| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 10 servings |
| Level: | Easy |
| Total: | 1 hr 40 min |
| Active: | 20 min |
| Yield: | 10 servings |
Ingredients
- 9 tablespoons unsalted butter, softened, plus more for greasing
- 1 1/2 cups all-purpose flour, plus more for dusting
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups plus 2 tablespoons granulated sugar
- 3 large eggs
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 pound strawberries, plus more to garnish, optional
- 1 1/2 pounds powdered sugar, sifted
- 8 ounces cream cheese, at room temperature
- 2 sticks unsalted butter, softened
- 1 teaspoon vanilla extract
- Dash salt
Instructions
- For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
- Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
- Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
- For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
- Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
- Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
- Leave plain or garnish with strawberry halves. Serve slightly cool.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 862 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 1 g |
| Sugar | 103 g |
| Protein | 6 g |
| Cholesterol | 162 mg |
| Sodium | 361 mg |
| Serving Size | 1 of 10 servings |
| Calories | 862 |
| Total Fat | 40 g |
| Saturated Fat | 24 g |
| Carbohydrates | 122 g |
| Dietary Fiber | 1 g |
| Sugar | 103 g |
| Protein | 6 g |
| Cholesterol | 162 mg |
| Sodium | 361 mg |
Reviews
I made this cake! Oh my goodness! The best strawberry shortcake EVER! It was a joy at the women’s tea event at church!
Cake was delicious however mine sank in the middle causing splitting it into layers difficult. My issue with this cake was the extremely heavy and overly sweet frosting. Everyone I fed it to complained it was tooo sweet. I will try again with a different approach to the frosting.
I haven’t tried it yet but after reading the reviews about the baking soda I checked the show again and the recipe calls for baking powder not soda.
I’m excited about trying it. It’s a perfect size for the two of us
I’m excited about trying it. It’s a perfect size for the two of us
Not worth the trouble. I love baking but not once in the video or in the chef’s notes does it give exact details for the cooking time.
Edges completely cooked with a caved-in center after 50 mins of cooking time. No need to cut the strawberries or make the frosting when the center is raw. Will not make again.
Edges completely cooked with a caved-in center after 50 mins of cooking time. No need to cut the strawberries or make the frosting when the center is raw. Will not make again.
I made this cake 3 times so far, it came out great! I didn’t use baking soda ( I think that’s the reason some of your cakes are overflowing in the oven) I used baking powder. My family loves this recipe. It’s my go to cake now. Thank you Rhee!!
Really good and moist! I used baking powder instead of baking soda. And it only took 35 mins till it was ready to take out of the oven. I think the recipe says 45 min. It would have been way over done if I did that. Will name again using my sane variations!
This cake recipe is excellent! I made this for Easter this year in place of my usual strawberry short cake. The crowd loved it! And requested I make this one more often!
Absolutely fantastic! This is super easy. It does take a pretty good amount of time because of all the steps. But it is well worth it! Great cake!
I just made this lovely cake, doubling the recipe and using two nine inch pans. Both cakes sunk in the middle; I cut them both in half and made a three layer cake. One layer sunk more than the others so I used parts of it to fill in the other layers. I just watched the video and she absolutely calls for baking POWDER, not soda. I tasted the extra layer just to make sure it was edible, and I must say that this cake, all by itself, is moist, buttery, and delicious. For the frosting and strawberries I only multiplied by 1 and 1/2.
Delicious!