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Strawberry Shortcake Cake

Published: Friday, February 9, 2018


1½ c. flour

3 Tbsp. cornstarch

½ tsp. salt

1 tsp. baking soda

9 Tbsp. unsalted butter, softened

1½ c. sugar

3 large eggs

½ c. sour cream, room temperature

1 tsp. vanilla


8 oz. cream cheese, room temperature

2 sticks unsalted butter

24 oz. powdered sugar, sifted

1 tsp. vanilla

1 lb. strawberries

 Preheat oven to 350°. Grease and flour 2 (8") pans. Sift together flour, salt, baking soda and cornstarch. Cream 9 Tbsp. butter with sugar until 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 cake pans. Bake at 350° for 20-30 minutes or until done. Remove cake from pan immediately and place on cooling rack, allow cake to cool completely. Cake will be golden brown on the outside.

Stem strawberries and slice in half from top to bottom. Place in a bowl and sprinkle with 3 Tbsp. sugar. Stir together and let sit for 30 minutes. Mash the strawberries with a fork in two batches. Sprinkle each half with 1 Tbsp. sugar and allow to sit another 30 minutes.

For icing: Combine cream cheese, 2 sticks softened butter, sifted powdered sugar, vanilla and a dash of salt. Mix until light and fluffy.

Spread strawberries evenly over each cake. Place cake topped with strawberries in the freezer for 5-10 minutes, to make icing easier. Remove from freezer. Using a little less than 1/3 of the icing, spread over the top of the strawberries of the bottom layer. Place the second layer on top. Add half of the remaining icing to the top, spreading evenly, then spread the remaining icing around the sides. For best results, store in refrigerator. —8 servings.

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