I made this cake a few years ago on a whim . . . and what a delightful whim it turned out to be. It's a spin on strawberry shortcake, but the cake is, well, cake--not the biscuit-like disc in the classic strawberry shortcake recipe. I added cream cheese frosting instead of whipped cream, just for kicks, and it turned out to be just what the whole mess of deliciousness needed. This is one of my father-in-law's three favorite desserts. He likes to eat it for breakfast. I do too, now that I think about it!
Recipe courtesy of Ree Drummond
Strawberry Shortcake Cake
Yield:
Makes one 10-inch cake
Level:
None
Yield:
Makes one 10-inch cake
Level:
None

Ingredients

Cake:
  • 1/2 cup (1 stick) plus 1 tablespoon unsalted butter, softened
  • 1 1/2 cups plus 3 tablespoons granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream, at room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 3 tablespoons cornstarch
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
Strawberries:
  • 1 pound strawberries, hulled and halved
  • 3 tablespoons granulated sugar
Cream Cheese Frosting:
  • One 8-ounce package cream cheese, at room temperature
  • 1 cup (2 sticks) unsalted butter
  • 1 1/2 pounds powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Directions

Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan that's at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough).

To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.

Add the sour cream and vanilla, then mix until just combined.

Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.

Mix it together until just combined.

Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom.

Carefully remove the cake from the pan and allow it to cool completely.

Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).

Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.

They'll give off this beautiful liquid after several minutes. Try not to drink it with a straw.

To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.

Mix until very light and fluffy. Warning: You'll feel like eating this bowl of icing before you even get it on the cake.

To assemble the cake, use a sharp knife to cut it in half through the middle. It's easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way.

Lay the two halves cut side up.

And cover both halves with an equal amount of strawberries. Then--this is an important step!--place the cake halves in the freezer for 15 to 20 minutes. This'll firm up the surface of the strawberries just a bit so that it's easier to spread on the icing.

Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.

Place the second layer on top, then spread the top with icing.

Carefully ice the outside of the cake with the remaining icing.

Lovely! You can certainly decorate the top of the cake with strawberry slices, too. But I'm hungry and want to eat, so I'll skip that part.

Store leftovers in the fridge. The cake can be made up to 24 hours in advance.

IDEAS YOU'LL LOVE

Ricotta Orange Pound Cake with Strawberries

Recipe courtesy of Giada De Laurentiis

No-Bake Strawberry Cheesecake

Recipe courtesy of Zoe Francois

Old-Fashioned Butterscotch Cake

Recipe courtesy of Kelly L Madey

Crab Cakes with Tartar Sauce

Recipe courtesy of Tiffani Thiessen

Strawberry Pudding

Recipe courtesy of Alton Brown

Prize Winning Pineapple Upside-Down Cake on the BBQ

Recipe courtesy of Mary Odor

Crab Cake

Recipe courtesy of Mary Ada Marshall

Pumpkin Cake

Recipe courtesy of Laura Calder

Cooking Tips

How to Poach Eggs Perfectly

Watch videos from Cooking Channel shows and chefs. Learn to prepare feature recipes and relive your favorite moments

On TV

Kelsey's Homemade

7:30am | 6:30c

Kelsey's Homemade

8:30am | 7:30c

Kelsey's Homemade

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Emeril's Florida

2:30pm | 1:30c

Unique Sweets

3:30pm | 2:30c

Unique Sweets

4:30pm | 3:30c

Sugar Showdown

5:30pm | 4:30c

Sugar Showdown

6:30pm | 5:30c

Sugar Showdown

7:30pm | 6:30c
On Tonight
On Tonight

Sugar Showdown

8pm | 7c

Sugar Showdown

8:30pm | 7:30c

Donut Showdown

9:30pm | 8:30c

Cupcake Showdown

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Sugar Showdown

12am | 11c

Sugar Showdown

12:30am | 11:30c

Donut Showdown

1:30am | 12:30c

Cupcake Showdown

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here