Strawberry Shortcake Cake

2012-09-24
  • Yield : Makes one 10-inch cake
  • Cook Time : 20m
  • Ready In : 40m
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Ingredients

  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, softened
  • 1 1/2 cups plus 3 tablespoons granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 pound strawberries, hulled and halved
  • 3 tablespoons granulated sugar
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 pounds powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method

Step 1

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan that's at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough).

Step 2

To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.

Step 3

Add the sour cream and vanilla, then mix until just combined.

Step 4

Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.

Step 5

Mix it together until just combined.

Step 6

Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom.

Step 7

Carefully remove the cake from the pan and allow it to cool completely.

Step 8

Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).

Step 9

Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.

Step 10

They'll give off this beautiful liquid after several minutes. Try not to drink it with a straw.

Step 11

To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.

Step 12

Mix until very light and fluffy. Warning: You'll feel like eating this bowl of icing before you even get it on the cake.

Step 13

To assemble the cake, use a sharp knife to cut it in half through the middle. It's easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way.

Step 14

Lay the two halves cut side up.

Step 15

And cover both halves with an equal amount of strawberries. Then--this is an important step!--place the cake halves in the freezer for 15 to 20 minutes. This'll firm up the surface of the strawberries just a bit so that it's easier to spread on the icing.

Step 16

Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.

Step 17

Place the second layer on top, then spread the top with icing.

Step 18

Carefully ice the outside of the cake with the remaining icing.

Step 19

Lovely! You can certainly decorate the top of the cake with strawberry slices, too. But I'm hungry and want to eat, so I'll skip that part.

Step 20

Store leftovers in the fridge. The cake can be made up to 24 hours in advance.

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