One Layer Strawberry Shortcake Cake
Ingredients
The cake
-
1 and 1/4
cups
cake flour
-
2/3
cup
granulated sugar
-
1
teaspoon
baking powder
-
1/4
teaspoon
salt
-
1/4
cup
unsalted butter
-
1
teaspoon
pure vanilla extract
-
1/2
cup
whole milk
-
1
large
egg
-
2
tablespoons
canola oil
The strawberries
-
1 and 1/2
cups
sliced strawberries
-
1
tablespoon
strawberry jam
-
1
teaspoon
granulated sugar
The whipped cream
-
1
cup
cold heavy cream
-
2
tablespoons
confectioners’ sugar
-
1/2
teaspoon
pure vanilla extract
Instructions
- Preheat the oven to 350°F (177°C) and prepare an 8-inch or 9-inch cake pan.
- Sift the dry ingredients into a mixing bowl and mix with butter, vanilla, and part of the milk.
- In a separate bowl, whisk together the remaining milk, egg, and oil, then combine with the batter.
- Pour the batter into the prepared pan and bake for 20-22 minutes until done.
- Mix the sliced strawberries with jam and sugar, and let sit to release juices.
- Once the cake has cooled, whip the heavy cream with sugar and vanilla until medium peaks form.
- Place the cooled cake on a serving plate, top with whipped cream, and add the strawberries.
- Serve immediately or refrigerate for up to 4 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
28g
Total protein
3g
Sodium
150mg
Cholesterol
25mg
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