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Strawberry Shortcake Cake
servings
Ingredients
    Shortcake
  1. 9 tbsp Butter, Unsalted softened, plus more for greasing
  2. 1 1/2 cups Flour, All-purpose plus more for dusting
  3. 3 tbsp Cornstarch
  4. 1 tsp Baking Soda
  5. 1/2 tsp Salt
  6. 1 1/2 cups Sugar
  7. 3 large Egg
  8. 1/2 cups Sour Cream at room temperature
  9. 1 tsp Vanilla Extract
  10. 3 tbsp Sugar
    11. Strawberries
  11. 1 lb Strawberries plus more for garnish
    12. Icing
  12. 1 1/2 lb Powdered Sugar sifted
  13. 8 oz Cream Cheese at room temperature
  14. 2 sticks Butter, Unsalted
  15. 1 tsp Vanilla Extract
  16. 1 dash Salt
Steps
  1. 1 Special equipment: 8-inch cake pan that's at least 2-inches deep! Before baking, the batter should not fill the pan more than halfway.
  2. 2 For the cake: Preheat the oven to 350 degrees F. Grease and flour (or thoroughly spray with cooking spray) an 8-inch cake pan.
  3. 3 Sift together flour, cornstarch, baking soda and salt. In stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
  4. 4 Pour the batter into the prepared cake pan. Bake until no longer jiggly, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
  5. 5 Stem the strawberries. Sprinkle the strawberries with 2 tablespoons sugar and allow to sit for 30 minutes. After 30 minutes, mash them and sprinkle with another tablespoon of sugar and allow to sit for 30 more minutes.
  6. 6 For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
  7. 7 Slice the cake in half to make two smaller cakes. Spread the strawberries evenly over each cut side of cake, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
  8. 8 Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer of cake on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining icing around the sides.
  9. 9 Leave plain or garnish with strawberry halves, serve slightly cool.
  10. 10 This 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! This recipe produces a nice, slightly dense sponge cake. To ensure the best results, the recipe differs from what appears in the episode. Recipe courtesy of Ree Drummond