Categories: Desserts
Ingredients
- Cake:
- 1/2 cup plus 1 tbsp unsalted butter, softened
- 1 1/2 cups plus 3 tbsp sugar
- 3 large eggs
- 1/2 cup sour cream, at room temp
- 1 tsp vanilla extract
- 1 1/2 cups flour
- 3 tbsp cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- Strawberries:
- 1 lb strawberries, hulled and halved
- 3 tbsp sugar
- Cream Cheese Frosting:
- 8 oz package cream cheese, at room temp
- 1 cup unsalted butter
- 1 1/2 lbs powdered sugar, sifted
- 1 tsp vanilla extract
- 1/4 tsp salt
Directions
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Preheat oven to 350. Grease and flour a 9-inch round cake pan.
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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.
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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.
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Spread it into the pan or pans and bake for 45-50 minutes, or until the cake is no longer jiggly.
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Carefully remove the cake from the pan and allow it to cool completely.
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Next, mash the strawberries with a potato masher. Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.
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To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla and salt in a mixing bowl. Mix until very light and fluffy.
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To assemble the cake, use a shark knife to cut it in half through the middle. Lay the two halves cut side up and cover both halves with an equal amount of strawberries. Then place the cake halve in the freezer for 15-20 minutes.
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Remove the cakes from the freezer and place on layer on a cake stand or platter. Cover with a little less than a third of the icing. Place the second layer on top, then spread the top with icing.
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. Carefully ice the outside of the cake with the remaining icing.