If you are a strawberry shortcake lover, like myself, you must bake this cake. It's the Pioneer Woman's Strawberry Shortcake Cake and it is fabulous. It combines 3 things that I love: 1) Strawberry Shortcake, 2) Cream Cheese Icing, 3) Some of the best batter I have ever eaten (surely I am not the only bowl licker out there! The sponge cake batter from this recipe is really yummy. Seriously, I would mix it up just to eat the batter!). I had been wanting to make it and when I saw organic strawberries on sale at the grocery store the other day, it seemed like the perfect time. I promise that if you choose to make this, you will not regret it!
- 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
- 1 teaspoon Vanilla
- ½ pounds Cream Cheese, Room Temperature
- 2 sticks Unsalted Butter
- 1-½ 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!I copied the recipe directly from the pioneer woman's website. I followed the recipe exactly except for one minor change: I didn't have a cake pan deeper than 2", so I used two 1 1/2 inch deep pans and it worked out fine. One change that I will make next time I make it is to not cook the cake as long as she says. I normally never cook anything as long as it says but my experience with the Pioneer Woman's recipes thus far have been pretty true to her word. This one is not. I was putting my sick (aka cranky) toddler to bed when this was in the oven so I wasn't watching it like I should have been. Mine cooked 45 minutes and was too done for my taste. Next time I will probably cook it 30-35 minutes. But other than that, this cake is fabulous!! We had it for dessert after a meal of grilled hot dogs, potato salad, and grilled corn on the cobb and it was the perfect addition to the summer meal. Scrumptious!