a LOT (chocolate, vanilla, for example, as well as, your blondies) without any issues. What did I do wrong?
Hi Diana, how much longer than the recommended 22 minutes did the cake take to bake through? It could be that it was over baked, or that your flour was over measured a bit. Be sure to spoon and level (or use a kitchen scale) to ensure just the right amount of flour. Hope this helps!
The cake came out really short, like less than an inch.
Same! I know how to bake. I don’t understand?
Me too! I followed the directions to a T and it did not turn out at all. So disappointing. I am so confused by the positive replies.
Ignore the previous reply. There was an issue with my oven which caused the problem 🙁 This was in fact delicious and I apologize. I am currently making two more for a July 1st Barbeque
Tried this recipe and I loved it! The strawberries were delicious, the cake was light and full of flavor, and the home-made whipped cream took it over the top. Perfect for one person.
This was a delicious dessert! I made the cake the day before serving and wrapped it in plastic wrap, then hulled and sliced the strawberries into a covered bowl and put into the fridge overnight. A couple hours before serving, I added a bit of sugar to the strawberries (forgot the jam!), stirred, and placed back in fridge. Whipped the cream and put in fridge. Assembled the whole cake in about 2 mins. just before serving. It looked so pretty and was enjoyed by all. Had a couple pieces leftover that kept well in fridge until it was devoured the next day. Definitely will plan to make this one again. Thanks so much for such a great recipe!
Should you use something other than table salt in this recipe?
Hi Monca, we use regular table salt in all of our recipes, unless otherwise noted.
Batter tasted delicious and texture looks great. How big is the pan you used in the picture? Mine came out about 3/4″ high. The picture looks a lot taller than mine. Baking powder is not expired. Baked mine in a 9″ pan. Little disappointed in the height compared to what the picture shows. Not even close to that.
But, outrageously delicious tonight. It’s a keeper, even if it’s not a tall as the picture 🙂
I folowed the recipe instructions for the cake except I added a little almond extract. The cake was good but reminded me of a sponge cake consitency-wise, which I wasn’t expecting. I liked it okay but it wasn’t anything special. I’m looking for a much more moist cake recipe I suppose. As for the strawberries and whipped cream, I did my own thing and mixed each with splenda to cut down on sugar.
I just made this cake for my Dad’s birthday and it was a huge hit! They all loved it!
Hi!
I love this cake but would love to make it as a smaller layer cake (6in) what would you recommend the bake time being cut down to for that size?
Hi Michelle! This will be two batter for one 6 inch pan, but halving the cake recipe should work well for that sized pan. We’re unsure of the exact bake time but let us know if you give it a try!
This has become a cake that friends and family ask for often.
I make this cake as a two layer 9 x 13 cake.
PLEASE NOTE – the cake is done 26 – 28 minutes. The first time I followed the comments and baked it for 40 minutes – it was so overdone. So set your timer and begin checking sooner.
I also used to make four separate batches and combine two batches in each pan.
In the past year, I began doubling the recipe and making two separate batches for the 9 x 13 pans. It made absolutely no difference and is much quicker.
Hi! Would there be any way to substitute the sugar for honey for my toddler’s birthday or is there a recipe I could do that with? Thanks!
Hi Alexandra, It’s best to stick with granulated sugar for this cake recipe!
I have made this recipe before but now I want to make it a 2 layer cake. I absolutely LOVE the texture of the cake. My question is, can I double the recipe without harming the integrity of the cake?
Hi L, you can absolutely make this cake into two layers (best to make two separate batches rather than double) and it would be amazing with whipped cream and strawberries between them. Enjoy!
Didnt turn out great. Dense, not fluffly, too eggy. Followed instructions and did not make any substitutions.
I knew I’d love this because of the manageable portion size – one layer! The vanilla cake turned out soo moist and delicious. Definitely saving this recipe. Cake flour was a must for me! Luckily found some in my pantry and didn’t have to go out and buy it. Used raspberry jam because that’s what I had on hand for the berry topping. Worked great! Husband thought it was store bought because of the beautiful glaze!