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One Layer Strawberry Shortcake Cake Recipe

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One Layer Strawberry Shortcake Cake image

 

This recipe for One Layer Strawberry Shortcake Cake, by , is from Fifty Years in the Kitchen by Marj Moritz, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Marj Moritz

Category:
Category:
 

The cake...


Ingredients:  
Ingredients:  
1 and ¼ cups cake flour
⅔ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
¼ cup (4 Tablespoons) unsalted butter, cubed and softened to room temperature
1 teaspoon pure vanilla extract
½ cup whole milk, at room temperature and divided
1 large egg, at room temperature
2 Tablespoons canola oil or vegetable oil

Directions:
Directions:
Make the cake:
1. 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.
 

The strawberries...


Ingredients:  
Ingredients:  
1 and 1/2 cups sliced strawberries
1 Tablespoon strawberry jam
1 teaspoon granulated sugar

Directions:
Directions:
Mix the strawberries:
1. 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.
 

The whipped cream topping...


Ingredients:  
Ingredients:  
1 cup cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract

Directions:
Directions:
Make the whipped cream when the cake is cooled:
1. 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.

Personal Notes:
Personal Notes:
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. Oh, and it's delicious!

 

 

 

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