Strawberry shortcake 🍓
One Layer Strawberry Shortcake Cake
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.
Strawberry shortcake is a classic dessert that has a special place in many hearts, serving as a nostalgic symbol of summer treats. To create the ultimate strawberry shortcake, start with high-quality ingredients: using fresh, juicy strawberries is key to achieving the best flavor. Consider macerating the strawberries with a sprinkle of sugar to enhance their natural sweetness and allow them to release their juices, creating a delightful syrupy topping. When preparing the cake, remember that the mixing method affects the cake's texture; avoid over-mixing your batter to ensure a light and airy cake. Additionally, let the cake completely cool before applying the whipped cream to prevent it from melting and sliding off. For a gourmet touch, try adding a hint of lemon zest or almond extract to the whipped cream for an extra depth of flavor. As a fun twist, you can also create a strawberry shortcake trifle. Layer pieces of the cake with strawberry filling and whipped cream in a glass dish for a visually appealing dessert that is perfect for gatherings. Whether served at a picnic, a birthday party, or just a regular day at home, this strawberry shortcake recipe is sure to be a hit, bringing joy and sweetness to any occasion.
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