I love combing the internet in search of new recipes to try, and my regular readers know that the Pioneer Woman is my inspiration for many a dish. I was searching for a strawberry cake, and I ran across this Strawberry Shortcake Cake. I was scrolling down looking at the pictures and thinking, “wow, this looks like someone trying to be like the Pioneer Woman.” Well, duh! It WAS the Pioneer Woman. I hadn’t noticed that the link had carried me to her site. So anyway, I haven’t tried this yet, but I plan to. This is from http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/ There are tons of pictures of this cake “in process” on her site, but I am only including this one along with the recipe. Click the link above to see the other pics. This cake looks amazing, and hopefully it will taste just as amazing.
- 1-1/2 cup Flour
- 3 Tablespoons Cornstarch
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 9 Tablespoons Unsalted Butter, Softened
- 1-1/2 cup Sugar
- 3 whole Large Eggs
- 1/2 cup Sour Cream, Room Temperature
- 1 teaspoon Vanilla
- 1/2 pound Cream Cheese, Room Temperature
- 2 sticks Unsalted Butter
- 1-1/2 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 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!