Easy Strawberry Shortcake Smash Cake

This strawberry shortcake smash cake is a small, tender cake sweetened with banana and topped with fresh strawberries and whipped cream. It’s designed for a baby’s first birthday, with no refined sugar so you can feel good about letting them dig in.

The cake bakes in a 6-inch pan and comes together in about half an hour. You’ll slice it into two layers, sandwich juicy berries and billowy cream, then watch the messy, happy celebration unfold.

What Makes This Smash Cake Special

This cake skips granulated sugar entirely, relying on spotty banana and sweet strawberries for its gentle flavor. The crumb is soft and moist, easy for tiny gums to break apart.

The whipped cream topping is optional but makes it feel like a real birthday cake. I add a tiny drizzle of maple syrup, but you can leave it out for the youngest babies.

The best part is you can prep the cake a day ahead and whip the cream just before the party. It’s stress-free, because no one expects a smash cake to look tidy.

Ingredients

• 1 cup (120 g) whole wheat pastry flour: all-purpose works too, but pastry flour keeps the crumb extra tender.
• 1 tsp baking powder: for a gentle lift.
• 1/4 tsp salt: just a pinch.
• 1 large egg: room temperature helps it mix evenly.
• 1/2 cup mashed ripe banana (about 1 medium): use the spotty, brown kind for natural sweetness.
• 1/4 cup whole milk: any milk you have on hand works.
• 2 tbsp melted coconut oil: melted butter is a fine swap.
• 1 tsp vanilla extract: pure vanilla gives the best aroma.
• 1 cup sliced fresh strawberries: plus a few whole ones for the top.
• 1/2 cup heavy whipping cream: coconut cream works for dairy-free.
• 1 tsp maple syrup (optional): leave it out for a fully sugar-free cake.

Variations and Swaps

• Dairy-free: Use coconut cream instead of heavy cream and your favorite plant milk. Chill the coconut cream overnight and whip only the solid part.
• Gluten-free: Swap in a 1:1 gluten-free flour blend.
• No banana?: Replace the mashed banana with 1/2 cup unsweetened applesauce. The cake will be slightly less sweet.
• Extra berry: Fold 1/4 cup diced strawberries into the batter for pink-speckled layers.

For a chocolate smash cake, try our Chocolate Banana Smash Cake.

How to Make Strawberry Shortcake Smash Cake

Step 1: Mix the Cake Batter

Preheat your oven to 350°F (175°C) and line a 6-inch round cake pan with parchment paper. In a medium bowl, whisk together the 1 cup flour, 1 tsp baking powder, and 1/4 tsp salt. In another bowl, mash the 1/2 cup banana until smooth, then whisk in the 1 large egg, 1/4 cup milk, 2 tbsp melted coconut oil, and 1 tsp vanilla.

Pour the wet ingredients into the dry and stir just until no flour streaks remain. The batter will be thick and a few lumps are fine — overmixing makes the cake tough, so stop as soon as everything comes together.

Step 2: Bake the Cake

Scrape the batter into the prepared pan and smooth the top. Bake for 20 to 25 minutes, until a toothpick inserted in the center comes out clean and the edges start to pull away from the pan. Check at the 20-minute mark.

The kitchen will smell like warm banana and vanilla, and the top will turn a soft golden brown. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Cooling all the way is important before slicing, so you don’t get a crumbly mess.

Step 3: Slice the Cooled Cake Layers

Once the cake is completely cool, use a long serrated knife to slice it horizontally into two even layers. If the top domed at all, you can gently level it off.

A slow sawing motion works best to avoid tearing the soft crumb. Place the bottom layer cut side up on your serving plate. You now have a tidy shortcake stack ready to fill.

Step 4: Whip the Frosting

Chill a mixing bowl and beaters for a few minutes, then pour in the 1/2 cup heavy cream. Beat on medium-high until soft peaks form. If you’re using the maple syrup, add it now and keep beating until stiff peaks hold.

The cream should be thick and spreadable, not soupy. Stiff peaks mean you can lift the beater and the cream stands up straight. Pop the bowl into the fridge for 5 minutes if your kitchen is warm.

Step 5: Assemble the Smash Cake

Spread a generous spoonful of whipped cream over the bottom cake layer. Arrange about half of the sliced strawberries on top in an even layer. Gently place the second cake layer over the berries, then spread the rest of the whipped cream on top. Pile the remaining sliced strawberries on and nestle a few whole ones into the cream.

Serve the cake right away while the cream is fluffy and the berries are vibrant. Let your little one smash in, or cut it into small slices for everyone to share.

A Few Notes Before You Start

• Use a serrated knife to slice the layers. A dull knife will tear the soft crumb.
• If your strawberries aren’t very sweet, toss them with 1 tsp orange juice and let them sit for 10 minutes. It draws out their flavor without adding sugar.
• Assemble the cake right before the smash so the whipped cream stays light and the cake doesn’t get soggy.
• For a dairy-free frosting, chill a can of full-fat coconut milk overnight, then whip only the solid cream with a handheld mixer.

Storing the Smash Cake

Refrigerate: Store leftover assembled cake in the fridge for up to 2 days. The strawberries will release juice, so it’s best enjoyed sooner. You can also store the unfrosted cake layers at room temperature for a day and the whipped cream separately in the fridge, then assemble when needed.

Serve cold: The cake softens in the fridge, but you can serve it straight from the cold or let it sit at room temperature for 15 minutes first.

Frequently Asked Questions

Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them completely and drain off any liquid before slicing, or the cake will become watery.

Can I make this smash cake as cupcakes instead?

Absolutely. Divide the batter among 4 to 5 greased muffin cups and bake at the same temperature for 15 to 18 minutes. You’ll get mini smash cakes perfect for little hands.

Can I double the recipe for a larger cake?

Yes, double all ingredients and bake in an 8-inch round pan. The baking time will increase to 30 to 35 minutes. You can also use two 6-inch pans and stack three layers for a taller cake.

What can I use instead of whipped cream for the frosting?

Full-fat Greek yogurt or unsweetened coconut yogurt work well dolloped on top. They’re thick enough to hold strawberry slices and add a tangy note.

Strawberry Shortcake Smash Cake Recipe

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Calories: 200

Ingredients Method Notes

Ingredients

  

• 1 cup (120 g) whole wheat pastry flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 large egg
• 1/2 cup mashed ripe banana (about 1 medium)
• 1/4 cup whole milk
• 2 tbsp melted coconut oil
• 1 tsp vanilla extract
• 1 cup sliced fresh strawberries
• 1/2 cup heavy whipping cream
• 1 tsp maple syrup (optional)

Method

 

1. Preheat oven to 350°F (175°C). Grease a 6-inch round cake pan and line it with parchment. In a bowl, whisk flour, baking powder, and salt. In another bowl, mix banana, egg, milk, oil, and vanilla. Combine wet and dry until just mixed.
2. Pour batter into the pan and smooth the top. Bake 20 to 25 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then cool completely on a wire rack.
3. Slice the cooled cake horizontally into two even layers with a serrated knife. Place the bottom layer cut side up on a serving plate.
4. In a chilled bowl, whip the heavy cream (and maple syrup if using) until stiff peaks form.
5. Spread some whipped cream on the bottom layer. Top with half the sliced strawberries. Add the second layer, spread remaining cream, and pile on the rest of the strawberries. Serve right away.

Notes

The cake must be completely cool before slicing, so plan to bake it at least an hour ahead. You can bake it a day in advance and wrap it tightly. For a dairy-free version, use coconut cream and plant milk. No need to sweeten the cream if the baby is young.