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Strawberry Shortcake Smash Cake

Strawberry Shortcake Smash Cake Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
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.