Strawberry Shortcake
Strawberry Shortcake
A decadent three-layer cake just waiting for fresh summer strawberries. Coating the pans with sugar creates a crunchy edge on this tender pound cake.
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30 min
Prep Time
02 hrs 30 min
Total Time
12
servings Ingredients
Cake
9 tablespoons Demerara or Turbinado sugar, divided
1 12 cups Land O Lakes® Extra Creamy Butter, softened
1 (8-ounce) package cream cheese, softened
2 14 cups granulated sugar
1 tablespoon vanilla extract
12 teaspoon almond extract
3 cups cake flour
1 teaspoon salt
Berries
5 cups sliced strawberries
3 tablespoons granulated sugar
Frosting
6 ounces cream cheese, softened
12 cup powdered sugar
1 12 teaspoons vanilla extract
1 vanilla bean, seeds scraped from inside bean
How to make
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STEP 1
Heat oven to 325°F. Butter 2 (9-inch) cake pans; sprinkle with 3 tablespoons Demerara sugar each. Shake to coat evenly. Set aside.
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STEP 2
Combine butter, 8 ounces cream cheese and 2 1/4 cups granulated sugar in large bowl; beat 3 minutes or until light and creamy. Add eggs, 1 at a time, scraping bowl often, until thoroughly mixed. Mix in 1 tablespoon vanilla and almond extract.
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STEP 3
Combine cake flour and salt in another bowl. Slowly add to butter mixture; mix until fully combined. Divide batter into thirds, pouring one-third into each prepared pan, smoothing tops evenly. Place remaining batter into refrigerator until ready to use. Bake 28-30 minutes or until lightly browned and toothpick inserted in center comes out clean (top may not look completely done). Cool 10 minutes; remove from pans to cooling rack. Cool completely. Clean one pan; butter and sugar pan. Bake and cool final cake layer as directed above.
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STEP 4
Combine strawberries and 3 tablespoons granulated sugar in bowl; toss to coat. Let stand 30 minutes or until juices form.
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STEP 5
Meanwhile, combine 6 ounces cream cheese, powdered sugar, 1 1/2 teaspoons vanilla and vanilla bean seeds in large bowl until creamy. Slowly add whipping cream; beat until stiff peaks form.
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STEP 6
Place 1 cake layer onto cake plate or pedestal. Prick top with fork all over. Place about 1 1/2 cups strawberries on top, using slotted spoon, spreading to cover top surface. Dollop about 3/4 cup frosting on top of berries; spread evenly to cover berries. Place second cake layer on top, repeating process of berries and frosting. Place final layer on top; spread remaining frosting on top of cake and top with remaining berries and juice.
Tip #1
Make and store cake no more than 2 hours in advance of serving. The sugar edges lose their crunch over time. Store any leftover cake, covered, in refrigerator for up to 3 days.
Tip #2
Serving this cake can be a little challenging. We suggest using a long, serrated knife to cut the cake.
860 Calories
52 Fat (g)
235 Cholesterol (mg)
480 Sodium (mg)
91 Carbohydrates (g)
1 Dietary Fiber
10 Protein (g)
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And don't forget to tag us @landolakesktchn.
And don't forget to tag us @landolakesktchn.
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