Yesterday I posted my thoughts about Ree Drummond’s The Pioneer Woman Cooks : Food from My Frontier cookbook. Today I am going to share with you her wonderful recipe for Strawberry Shortcake Cake from her new cookbook which is out today!
When it comes to desserts, I am more of a cake than pie person. I love the taste of cake paired with a sweetened buttery frosting. Like a fairytale romance, these two elements of cake are meant to be together happily ever after. The only thing better than cake and frosting is a filled layer cake with frosting.
I find the process of baking cakes from the familiar creaming of the butter and sugar to adding the eggs, followed by adding in all the other ingredients therapeutic. I love the anticipation of knowing ribbons of batter spread evenly across a pan will be magically transformed into a sweet cake. Only limited by my imagination, what transpires after the cake comes out of the oven is where the fun really begins.
The Pioneer Woman’s Strawberry Shortcake Cake is made up of three delicious elements: cake, macerated strawberries (filling), and a creamy cream cheese frosting. Separately, these three elements are delicious on their own. But when you bring them together for one beautiful and memorable layered cake, dessert becomes the obvious highlight of the moment.
Last Friday after I had frosted the cake, my older Abigail added her creative touch by decorating the cake with sliced strawberries. From the first to the last bite of my slice, I found myself enjoying the cake a little too much. And when I say too much, I mean, going back for a second slice right after. Even the next morning for breakfast I indulged in a small sliver of a piece with my morning coffee. It is worth mentioning that I really enjoyed the cake the day after.
If you are a cake lover like me, you’ll want to make this cake… like, today. Enjoy!
PS: To celebrate the release of The Pioneer Woman Cooks : Food from My Frontier today, I am giving away 5 copies of her cookbook. To read my review of her cookbook and to enter the giveaway, details can be found here. Also, Ree’s book signing tour can be found here.
- ½ cup (1 stick) plus 1 tablespoon unsalted butter, softened
- 1½ cups plus 3 tablespoons granulated sugar
- 3 large eggs
- ½ cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 3 tablespoons cornstarch
- ½ teaspoon salt
- 1 teaspoon baking soda
- 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
- 1½ pounds powdered sugar, sifted
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Preheat the oven to 350°. 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.