Best 2 Strawberry Shortcake Birthday Cake Recipes

STRAWBERRY SHORTCAKE CAKE

Steps:

• For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
• Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
• Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
• Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
• For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
• Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
• Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
• Leave plain or garnish with strawberry halves. Serve slightly cool.

STRAWBERRY SHORTCAKE CAKE

Steps:

• sift flour, salt, baking soda and corn starch.
• cream 9 Tb. butter with sugar until fluffy.
• Add eggs one at a time, mixing well.
• Add sour cream and vanilla and mix until combined.
• Add sifted ingredients and mix on low speed until barely combined.
• Pour into a greased & floured 8"pan and bake @350 for 45 minutes.
• Remove cake from pan as soon as you pull it out of oven and cool completely.
• slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
• spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
• ICING:.
• cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
• Remove cake from fridge/freezer.
• Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
• leave plain or garnish with sliced strawberries.
• IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).