Strawberry Shortcake Cake

Nuvita Biscuits


For The 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

For The Strawberries:

  • 1 pound strawberries, hulled and halved
  • 3 tablespoons granulated sugar

For The 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 1 teaspoon vanilla extract
  • 1/4 teaspoon salt


1. 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).
2. 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.
3. Add the sour cream and vanilla, then mix until just combined.
4. Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.
5. Mix it together until just combined.
6. 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.
7. Carefully remove the cake from the pan and allow it to cool completely.
8. Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).
9. Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.
10. They’ll give off this beautiful liquid after several minutes. Try not to drink it with a straw.
11. To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.
12. Mix until very light and fluffy. Warning: You’ll feel like eating this bowl of icing before you even get it on the cake.
13. 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.
14. Lay the two halves cut side up.
15. 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.
16. 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.
17. Place the second layer on top, then spread the top with icing.
18. Carefully ice the outside of the cake with the remaining icing.
19. Lovely! You can certainly decorate the top of the cake with strawberry slices, too.
Note: Store leftovers in the fridge. The cake can be made up to 24 hours in advance.source:

Recipe Comments

  1. posted by Scott Bull on Feb 17, 2013

    I am a journeyman baker and I have had a request to make a traditional sweet strawberry shortcake for a wedding cake. They want icing instead of whip cream to base ice the cake, and they want probably 3 tiers. I’m looking for any suggestions for recipes for the cake or a filling made with real strawberries. Any other advice to make this easier and look good and taste great would help!
    And they just want it plain. It is going to be decorated with artificial flowers.
    They want me to use a basic sweet white cake

  2. posted by Random on Mar 15, 2013

    I want the my cake to have a different flavors for eack layer of cake. bottum layer chocolate fudge, second layer strawberry shortcake, and the top layer lemon.
    with black and white icing for all my cakes.

  3. posted by Samuro on Mar 18, 2013

    My mom always bought these cute little sponge cakes to make strawberry shortcake, they came in packs of 6 and had little indents to put all the yummy strawberries in side, i would love to make these from scratch. Anyone got a recipe?

  4. posted by Brendan O on Mar 20, 2013

    I have tried tons of recipes and none of them are to my liking. They tend to be heavier, tasting closer to a pound cake then a bakery-type birthday cake. I’m looking for something that resembles the birthday cakes at Tiffany’s in Clinton, MD or the Iverson Mall, or Gallo’s in Mt. Laurel, NJ or even the Strawberry Shortcakes at Tiffany’s in The Gallery (Phila, PA). I’m dying to know how I can get my yellow cakes to be a lighter texture. I feel like my recipes are missing some secret ingredient. Thanks in advance!

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