STRAWBERRY SHORTCAKE CAKE

Strawberry Shortcake Cake image

This recipe comes from The Pioneer Woman. This is a pretty sweet, rich cake that is strawberry shortcake in the form of a cake, with cream cheese icing. The cake has a dense crumb and reminds me of a pound cake. Oh - my picture is a 9-inch cake from a springform pan...the picture just got stretched a bit! I recommend using an 8-inch springform pan though, so the cake layers will be a perfect size. NOTE: The recipe is as PW wrote it. However, I recommend cutting the butter in the frosting by half, and just using 1/2 cup (or one stick). It will be more like a regular cream cheese frosting that way.

Provided by Greeny4444

Categories Dessert

Time 1h20m

Yield 1 8-inch cake, 10 serving(s)

Number Of Ingredients 14

Ingredients

1 1/2 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla
1 lb strawberry
1 (8 ounce) package cream cheese, room temperature
1 cup unsalted butter
1 1/2 lbs powdered sugar, sifted (about 4 1/2 cups)
1 teaspoon vanilla

Steps:

Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
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 greased and floured 8-inch cake pan that is at least 2 inches deep (a springform pan works great).
Bake at 350 degrees for about 50 minutes. 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.
After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
To make the icing: combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cake in half through the middle. Spread strawberries evenly over each half (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
Add the remaining icing to the top and around the sides, spreading evenly.
Leave plain or garnish with strawberry halves.
Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
Store in the fridge!