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strawberry shortcake cake

I was starting to feel like every single post was some shade of the predictable baking brown.  That’s mainly because they all include very delicious brownish things; brown sugar, chocolate, butter, etc.  But the page and my palate were due for a little color, wouldn’t you agree?  So, time for some fruit.  Now this recipe looked bright and cheery enough, but  I had my doubts.  Strawberry shortcake…cake?  Seemed like it was just a fun new way to say strawberry cake, after all, it lacked the whipping cream all together and instead ended with a rich cream cheese frosting.  Well, I was wrong.  It totally, totally felt like eating strawberry shortcake, only (in my humble opinion) better!  The key was the spongy cake soaked with fresh strawberries and juice.  Yum, pioneer woman, you’ve done it again. 

I prepared mine with the full cake and 3/4 of the frosting, that way the fresh strawberry flavor was not overpowered.  Just skipped the icing on the sides and decorated with whole strawberries for a more natural, rustic look.

Score – 9.0

yields 10 servings (calorie estimate: 650/slice as prepared)

Ingredients

Cake

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 (I used plain yogurt.)

1 teaspoon vanilla

Icing

½ pounds Cream Cheese, Room Temperature

2 sticks Unsalted Butter

1-½ pound Powdered Sugar, Sifted

1 teaspoon Vanilla

1 pound Strawberries

Preparation

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.

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!

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9 Responses to “strawberry shortcake cake”


  1. 1 charskitchen June 6, 2010 at 12:22 pm

    i love your strawberry shortcake, it looks delicious and really professional. thanks for this recipe, i love cooking with strawberries, and im definitely going to try out you recipe one day this week! http://www.charskitchen.wordpress.com

  2. 2 grace June 18, 2010 at 11:48 am

    my favorite part of this would be the section of the cake that’s been moistened by the strawberry juice. a bite of that, a berry or two, and a load of frosting–that’d be ideal. 🙂

  3. 3 Shelly Willis February 21, 2011 at 12:32 am

    I was just wondering how far ahead you think this cake can be made? I am planning on serving as an after dinner dessert…can I make it in the morning or I should I wait until just before dinner? Thanks! It looks amazing 🙂

    • 4 Two Tiny Kitchens February 21, 2011 at 7:09 am

      Hi Shelly!
      If it’s the same day I think you can definitely make in the morning for dinner’s dessert. Be sure to store in the fridge during the day, the cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature.
      Hope you enjoy!!

  4. 5 Shelly Willis March 7, 2011 at 12:12 pm

    Just had to come back and tell you how much we really did enjoy this cake! SO yummy! I made it for my sister in law’s birthday and ended up putting it together about 4 hours ahead (just because I was too busy in the morning.) PRO: I liked that the strawberry juice had soaked in to the cake but not made it too soggy CON: the strawberry juice bled quite a bit over the white frosting and it wasn’t quite so pretty. The taste was AMAZING! I will be making this again and again. Thanks for sharing (and thanks to Pioneer Woman for inspiring you to post!)

  5. 6 Garth July 4, 2011 at 9:39 pm

    Simply AMAZING!! 5 Stars!

  6. 7 beth July 11, 2011 at 6:37 pm

    First, let me admit that I am new to baking and Denver. On two attempts, the cake came out of the oven flat. Do you think that high-altitude is the reason or my novice baking skills? Any suggestions for how to fix this?

    • 8 Two Tiny Kitchens July 17, 2011 at 10:29 pm

      Sorry Beth, I don’t have those kinds of answers. I just follow a recipe and hope it turns out well. Maybe make sure your baking soda is fresh? Also, you can always divide the batter evenly between two pans and bake them instead of slicing through the middle. I hope things turn out better next time, good luck!!


  1. 1 100 Red, White and Blue Recipes | RecipeGirl.com Trackback on May 27, 2011 at 6:02 am

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