Strawberry Short-Cake Cake!!

I made this for my sisters 18th birthday, anyone who appreciates a good cake will love this!!!
Cake:
1 ½ c. flour
3 tbsp. corn starch
½ tsp. salt
1 tsp. baking soda
9 tbsp. unsalted butter, softened
1 ½ c. sugar
3 whole large eggs
½ c. sour cream, room temp.
1 tsp. vanilla

Icing:
½ lb. cream cheese, room temp.
2 sticks unsalted butter
1 ½ lb. powdered sugar, sifted
1 tsp. vanilla
1 lb. strawberries

NOTE: Use a cake pan at least 2’’ deep. Batter should not fill the pan more than half way.

1 Sift together flour, salt, baking soda, and corn starch. Cream 9 tbsp. of 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.

2 Pour into greased and floured cake pan. Bake at 350 for 45-50 mins or until no longer “jiggly”. Remove from cake pan as soon as you pull it out and place it on a cooking rack.

3 Stem strawberries and slice them in half. Place into bowl and sprinkle with 3 tbsp. sugar. Stir together and let sit for 30 mins. After 30 mins mash the straw berries in two batches. Sprinkle each half with 1 tbsp. sugar and sit for another 30 mins.

4 To make the icing, combine cream cheese, 2 stick butter, sifted powdered sugar, sugar, vanilla and a dash of salt in a mixing bowl. Mix until light and fluffy.

5 Slice cake in half through the middle. Spread strawberries evenly over each half cut side up, pouring on all the juices. Spread icing over top of the strawberries and sides repeat on both layers.




Store in fridge until ready to eat

Happy baking,
Chaeli