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 surprised me! I thought for sure I had messed it up. My cake was pretty flat and had some cracks in the top, but that had more to do with my 9 inch pan than anything else. It was soft, moist and lightly sweet – the perfect base for macerated strawberries and whipped cream. I will definitely be making this again!
I think the cake part was just a little dry. Anything i can do to make it more moist? The flavor is outstanding and the cream and strawberry was great
Thanks so much for giving this recipe a try. For flat cakes, have you seen our How to Prevent a Dry or Dense Cake post? A few of those tips will help.
This is a delicious cake. Simple but really, really good. Definitely going to make it again!
I’d been looking for a recipe that wasn’t overly sweet or dense, one that wasn’t competing with the intended simplicity of the cake as a whole. Also, one soft but sturdy enough to allow a perfect slice without causing the whipping cream (which I do stabilize with cream cheese), to ooze out. This is it! However, I do make this cake (with my lesser loved recipe), into a three layered cake. I think doubling the recipe should produce enough batter to divide into three 8” pans. I notice you advise against doubling the recipe. Is there a specific reason? I do weigh in baking.
It would be much more time consuming to make two batches to divide, so thought I’d ask before trying and potentially wasting ingredients.
Thank you!
Hi Mar, so glad you loved this cake! You could multiply this batter, since it’s a small amount, but cake recipes don’t always multiply perfectly.
I am not sure why but the cake did not rise. New baking powder and flour. I did double the recipe as I had 10-12 to serve dessert to and was careful to follow instructions. Flavor was good but a little heavy. I may try again with just one layer.
I made this for my mom’s birthday and it may be my favorite cake recipe of yours. Tender, moist, not too sweet, vanilla was the star. Can I do a 2 layer of this with cream and strawberries in between and on top?
Hi Wendy, 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!
This looks so tasty! What’s the difference between this cake and your Perfect White Cake? Is this one lighter?
Hi Jamie, they have similar textures. I’d say this one has a slightly softer, less spongey, yet fluffier crumb due to the reverse creaming method.
Can I use 1/2 and 1/2 instead of whole milk? I also have skim milk, but no whole milk. Thanks!
Hi Valerie, half and half will be too heavy for this cake. Skim milk will work in a pinch.
Thank you so much! I just love your recipes!
I would like to use two 6 inch pans. How long should I bake for?
Hi Janey, This should be just about the right amount of batter for two 6-inch cake pans. The bake time will be a little shorter, probably about 18-20 minutes. Use a toothpick to test for doneness. Enjoy!
I used a 9×13 cake pan and the cake is very think so I don’t recommend using that pan.
Try following the recipe next time
I really enjoyed making this recipe. I made it solely in my food processor. I filled my nordic ware miniatrue bundt (4) molds with it.
Yes, they got gummy because I did not release them soon enough. I put them in the toaster oven. They were marvelous. I cut them in half and put strawberries mascerated with black raspberry liqueur and brown sugar. I made homemade whip cream in my canister.
I prefer the lighter cake v. the biscuit. And the toasted mini bundt was over the top. I can always rely on your recipes to be excellent.
Made this for Mother’s Day for the third time. It’s officially my “Mother’s Day cake”! Your carrot cake is my Easter cake.
Very easy yet elegantly delicious dessert. It’s not overly sweet, the cake is moist & dense and the strawberries with the whipped cream are the perfect compliment. I prefer to sweeten the cream with confection sugar. It’s been along time since I’ve had a strawberry shortcake which wasn’t a fav of mine though this recipe is definitely a keeper! Everyone loved it! Perfect Mother’s Day dessert♥️
This cake was perfect, it looked just like the photo and tasted delicious. Based on the reviews, I used an 8″ pan and it needed the full 25 minutes to bake. It definitely wasn’t too thin. Easy, beautiful, and delicious.
Thank you for this delicious cake that I plan to make again. Do you have a similar, one layer recipe in chocolate?
Hi Laura! We usually make chocolate cake with all oil instead of butter, so we don’t have any recipes using this method for a chocolate flavor. You may love this one layer flourless chocolate cake or 6 inch chocolate cake instead!
Strawberry short cake looks wonderful! Everything I have made from Sally’s Baking Addiction has been delicious.
Hi Sally,
I’ve been looking for a good strawberry shortcake recipe and I think I just found it. My question, I would like to make the strawberry shortcake in a layer cake, can I just double this recipe to make it into a layer cake?
Thanks,
Bonita
Hi Bonita, 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!
Hi Sally, this recipe can be used for cake Fresh Berry Cream Cake?
Hi Juliana! You could certainly top this recipe with mixed berries instead of strawberries.
I made this today, it came out flat, miraculously that tiny layer of cake tasted good if a little dense, any idea why this happened?
Hi Sara! 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. Thank you for trying this recipe!
My cake ended up being really thin about 1/2 thick do you know whybthay may have happened?
Hi Amy, This is a thinner cake, did you use a 9 inch pan? You can try baking in an 8 inch pan instead for a slightly thicker cake next time!
Would I be able to use coconut oil in this instead of vegetable?
Hi Sarah, yes, that will work in a pinch!
Can I double the recipe if I want to make a two layer cake?
I did make it as follows but mistakingly added two eggs and it still turned out perfectly.
Hi Ruth, 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!
Hi Sally, I love this cake! What are your thoughts on doubling the recipe and making it into a two tiered cake? Is it possible?
Thanks so much
Hi Ally, 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!
This recipe is so easy and so delicious! It is frequently requested by family for get-togethers! I’ve never had a bad recipe from Sally!
We’re so glad this recipe is a hit with your family, Lexie!
I made this last year and it was a huge hit! I’d like to make cupcakes for my daughter’s birthday with your strawberry buttercream frosting. Would you suggest this recipe for cupcakes or your strawberry filled cupcake recipe instead? Thanks!
Hi Elizabeth, we’d recommend using these strawberry shortcake cupcakes and then topping with strawberry buttercream. Delicious!
Can we double thé recipe ?
Hi Sawsan, 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!
Made this today and it was delicious, easy and just what we needed on a cold Canadian winter day.
Love e erything I’ve made from your website
Hi!! I’ve made this cake several times and love it!! I was hoping to make it today, but I don’t have any whole milk. I do have 2%, buttermilk, and heavy cream. I was wondering if I can mix something using what I have to substitute for whole milk, or just completely replace with just one of them? Thank you!!
Hi Nadia, heavy cream in the cake batter will be too heavy, but you could use either the 2% milk or the buttermilk. Enjoy!
Can i make this in a square 8×8 pan?
Should be fine, Rebecca!
Might be the best vanilla cake I’ve ever had. It’s spectacular. I added a little cream cheese to the whipped cream for stability and frosted/stacked this as a 6 inch, two layer cake. Beautiful and delicious!
So glad to read this! Thank you!
I made this for our July 4th Boat Parade and it was a huge hit with everyone on board! I’m making it again today to bring to a backyard party. It’s so easy I make it whenever I see beautiful strawberries at the farmers market. Thank you for another outstanding recipe!