Welcome to my new blog site! I’m pretty excited to be moving the blog over to WordPress. Tumblr was fine, but it was too general and didn’t have a lot of the things I was looking for. I kept the general look of my old blog (gotta love those little sugar tiles) while modifying and adding new things (like a search engine, about me, and recipe index, whoo!). Not only that, but it has a “like” button, which I think is pretty great.
On to the blog post! As my first official recipe on WordPress, I present the dreamy-oh-so-creamy Strawberry Shortcake Cake! (Doesn’t the picture look drool-worthy?). We had a small bowlful of luscious strawberries that no one seemed intent on eating, and of course after buying all those ingredients a few days ago, I decided to make something out of it. I spent an entire day scouring and sifting through baking blogs in search of a great strawberry-related recipe. The only logical (and popular) choice would have been to choose the classic strawberry shortcake. However, after reading about shortcakes in general, I realized that the cake itself was more of a crumbly biscuit, and I didn’t want to deal with cake crumbliness at all. So you can imagine how delighted I was when I came across a recipe that was a cross between a strawberry shortcake and a regular cake, dubbed “Strawberry Shortcake Cake” on thepioneerwoman.com.
My only main concern was that certain members of the family would have problems with the cake, what with all the creaminess and sugar. I decided to reduce the sugar slightly and use a slightly less heavy topping. And miracles do happen– everyone liked this cake! My family (including my father, who can’t eat anything too sweet, and my brother, the sweet-o-holic when it comes to desserts) thought the amount of sugar was just right.
And it was creamy. So very, very creamy. Over half of this wonderful cake finished in one night. (My grandma having seconds was the highlight of the night).
If you’re a strawberry-dipped-in-sweet-whipped-cream kind of person, this cake is your new best friend, and even if you’re not a big fan of strawberries (or are allergic to strawberries like my friend Reem), you can always turn this into a raspberry or blueberry cream cake. Be creative–just make this cake! It may require some effort, but you won’t regret it.
Two-layered cake (adapted from Pioneer Woman):
- 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 (adapted from the “Whipped Cream Cream Cheese Frosting from allrecipes.com)
- 1 (8 ounce) package cream cheese
- 1 cup white sugar (I reduced the sugar by a little)
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Note: I split the icing recipe into one-third and two-thirds. I used the one-third for the middle layer of my cake, and replaced the vanilla for strawberry extract to give it more flavor, which is why my middle layer is pink-ish.
Note: Use a cake pan at least 2 inches deep. Before baking, the batter should not fill the pan more than halfway.
- 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 8-inch cake pan. Bake at 350 degrees for 30-45 minutes (mine baked in around 30-ish, so you should check up on the cake after 25 minutes and take it out when the outside is brownish).
- 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.
- 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 in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.
- Make icing: In a small bowl beat whipping cream until stiff peaks form; set aside. (make sure the whipping cream is stiff enough otherwise the icing will become runny!) In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until smooth, then fold in whipped cream. (important: make sure you use TWO bowls to make icing, don’t combine heavy cream with other mixture until the other mixture is finished and you have ready-made whipped cream)
- Slice cake in half through the middle. (Optional: Place cake halves into the freezer for five minutes, just to make icing easier)
- Spread strawberries evenly over each half (cut side up), pouring on all the juices. (Note: These directions say that you put the strawberries in first and THEN spread the icing over it, but you might want to put the icing first then the strawberries, to make things a whole lot easier and less messy.)
- 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 (you don’t have to ice the sides if you think the icing is enough in the middle and top layer). Leave plain or decorate with strawberries.
Cake is best when served slightly cool. For best results, store in the fridge.
Thanks for stopping by! Feedback’s much appreciated :)