Strawberry Shortcake...Cook-A-Doodle-Doo!

My class is currently reading a story called, "Cook-A-Doodle-Doo," a story about a rooster who wants to learn how to cook so he follows his grandmother's recipe for Strawberry Shortcake. In order to make this story even more fun, I am surprising my class tomorrow and bringing in Strawberry Shortcake, compliments of the Pioneer Woman. I will take pictures tomorrow at school and let you know what they thought of it. It is killing me not to try some tonight, our house smells delicious! UPDATE....they loved it, I have never seen them inhale their snack like they did today. I finally got to taste it for myself today, it is a winner! Delicious!

Strawberry Shortcake Cake

From the Pioneer Woman

Ingredients

Cake

1-½ cup Flour

3 Tablespoons Corn Starch

½ teaspoons Salt

1 teaspoon Baking Soda

9 Tablespoons Unsalted Butter, Softened

1-½ cup Sugar

3 whole Large Eggs

½ cups Sour Cream, Room Temperature

1 teaspoon Vanilla

Icing

½ pounds Cream Cheese, Room Temperature

2 sticks Unsalted Butter

1-½ pound Powdered Sugar, Sifted

1 teaspoon Vanilla

1 pound Strawberries

Preparation Instructions

IMPORTANT: Be sure to use a cake pan that’s at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.

1. Sift together flour, salt, baking soda, and corn starch.

2. 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.

3. Pour into greased and floured 8-inch 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.

4. Stem strawberries and slice them in half from bottom to top. 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.

5. Make icing: combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

6. Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

7.Remove 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 spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain OR garnish with strawberry halves.

IMPORTANT: Cake is best when served slightly cool. The butter content in the icing will cause it to soften at room temperature. For best results, store in the fridge!