One Layer Strawberry Shortcake Cake

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!

Strawberry shortcake cake on cake stand

I love a good dessert mash up.

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.

One layer vanilla cake with whipped cream and strawberries

3 Parts to Strawberry Shortcake Cake

  1. 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.
  2. Whipped Cream: Homemade whipped cream is always better (and creamier!) than the store-bought variety. And crazy easy to whip up at home. 😉
  3. Juicy Strawberries: The epitome of sweet springtime and summer freshness!

Reverse creaming method for vanilla cake

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.

One layer vanilla cake batter

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 small layer cake, here is my page dedicated to 6 inch cakes. I also have a 1 layer chocolate cake and it’s actually naturally 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.

One layer vanilla cake in 8 inch cake pan

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.

Strawberry shortcake toppings

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!!

One layer vanilla cake topped with whipped cream and juicy strawberries

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!

One layer vanilla cake topped with whipped cream and juicy strawberries

More Simple Summer Desserts

Strawberry shortcake cake on cake stand

One Layer Strawberry Shortcake Cake

  • Author: Sally
  • 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


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.


  • 1 and 1/4 cups (145g) cake flour (spoon & leveled)
  • 2/3 cup (130g) granulated sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup (4 Tablespoons; 60g) 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

Whipped Cream

  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 2 Tablespoonconfectioners’ sugar or granulated sugar*
  • 1/2 teaspoon pure vanilla extract


  1. Make the cake: Preheat the oven to 350°F (177°C). Grease an 8-inch cake pan or 9-inch cake pan, line with a parchment paper round (cut an 8 or 9 inch circle of parchment), then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan.
  2. 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.
  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.
  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.
  5. 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.
  6. 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.
  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.
  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.


  1. 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.
  2. 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.
  3. 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.

Keywords: strawberries, whipped cream, vanilla cake, summer


  1. Eileen Moore says:

    This is delicious!!
    I don’t have 8″ or 9″ pans, so I used two 6″ pans, reduced the baking time, created layers, and it came out fabulous! A perfect cake that is not too sweet!

  2. Hi Sally!
    Really love following your work! This one bowl method was terrific! Second time I made cake, added 1/4 C sour cream and zest of one orange….subtle but yummy!
    Otherwise wonderful recipe! Keep up amazing work!!

  3. I made this for a bbq this weekend. It was delicious. The cake was moist and had a great vanilla flavor and the strawberries and whipped cream were perfect. Everyone really enjoyed it.

  4. OMG!! This was one of the best cakes I’ve ever made! I followed the directions exactly for the cake, but made a whipped cream cheese topping! We were all moaning as we ate it! Thank you for the recipe! I will make this again and again!

    1. Hi Sally , I was wondering if by baking the cake in two 6″ pans it would affect the cake’s texture? And one last question, can I make my own cake flour? Thanks

      1. Hi Claudia! You can make your own DIY cake flour for this recipe yes (using all-purpose and cornstarch). Dividing between 2 6 inch cake pans isn’t a problem at all! The bake time will be shorter.

  5. Sally, this cake is phenomenal! I don’t know how or why, but the reverse creaming method creates a texture that is to die for. Can this method be applied to any cake recipe? Or does it require an adjustment to ingredients?

    1. You can definitely apply this creaming method to most cake recipes. Isn’t it fantastic? I LOVE the results!

  6. Kate Berkey says:

    I was looking for a shortcake recipe for the whole family and I stumbled on this article. I read and followed the instructions carefully and I made it deliciously! Every member of my family is so happy! Thanks for this!

  7. Amazing cake!! Loved every bit and bite!!
    Question: just to make sure, if I wanted to use this recipe for a three layered cake would I just triple the ingredients?

    1. Hi April! I recommend my vanilla cake recipe if you’d like a 3 layer vanilla cake. I would double the whipped cream and strawberries here. (Tripling would be too much.)

