There’s something about the combination of fluffy whipped cream, juicy strawberries, and tender buttery cake that never fails to impress—and this Strawberry Shortcake Cake nails it. With only one bowl and one pan, this recipe delivers elegance with ease. Whether for a summer BBQ or a weekend bake, this cake feels like sunshine on a plate.
The beauty lies in its simplicity: no complex layers or finicky techniques—just real, fresh ingredients working together to create magic. Each bite is a harmony of texture and flavor: crumbly vanilla cake, creamy filling, and the bright burst of berries. You’ll find it hard not to go back for seconds.
Full Recipe:
For the cake:
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1 ¾ cups (250g) all-purpose flour
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1 tbsp (8g) cornstarch
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2 tsp baking powder
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1 cup (200g) granulated sugar
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½ tsp salt
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½ cup (113g) unsalted butter, softened
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2 large eggs
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½ cup (120ml) whole milk
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1 tbsp (15ml) fresh lemon juice
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1 tbsp lemon zest
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2 tsp (10ml) pure vanilla extract
For the strawberry filling:
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1 ⅓ cups (200g) chopped fresh strawberries
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1 tbsp (12g) granulated sugar
For the whipped cream:
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2 cups (500ml) cold heavy 35% whipping cream
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2 tbsp (12g) skim milk powder
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1–2 tbsp (12–25g) granulated sugar
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1 tsp (5ml) pure vanilla extract
Decoration:
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2 cups fresh strawberries, halved
Directions:
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Preheat oven to 350°F (175°C). Line the bottom of an 8-inch round cake pan with parchment paper and lightly grease the sides.
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Sift flour, cornstarch, and baking powder into a large mixing bowl. Add sugar and salt and whisk to combine.
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Add softened butter, eggs, milk, lemon juice, zest, and vanilla. Beat on medium-low with an electric mixer until the batter is smooth.
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Transfer batter to the pan and spread evenly. Bake for 35–45 minutes or until a skewer inserted comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
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Toss chopped strawberries with 1 tbsp sugar in a bowl. Let sit 10–20 minutes until juicy. Strain and reserve juices.
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Whip cold cream with skim milk powder until peaks form. Add sugar and vanilla, then beat to semi-firm peaks (do not overwhip).
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Slice cooled cake in half horizontally. Spread half of the whipped cream on the bottom layer, leaving a ½-inch border. Add drained strawberries.
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Top with second cake layer, press gently, then spread remaining cream over the top. Decorate with halved strawberries and drizzle with reserved strawberry juices just before serving.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour
Kcal: ~340 kcal | Servings: 10
An Ode to Strawberry Shortcake Cake: A Timeless Dessert for All Seasons
Strawberry Shortcake is a dessert that transcends generations, culinary trends, and seasons. Its simplicity—layers of cake, whipped cream, and ripe strawberries—is also its secret weapon. This Strawberry Shortcake Cake is an elevated, crowd-friendly version of the beloved classic, combining the nostalgic flavors of buttery vanilla cake and fresh cream with the vibrant brightness of seasonal strawberries. What makes this version special is how effortlessly it comes together in a single bowl and pan, making it a dream for both novice bakers and experienced dessert lovers.
What Makes This Cake Unique
Unlike traditional strawberry shortcake that often features biscuit-like layers, this version uses a soft, buttery vanilla cake that is slightly dense, moist, and sturdy enough to hold generous toppings of cream and berries. The cake has a melt-in-your-mouth texture and gets its signature richness from real butter and whole eggs. A touch of lemon zest adds a subtle citrus aroma that enhances the natural sweetness of the strawberries.
The whipped cream used in this recipe is not your average topping either. It’s stabilized with skim milk powder—a professional baker’s trick—which helps it hold its shape for longer periods, making this cake suitable for entertaining or even for enjoying the next day. This extra touch ensures that the cream doesn’t weep or separate, maintaining a beautiful and airy texture even after refrigeration.
The Inspiration Behind the Recipe
This Strawberry Shortcake Cake is inspired by traditional shortcake but has been adapted for the modern kitchen and lifestyle. The goal is to bring together the best aspects of old-fashioned shortcake with the convenience and elegance of a single-layer cake format. The recipe was designed to be foolproof, requiring only one bowl and one pan—eliminating the need for multiple dishes or complicated layering. It’s the kind of cake that feels homemade in the best way, yet sophisticated enough to serve at a garden party, family dinner, or summer celebration.
