Okay, friends, let’s talk dessert! You know I’m a sucker for a good mashup, right? Cake meets pie? Brownies meet cookies? I’m SO there. But lately, I’ve been craving something simple. Like, a small cake. A *really* small cake. And you know what? Finding the perfect one-layer cake recipe that isn’t dry or boring is HARD.

That’s why I’m beyond excited to share this One Layer Strawberry Shortcake Cake Recipe with you! It’s seriously the answer to my small-cake prayers. This baby combines my love for fluffy vanilla cake with the fresh, summery goodness of strawberry shortcake. Trust me, it’s a winner!

Why You’ll Love This One Layer Strawberry Shortcake Cake Recipe

Simple and Delicious One Layer Strawberry Shortcake Cake Recipe

Seriously, this One Layer Strawberry Shortcake Cake Recipe is SO easy, even I can’t mess it up (and that’s saying something!). Plus, that combo of vanilla cake, juicy strawberries, and whipped cream? Forget about it! It’s pure deliciousness.

Perfect for Any Occasion

Whether you’re having a few friends over or just need a little something sweet after dinner, this cake is your answer. It’s not fussy, not too big, and always a hit. Honestly, it’s the perfect lil’ treat!

Ingredients for One Layer Strawberry Shortcake Cake Recipe

Alright, let’s gather our goodies! Don’t worry, you probably have most of this stuff already. Here’s what you’ll need for this amazing One Layer Strawberry Shortcake Cake Recipe:

1 and 1/4 cups (148g) cake flour (and listen, spooned & leveled is KEY here!)
2/3 cup (130g) granulated sugar – gotta have that sweetness!
1 teaspoon baking powder – for that perfect little lift
1/4 teaspoon salt – just a pinch to balance things out
1/4 cup (4 Tablespoons; 56g) unsalted butter, cubed and softened to room temperature (seriously, room temp is important!)
1 teaspoon pure vanilla extract – because vanilla makes everything better
1/2 cup (120ml) whole milk, at room temperature and divided (yep, room temp again!)
1 large egg, at room temperature (sensing a theme here?)
2 Tablespoons (30ml) canola oil or vegetable oil
1 and 1/2 cups (240g) sliced strawberries – fresh is best, trust me!
1 Tablespoon (20g) strawberry jam – this amps up the strawberry flavor like WOAH
1 teaspoon granulated sugar (for the strawberries!)
1 cup (240ml) cold heavy cream or heavy whipping cream (COLD, people, COLD!)
2 Tablespoons confectioners’ sugar or granulated sugar* (your choice!)
1/2 teaspoon pure vanilla extract (more vanilla? Yes, please!)

How to Make One Layer Strawberry Shortcake Cake Recipe

Okay, ready to get baking? Don’t be scared; this One Layer Strawberry Shortcake Cake Recipe is super straightforward. Just follow these steps, and you’ll be enjoying a slice of heaven in no time!

Preparing the Cake Batter for the One Layer Strawberry Shortcake Cake Recipe

First things first, preheat your oven to 350°F (177°C). Grease an 8-inch or 9-inch cake pan (I usually use an 8-inch for a slightly thicker cake!). Here’s a trick: line the bottom with parchment paper rounds – it makes removing the cake SO much easier. Then, grease the parchment, too!

Now, in a big bowl (or the bowl of your stand mixer), sift together the cake flour, sugar, baking powder, and salt. Add the softened butter and vanilla, plus 1/4 cup of the milk. Mix on medium speed until everything’s just moistened – about a minute. Scrape down the sides of the bowl (we don’t want any sneaky dry bits!).

In a separate bowl, whisk together the rest of the milk, the egg, and the oil. With the mixer on medium, slowly add this wet mixture in two parts, mixing for about 15 seconds after each addition. Scrape down the bowl again, then mix for another 15 seconds, or until it’s all combined. Don’t overmix! A few small lumps are totally fine.

