I recently made a couple of cakes for Teacher Appreciation Day at our local elementary school. The theme was “comfort food” so I immediately knew I wanted to make this Peanut Butter Cup Cake, but I wanted to non-chocolate cake for those crazy people who don’t like peanut butter/chocolate. It just so happened that The Pioneer Woman had recently posted this recipe for Strawberry Shortcake Cake, and very rarely can you go wrong with PW recipes. I am told that this cake was a huge hit at the luncheon! Though I did not try the actual cake myself, the scraps were very good and who doesn’t love fresh strawberries and cream cheese frosting?!
PW bakes her cake in an 8-inch pan, but I wanted to have a good size cake to feed all of the teachers, so I doubled the cake portion of the recipe and baked it in two 9-inch pans as reflected below. Click the link to see the 8-inch version.
Strawberry Shortcake Cake
- 3 cups flour
- 6 tablespoons corn starch
- 1 teaspoon salt
- 2 teaspoons baking soda
- 18 tablespoons unsalted butter, room temperature
- 3 cups sugar
- 6 large eggs
- 1 cup sour cream, room temperature
- 2 teaspoons vanilla
Sift together flour, salt, baking soda, and corn starch.
Cream 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. Divide batter between 2 greased and floured 9-inch cake pans. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean. The cake will be very golden. Remove from cake pans as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
- 1 pound strawberries
- 4-5 tablespoons sugar, divided
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 with a fork. Add an additional 1-2 tablespoons of sugar and let sit until sugar is completely dissolved. Mash any remaining large pieces of strawberries and set aside.
Cream Cheese Icing
- 1/2 pound cream cheese, room temperature
- 2 sticks (1/2 pound) unsalted butter, room temperature.
- 1 1/2 pounds powdered sugar, sifted
- 1 teaspoon vanilla
In the bowl of a stand mixer, combine cream cheese and butter on medium speed until smooth. Add sifted powdered sugar and vanilla into the mixing bowl. Mix until very light and fluffy.
Assembling the Cake
Level the cakes with a cake leveler or a very sharp serrated knife. Spread strawberries evenly over the bottom layer(cut side up), pouring on all the juices (you may not use all of the strawberries).
Place the second layer on top. Spread cream cheese icing over the top and sides of the cake. You may need to stop icing and refrigerate the cake for a bit if the icing starts to get too soft. Leave plain or garnish with fresh strawberries.
Important note from PW: 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!
Source: The Pioneer Woman Cooks.
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