Ok y’all, I made the best cake I’ve ever made (not that I make cake that often) for Easter Sunday: Strawberry Shortcake Cake, modified from The Pioneer Woman’s Recipe. My favorite desserts, other than cookies, usually involve fruit and a whipped-textured icing/topping. Give me pound cake with freshly whipped cream and berries, and I’m a happy girl.
For Easter, I was going to a crawfish boil – yes, here in ole’ Charleston whoooo – so I knew I wanted a lighter, i.e. not chocolate, fruity dessert since we’d be outside. Mom saw The Pioneer Woman’s recipe for Strawberry Shortcake Cake, and I was sold. Two thin layers of crumbly cake, which become soaked with fresh strawberries and their juices and then topped with a cream cheese frosting. UM YES. I did make some modifications from her recipe based on the two complaints in the reviews (always read the reviews of recipes for modifications!): a bit too sweet and the icing was too heavy. I cut some sugar from the strawberry mixture and changed the icing for a more whipped textured icing, though still cream cheese based. The icing was from Divas Can Cook.
I also took advice of making the cake the night before and letting the cake sit in the refrigerator overnight so the cake becomes thoroughly soaked with strawberry juice. When I cut into the cake, the middle verrrry slightly fell from being soaked into the juice. Hey, this made it delicious, and I never claim to make a pretty dessert.
Go buy fresh strawberries and make this now!
Strawberry Shortcake Cake – adapted from The Pioneer Woman
- 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 and filling ingredients:
- 2- 8 oz cream cheese, softened
- 1 stick butter, softened
- ¼ cup heavy whipping cream
- 2 teaspoons vanilla extract
- 3 cups powdered sugar
- 1 pound strawberries
- Extra sugar
Sift together flour, salt, baking soda, and cornstarch. Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs, one at a time, mixing well after each egg. 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 pan. Bake at 350 degrees for around 45 minutes, or until no longer jiggles when lightly shakes. Remove from oven and place on cooling rack, allowing it to cool completely.
Stem strawberries and slice them in half from top to bottom. Place into a bowl and sprinkle with 3 tablespoons of sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash strawberries with a fork. Allow to sit for another 30 minutes.
Make icing: Beat cream cheese, butter and heavy whipping cream until fluffy and combined. Add vanilla. Mix in powdered sugar a little at a time. Continue mixing on high speed until creamy and light. Add more cream or powdered sugar to adjust the thickness if needed.
Once cake is completely cool, slice in half through the middle. Spread strawberries evenly over each half, cut side up, pouring on all the juices.
Place cake halves in freezer for five minutes to make icing easier. (Icing it is a bit tricky, as you don’t want to disturb the strawberries too much. Apparently, freezing the cake, and even the icing for a little bit, helps with icing.)
Remove from freezer. Using a little less than 1/3 of icing, spread over the top of the strawberries on the bottom layer. Place top layer on, then add half of remaining icing to the top, spreading evenly. Put cake back in freezer for five minutes. Then, spread remaining icing around the sides.
Serve after crawfish and be in spring heaven!
I couldn’t stop to take a pic until most of the crawdads were gone. Some things are just more important than picture-taking.