Strawberry Shortcake (cake)

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The Easter Dinner saga continues…..

I struggled to narrow down the dessert for Easter Dinner as there are so many new recipes that I’ve found, in recipe books and from other bloggers, that I really really want to try. I now have a list of      ” Things I have to bake “ unfortunately ( or fortunately ‘cos they all look amazing and I will taste them all eventually ) the list keeps getting longer and longer!

At the end of the day, if a recipe has all good things in it then it can only taste good ( I think it was Mary Berry who said something along those lines) so really it didn’t matter which recipe was chosen for dessert as any of them would have tasted good in the end.

I ended up making Pioneer Woman’s Strawberry Shortcake cake ( although hubbie steadfastly refused to use the extra cake in the title deeming it to be redundant).

Does anyone else remember or did you also have a Strawberry Shortcake doll? This childhood toy/ memory in no way influenced my decision to make this cake!

Ingredients

Cake: 113 grams of softened butter,  1 1/2 cups plus 3 tablespoons of sugar, 3 eggs, 1/2 cup of sour cream, 1 teaspoon of vanilla extract, 1 1/2 cups of flour, 3 tablespoons of corn flour, 1/2 teaspoon of salt, 1 teaspoon of baking soda.

Filling: 460 grams of British ( if in season) Strawberries, but to be honest I would use more next time to get a good thick layer in between cake layer, 3 tablespoons of sugar.

Frosting/icing: 226 grams of cream cheese, 226 grams of margarine or butter, 680 grams of icing/ powdered sugar, sifted, 1 teaspoon vanilla extract, 1/4 teaspoon salt.

*** Please excuse my mixture of measurements and the fact I’m breaking one of the baking commandments. I use metal measuring cups and measuring spoons as I find these quick and easy, but for some things like butter, fruit, shortening I still prefer to use my old fashioned scales and use grams. ***

Preheat oven to 180° C and grease a 9 inch springform deep cake tin.

In a mixer, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each egg.  Add the sour cream but don’t drop the actual metal cup measurement device into the batter like I did and doing it with a girly scream which brought hubby running through thinking I had had a horrific baking accident. So just add the sour cream and then add the vanilla and mix until combined.

In a separate bowl, sift the flour, cornflour, salt and baking soda. Then add this dry mixture into the stand mixer bowl and mix until just combined. Pour the luscious batter into the cake tin and bake for 45 minutes or until knife or cocktail stick comes out clean. The recipe says 45- 5o, but mine was ready at 45 so the time will vary depending on your oven.

Remove the cake from the cake tin and leave to cool. However, given how hot it was I waited a little longer to remove the bottom of the cake tin.  Once cooled, cut the cake through the middle to give two layers. As you can see from the photo below, I didn’t get the knife all the way through with my first go around,so I had to go around again and it caused the funny ridge bit in the middle. However this was being covered anyway, so I wasn’t really that concerned!

Place the strawberries onto an tray and mash, then cover with the sugar, toss and leave for a  few minutes.

Then cover each cake layer with the strawberries and place in the freezer for 15 minutes.

 

In the meantime make up the frosting………….

Sift the icing sugar in a large bowl and be prepared for a cloud of icing powder to cover you and your work surface. Add the icing sugar, margarine, cream cheese, vanilla and salt into the bowl of a stand mixer. Make sure to add your mixer guard/shield thing ( not sure its proper name ) so you avoid another icing cloud. Mix until light and fluffy. My frosting had a yellow tinge to it, I think because I used margarine, oh well it’s a pretty spring colour.

Remove the cake layers from the freezer and place one layer on a plate, then cover with the frosting, using about 1/3 of the mixture. Place the other layer on top and cover with the frosting. Then start to cover the sides of the cake with remaining frosting. I arranged a few strawberries on the top of the cake for decoration.

I must admit my cake did not look like Pioneer Woman’s cake. From the photos you can see that some of the cake and strawberries were still showing and my frosting didn’t really seem to meld well onto the side of the cake and it wasn’t very prettily done either! Oh and it was a light yellow instead of white colour. Then I decided it didn’t matter, the cake was individualistic and it tasted really good.

 As you can we made quite a dent in the cake!

 

 

 

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21 thoughts on “Strawberry Shortcake (cake)

    1. To be honest, I haven’t been watching it, but have seen Mary Berry’s own show, ‘Mary Berry cooks’ and more recently her Easter programme. I’m not a fan of baking competition shows as I always think its such as false environment. Is it shown in the states? Have you been watching it?

      Liked by 1 person

      1. Yes, it’s on Netflix here. My sister, mom and I are watching the first season. I think the show is actually very calming and light hearted. They usually give them 2-5 hours to cook too.

        Liked by 1 person

  1. Interesting. The American take on strawberry shortcake is related but very different: A slightly sweeter sconelike base, split, with lots of strawberries and juice poured over and then topped with whipped cream.

    Liked by 1 person

    1. This is an American recipe from Pioneer Woman, but don’t really know if its a traditional recipe or not. I did think that the number of strawberries stated in recipe wasn’t enough and would use more next time. It was my first go at a Strawberry shortcake and although it was sweet it tasted great.

      Liked by 1 person

  2. Oh wow! This cake looks SO good! I don’t really know how to use grams so I would probably have to convert it somehow. One day I’ll try this recipe! I’m loving all of your cake recipes! I saw your blog over at Lynn’s on Friday. I was easily amazed with your blog!

    Liked by 1 person

    1. Aww thanks Lisa that’s really nice of you to say. I use grams and cup measurements depending on recipe and how I’m feeling. Cups are so much easier than weighing ingredients! I have a cups to grams conversion chart taped to my baking cupboard and if its not on there, google is always good to use to get conversions. Thanks for stopping in past my blog.

      Like

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