If you have a few strawberries laying around the house, I encourage you to try this recipe. It's absolutely devine!
Strawberry Shortcake 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
2 tsp fresh lemon zest
½ pounds Cream Cheese, Room Temperature (I use 1/3 less fat cream cheese)
2 sticks Unsalted Butter
1-½ pound Powdered Sugar, Sifted
1 teaspoon Vanilla
1 pound Strawberries
Cake pan at least 2 inches deep-- I used 9 x 2 round pan.
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 pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly. 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. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes.
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 cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes- this makes icing the cakes 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.
Leave plain OR garnish with strawberry halves. For the decoration below, I sliced strawberries and started at the outside of the cake and layered inwards. It' took a little bit of time but I think it came out nice!
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! The cake absorbs a lot of the juices from the strawberries -- If serving for a party, it's best to frost a few hours beforehand otherwise the strawberry juices will seep out of the frosting.