Strawberry Shortcake Cake
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Serves: 10
From The Pioneer Woman
Posted by Ree
Yield: Serves 10
Cook Time: 45 Minutes
Ingredients:
cake
11/2 cups 1-1/2 flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons unsalted butter, softened
11/2 cups 1-1/2 sugar
3 wholes large eggs
1/2 cup sour cream, room temperature
1 teaspoon vanilla
_____
icing
1/2 pound cream cheese, room temperature
2 sticks unsalted butter
11/2 pounds 1-1/2 powdered sugar, sifted
1 teaspoon vanilla
1 pound strawberries
Directions:
IMPORTANT: Be sure to use a cake pan that's at least 2 inches deep!
Before baking, the batter should not fill the pan more than halfway.
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 8-inch cake pan. Bake at 350 degrees for
45 to 50 minutes, or until no longer jiggly like my bottom. 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 in half from bottom to top. Place into
a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit
for 30 minutes. After 30 minutes, mash the strawberries in two batches.
Sprinkle each half with 1 tablespoons sugar and allow to sit for another
30 minutes.
Make icing: 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, 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 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.
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 the fridge!
<http://thepioneerwoman.com/cooking/2009/05/strawberry-shortcakecake/>
--
*Ginny Butterfield
Cranberry Twp, PA
*
[Non-text portions of this message have been removed]
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