I feel like I can’t get to the end of summer without bringing you a strawberry dessert recipe. And I honestly didn’t know what to call this one exactly, so I’ve landed on the extremely long-but-descriptive “one bowl summer strawberry shortcake…cake”.
Let me explain…
The original recipe which I’ve tweaked slightly is another great Smitten Kitchen creation. I realized in retrospect that, in some ways, this is a twist on my classic strawberry shortcake “for a crowd” recipe, and that makes it a winner in my book.
And it’s basically just an all-in-one strawberry shortcake, since the cake and strawberries are baked together. Just add whipped cream!
This recipe is not only super easy, it’s also really flexible…I somehow completely ran out of granulated sugar partway through making it, and had already started the cake. So I subbed in brown sugar for half, and it turned out fine (if a bit more dense).
It’s also a great candidate for making ahead…the cake is even better after 8 to 24 hours since the fruit has time to settle in, getting a bit softer and goo-ier. You’ll want to leave it uncovered at room temperature so it doesn’t get damp and sticky on top, though.
Heat your oven to 350°F (180°C). Lightly coat a 9×13-inch cake pan (I prefer glass or Pyrex) with butter or nonstick spray.
In a large bowl (or the bowl of your stand mixer), beat the butter, salt, and granulated sugar until light and fluffy (about 2 minutes).
Add the egg, yolk, almond extract, and vanilla, and beat until combined. Then add the milk and mix until combined. It may look a little curdled but don’t worry, it will smooth out once you add in the dry ingredients.
Sprinkle the baking powder and cinnamon over the batter and beat in for a few seconds, then add the flour and mix until just combined (scrape down the bowl to make sure you get everything, but don’t overmix.
Spread the batter in prepared pan (it’s thick). Arrange the strawberries cut side down, as close together as you can get them to fit.
Sprinkle with the 3 tablespoons of turbinado sugar…I didn’t measure, I just sprinkled thickly as my heart dictated (it helps them get jammy and gives the cake a great texture).
Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked). Start with 45 minutes but mine needed closer to 55.
Let the cake cool in the pan, then cut into squares and serve as is, or with lightly sweetened whipped cream (which I recommend). A sprig of mint doesn’t go awry.
As I mentioned at the outset, this is even better when you make it a bit ahead of time and let it sit for between 8 to 24 hours. Just make sure to leave it uncovered at room temperature so it doesn’t get damp and sticky on top.
It’ll turn out best if your strawberries are really juicy, on the side of overripe.
Other summery desserts you’ll love:
- Bourbon Cherry Crisp with Brown Butter Streusel
- The Best Homemade Key Lime Pie
- Sweet Corn Cake with Tart Lemon Glaze
- A Healthier Take on Moist Strawberry Shortcake for a Big Group
- Peanut Butter & Jelly Ice Cream
- Honey Roasted Peaches with Ricotta Cream
- No-Bake Cookies a.k.a. Haystacks
Adapted slightly from Smitten Kitchen
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One Bowl Summer-y "Strawberry Shortcake" Cake
This super easy one bowl "summer strawberry shortcake cake" is a perfect summery dessert, a great way to use fresh juicy strawberries. It's awesome when made ahead of time...top with fresh whipped cream!
Ingredients
- 9 tablespoons (125 grams) of unsalted butter, at room temperature
- 3/4 teaspoon of fine sea salt
- 1 1/2 cups (300 grams) of granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 1/2 teaspoons (8 ml) of vanilla extract
- 1/4 teaspoon of almond extract
- 3/4 cup (175 ml) of milk, whole is preferred but all varieties have worked
- 2 1/4 teaspoons of baking powder
- 1/2 teaspoon of of ground cinnamon
- 2 1/4 cups (295 grams) of all-purpose flour (I swapped in about one-third white whole wheat)
- 1 1/2 pounds (680 grams) of the freshest, even a touch overripe, strawberries, hulled & halved
- 3 tablespoons (40 grams) of turbinado sugar (or granulated sugar)
Instructions
- Heat your oven to 350°F (180°C). Lightly coat a 9×13-inch cake pan (I prefer glass or Pyrex) with butter or nonstick spray.
- In a large bowl (or the bowl of your stand mixer), beat the butter, salt, and granulated sugar until light and fluffy (about 2 minutes).
- Add the egg, yolk, almond extract, and vanilla, and beat until combined. Then add the milk and mix until combined. It may look a little curdled but don’t worry, it will smooth out once you add in the dry ingredients.
- Sprinkle the baking powder and cinnamon over the batter and beat in for a few seconds, then add the flour and mix until just combined (scrape down the bowl to make sure you get everything, but don't overmix.
- Spread the batter in prepared pan (it's thick). Arrange the strawberries cut side down, as close together as you can get them to fit.
- Sprinkle with the 3 tablespoons of turbinado sugar...I didn't measure, I just sprinkled thickly as my heart dictated (it helps them get jammy and gives the cake a great texture).
- Bake until golden brown and a toothpick inserted into the cake comes out free of wet batter (gooey strawberries are a given and doesn’t mean it’s underbaked). Start with 45 minutes but mine needed closer to 55.
- Let the cake cool in the pan, then cut into squares and serve as is, or with lightly sweetened whipped cream (which I recommend). This cake is even better after 8 to 24 hours...it gets a bit softer and goo-ier. Leave uncovered at room temperature so it doesn't get damp and sticky on top.
Notes
- Smitten Kitchen recommends swapping in 50% barley flour, which sounds delish but I didn't have. I did swap about 1/3 white whole wheat flour, but also think this would be interesting with like teff or buckwheat or something with really interesting flavor
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