Strawberry season is a short one. Or perhaps it’s no shorter than blueberry season or blackberry season, but because the strawberry is my favorite fruit, its season just can’t be long enough.
There is a distinct difference between strawberries picked from patches and those harvested and shipped from commercial fields.
Local berries are more vibrant, fragrant, and juicy. They’re smaller than their convenience store counterparts, but they pack a much fuller, sweeter flavor.
If you’re fortunate enough to live in part of the country that is still harvesting local berries (sadly, their season has ended in Pennsylvania), I have a recipe for you to try.
Strawberry shortcake traditionally consists of macerated berries atop an old fashioned biscuit with a dollop of whipped cream or a splash of milk, depending on your preference.
This recipe takes the same sweet, classic concept and turns it into a tasty two-layer cake.
As the juicy berries soak into the cake, it becomes sweet and moist. And the simple four-ingredient frosting is decadent, but not overwhelming.
What is your favorite summer dessert?
Ingredients for Cake
1 1/2 cups flour
3 Tbsp corn starch
1/2 tsp salt
1 tsp baking soda
9 Tbsp unsalted butter, softened
1 1/2 cups sugar
3 large eggs
1/2 cup sour cream, room temperature
1 tsp vanilla
Ingredients for Frosting
1/2 lb cream cheese, room temperature
2 sticks unsalted butter
1 1/2 lb powdered sugar, sifted
1 tsp vanilla
1 lb local strawberries
Directions
(Important Note: Use a cake pan that’s at least 2 inches deep. Before baking, the batter should not fill the pan more than halfway.)
Sift together flour, salt, baking soda, and corn starch.
Cream 9 tablespoons 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 and floured 8-inch cake pan. Bake at 350 degrees for 45 to 50 minutes. Remove cake from pan immediately, and place on a cooling rack to cool completely.
Stem and slice strawberries. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoon sugar and allow to sit for another 30 minutes.
For icing: Combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and a dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice cooled cake in half through the middle. Spread strawberries evenly over each half (cut side up), including all juices. Place cake halves into the freezer for five minutes to make icing easier.
Remove cakes from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top layer. Then spread the rest of it around the sides.
Garnish with more strawberries and serve slightly cool. (For best results, store in the fridge!)
Source
The Pioneer Woman
