Description
Bright, fragrant strawberries and a tender, buttery cake meet in this One Layer Strawberry Shortcake Cake that tastes like summer on a plate.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 200 g (1 cup) granulated sugar
- 10 g (2 tsp) baking powder
- 4 g (¾ tsp) fine salt
- 113 g (½ cup) unsalted butter, at room temperature
- 2 large eggs
- 120 g (½ cup) sour cream
- 120 ml (½ cup) whole milk
- 1 tsp (5 ml) vanilla extract
- 600 g (about 1 1/4 lbs) fresh strawberries, hulled and sliced
- 1 tbsp (15 ml) lemon juice
Instructions
- Macerate the strawberries by placing them in a bowl with granulated sugar and lemon juice. Toss and let sit for 20–30 minutes until juices form.
- Preheat oven to 175°C (350°F) and prepare a 9-inch round pan by greasing and lining the bottom with parchment.
- Combine flour, baking powder, and salt in a bowl and whisk together to remove lumps.
- Cream butter and sugar in a mixer until pale and fluffy.
- Add eggs one at a time, beating after each addition; mix in vanilla.
- Alternate adding dry ingredients and wet ingredients, mixing until just combined.
- Spread batter evenly in the prepared pan and bake for 22–28 minutes until golden.
- Cool the cake in the pan for 10 minutes, then invert and cool completely; top with macerated strawberries just before serving.
Notes
Ensure to fold the batter gently to avoid gluten overdevelopment. Use room-temperature ingredients for better mixing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg