Tuesday, March 30, 2010

Sweet Treat Tuesday-Strawberry Shortcake Cake

Just in time for Easter! I made this cake Sunday for our small group and it was definitely a hit! This would be a perfect dessert for Easter Sunday! It was very easy to prepare and tasted divine!! I made my cake the night before and added the strawberries and icing the next day. This is a cake you must try, trust me, you will be sorry if you don't!
picture from Pioneer Woman Cooks

Strawberry Shortcake Cake
from Pioneer Woman Cooks
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 whole Large Eggs
½ cups Sour Cream, Room Temperature
1 teaspoon Vanilla
½ pounds Cream Cheese, Room Temperature
2 sticks Unsalted Butter
1-½ pound Powdered Sugar, Sifted
1 teaspoon Vanilla
1 pound Strawberries
IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

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. 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. I used my pastry cutter and it worked great! 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.

Cake is best when served slightly cool. For best results, store in the fridge!


Avril said...

Amber - I have been "eyeing" this recipe from PW for awhile now.....I think you have pushed me in the right direction to make it for this coming weekend. Your's looks just scrumptious! :-)

Kim said...

Wow this looks lovely! Makes me feel all summery, would love to eat this sat in the sun with a glass of fizzy pink wine!


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