 | | Directions |
- Sift the flour, cornstarch and salt together.
- Cream the butter and sugar on medium speed with an electric mixer.
- Add in the eggs one at a time making sure that each is incorporated before adding the next.
- Add in the vanilla and sour cream.
- Slowly add in the sifted dry ingredients into the mixture until well combined.
- Pour into a buttered and floured cake pan.
- Bake in a preheated 350° oven for 45-50 minutes or just until it is set. You don't want to over bake it because it will dry out.
- Meanwhile, clean the strawberries and dice them.
- Place them into a bowl and add in the 4 tablespoons of sugar. Place into the refrigerator until ready to use.
- Remove the cake from the oven and allow it to cool on a cooling rack. Remove the cake from the pan and slice the cake in half horizontally.
- Mix together the cream cheese, butter, powdered sugar and vanilla with an electric mixer until nice and creamy.
- Spread half of the strawberries over the top of the bottom layer of the cake.
- Take the top half of the cake and frost the TOP of the cake and then place the frosted side on top of the bottom half. This will give you a nice flat topped cake when finished.
- Spread the remaining strawberries over the top of the cake and then frost the entire cake. You may not need to use all of the frosting. You should be able to see pieces of the strawberries showing through the frosting.
- Place in the refrigerator until ready to serve.
|
|
|
Prep Time: 30 minutes
Cook Time: 45 minutes
Container: 8 or 9 inch cake pan
Servings: 10
|  | | Ingredients | | | |
| - | | CAKE: |
| - | | 1 1/2 cups flour |
| - | | 3 tablespoons cornstarch |
| - | | 1/2 teaspoon salt |
| - | | 9 tablespoons butter - at room temperature |
| - | | 1 1/2 cups sugar |
| - | | 3 eggs - large and at room temperature |
| - | | 1 teaspoon vanilla |
| - | | 1/2 cup sour cream - at room temperature |
| - | | 1 pound strawberries - fresh |
| - | | 4 tablespoons sugar |
| - | | FROSTING: |
| - | | 16 ounces cream cheese - at room temperature |
| - | | 1/2 cup butter - at room temperature |
| - | | 4 cups powdered sugar |
| - | | 1 teaspoon vanilla |
| |
| |
