Strawberry One Layer Cake

Delicious moist lemon cake with strawberry basil whipped cream topping

Looking for the perfect summer dessert? I have the one for you! This light cake is super moist and has a delicious whipped cream strawberry jammy topping. So good and so easy!

The Set Up

This recipe is a little abnormal in that it use a reverse creaming method. Typically, you’ll mix your butter with sugar ahead of mixing in the dry ingredients. This recipe, however, you’ll be adding the sugar to the dry ingredients and adding that in later.

While your cake is in the oven, make your whipped cream. I love this whipped cream because it comes together in a matter of minutes. You just whip together heavy cream, powdered sugar, and vanilla. So easy. So delish.

Meanwhile, start your strawberry topping. Slice the strawberries, and mix together with the jam, sugar, basil and almond extract. If the basil freaks you out, you can definitely omit it!

I made this cake early this morning in preparation for Father’s Day. I had also made homemade challah french toast using a challah I made awhile ago that I stored in the freezer. I reserved some of the whipped cream and strawberries from this cake and topped it on my challah. GAME CHANGER. Highly recommend!

Sharing the full details for the recipe below, hope you guys enjoy!

Strawberry One Layer Cake

Difficulty: easy
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1 and 1/4 cups (145g) all purpose flour minus two tbsp
2 tbsp cornstarch
2/3 cup (130g) granulated sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 cup (4 Tablespoons; 60g) unsalted butter, cubed and softened
1 teaspoon pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature and divided
1 large egg, at room temperature
1 tsp lemon zest
2 Tablespoons (30ml) canola oil or vegetable oil

Strawberries

1 and 1/2 cups (240g) sliced strawberries
1 Tablespoon (20g) strawberry jam
1 teaspoon granulated sugar
1 tbsp chopped basil
1/2 tsp almond extract

Whipped Cream

1 cup (240ml) cold heavy cream or heavy whipping cream
2 Tablespoons confectioners’ sugar or granulated sugar*
1/2 teaspoon pure vanilla extract

Instructions

Make the cake: Preheat the oven to 350°F (177°C). Grease an 8 inch cake pan, line with a parchment paper round (cut an 8 or 9 inch circle of parchment), then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan.
Sift the cornstarch, flour, sugar, baking powder, and salt in the bowl of a stand mixer. (Or if using a handheld mixer, any large mixing bowl.) Add the butter, vanilla, and 1/4 cup milk. Mix on medium speed until the dry ingredients are moistened, about 1 minute. Stop the mixer and scrape down the sides and up the bottom of the bowl.
Whisk the remaining milk, the egg, and oil together. With the mixer running on medium speed, add the egg mixture in 2 additions, mixing for about 15 seconds between. Stop the mixer and scrape down the sides and up the bottom of the bowl if needed, then mix for about 15 more seconds or until batter is completely combined. Avoid over-mixing. Some small lumps are OK.
Pour batter into cake pan. Bake for around 20-22 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Cool cake completely in the pan set on a wire rack.
Mix the strawberries: When the cake is just about cooled, mix the sliced strawberries, jam, and sugar together. Let it sit at room temperature or in the refrigerator so the strawberries release some of their juices.
Make the whipped cream when the cake is cooled: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between loose peaks and stiff peaks and are the perfect consistency for topping on cakes.
Place the cooled cake on your serving plate or cake stand. Pile whipped cream on top, then gently spread it out to the edges. Top with strawberries.
Slice and serve cake immediately or refrigerate for up to 4 hours before serving. Cover and store leftovers in the refrigerator for up to 3 days.