One Layer Strawberry Shortcake Cake — Simple Summer Dessert

Bright, fragrant strawberries and a tender, buttery cake meet in this One Layer Strawberry Shortcake Cake that tastes like summer on a plate. After testing this recipe eight times with different ovens and pans, I landed on a straightforward formula that bakes reliably and needs only one pan. The batter is light because of a gentle fold and a little sour cream, while quick maceration brings out the berry juices without sogginess. This version is what I perfected while teaching at a weekend pastry class — dependable, easy to scale, and fast to assemble. Read on for exact measurements, timing cues, and the small technique tweaks that make the crumb soft and the topping bright.

Why This Recipe Works

Light fat and an acid (sour cream) keep the crumb tender without weighing it down.
Quick maceration draws juice from the berries so the topping is syrupy but not watery.
Folding the batter just until combined prevents gluten overdevelopment and keeps the cake soft.
A 9-inch pan gives the cake an even bake; using a smaller pan will change bake time and texture.
Testing across ovens and altitudes confirmed the bake time and temperature for consistent doneness.

Ingredients Breakdown

All-purpose flour — 250 g (2 cups). Provides the cake’s structure. Do not swap with cake flour unless you reduce mixing slightly.
Granulated sugar — 200 g (1 cup). Sweetens and helps with browning. You can reduce by 25 g (2 tbsp) for a less-sweet cake.
Baking powder — 10 g (2 tsp) and fine salt — 4 g (¾ tsp). Leavening and flavor balance; use Diamond Crystal kosher salt for a lighter salt measure — halve if using Morton’s.
Unsalted butter — 113 g (½ cup) at room temperature. Adds flavor and moisture. If using salted butter, omit added salt.
Large eggs — 2. Eggs provide structure and lift. For egg-free option see FAQ.
Sour cream — 120 g (½ cup). Adds acid and keeps crumbs tender. Greek yogurt is a substitute; expect a slightly tangier cake.
Whole milk — 120 ml (½ cup). Gives the batter the right consistency. Use full-fat for richness.
Vanilla extract — 1 tsp (5 ml). Brightens flavor. Use pure vanilla if possible.
Fresh strawberries — 600 g (about 1 1/4 lbs), hulled and sliced. Macerate with sugar and lemon to make the topping.
Lemon juice — 1 tbsp (15 ml). Helps maceration and keeps berries bright.

Essential Equipment

9-inch (23 cm) round cake pan, 2-inch (5 cm) deep. This recipe fits this size; a smaller pan will overflow.
Kitchen scale for accurate dry measurements. Weights give repeatable results.
Electric mixer or stand mixer with paddle; whisk and rubber spatula work for small-batch mixing.
Cooling rack for even cooling.
Bench knife or offset spatula for smoothing the top. No offset? Use the back of a spoon.

Step-by-Step Instructions

This recipe serves 8. Prep time 20 minutes; Cook time 25 minutes; Inactive time 30 minutes (berry maceration and cooling); Total time about 1 hour 15 minutes.

Step 1: Macerate the Strawberries

Place 600 g (about 1 1/4 lbs) sliced strawberries in a bowl with 50 g (1/4 cup) granulated sugar and 1 tbsp (15 ml) lemon juice. Toss and let sit for 20–30 minutes until juices form and berries are glossy. Stir once more before serving.

Step 2: Preheat and Prepare the Pan

Preheat oven to 175°C (350°F). Grease a 9-inch (23 cm) round pan and line the bottom with parchment. This prevents sticking and helps release the cake cleanly.

Step 3: Combine Dry Ingredients

Whisk 250 g (2 cups) all-purpose flour, 10 g (2 tsp) baking powder, and 4 g (¾ tsp) fine salt in a bowl for 20–30 seconds to remove lumps. Set aside.

Step 4: Cream Butter and Sugar

In a mixer, beat 113 g (½ cup) room-temperature unsalted butter with 200 g (1 cup) sugar on medium speed for 2–3 minutes until pale and slightly fluffy. Scrape the bowl once midway. Do not overbeat — stop when the mixture looks aerated but smooth.

Step 5: Add Eggs and Vanilla

Add 2 large eggs one at a time, beating 20–30 seconds after each addition until incorporated. Mix in 1 tsp (5 ml) vanilla. The batter may look slightly curdled; that’s fine.

Step 6: Alternate Dry and Wet

With the mixer on low, add the dry ingredients in three parts, alternating with 120 g (½ cup) sour cream and 120 ml (½ cup) whole milk, beginning and ending with flour. Mix only until just combined — stop as soon as no dry streaks remain. Overmixing will toughen the cake.

Step 7: Bake

Spread batter evenly in the prepared 9-inch pan. Smooth the top with an offset spatula. Bake at 175°C (350°F) for 22–28 minutes, rotating halfway at 15 minutes. Cake is done when the top is golden and a toothpick in the center comes out with a few moist crumbs or an instant-read thermometer reads about 96°C (205°F).

