One Layer Strawberry Shortcake with Roasted Strawberries
This one layer strawberry shortcake is a cinch to make. Topped with homemade whipped cream and oven roasted strawberries with lots of syrupy goodness, it’s the perfect refreshing dessert!
If you’re looking for a light and refreshing dessert that’s perfect for a small gathering, this one layer strawberry shortcake is the perfect dessert.
This cake is made using the reverse creaming method, resulting in a more refined cake crumb. I used this method in both my favorite white cake, and cookies and cream sheet cake recipes. It’s super easy!
The reversed creaming method
In the reverse creaming method, the dry ingredients and sugar are mixed together first. Then the butter and a portion of the liquids are mixed in, followed by the remaining liquids. Adding the fats to the dry ingredients first, ensures that all of the flour particles are coated with butter. This, in turn, minimizes gluten formation. It also minimizes the size of the air particles that are incorporated, resulting in a finer crumb.
Ingredients
Cake flour – Make sure to use cake flour, not all-purpose, for the softest texture. If you don’t have cake flour, you can make a cake flour substitute.
Butter – Real butter adds a wonderful buttery taste to baked goods. Don’t use margarine.
Oil – We don’t add much oil, just enough to lighten up the texture. Using all butter results in a more dense cake, like pound cake.
Cream cheese – Make sure, with any recipe, to always whip the cream cheese by itself before adding other ingredients. Make sure to mix until it’s smooth with no lumps remaining. Also, make sure it’s at room temperature before mixing.
Whipping cream – Use “heavy” whipping cream in this recipe. Whip the whipping cream until soft peaks form. Don’t over whip or it will turn into butter.
Egg – The egg adds richness and structure. (please ignore the three eggs in the picture above. It should be one).
Vanilla extract – Use real vanilla extract, not imitation, for the best flavor in this cake.
Baking powder/Baking soda – Make sure your baking powder and baking soda have not expired or your cake won’t rise. To see how to check for freshness, click here!
Making the cake
Sift together the cake flour, granulated sugar, baking powder, baking soda and salt over a large mixing bowl. Add the butter and 1/2 of the sour cream. Using a hand or stand mixer, mix on medium speed for a about 30 seconds, just long enough to incorporate the wet into the dry. Scrap down the sides and across the bottom of the bowl. Add the remaining sour cream, vanilla, egg, and oil. Mix on medium speed for a few seconds. Scrape down the sides and across the bottom of the bowl, then mix just until all ingredients are incorporated. Don’t over mix.
Transfer the batter to the prepared cake pan. Bake for 30 to 35 minutes until a toothpick test comes out clean. The top should still be golden brown in color. Transfer to a wire rack and cool completely before removing from the pan.
Can I bake this cake in a 9-inch pan?
You certainly can. The picture above shows an 8-inch cake layer. The 9-inch will result in a thinner layer and will only bake for about 22 to 25 minutes.
Can I freeze this cake?
Certainly. Wrap the cooled cake layer in two layers of plastic wrap, then one heavy layer of foil. Freeze for up to 3 months. Make the whipped cream and roasted strawberries once you thaw the cake and are ready to serve.
Roasting the strawberries
While the cake is baking…
Rinse the strawberries. Leave any small strawberries whole. Slice larges one in half. Transfer them to a baking dish.
Sprinkle the sugar and salt over the strawberries. Using a large spoon or spatula, mix the strawberries until the sugar is mixed in.
Once the cake comes out of the oven, place the strawberries in the oven. Bake for 20 minutes, stirring once half way through. There should be lots of juice in the dish, and the strawberries should be tender but not mushy. Sprinkle the vanilla over the strawberries and stir once with a spoon. Cool the strawberries completely before placing on the cake.
Can I use macerated strawberries instead of roasted?
Certainly. In fact, I totally recommend it if strawberries are in season and you can get fresh ones. If you’re using fresh picked strawberries, sprinkle about 2 teaspoons of granulated sugar over them, allow them to sit for about 5 minutes and taste. Add more sugar if needed. Don’t prep until the day you’re serving the cake. Once sugar is added to strawberries they start breaking down. Once refrigerated they aren’t as good the next day.