      1. Melissa Downie says:

        This cake is absolutely perfect for any small get together! The three of us loved the crispy edges and soft fluffy texture! I used vanilla bean paste which made it so flavourful! I will make this a lot this summer piled high with berries! Thanks for another perfect and easy recipe Sally!

  8. Hands down the best cake I’ve made in a long time! The texture is so so soft!

  9. This cake is so good, and the reverse creaming method wasn’t as scary as I thought it would be. The batter came together easily and so smooth.
    It’s the perfect cake for strawberry shortcake.

  10. Mae’s Menu says:

    I made this last minute for our memorial day get together yesterday and it was a hit! The crumb on the cake was perfect– super tender but not too dense! How do you go wrong with homemade whipped cream, either?! The combo was perfect. A hit with everyone! Thanks, Sally!

    1. I’m thrilled to hear that it was a hit!

  11. Love the reverse method – have used it before however my cake did not “brown” or appear cooked after 20mins remained very blond but was clearly done. It was a bit gummy – was 145grams flour too much….? or not enough sugar…?

    1. Hi Dena! If the cake had a gummy texture, it wasn’t fully done. If you decide to try it again, bake for a few extra minutes.

  12. Absolutely love this recipe and the reverse creaming method! I used the same method in your lavender cake and I am now hooked! This is definitely a keeper recipe and I can see myself making it often. Thanks, Sally!!!

  13. Melanie E.E says:

    Hi Sally! This recipe looks divine and perfect for the summer berries. I usually use organic cane sugar in my baking, but I’m worried the sugar will not break down well if we are not creaming it with the butter. I also find that the granules are impossible to sift due to their larger size. Any tips? Thanks in advance!

    1. Hi Melanie! In this case, I would skip the reverse creaming method and instead use the traditional creaming method where you cream the butter and sugar together first, then add the eggs, other wet ingredients and finally mix in the dry ingredients.

      1. Melanie E.E. says:

        Thanks, Sally! This would be perfect for my Granny’s birthday cake because she loves strawberry shortcake. I made your strawberry shortcake last year as a slab cake and it was a HUGE hit! I was so upset because we all ate it so quickly, and I forgot to take a picture! This time I’m determined to remember.

  14. Hi Sally! Can I substitute the whole milk with sour cream and/or plain yogourt? Thanks! And also, you are my #1 go-to for all baking recipes, you can do no wrong <3

    1. Hi Stefanie! I do not recommend subbing out the whole milk with sour cream or yogurt. You really need that liquid in the batter. Thank you so much for trusting my recipes!

  15. I used an 8 inch pan and cake came out one inch tall
    So I had to make a second cake and serve as a layer cake
    Too dense I think for a layer cake
    Nice flavor , a little dense and I followed instructions.
    My husband, though, LOVED it
    “This reminds me of a shortcake”,
    So your purpose was achieved!!

  16. Kathy McIntyre says:

    Hi Sally,
    I love this simple yet delicious one layer cake! So yummy!!
    We are a farm family and give farm tours a couple times a year, for people to come and see the farm, animals and what we do.
    We serve them a simple dinner and we have strawberry shortcake on the menu-but I need enough to serve 50.
    Can this recipe be increased enough to handle this need???
    Thank you!

    1. Hi Kathy! You could likely double this batter with no issue, but I wouldn’t triple or quadruple it. Instead, double it a few times to yield enough.

  17. Would it be okay to double this and bake in a 9×13 pan? I’d love to try the reverse creaming method and prefer some oil in my cake but saw that you suggested a different recipe to those asking to make this into a layer cake?

    1. Hi Beth! You know, I feel doubling this recipe would be fine as the original recipe is so small. I would use a 9×13 inch pan. Should take about 40-45 minutes at 350F, but use a toothpick to test for doneness.

