Frosted Strawberry Shortcake Food

STRAWBERRY SHORTCAKE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 9-inch round cake pan that's at least 2 inches deep (or you can split the batter between 2 pans if they're not deep enough).
• To make the cake batter, beat together the butter and sugar until fluffy. Add the eggs one at a time, beating well after each addition.
• Add the sour cream and vanilla, then mix until just combined.
• Sift together the flour, cornstarch, salt, and baking soda and add it to the bowl.
• Mix it together until just combined.
• Spread it in the pan or pans and bake for 45 to 50 minutes, or until the cake is no longer jiggly like my bottom.
• Carefully remove the cake from the pan and allow it to cool completely.
• Next, mash the strawberries with a potato masher or a fork (reserve a few for garnish if you like).
• Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.
• They'll give off this beautiful liquid after several minutes. Try not to drink it with a straw.
• To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla, and salt in a mixing bowl.
• Mix until very light and fluffy. Warning: You'll feel like eating this bowl of icing before you even get it on the cake.
• To assemble the cake, use a sharp knife to cut it in half through the middle. It's easier if you go all around the perimeter of the cake, slicing only halfway through the circle the whole way.
• Lay the two halves cut side up.
• And cover both halves with an equal amount of strawberries. Then--this is an important step!--place the cake halves in the freezer for 15 to 20 minutes. This'll firm up the surface of the strawberries just a bit so that it's easier to spread on the icing.
• Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.
• Place the second layer on top, then spread the top with icing.
• Carefully ice the outside of the cake with the remaining icing.
• Lovely! You can certainly decorate the top of the cake with strawberry slices, too. But I'm hungry and want to eat, so I'll skip that part.
• Store leftovers in the fridge. The cake can be made up to 24 hours in advance.

STRAWBERRY BROWNIE SHORTCAKE

Steps:

• Preheat the oven to the temperature indicated on the brownie mix box. Spray 2 8" round cake pans with nonstick cooking spray. Divide the batter between the prepared pans and bake according to the box instructions. Let cool on wire racks, then turn out of the pans. If the top of the cakes are domed, slice the tops with a serrated knife so you have an even, flat, cake. Put 1 brownie cake on a serving platter to form the bottom layer.
• Fold the sour cream into the whipped cream. Spread the brownie with about half of the whipped cream mixture and half of the berries. Place the second brownie layer on top. Add a scoop of the whipped cream mixture and a few berries. Slice and serve with extra berries and whipped cream mixture.

OLD FASHIONED STRAWBERRY SHORTCAKE

Steps:

• Mix strawberries and 1 cup sugar in a bowl and allow to stand while you complete remaining steps. Stir occasionally to help juice form.
• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch round baking pan.
• Combine flour, 2 tablespoons sugar, baking powder, and salt in a bowl; cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir milk into crumb mixture until just blended; pour into prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes; cool in the pans for 10 minutes before removing shortcake.
• Split shortcake into two layers; spread bottom layer with 2 tablespoons softened butter and top with strawberries and juice. Place top layer over strawberries. Serve with whipped cream.