For the past couple of days, I've been promising The Mister that I'd make this cake...today was the day. I got the recipe from Pioneer Woman's Web site (like she needs another plug - she's quite popular, don't ya know). It is a sour cream butter cake filled with strawberries and cream cheese frosting. Then the whole cake is frosted with the remaining cream cheese frosting. It was a straightforward recipe, no tricks, no surprises. It is quite yummy. We did not use all of the cream cheese frosting in this recipe. The frosting was already piled on pretty thick.
Needless to say, it passed the taste test with flying colors. The Mister now wants this as his birthday cake in August.
Be warned, it's very rich...you don't need much - but that didn't stop us from having a teeny-weeny second slice.
Strawberry Shortcake Cake
1 1/2 cups flour
3 tablespoons corn starch
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, room temperature
1 teaspoon vanilla
1/2 pound cream cheese, room temperature
2 sticks (1/2 pound) unsalted butter
1 1/2 pounds powdered sugar, sifted
1 teaspoon vanilla
1 pound strawberries
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 greased and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly like my bottom. 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.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
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 cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.
Remove from freezer. Use 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.
Leave plain OR 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!