Baking Your One Layer Strawberry Shortcake Cake Recipe

Pour that lovely batter into your prepared cake pan. Pop it into the preheated oven and bake for around 20-22 minutes. Keep an eye on it! To check if it’s done, stick a toothpick into the center. If it comes out clean, you’re golden. Let the cake cool completely in the pan on a wire rack. Patience, my friend, patience!

Assembling the One Layer Strawberry Shortcake Cake Recipe

While the cake is cooling, let’s get those strawberries ready! In a bowl, mix the sliced strawberries with the strawberry jam and that extra teaspoon of sugar. Let it sit and get all juicy – yum!

Once the cake is completely cool (this is important!), whip up your heavy cream with the confectioners’ sugar and vanilla until you get medium peaks. You want it thick enough to hold its shape, but not TOO stiff.

Now for the fun part! Place the cooled cake on a serving plate. Pile that beautiful whipped cream on top, spreading it out to the edges. Finally, top with those sweet, juicy strawberries. Slice and serve immediately, or chill for a bit. Enjoy every single bite of this One Layer Strawberry Shortcake Cake Recipe!

Tips for the Best One Layer Strawberry Shortcake Cake Recipe

Okay, wanna take this One Layer Strawberry Shortcake Cake Recipe from “good” to “OMG AMAZING”? Here are a few little secrets I’ve learned along the way. Seriously, these make all the difference!

First, and I can’t stress this enough: room temperature ingredients! It really helps everything mix together evenly. Also, resist the urge to overmix the batter. A little mixing goes a long way. Overmixing = tough cake, and nobody wants that! Lastly, don’t skip the parchment paper – it’s a lifesaver!

Ingredient Notes and Substitutions for One Layer Strawberry Shortcake Cake Recipe

Alright, let’s talk ingredients! Cake flour is key for that tender crumb, but if you’re in a pinch, you can totally use all-purpose. Just take out 2 Tablespoons and add 2 Tablespoons of cornstarch. As for the strawberries? I’m obsessed with fresh, but you could try other berries. Blueberries or raspberries would be delish in this One Layer Strawberry Shortcake Cake Recipe! Just adjust the jam flavor to match. Easy peasy!

FAQ About One Layer Strawberry Shortcake Cake Recipe

Got questions? I got answers! Here are some of the most common questions I get asked about this One Layer Strawberry Shortcake Cake Recipe. Don’t worry, I’ve got you covered!

Can I use frozen strawberries? Honestly, fresh strawberries are best, but if you’re in a pinch, you *can* use frozen. Just make sure to thaw them completely and drain off any extra liquid before mixing them with the jam and sugar. They might be a little softer, though.

Can I make this cake ahead of time? You can bake the cake a day ahead! Just wrap it tightly in plastic wrap once it’s cooled. I wouldn’t assemble the whole thing until you’re ready to serve, though, or the whipped cream might get a little sad.

What can I substitute for cake flour? If you don’t have cake flour, try using all-purpose flour. But here’s the trick: remove 2 tablespoons of the all-purpose flour and replace it with 2 tablespoons of cornstarch. This will help give you that tender crumb we’re after!

Storing Your One Layer Strawberry Shortcake Cake Recipe

So, you have leftovers? Wow! If you actually manage to not eat this entire One Layer Strawberry Shortcake Cake Recipe in one sitting (I usually can’t!), just cover it loosely and pop it in the fridge. It’s best eaten within a couple of days, or the strawberries might get a bit soggy. Honestly, though, it never lasts that long at my house!

Estimated Nutritional Information for One Layer Strawberry Shortcake Cake Recipe

Okay, so here’s the deal: I’m no nutritionist, but each slice of this dreamy One Layer Strawberry Shortcake Cake Recipe is *roughly* around 350 calories. You’re also looking at about 20g of fat, 4g of protein, and 40g of carbs. But hey, it’s dessert! Enjoy!

Enjoy Your One Layer Strawberry Shortcake Cake Recipe

Alright, friends! Go bake this One Layer Strawberry Shortcake Cake Recipe and then come back and tell me what you think! Don’t forget to leave a comment and rating, and share your pics on social media. Happy baking!