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Baking with Michael Hodges

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Strawberry Shortcake 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


1 pound strawberries, hulled and halved

1/3 cup granulated sugar (more or less to taste)

Cream Cheese Frosting:

One 8-ounce package cream cheese, at room temperature

1 cup (2 sticks) unsalted butter

5 ½ cups powdered sugar, sifted

1 teaspoon vanilla extract

1/4 teaspoon salt



1)  Cut strawberries into quarters or mash them with a fork.

2)  Sprinkle the strawberries with 1/3 cup sugar and set aside to let them juice.


  1. Preheat the oven to 350 degrees F. Grease and flour (or use a cooking spray with flour) an 8-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). If you have parchment paper, cut a round for the bottom and spray it with the cooking spray.
  2. To make the cake batter, beat together the butter and sugar until fluffy (2-3 minutes). 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. Add the dry ingredients into the butter mixture until just combined (don’t overbeat!)
  6. Pour it in the pan (or pans), level the top and bake for 45 to 50 minutes.
  7. Remove the cake from the pan when it comes out of the oven and allow it to cool completely on a wire rack or dishcloth.


  1. Mix the cream cheese and butter until combined. Slowly add the powdered sugar, vanilla, and salt in a mixing bowl. Mix until light and fluffy (4-5 minutes).

Putting it all together

  1. Use a sharp knife to cut the cake 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.
  2. Lay the two halves cut side up on two plates.
  3. Build a thin “wall” around the perimeter of each halve with the frosting.
  4. Cover both halves with equal amount of the juiced strawberries. Then, this is important step – place the cake halves in the freezer for 10-15 minutes. This will firm up the surface of the strawberries just a bit so it’s easier to spread on the frosting.
  5. Remove the cakes from the freezer and place one layer on a cake stand. Cover with a little less than a third of the frosting.
  6. Place the second layer on top, then spread the top with icing.
  7. Carefully ice the outside of the cake with the remaining icing.
  8. Place cake in fridge or eat it right away. This cake is even better on the second day!

The Pioneer Woman Cooks by Ree Drummond, William Morrow Cookbooks, an imprint of Harper Collins Publishers, copyright (c) 2012


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