This version is also versatile enough to make for various occasions. Whether you’re celebrating a birthday, hosting a summer barbecue, or simply treating yourself to a weekend dessert, this cake fits the bill. It also adapts well to different formats—serve it as a whole cake, slice it into squares, or even build it into a trifle with extra berries and cream.
A Focus on Freshness
The success of this cake lies largely in the quality of its ingredients, especially the strawberries. Using fresh, ripe strawberries is essential. When the berries are at their peak, they’re sweet, juicy, and fragrant—adding natural sweetness and a beautiful red hue to the dessert. Unlike canned or frozen fruit, fresh strawberries maintain their texture and color, offering a pleasing contrast to the soft cake and fluffy whipped cream.
To maximize the flavor, the strawberries are lightly tossed with sugar and allowed to macerate. This process draws out their natural juices, intensifying their sweetness and adding a juicy, syrupy consistency that pairs wonderfully with the cream. The reserved juices are used as a drizzle on top of the cake, adding both visual appeal and another layer of strawberry essence.
Technique Matters
Although the recipe itself is simple, technique plays a key role in getting perfect results. For example, it’s essential to use butter that is very soft but not melted. This allows it to blend seamlessly into the batter, creating an emulsified mixture that results in a tender crumb. The eggs and milk should also be at room temperature to ensure even mixing and optimal rise.
Another standout element is the one-bowl mixing method. Unlike traditional creaming methods, this technique simplifies the process without sacrificing quality. It saves time and effort, making the cake accessible to bakers of all levels. Despite its simplicity, the cake yields impressive results with a professional finish.
Serving Suggestions
While the cake is delicious on its own, a few thoughtful touches can elevate the presentation and flavor even more. A light dusting of powdered sugar or a drizzle of strawberry syrup adds a decorative flair. For a bit of tang, a small dollop of Greek yogurt can be mixed into the cream. A handful of chopped mint or basil leaves also makes a lovely garnish, adding a herbal note that pairs beautifully with strawberries.
This cake is best served slightly chilled. Chilling not only makes the whipped cream firmer but also helps the layers meld together, resulting in cleaner slices and enhanced flavors. However, it should be brought to room temperature for about 10–15 minutes before serving to soften the cake layers just slightly.
Storage and Make-Ahead Tips
The assembled cake should be stored in the refrigerator due to the presence of fresh cream and fruit. It’s best enjoyed within 24 hours, though leftovers can be kept for up to 2 days. The stabilized whipped cream helps it maintain its texture longer than usual. If you’re planning ahead, the cake layer can be baked a day in advance. Just wrap it tightly in plastic wrap and store it at room temperature until ready to assemble.
Freezing is also an option—though only for the cake layer. Once cooled, the cake can be wrapped and frozen for up to 3 months. When ready to use, thaw it completely at room temperature before slicing and layering.
Perfect for Every Skill Level
One of the best parts of this recipe is how approachable it is. It’s an excellent starter cake for someone learning to bake but also satisfying for a seasoned baker who wants a guaranteed crowd-pleaser. There are no complicated techniques, no temperamental ingredients, and no need for special equipment—just classic baking at its best.
Whether you’re new to baking or a seasoned pro, this Strawberry Shortcake Cake allows you to enjoy the art of baking without the stress. It invites creativity and customization while staying true to the heart of what makes strawberry shortcake so beloved: the perfect balance of lightness, sweetness, and freshness.
Conclusion: A Celebration of Summer’s Sweetest Pairing
In a world of elaborate layer cakes and trendy confections, the Strawberry Shortcake Cake stands out by being unapologetically simple and sincerely delicious. It’s a dessert that brings people together, evokes memories of family gatherings, and highlights the beauty of seasonal ingredients.
By focusing on technique, flavor, and ease, this cake strikes a perfect balance between rustic charm and elegant presentation. Whether you’re baking it to share or to savor alone with a fork and a cup of tea, it’s a dessert that speaks to the soul.
From the moist vanilla cake base to the luscious whipped cream and vibrant strawberries, every bite tells a story of timeless tradition, culinary finesse, and the joy of homemade baking.