The Pioneer Woman Tasty Kitchen
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Strawberry Shortcake Cake

4.75 Mitt(s) 24 Rating(s)24 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 524 votes, average: 4.75 out of 5

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Level: Easy

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Description

I was THIS CLOSE to making strawberry shortcake one day, and came up with this instead. It’s a cross between strawberry shortcake and strawberry cake. Delicious!

Ingredients

  • Cake
  • 1-½ cup Flour
  • 3 Tablespoons Cornstarch
  • 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
  • _____
  • 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.

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!

31 Comments

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lexie on 8.31.2010

This is one of my favourite cakes! A few comments on the recipe having made this cake multiple times now. The recipe makes enough for TWO cakes, not one. Separate the batter into two separate pans and it will turn out perfect! Just cut a little off each cake at the top and it is beautiful. I sweeten the icing to taste and do not add nearly as much icing sugar as the recipe denotes. You do need quite a bit for the icing to stay on the cake and hold its shape. It helps if you put it in the fridge. Hope these tips helps someone else! Love this recipe!

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suenndy on 7.5.2010

My family loved this cake. I cut back on the powedered sugar only because I didn”t have enough. And I used more berries. It was great. Only thing wrong no leftovers.

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morningblues342 on 7.4.2010

Love, love, love it. It came out perfect. I only used a pound of powdered sugar, because others had mentioned the icing being to sweet. This caused the icing to be thick and creamy, instead of light and fluffy. Makes a rustic, pretty cake, and delicious to boot!

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Christy on 5.2.2010

This was soooooo good! I loved everything about it! Then next time I might not use quite as much icing, because it overpowered the strawberries a little bit, but there will definitely be a next time!! Wonderful!

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kamokugal on 4.15.2010

I made this cake TWICE in one week’s time. Once, as a practice run for a coworker’s birthday cake.

My hubby and I both ate a piece on Easter and loved it. I sent it to work with him the next day and all the guys thought it was delicious.

Then, a couple days later, I made it again as the actual birthday cake. Everyone at work raved about it and said that it was, “OUTRAGEOUS!”

Thanks for another great recipe, Ree! Keep ‘em coming!

24 Reviews

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Samantha Citty on 5.17.2012

This cake was super delicious with fresh farmer’s market strawberries! Yum!

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somethingchangd on 3.27.2012

Really tasty way to use up strawberries! The frosting was a bit sweet & rich for my taste, but my 3 year old certainly didn’t agree. I used a 9 inch springform pan and should’ve cut the baking time by a bit. Even a little overcooked the cake was still delicious, though, with all those strawberries adding plenty of moisture.

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zina on 3.18.2012

We loved, loved, loved it….better than the premade shortcakes in the store. I did use the suggested TK recipe mentioned by steeplechaser29 http://tastykitchen.com/recipes/recipes/desserts/whipped-cream-cream-cheese-frosting/ and it was perfect. Yum!

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stephanie june on 11.8.2010

this cake was AMAZING! i have received the best compliment after making this cake (that it competed with the likes of my favorite cook/baker/human being). a lot of time and love went into it, but the smiles coming from friends and family was well worth it!

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cbraden7 on 10.1.2010

OMG! This cake is amazing! I love the fresh strawberries and the icing in this recipe is THE BEST!

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