      1. Thanks Sally! Making it for my moms birthday – she is going to love it!

  18. Connie Graham says:

    I made this recipe and it was so good. I’m in love with the reverse creaming method! My adult kids and little grandchildren have decided that this is their favorite vanilla cake. Can I use this same recipe for cupcakes?

    1. Yes, absolutely! Should yield around 12 cupcakes.

  19. I made this at the spur-of-the-moment last night for a family get-together. I keep a can of The Saco Pantry powdered buttermilk blend in the fridge at all times because I do love to bake but can’t use up fresh buttermilk fast enough to keep it from going bad. It worked perfectly in this recipe. My entire family (even Mr. I-don’t-like-shortcake, it’s-always-so-dry) had a second helping!! The butter and buttermilk together worked like magic to make a moist, dense, flaky biscuit that made the sweetened fresh strawberries absolutely POP with flavor. I doubled the amount of homemade whipped cream because I know my family loves to pile it on, and and used 1 tsp vanilla extract and 1 tsp almond extract and it was amazing. And Sally’s suggestion on using less sugar in the whipped cream was spot on. Again, the strawberries really had a chance to shine without everyone feeling like they were just eating spoonfuls of pure sugar. 10/10 will keep this in the summer rotation!!!

  20. Sally, this cake was one of the best things I have ever made. It’s outstandingly delicious! The cake batter was quite lumpy/gritty, but once baked it was amazing! The cake itself is SO moist, soft, and fluffy, with a wonderful flavor. I was slightly concerned that my cake was shrinking away from the edges and the edges looked a little crisp, but the inside was perfect! I baked it in a 9×13″ pan, doubling the recipe, and baked it for forty minutes. I didn’t have any strawberry jam on hand, but the strawberry mixture was still delicious and definitely there! Homemade whipped cream was the crowning glory on this fabulous cake, and altogether, the flavours were phenomenal. Definitely one of my new favourite cakes! I have a feeling I’ll be making this again and again over the summer! Thank you for this lovely recipe, Sally! It truly was the perfect light, refreshing dessert to serve to our guests after a heavy dinner! Everyone went back for seconds, and we polished off nearly the entire pan full of cake! Good thing I made a bigger cake 😉 Again, thank you for this wonderful recipe! I really loved it!

  21. Hi Sally!
    I made this cake today and I was completely blown away! The texture is absolute perfection! And the flavor was delicious! I was intrigued by the reverse creaming method, since I had never tried it before. The batter was lumpy, almost gritty, but when baked it was pure heaven! I have a feeling I’ll be making this many times over again this summer… 🙂 I doubled the recipe and used a 9 times 13″ pan, and baked it for 40 minutes at 350 F. Thanks again for another great recipe 🙂 Oh, and for future reference to other bakers, I doubled the whipped cream recipe too cover the cake and it turned out well. Also, I didn’t have strawberry jam, but the strawberry flavor was definitely there! Such a lovely recipe

  22. Wow, Sally! This is by far the best strawberry dessert I have ever made, all of it was gone in only a few minutes. Thank you for your amazing recipes!

    1. So lovely to read! Thanks Louise!

  23. First time using the reverse creaming method, it was sooo easy! Sifting all the dry ingredients together in the beginning makes this come together so quickly, I love it! Everything about this cake is perfect….taste and texture is spot on and it rose beautifully. I baked in an 8 inch round pan and sprayed well with Baker’s Joy spray and it did not stick. So happy this came out, I was a little worried since I do not like the taste of cake flour (especially in white/vanilla cake recipes), and never use it, it seems to have a bleach taste to it, anyone else ever notice this?! I am definitely more sensitive to certain tastes. In its place I used (and now officially swear by) King Arthur Unbleached All-Purpose Flour for all of my cake/cupcake recipes. What I do is measure (spoon & level as Sally recommends) the correct amount of flour called for in the recipe then remove 2 Tbl for every cup called for in the recipe….so for this recipe I removed 2 Tbl + 2 tsp of flour then sifted with the dry ingredients and continued with recipe. It worked beautifully!! Tastes amazing!! I ate some plain and then some with leftover chocolate buttercream, taste delicious both ways. Can’t wait to try with fresh whipped cream and strawberries!

