OK this is definitely my favorite cake recipe for the summer and you must have it, too. And use. You will not regret it!!
(I got this recipe from The Pioneer Woman. Her site is totally awesome – http://www.thepioneerwoman.com – and once you visit her you will probably never come back to me. Hello? Hello?? You’re already gone…I knew it…)
Strawberry Shortcake Cake
-1 1/2 cups flour
-3 tablespoons corn starch
-1/2 teaspoon salt
-1 teaspoon baking soda
-9 tablespoons unsalted butter, room temperature
-1 1/2 cups sugar
-3 large eggs
-1/2 cup sour cream, room temperature
-1 teaspoon vanilla
8 oz cream cheese, room temperature
2 sticks unsalted butter
1 1/2 pounds powdered sugar, sifted (I don’t sift my powdered sugar. I’m a rebel.)
1 teaspoon vanilla
1 pound strawberries, hulled and sliced
1 handful of blueberries for decor and yumminess.
What to do:
-Sift together flour, salt, baking soda, and corn starch. (I did sift at this point.)
-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. (I’m also not good about “just barely” combining. It turns out great if you “really combine” them, too.)
-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. (I have made this cake twice now. When I used 8 inch pans, it made two 8 inchers. When I used a 9 inch pan, there was not enough left to do another.)
-Place stemmed and sliced strawberries into a bowl (reserve as many or few as you would like to decorate outside of cake) 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 and blueberries.
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!