Strawberry Shortcake

Strawberry Shortcake

By March 8, 2011

  • Prep Time : 30 minutes
  • Cook Time : 2h 00 min



  • Preheat oven to 350. Sift together flour, salt, baking soda, and corn starch. In the bowl of an electric mixer,
    cream 9 tablespoons buuter with the sugar until and fluffy.
  • Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined. Add sifter dry ingredients and mix on low speed until just barely combine.
  • Pour into greased and floured 8 inch cake pan. Bake at 350 for 45 to 50 minutes, or until no longer jiggly.
  • Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack. Allow it to cool completely.
  • Stem strawberries and slice them in half form 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 tablespoon sugar and allow to sit for another 30 minutes.
  • Make icing: combine cream cheese, 1 sticks butter, sifted powdered sugar, vanilla and dash of salt in a mixing bow. 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 2nd layer on top. Add half of the remaining icing to the top spreading evenly, then spread the reamaining 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.

This recipes is linked up with Happy Hour Projects


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