I absolutely love The Pioneer Woman. She is one funny lady and an amazing cook. This recipe comes from her second cookbook The Pioneer Woman Cooks – Food From My Frontier. I love her cookbooks and use them all the time. I wish she was my neighbor, then I would gladly be her taste tester, –wouldn’t that be the coolest?
Seriously, this cake is amazing! You have to try this.
- 1-1/2 cup Flour
- 3 Tablespoons Cornstarch
- 1/2 teaspoon Salt
- 1 teaspoon Baking Soda
- 1/2 cup (1 stick) plus 1 Tablespoons Unsalted Butter, Softened
- 1-1/2 cup Sugar
- 3 whole Large Eggs
- 1/2 cup Sour Cream , Room Temperature
- 1 teaspoon Vanilla
- 1 pound strawberries , hulled and halved
- 3 Tbsp. sugar
- 1 pkg. (8 oz) cream cheese
- 1 cup butter
- 1 1/2 pounds powdered sugar , sifted
- 1 tsp. vanilla
- 1/4 tsp. salt
Preheat oven to 350 degrees. Grease and flour a 9-inch round cake pan that's at least two inches deep (if you don't have a pan that deep, split it between 2 pans).
Sift together flour, salt, baking soda, and corn starch. Set aside.
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 prepared cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly.
Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.
Stem strawberries and slice them in half from bottom to top. Place into a bowl and mash with a potato masher or a fork.
Sprinkle with 3 tablespoons sugar. Stir together and let sit while the cake bakes.
Combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.
ASSEMBLING THE CAKE:
Slice cake in half through the middle. Lay both the two halves cut side up. Spread strawberries evenly over each half. Place cake halves into the freezer for 15 to 20 minutes. This will firm up the surface of the strawberries and make it easier to spread on the frosting.
Remove from freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the frosting.
Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.
Decorate the top of the cake with strawberries if you would like to.
Cake is best when served slightly cool. Store leftovers in the fridge (that is assuming you have leftovers!)
Recipe Source: The Pioneer Woman Cooks: Food From My Frontier