Thursday, August 13, 2009

Strawberry Shortcake Cake

I made this for our Memorial Day BBQ earlier in the summer. It was a huge hit, but we all agreed that the frosting was a little rich. I went home and double-checked the recipe, to realize that I had DOUBLED the amount of cream cheese that was needed! Whoops....No wonder! It was perfect the next time around. I love how dense cake is and how it soaks up all of the strawberry juice. YUM!

Strawberry Shortcake Cake
Adapted from: The Pioneer Woman


1-½ cup Flour
3 Tablespoons Corn Starch
½ teaspoons Salt
1 teaspoon Baking Soda
9 Tablespoons Unsalted Butter, Softened
1-½ cup Sugar
3 large Eggs
½ cups Sour Cream, Room Temperature
1 teaspoon Vanilla


½ pound Cream Cheese, Room Temperature
2 sticks Unsalted Butter
1-½ pound Powdered Sugar, Sifted
1 teaspoon Vanilla

1 pound Strawberries

Preparation Instructions:
Stem strawberries and slice them into thirds from bottom to top. Divide them evenly into two bowls. Stir 5 Tbs. of sugar into each bowl. Mash strawberries well and let them sit while the cake bakes. You want them to excrete their juices.

Meanwhile, sift together flour, salt, baking soda, and corn starch.

Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into TWO greased and floured 8-inch cake pans. Bake at 350 degrees for 30 to 45 minutes, or until set. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Make icing:
Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Slice off a thin layer of the tops of cakes to create a flat surface on each. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Frost with a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!

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