Strawberry Shortcake Cake

READY IN: 1hr 20mins




  • Stem strawberries and slice them in half from bottom to top. Place them in a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. We'll come back to these. In the meantime, make the cake.
  • Sift together flour, salt, baking soda, and cornstarch in a medium bowl; set aside.
  • 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 that is at least 2 inches deep (a springform pan works great).
  • Bake at 350 degrees for about 50 minutes. 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.
  • After they have sat for 30 minutes (or more), mash the strawberries with a fork in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
  • To make the icing: combine cream cheese, 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 (cake halves cut-side up), pouring on all the juices. Place cake halves into the freezer for five minutes, to make icing easier.
  • Remove from freezer. Spread icing over the top of the strawberries on the bottom layer. Place the second layer on top.
  • Add the remaining icing to the top and around the sides, spreading evenly.
  • Leave plain or garnish with strawberry halves.
  • Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature (this is if you use two sticks).
  • Store in the fridge!