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
Could I put the batter in Mary Ann pans?
Hi Carol, if the volume is about the same, then that should work just fine. Be sure to spray the pan well to ensure it releases easily.
Hands down, the best strawberry shortcake I’ve ever had! This is another one of Sally’s recipes I will make over and over!
Can I double the cake recipe
Hi Linda! It is best to make separate batches.
Hi Trina, so if i only have one mixer and i want to make 4 separate batter mixes, can the first 3 batches sit around till the 4th batch is ready for the oven?
Hi Linda, yes, you can leave the batter covered at room temperature while waiting for the other batter to be made. Or you can start baking them!
So good to see a real cake for strawberry shortcake. A biscuit dough or cookie dough is not what I call a short cake. My mother always used a divinity frosting on hers. OH SO GOOD!!!
Yours looks delicious!!
Made this for our family barbecue yesterday. Cake was perfection! Sturdy enough to hold all the whipped cream and berries, but crumb was moist and so tender. A real winner!
Easy to make and dazzling to present. I felt like there were too many lumps in the cake batter, but it turned out light and delicious. Another great dessert for strawberry season.
THANK YOU This tastes exactly how I hoped it would!
Hi, I’m hoping to make this recipe for my son’s first birthday coming up since we’re just hitting strawberry season here in Vermont. I got 3 6-inch pans to make something small for him to have a slice of. Do you have a recommendation for adjusting the cake recipes for the 6 inch layer pans? Thanks so much in advance.
Hi Kate, This should be just about the right amount of batter for two 6 inch cake pans. If you’d like a 3 layer cake, you can use our recipe for 6 inch vanilla cake instead and use the strawberries and whipped cream from this recipe. Hope it’s a hit!
I liked this recipe for a simple strawberry shortcake— it came together easily and will keep in my back pocket when I need a simple but good spring/summer dessert. I did run into the issue that my cake didn’t rise much, but I had used AP flour since it’s what I had on hand, and my 9inch cake pan seemed too large for the amount of batter. It was still delicious! I made a simple mix of 2T sugar, the indicated amount of strawberries, and half a lemon juice and zest for a more tart topping.. so lovely.
Sally’s Strawberry Shortcake is perfection! The cake comes together quickly, and offers just the right support for the cloud of sweet whipped cream, topped with sweetened strawberries. Each part is tasty and can stand alone, but combine all three and you have a delectable treat! I made the cake the night before, then assembled it after dinner. Today is day two, and I’m happy to say, everything is holding up, and tasting just as good as day one. No sogginess, runny whipped cream, or slipping berries! Thank you, Sally! Can’t wait for strawberry season to arrive!
My 12 year old son made this for me for Mother’s Day- wow!! I completely agree that this is better than the traditional biscuit (which I love as well). The cake has a wonderful texture, a fine crumb and lots of vanilla flavor! Love!
I almost never leave reviews but this cake was such a hit with my family for Mother’s Day that I felt compelled. The cake was so quick and simple to put together and tasted absolutely delicious. The whipped cream and strawberries were next level. I loved how unfussy it was to put together—literally just pat the cream on, toss the strawberries on top. Such a beautiful and crowd-pleasing cake without going to a lot of trouble.
Mine didn’t have a problem rising, but I did it in a 9” pan so I didn’t expect it to be very tall anyway.
I love this recipe! Made it for my sister’s birthday (by her request). I had no whole milk but substituted a mixture of whipping cream and half and half, worked just fine. Super fluffy, gorgeous cake. Will be making this again.
We went strawberry picking this weekend and I thought it would be a great time to try this cake. My cake was very thin and dense, My young child was helping me and we didn’t realize that we forgot to add the sugar, so it was one of the last ingredients in the batter. Not sure if that was the reason why.
Even with that, this cake didn’t last very long and I have been told I am making it again. It was absolutely delicious. Guess I will get a second shot and will know for sure.
Absolutely love your website, everything I try always turns out well. I am looking to make a strawberry shortcake for a crowd of over 40 people. Would it be possible to resize this to a sheet pan? If so how would I convert it for the volume and bake time?