I highly recommend roasting grocery store strawberries like the ones pictured above. Although they are usually large, they usually taste bland and the centers are white and sometimes hollow.
Making the whipped cream topping
Add the cream cheese to a large mixing bowl of a stand mixer. Using the whisk attachment, whisk the cream cheese until it’s smooth with no lumps. Add the heaving cream and powdered sugar, and whisk until the cream becomes thick and creamy.
Spread the whipped cream over the top of the cake. Spoon the strawberries with some of the syrup over the whipped cream. Slice and serve the cake immediately. If you don’t plan to serve the cake right away, store the strawberries and whipped cream in the refrigerator and assemble the cake when ready to serve.
If you make this recipe, please give it a rating below, and comment on how you liked it. I love getting your feedback. 🙂
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One Layer Strawberry Shortcake with Roasted Strawberries
- Prep Time: 1 hour
- Cook Time: 50 minutes (includes roasting strawberries)
- Total Time: 1 hour 50 minutes
- Yield: 8 servings 1x
- Category: Cakes/Desserts
- Method: Baking
- Cuisine: American
Description
This one layer strawberry shortcake starts with a soft fine-crumb vanilla cake, and it’s finished with full-flavored roasted strawberries and whipped cream. It’s perfect to serve when you’re having a couple friends over or simply want a light dessert on a summer day.
Ingredients
CAKE
- 1 1/4 cups cake flour, spooned & leveled
- 2/3 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 cup sour cream
- 1 1/2 teaspoons pure vanilla extract
- 1 large egg, room temperature
- 2 tablespoons canola oil
ROASTED STRAWBERRIES
- 2 pounds (32 ounces) fresh strawberries
- 1/2 cup granulated sugar
- 1/8 teaspoon salt
- 1/4 teaspoon pure vanilla extract
WHIPPED CREAM
- 2 ounces cream cheese, room temperature
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Get Recipe Ingredients
Instructions
CAKE
- Preheat oven to 350 degrees. Grease an 8-inch round cake pan. Line the bottom with a piece of waxed or parchment paper. Grease the paper but not the sides. Set aside.
- Sift together the cake flour, granulated sugar, baking powder, baking soda and salt over a large mixing bowl. Add the butter and half of the sour cream. Using a hand or stand mixer, mix on medium speed for a about 30 seconds, just long enough to incorporate the wet into the dry. Scrap down the sides and across the bottom of the bowl. Add the remaining sour cream, vanilla, egg, and oil. Mix on medium speed for a few seconds. Scrape down the sides and across the bottom of the bowl. Mix just until all ingredients are incorporated. Don’t over mix.
- Transfer the batter to the prepared cake pan. Bake for 30 to 35 minutes or until a toothpick test comes out clean. The top should be a light golden brown in color. Transfer to a wire rack and cool completely before removing from the pan.
ROASTED STRAWBERRIES
While the cake is baking, prep the strawberries, and leave the oven temp at 350 degrees.
- Rinse the strawberries. Leave any small strawberries whole. Slice larges one in half. Transfer them to a baking dish. Sprinkle the sugar and salt over the strawberries. Using a large spoon or spatula, mix the strawberries until the sugar is mixed in.
- Once the cake comes out of the oven, place the strawberries in the oven. Bake for 20 minutes, stirring once half way through. There should be lots of juice in the dish, and the strawberries should be tender but not mushy. Sprinkle the vanilla over the strawberries and stir once with a spoon. Cool the strawberries completely before placing on cake.
WHIPPED CREAM
- Add the cream cheese to a large mixing bowl of a stand mixer. Using the whisk attachment, whisk the cream cheese until it’s smooth with no lumps. Add the heaving cream and powdered sugar, and whisk until the cream becomes thick and creamy.
- Spread the whipped cream over the top of the cake. Spoon the strawberries with some of the syrup over the whipped cream. Slice and serve the cake immediately. If you don’t plan to serve the cake right away, store the strawberries and whipped cream in the refrigerator and assemble the cake when ready to serve.
- Store leftovers for up to one day in refrigerator. The cake will stay fresh a little longer, but the strawberries will start to get mushy after one day.