Side Pannel
Strawberry Shortcake Birthday Cake
Strawberry Shortcake Birthday Cake
- Recipe Submitted by ADMIN on 11/12/2015
Category: Cakes
Ingredients List
- Ingredients:
- Cake:
- 1-1/2 cups Flour
- 3 Tablespoons Corn Starch
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 9 Tablespoons Unsalted Butter, softened
- 1-1/2 cup Sugar
- 3 Large Eggs
- 1/2 cup Sour Cream, Room Temperature
- 1 teaspoon Vanilla
- Icing:
- 8 ounces Cream Cheese, Room Temperature
- 2 sticks Unsalted Butter
- 24 ounces Powdered Sugar, Sifted
- 1 teaspoon Vanilla
- 1 pound Strawberries
Directions
Directions:
Preheat oven to 350 degrees. Grease and flour two- 8”³ pans.
Sift together flour, salt , baking soda, and corn starch.
Cream 9 tablespoons butter with sugar until 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 cake pans. Bake at 350 for 20-30 minutes or until no longer jiggly. Remove cake from pan immediately and place on cooling rack, allow cake to cool completely. Cake will be golden brown on the outside.
Stem strawberries and slice in half from top to bottom. Place in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries wit a fork into two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit another 30 minutes.
Make icing: combine cream cheese, 2 sticks softened butter, sifted powdered sugar, vanilla and a dash of salt. Mix until light and fluffy.
Spread strawberries evenly over each cake. Then place cake topped with strawberries in the freezer for 5-10 minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries of the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining icing around the sides.
IMPORTANT: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 fridge.
Preheat oven to 350 degrees. Grease and flour two- 8”³ pans.
Sift together flour, salt , baking soda, and corn starch.
Cream 9 tablespoons butter with sugar until 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 cake pans. Bake at 350 for 20-30 minutes or until no longer jiggly. Remove cake from pan immediately and place on cooling rack, allow cake to cool completely. Cake will be golden brown on the outside.
Stem strawberries and slice in half from top to bottom. Place in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries wit a fork into two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit another 30 minutes.
Make icing: combine cream cheese, 2 sticks softened butter, sifted powdered sugar, vanilla and a dash of salt. Mix until light and fluffy.
Spread strawberries evenly over each cake. Then place cake topped with strawberries in the freezer for 5-10 minutes, just to make icing easier.
Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries of the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining icing around the sides.
IMPORTANT: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 fridge.
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