Strawberry Shortcake

Votes: 1

Time: 1 hour 40 min.
Complexity: easily
Servings: 10

Nutritional value per serving:

Serving size: 1 of 26 servings
Calories 325, total fat 16 G., saturated fats 9 G., proteins 2 G., carbohydrates 46 G., fiber 0 G., cholesterol 63 mg, sodium 144 mg, sugar 39 G.

Ree Drummond was inspired to create this luxurious cake by the popular summer dessert, Strawberry Shortcake. It features loads of buttercream, fresh strawberries, and all of this on a stunning vanilla cake base. This cake is baked in one tall layer, which is then cut in half, so you'll need a pan at least 5 cm high. The cooled layers are layered with freshly sliced, sugar-dipped strawberries and a thick layer of buttercream frosting. If desired, you can garnish the cake with fresh strawberries for a luxurious finish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Strawberry shortcake

9 tablespoons unsalted butter, softened, plus extra for greasing the pan
1.5 cups all-purpose flour, plus extra for dusting the pan
3 tablespoons cornstarch
1 teaspoon of baking soda
0.5 tsp salt
1.5 cups + 2 tablespoons granulated sugar
3 large eggs
0.5 cup sour cream, room temperature
1 tsp vanilla extract
450 g strawberries + extra for decoration (optional)

Glaze

700 g powdered sugar, sifted
220 g of cream cheese, room temperature
220 g unsalted butter, softened
1 tsp vanilla extract
A pinch of salt

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, strawberry, cream cheese, eggs, sour cream, starch

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease and flour a 20cm diameter, at least 5cm deep cake tin.
Sift together the flour, cornstarch, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter with 1.5 cups of granulated sugar until light and fluffy. Add the eggs one at a time, mixing thoroughly after each addition.

Add the sour cream and vanilla extract and mix until smooth. Add the sifted flour mixture and mix on low speed to incorporate the flour and form a dough (do not overmix).
Fill the pan with batter, making sure it's no more than half full. Bake until set, 45-50 minutes. Immediately remove the cake from the pan. Place it on a wire rack and let cool completely.
Hull the strawberries, cut them in half, and then mash them. Sprinkle the strawberries with the remaining 2 tablespoons of granulated sugar and let them sit for 30 minutes.
Glaze:

In a bowl, combine powdered sugar, cream cheese, butter, vanilla extract, and a pinch of salt. Beat until fluffy.
Cut the cake in half horizontally to create two layers. Evenly distribute the strawberries over each layer, pouring out any juices. Freeze the cakes for 5 minutes to make it easier to apply the glaze.
Remove the cake halves from the freezer. Spread a little less than a third of the frosting on the bottom cake layer and spread it evenly. Place the second cake layer on top. Add half of the remaining frosting, spreading it evenly. Spread the remaining frosting around the sides of the cake.
Leave the cake as is or garnish with strawberry halves. Serve slightly chilled.

Note

This cake is best served slightly chilled. Since the glaze contains butter, it softens at room temperature. Store the cake in the refrigerator.