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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Thursday, August 23, 2012

Strawberry Shortcake Cake

I know you are probably hoping that I'm going to tell you that the above cake is low fat and sugar free, made with fat free whipped topping and fresh strawberries with no sugar added.
SORRY, no can do folks, this cake is made with butter, sugar, powdered sugar, etc.
Its no impostor, this ladies and gentleman is the real deal.
I know this is rare for me, but I brought this to a supper club last night and I just had to make the full fat version.  When baking, I feel like I can't substitute, its just not the same.
And I'm not sorry, I don't feel guilty at all, not one bit.
Make this cake, eat it, have no remorse...
well maybe you might do an extra 30 min of cardio, but besides that, NO REMORSE!
Tasty tasty tasty is all I can say.
Your spouse will thank you, your friends will thank you, your taste buds will thank you...
your thighs might hate you, but who cares about them anyway!?!

Strawberry Shortcake Cake
from "The Pioneer Woman Cooks"

1/2 cup plus 1 T unsalted butter, softened
1 1/2 cups plus 3 T granulated sugar
3 large eggs
1/2 cup sour cream, at room temperature
1 tsp vanilla extract 
1 1/2 cups all-purpose flour
3 T cornstarch
1/2 tsp salt
1 tsp baking soda

1 lb strawberries, hulled and halved
3 T granulated sugar

one 8oz package cream cheese, at room temperature
1 cup (2 sticks) unsalted butter
1 1/2 lbs powdered sugar, sifted
1 tsp vanilla extract 
1/4 tsp salt

Preheat the oven to 350.  Grease and flour a 9in round cake pan, that is 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 45-50 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 want).
(Logan wants everyone to know that he hulled the strawberries, "we need photographic proof")
Sprinkle the strawberries with the sugar and toss them around and allow them to sit for a little while.
To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla and salt. 
Mix until very light and fluffy.

To assemble the cake, use a sharp knife to cut it in half through the middle.  Its easier if you go all around the perimeter, slicing only halfway through then circle the whole way.
Lay two halves cut side up.
And cover both halves with an equal amount of strawberries.  Then---this is important---place the cake halves in the freezer for 15-20 minutes.  This will firm up the surface of the strawberries just enough so that its easier to spread the icing. 
Remove the cakes from the freezer and place one layer on a cake stand or platter.  Cover with a little less than one 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.  

Logan also decorated the top of the cake, what a man!

Logan Rating: *****

1 comment:

  1. What a really beautiful treat! I love the presentation. Thanks for sharing your pictures thru the YUMGOGGLE Gallery. We will look forward to more wonderful photos from your site. =)