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Strawberry Shortcake Cake

July 20, 2010
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I like strawberries.  I like pound cake.  I like cream cheese frosting.  I love this cake.  It’s my new summer favorite!

This dessert came from The Pioneer Woman’s website.  The woman has created a cooking/photography/life-on-the-farm empire for herself, and she apparently even has a movie on the way.  While most of her cooking is simplistic (and really not that exciting), the woman undeniably knows her desserts.  I shy away from most of her main course dishes because that much butter and cream scares me, but when it comes to desert, well, now that’s another story. 

I’d been eyeing this recipe for, oh, about a year, but I never got a chance to make it.  And now that summer is here and friends are having barbeques, it’s the perfect opportunity!  In other words, I have a chance to make something yummy and unload it on other people, thereby avoiding eating it all single-handedly.  Another reason is because about 2 months ago I went strawberry picking, and I still had some strawberries left in the freezer.  Frozen strawberries work well for this because when they defrost, they’re a bit mushy and they make for a yummy cake filling.  The actual cake part of this cake is perfect because it’s dense enough to not turn into mush when you put the strawberries on, but light enough that you don’t feel like you have brick in your stomach.  This cake also travels surprisingly well– I’ve even taken it on the metro!

Strawberry Ahortcake Cake

(Adapted from The Pioneer Woman)

The original recipe says the cake should be baked in one 2-inch tall 8-inch round cake pan, but I have neither a 2-inch tall cake pan nor an 8-inch one, so baked it in 9-inch round pans.  After the cakes cooled, I carefully cut the top part (we’re talking maybe 1/8 of an inch) off of each cake so it would be able to absorb the strawberries.  I also decreased the amount of sugar that is mixed in with the strawberries because the icing and the cake are so sweet that the tartness of the berries provides a welcomed contrast. 


  • 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
  • Icing

  • ½ pounds Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-½ pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 1 pound Strawberries
  • 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 9-inch cake pans. Bake at 350 degrees for 30 to 35 minutes, or until no longer jiggly. Remove from cake pan 15 minutes after 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 1 tablespoon sugar. Stir together and let sit for 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 just the very top off of each cake. Spread strawberries evenly over each cake (cut side up), pouring on all the juices. Place cakes 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.

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