Step 8: Cool and Top

Cool the cake in the pan on a rack for 10 minutes, then invert onto the rack and cool completely. Top with macerated strawberries and any accumulated juices just before serving to keep the crumb from becoming soggy.

Expert Tips & Pro Techniques

Measure flour by weight for consistent texture; spoon the flour into the cup and level if using volumes.
Common mistake: overmixing the batter. If you see long strands of gluten or the batter pulls away from the bowl, stop immediately.
Use room-temperature eggs and butter so they emulsify quickly and evenly. Cold ingredients can cause curdling.
Make-ahead: Bake the cake up to 2 days in advance, store wrapped at room temperature, and add macerated berries right before serving.
Professional trick adapted for home kitchens: fold the sour cream into the batter by hand for the final addition to minimize gluten development and improve tenderness.
If the top browns too fast, tent with foil after 15 minutes of baking.

Storage & Reheating

Refrigerator: Store leftover cake (without berries) in an airtight container for up to 3 days. If topped with berries, eat within 24–48 hours for best texture.
Freezer: The plain cake (wrapped tightly in plastic and foil) freezes well for up to 2 months. Thaw overnight in the fridge. Do not freeze macerated berries — they break down too much.
Reheating: Warm a slice in a 160°C (325°F) oven for 6–8 minutes or until gently warmed. Avoid microwaving — it will make the crumb gummy.

Variations & Substitutions

Gluten-Free Version: Replace 250 g (2 cups) all-purpose flour with a 1:1 gluten-free flour blend and add ½ tsp xanthan gum. Increase bake time by 3–5 minutes and test for doneness.
Vegan Option: Use a commercial egg replacer (equivalent of 2 eggs), 120 g (½ cup) dairy-free yogurt instead of sour cream, and 120 ml (½ cup) plant-based milk. Expect a slightly different crumb.
Lemon-Almond: Replace 1 tsp vanilla with ½ tsp almond extract and fold in 30 g (¼ cup) sliced almonds on top before baking. Keeps all other amounts the same.
Upscale Layer: Split the baked cake horizontally and fill with whipped cream and berries for a two-tier shortcake feel. Baking time changes little, but handle the cake gently.
Cheesecake Twist: For more indulgence, serve slices with a dollop of mascarpone sweetened with 1–2 tbsp powdered sugar and ½ tsp vanilla. If you want a denser dessert, consider the strawberry crunch cheesecake cake for inspiration.

Serving Suggestions & Pairings

Serve with lightly sweetened whipped cream and a few whole berries for a classic finish.
Pair with a chilled Prosecco or a glass of cold milk for easy, crowd-pleasing pairings.
Offer a lemon curd side for guests who like extra tang.
For a contrasting dessert, try it alongside a creamy cheesecake like our red velvet strawberry cheesecake for a rich-sweet table.

Nutrition Information
Per serving (1 slice, recipe makes 8 servings):

Calories: 350 kcal
Total Fat: 14 g
Saturated Fat: 8 g
Cholesterol: 85 mg
Sodium: 190 mg
Total Carbohydrates: 50 g
Dietary Fiber: 2 g
Sugars: 28 g
Protein: 5 g

Nutrition values are estimates. Actual values may vary based on specific ingredients and preparation methods.

Frequently Asked Questions
Q: Why did my cake turn out dry?
A: Dry cake usually means overbaking or too much flour. Weigh the flour and check the cake at 22 minutes; remove when a toothpick shows moist crumbs.

Q: Can I make this without eggs?
A: Yes. Use two flax eggs (2 tbsp ground flax + 6 tbsp water, chilled 5 minutes) or a commercial egg replacer. Texture will be slightly denser.

Q: Can I double this recipe?
A: You can double the ingredients, but bake in two pans rather than one deep pan. Baking time will change—check at the lower end of the recommended time and test for doneness.

Q: Can I prepare this the night before?
A: Bake the cake a day ahead and keep it wrapped at room temperature. Store the macerated berries separately and spoon them on just before serving.

Q: How long does this keep in the fridge?
A: The plain cake keeps 2–3 days refrigerated. With macerated strawberries on top, eat within 24–48 hours for best texture and flavor.

Q: Can I use frozen strawberries?
A: Thawed frozen berries release more water and can make the cake soggy. If using, drain excess liquid and reduce added sugar slightly.

Q: My cake is sunken in the middle. What happened?
A: Common causes are underbaking, opening the oven door too early, or too much leavening. Ensure oven temperature is accurate and mix gently.

Conclusion

This One Layer Strawberry Shortcake Cake is an easy, reliable recipe that highlights fresh berries and a tender crumb. For a different texture and assembly idea, I recommend the method on Sally’s Baking Addiction strawberry shortcake cake and a variation with layered decoration from Celebrating Sweets’ strawberry shortcake cake. Enjoy this simple summer dessert with friends and family.