Hi Lorie! Making two batches of this recipe (and then combining) and using a 9×13 pan should be fine as the original recipe is so small. It should take about 40-45 minutes at 350F, but use a toothpick to test for doneness. Let us know how it goes!
Thank you so much, that really helps. Appreciate the very quick response!
I was looking for the answer to this same question! Thank you so much for your amazing website. Sally and her team are the best and I’ve been baking for 50 years! I always go to Sally’s recipes before I go anywhere else. And the best at showing techniques and explanations!
Was a big hit at a family gathering! Good for spring, not a heavy dessert at all. Very straightforward recipe, followed instructions exactly with the exception of jam for the strawberries, as I hate jam and didn’t have anyway. Thought the cake rise was fine. I chose to use a 9 inch round and my baking powder was slightly expired so wasn’t expecting anything very tall. Makes for a lovely presentation. Saved for another day!
Mine didn’t rise.
Can u double the cake and make it a 2 layer cake? And if so, would u recommend doing 2 separate batches, or together?
Hi Clare, you can absolutely make this cake into two layers (best to make two separate batches) and it would be amazing with whipped cream and strawberries between them. Enjoy!
ok, Thank you
Didn’t rise at all and my baking powder was new. Followed the recipe exactly. Disappointed 🙁
I have made this probably 10 times by now. It is perfection and my family’s favorite. The cake’s texture is spot on!
I only have 2% milk be on hand. Will it be okay or must I have whole milk?
Hi Carol, 2% milk will work in a pinch. Enjoy!
This didn’t rise, flat and disappointing.
Could I use two 6 inch pans for this recipe for a 1st birthday cake? If so, how long would they bake?
Hi Kelly, This should be just about the right amount of batter for two 6 inch cake pans. We’re unsure of the exact bake time but let us know if you give it a try!
You measurements are disappointing for the size cake pans you said. I’d say for a 6 inch but more than that is pushing it due to a very thin layer of cake. You should probably adjust these measurements.
Can I make this into cupcakes? Should I make very short cupcakes, if so?
Hi Amber, yes, you can make these into cupcakes. All standard size cupcakes, including these, usually take around 20 minutes. Should yield around 12 cupcakes.
Easy, quick , delicious and beautiful presentation!!
This was so good!! Yum
Hey is there a way to prepare this the day before? Would you recommend making the components and assembling the next day or assemble the same day as making it and refrigerate it ready to be served the next day?
Hi Shay! See recicpe notes: The cake can be baked, cooled, and covered tightly at room temperature overnight. For best taste, make the whipped cream and strawberries the day of serving. Enjoy!
Also, is the cake similar to a sponge cake? I’m looking for a plain sponge cake recipe for a birthday on Sunday.
Hi Kimberly, this angel food cake would be closer to a sponge cake texture.
Hi, do you have a similar cake recipe that is flavoured?
I would love to try a coconut or coconut and lemon version.
Hi Julie, we have recipes for coconut cake and lemon coconut cake that you might enjoy. Our cake pan sizes and conversions guide will be helpful if you want to scale them down for fewer layers. Hope this helps!
Can you double this recipe to make 2 cake layers?
Can I use honey instead of jam or just skip it? And would brown sugar or coconut sugar work instead of granulated sugar?
H Keli! You can skip the strawberry jam if you don’t have any. It’s best to stick with granulated sugar for this cake recipe!
Where can I find the nutritional information for this recipe? I’d like to know how many carbs are in it?
Delicious recipe! My cake didn’t rise like expected but I believe that’s because my baking powder must be expired. This didn’t occur to me before but I’ve made other things with it that also didn’t rise, so a me problem. But the cake was still delicious, just a little dense. I ended up using regular flour and a different recipe to make the strawberry filling because I had frozen strawberries, that one involved sugar and cornstarch on a skillet. Didn’t have whipping cream, failed at a recipe without it, so I ended up getting cool whip the next day lol. But it was delicious, everyone liked it, made it for my fiancé’s birthday and he was happy with it. And it tasted better and better with each passing day.