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Strawberry Shortcake Cake Recipe

Strawberry Shortcake Cake Recipe

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Ingredients:

Serving

1 1/2 cups flour
3 tbsp cornstarch
1/2 tsp salt
1 tsp baking soda
9 tbsp unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream
1 tsp vanilla
1 lb strawberry
1 (8 oz) package cream cheese, room temperature
1 cup unsalted butter
1 1/2 lbs powdered sugar , sifted (about 4 1/2 cups)
1 tsp vanilla

Directions:

Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
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 that is at least 2 inches deep (a springform pan works great).
Bake at 350 degrees for about 50 minutes. 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.
After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
To make the icing: combine cream cheese, 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 (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
Add the remaining icing to the top and around the sides, spreading evenly.
Leave plain or garnish with strawberry halves.
Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
Store in the fridge!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1447.85 Kcal (6062 kJ)
Calories from fat	790.91 Kcal
		% Daily Value*
Total Fat	87.88g	135%
Cholesterol	232.04mg	77%
Sodium	1941.69mg	81%
Potassium	1630.03mg	35%
Total Carbs	153.74g	51%
Sugars	81.12g	324%
Dietary Fiber	5.69g	23%
Protein	16.05g	32%
Vitamin C	44.8mg	75%
Vitamin A	0.6mg	20%
Iron	2.9mg	16%
Calcium	224mg	22%

Amount Per 100 g
Calories	368.59 Kcal (1543 kJ)
Calories from fat	201.35 Kcal
		% Daily Value*
Total Fat	22.37g	135%
Cholesterol	59.07mg	77%
Sodium	494.32mg	81%
Potassium	414.97mg	35%
Total Carbs	39.14g	51%
Sugars	20.65g	324%
Dietary Fiber	1.45g	23%
Protein	4.09g	32%
Vitamin C	11.4mg	75%
Vitamin A	0.2mg	20%
Iron	0.7mg	16%
Calcium	57mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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