One-layer strawberry shortcake


For the cake:

  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract

For the strawberries:

  • 2 cups fresh strawberries, sliced
  • 2 tablespoons granulated sugar

For the whipped cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In a separate bowl, whisk together the milk, melted butter, egg, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Pour the batter into the prepared cake pan and spread it out evenly.
  6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  7. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  8. While the cake is cooling, prepare the strawberries by tossing them with 2 tablespoons of granulated sugar. Let them sit for about 15 minutes to release their juices.
  9. To make the whipped cream, beat the heavy whipping cream, powdered sugar, and vanilla extract together in a mixing bowl until stiff peaks form.
  10. Once the cake has cooled completely, carefully slice it in half horizontally using a serrated knife.
  11. Place the bottom half of the cake on a serving plate and spread a layer of whipped cream over it.
  12. Arrange half of the sliced strawberries on top of the whipped cream.
  13. Place the other half of the cake on top and repeat the layers of whipped cream and strawberries.
  14. Serve immediately, or refrigerate until ready to serve. Enjoy your delicious one-layer strawberry shortcake!

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