Classic summertime strawberry shortcake is made EASY in this single-layer yellow cake that’s piled high with fluffy whipped cream and lots of fresh strawberry sauce!
Oh, hi! I’m over here trying to figure out how in the heck Memorial Day weekend can be only a few days away. Spring is almost a thing of the past and we ALL obviously know what comes afterwards…
I’m hoping we ALL know that this particular holiday weekend really marks the official start to summer. June 20th is so not even accurate–we’re already like an entire month into summer by then.
How to properly acknowledge summer this weekend: This includes dusting off your grill and pulling out your hot dogs in case you’re NOT a jumping-the-grilling-gun rebel like me and started getting your grilling groove on in early-ish April.
This includes getting your hands on some early summer berries STAT, because strawberry shortcake is an absolute must for Memorial Day. It’s always been required in my family so I rest my case that you must have it.
This includes whipping up copious amounts of whipped cream because summer and whipped cream are like two peas in a pod. ♥
Those last two requirements? they were me secretly hinting that you NEED TO MAKE THIS CAKE!
In other news…single-layer cakes are BACK, guys! We all know what a pain layer cakes are to make and ain’t nobody got time for that when it’s practically summer—so single-layerin’ is just the only things are gonna go.
Let me tell you about this hoax on strawberry shortcake. There’s obviously no biscuits in sight here because this is an actual CAKE kinda strawberry shortcake.
It’s basically the moistest yellow cake you will ever dream of digging into. Covered in piles of billowy whipped cream that I swear fell from heaven. And THAT’S topped with a possibly even more heavenly fresh smashed strawberry sauce.
Gosh, I love summer. ♥
For such a gloriously stunning cake, your weekend party-goers will NEVER even believe how stupid-simple it this was to make. Shhhhhh…
Crazy idea: they might not even notice a missing piece if you cut the ENTIRE cake up before serving it.
Pro cake tip 101. ↑↑
- 2 large eggs, separated
- 1/2 cup butter, softened
- 3/4 cup coconut sugar (or brown sugar)
- 1/4 cup agave syrup
- 1/4 cup plain yogurt
- 1-1/2 cups milk
- 1 tablespoon vanilla extract
- 2 cups white whole wheat flour
- 2-1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 cups sliced strawberries, divided
- 1 tablespoon coconut sugar (or brown sugar)
- 1 cup whipped cream
- Preheat oven to 350F. Lightly grease and flour a 9-in cake pan. Set aside.
- Place egg whites in a large bowl. Using a handheld electric mixer, beat egg whites on high speed until stiff peaks form. Set aside.
- In a large bowl, beat butter and sugar until creamy. Beat in egg yolks, agave, yogurt, milk, and vanilla until smooth. Combine flour, baking powder, and salt and then gently fold into liquid mixture until just combined. Very gently fold in whipped egg whites.
- Scrape batter into prepared pan and smooth top. Bake cake at 350F 30-35 minutes or until a toothpick comes out with moist crumbs sticking to it. Cool completely in pan on a wire cooling rack.
- In a medium bowl, mash 1-1/2 cups strawberries. Add remaining sliced strawberries and sugar. Let stand 10 minute until berries release their juices.
- Once cake is cooled, run a knife around edges and invert onto a serving plate. Spread whipped cream over top of cake and top with strawberry sauce. Slice cake and serve immediately after assembling. Enjoy!
You must try strawberry shortcake in the form of PANCAKES!