    1. Loved reading this, Monica! Thank you so much for sharing and it’s cool to see how you use AP flour instead of cake flour in some recipes! So glad you loved this cake.

    2. Heather M. Whipple says:

      Hi Monica , I do not notice a bleach taste in the cake flour I buy at all.
      Have a good day.

  24. Hi Sally,
    I absolutely love love love your blog and have made many of the recipes, with some success I must add :-).
    I was wondering if I could use this cake as a base for an ice-cream cake ( with vanilla ice-cream and mango). Or would you recommend any of your other cakes? I have managed a good chocolate base for an ice cream cake, but a plain basic vanilla base eludes me.
    Would love your thoughts.

    1. YES! This cake is a fantastic one layer cake “base” for ice cream cake. Let me know how you like it! Mango and vanilla is quite the delicious pair. 🙂

  25. Heather M. Whipple says:

    Hi Sally.
    Can I add regular sprinkles to this batter please? I think it would be very pretty and fun. Please let me know. Do you have a chocolate cake that uses the reverse creaming method?

    1. You can definitely add sprinkles to this batter. I suggest around 1/3 – 1/2 cup. I usually make chocolate cake with all oil instead of butter, so I don’t have any recipes using this method for a chocolate flavor.

  26. Hi Sally,
    I just made this cake and it is cooling as I type. I also made your strawberry icing for the top half instead of the whipped cream in the recipe but I think I may have made an error. I added more heavy cream than your strawberry icing recipe calls for because I wanted it to be a little more loose but now it looks slightly curdled like it has separated or something? Is this because I added too much cream? Is there any way to fix it? It still tastes delicious but isn’t as aesthetically pleasing.

    1. Hi Lara! Yes, when you add too much liquid to a butter-based frosting (like the strawberry frosting), it will look greasy or curdle. You’ll need more dry ingredients (confectioners’ sugar) to soak it up.

  27. Great cake, but the ads on your website are so annoying, you’ve got to do something about them. I’m trying to teach my kids how to follow a recipe and the ads keep jumping around and causing the text to move and they can’t follow or keep up where they are. I know you need to make money, but you should limit the spots where the ads can go so they don’t interfere with the text in your recipe.

    1. Thanks so much for the feedback! I do not allow pop-ups ads or ads to block my content or jump around, so let me look into the issue. Appreciate it!

      1. Awesome! The cake was amazing. Can’t wait to make it again.

  28. Sherry Walck says:

    Loved this! Used a mix of strawberries, blueberries, and raspberries, and it turned out great – very fresh, and just right level of sweetness. Big hit with everyone at our dinner party. Thanks, Sally!

  29. Fantastic cake! My 10 year old made this as a base for an ice cream cake and it was perfect! Dense enough to hold up the ice cream, but tender and moist. It was happy to be frozen as well and didn’t crumble when cut semi-thawed. I am going to try this recipe with some cocoa powder subbed in for a few tablespoons of flour. I did use AP flour and organic cane sugar without sifting issues, so I am hopeful that a chocolate cake can be achieved, too. Thanks for a keeper of a recipe!

    1. I’m so happy this recipe was a hit! If you try it with cocoa powder let me know how it goes 🙂

  30. Alice Olson says:

    Excellent ! Excellent! Excellent! Recipe!!!! Made this twice now and can’t stress how good it is!,
    Saving this and also passing recipe onto my kids

    Sally little question the Wrought Iron two Tier vegetable stand in your video
    Where did you buy that?
    Height looks great under kitchen cabinet

    Alice Olson

    1. Hi Alice! Thank you so much. We purchased it from Costco a few years ago. We love it! Note sure if it is still available there though.

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