If you have known me long then you probably know I am not much of a baker. I guess you could say it is because of the rebel in me. But I have a hard time sticking to a recipe. A really hard time. And so my forays into baking usually fail. But I am getting better, and while I still fail a lot…this particular cake was a win!
I made it for my husband’s birthday, which is why I don’t have one of those great slice shots, I forgot to take my camera with me to the party where we served it, and I did not want to cut into it before serving. I kept thinking I would just make another one to photograph for the blog, but I got a big reality check called Basement Flood!
Ingredients
- 3 cups all-purpose flour
- 1 Tbs corn starch
- 3/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3 cups sugar
- 1 cup 2 sticks butter
- 7 large eggs
- 2 TBSP vanilla extract
- 5 ounces cream cheese
Frosting- Your choice, I made a simple whipped cream frosting
Strawberries
Instructions
- Preheat oven to 325
- Combine the flour, corn starch, baking powder, baking soda and salt in a large bowl
- In a separate bowl, cream together butter and sugar
- Add cream cheese in and cream it with the butter and sugar
- Add eggs to butter and sugar mixture one at a time, and beat after each addition
- Add vanilla and beat for about 1 minute
- Combine wet and dry mixtures until incorporated, but do not overmix
- Pour into 2 prepared 9 inch cake pans (Sprayed with cooking spray and floured)
- Bake at 325 for 50-60 minutes
- Let cool in pan 10 minutes, then out of pan on cooling rack for 20 minutes, put in freezer for 30 minutes to make the cake easier to work with.
- Layer cake, with frosting and strawberries. For additional layers, cut cake in half horizontally
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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This is not a traditional shortcake recipe, more like my spin on it…rebel…remember? But it all got eaten, and I did not hear any complaints, so I am thinking you will probably like it!
I did not grease my pans very well, and so my edges did not come out great, so be sure to grease well, or do what I did and frost the sides. Of course, this is a beautiful cake without frosted sides too, you can just layer it with berries and whipped cream!
And please excuse the holly berry plate. I couldn’t find my cake plate! Gah. Life of a food blogger I guess. Again, I did not intend to use these pictures for the blog. But the cake was too good not to post, and I really think you can get past the Christmas themed plate and focus on the beauty that is fresh berries and sugar laden whipped cream. Haha!
Anyway, I hope you enjoy it as much as we did!
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