Get the best of both worlds with Strawberry shortbread in cake form. Fresh strawberries between layers of moist cake topped with a cream cheese frosting. A great way to celebrate Spring.
We had the best strawberries from the farmers market left over from our party last week and I wanted to try a strawberry shortcake that wasn’t biscuit like. Natalie, who normally has something she would change about almost any new recipe I try, claimed that this was perfect exactly the way it was. I have to agree with her. The cake was a little crispy on the outside but soft and moist on the inside. It was the perfect consistency to hold the strawberries without falling apart when you cut it. All the slices looked perfect, not just the one I photographed. We ate the leftovers the next night and while still wonderful, not quite as good as it was fresh.
We ate the leftovers the next night and while still wonderful, not quite as good as it was fresh.
This is not your typical strawberry shortcake with biscuits and whipped cream, but I think it may be our new favorite strawberry dessert. The strawberries soaked into the buttery cake and the cream cheese frosting, while not as light as whipped cream, was rich and creamy. This does take a little more time than making biscuits as you have to cook the cake and let it cool, but I assembled it all before dinner and it was ready to go when we had friends over for dessert.
The Pioneer Woman Cooks :Food From My Frontier
PrintStrawberry Shortcake Cake
Get the best of both worlds with Strawberry shortbread in cake form. Fresh strawberries between layers of moist cake topped with a cream cheese frosting. A great way to celebrate Spring.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Category: Dessert
Ingredients
- CAKE
- ½ cup butter, softened
- 1 ½ cups plus 3 tablespoons sugar
- 3 eggs
- ½ cup sour cream, room temp
- 1 teaspoon vanilla
- 1 ½ cups flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1 teaspoon baking soda
- STRAWBERRIES
- 1 ½ pounds strawberries, hulled and halved
- 2 tablespoons sugar
- FROSTING
- 8 ounces cream cheese, room temp
- 1 cup butter, room temp
- 1 ½ pounds powdered sugar (5 cups)
- 1 teaspoon vanilla
- ¼ teaspoon salt
Instructions
- Preheat oven to 350º. Grease and flour a 9 inch cake pan.
- In electric mixer, cream together the butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add the sour cream and vanilla and mix until combined.
- In a small bowl, whisk together flour, cornstarch, salt and baking soda and add to butter mixture, Mix until just combined. Spread it into prepared pan and bake for 30 minutes or until toothpick comes out clean.
- Let cool slightly and carefully remove from pan and let it cool completely. Once cool, slice in half with a serrated edge knife. Lay the two halves cut side up.
- Mash the strawberries and sprinkle with sugar. Let them sit for a few minuets. Spread the strawberries on each half and then place these in the freezer for 15 minutes before frosting.
- Frosting:
- Combine all ingredients and mix until light and fluffy. Place 1/3 of frosting over one of the halves and place the other layer, strawberries facing up, on top. Frost top and sides with remaining frosting.
- Keep refrigerated.
- The Pioneer Woman Cooks: Food From My Frontier
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