Rustic Strawberry Shortcake Cake
This single-layer rustic strawberry shortcake cake is a nostalgic nod to my favorite summertime treat growing up. The cake is made in just one bowl! It’s the kind of easy, crowd-pleasing dessert you’ll find yourself making all season long. Top with whipped cream and fresh strawberries or berries of your choice!
Ingredients
Shortcake Cake
- 2 Cups All Purpose Flour
- ½ Cup Butter 1 Stick
- 1 Cup Sugar
- 2 Tablespoons Baking Powder
- ½ Teaspoon Salt
- 2 Teaspoons Vanilla Extract (or an intuitive splash)
- 1 Cup Buttermilk
Topping
- 1 Cup Heavy Whipping Cream
- 1 Teaspoon Vanilla Extract (or an intuitive splash)
- 1 Small Pinch Salt
Instructions
- Preheat oven to 325°F (165°C). Grease an 8-inch round cake pan.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Cut cold butter into small pieces and add to the bowl. Use your hands to work it in until the mixture looks like coarse crumbs.
- Make a well in the center. Pour in milk and vanilla. Stir gently until just combined.
- Spoon batter into prepared pan and smooth the top.
- Bake for 28–30 minutes, or until a toothpick comes out clean or the top springs back when lightly pressed.
- Let cool in the pan for 5 minutes before removing.
- In the bowl of a stand mixer, whip cold heavy cream with a small pinch of salt and a splash of vanilla until soft peaks form. Spoon generously over the cooled cake and top with fresh strawberries.
Notes
I also used ¼ of my Strawberry Buttercream Frosting as a base before adding whipped cream topping! It was delicious!