Strawberry shortcake cake

6 servings
15 min
35 min
Very Easy
This cake is so unbelievably good and glazing is in a delicious way fondant.


Number of serving: 6


3 cups flour

6 tablespoons corn starch

1 teaspoon salt

2 teaspoons baking soda

18 tablespoons unsalted butter, room temperature

3 cups sugar

6 large eggs

1 cup sour cream, room temperature

2 teaspoons vanilla

Sift together flour, salt, baking soda, and corn starch.

2)Strawberry Filling:

1 pound strawberries

4-5 tablespoons sugar, divided-add only three

also added 2 tbsp Grand Marnier

3)Cream Cheese Icing:

1/2 pound cream cheese, room temperature

2 sticks (1/2 pound) unsalted butter, room temperature.

1 1/2 pounds powdered sugar, sifted

1 teaspoon vanilla


  • 1)Cake:
    Cream 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 9-inch cake pans. Bake at 350 degrees for 30 to 35 minutes, or until a toothpick comes out clean. The cake will be very golden. Remove from cake pans as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
  • 2)Strawberry Filling:
    Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. Add Grand Marnier. After 30 minutes, mash the strawberries with a fork. Add an additional 1-2 tablespoons of sugar and let sit until sugar is completely dissolved. Mash any remaining large pieces of strawberries and set aside.
  • 3)Cream Cheese Icing:
    In the bowl of a stand mixer, combine cream cheese and butter on medium speed until smooth. Add sifted powdered sugar and vanilla into the mixing bowl. Mix until very light and fluffy.
  • Assembling the Cake:
    Level the cakes with a cake leveler or a very sharp serrated knife. Spread strawberries evenly over the bottom layer(cut side up), pouring on all the juices (you may not use all of the strawberries). Place the second layer on top. Spread cream cheese icing over the top and sides of the cake. You may need to stop icing and refrigerate the cake for a bit if the icing starts to get too soft. Leave plain or garnish with fresh strawberries.


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