Special equipment: an 8-inch cake pan that is at least 2 inches deep! Before baking, the batter should not fill the pan more than halfway.
For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
Sift together the flour, cornstarch, baking soda and salt. In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla, and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
Pour the batter into the prepared cake pan. Bake until no longer jiggly like my bottom, 45 to 50 minutes. Remove the cake from the pan as soon as you pull it out of the oven. Place the cake on a cooling rack and allow it to cool completely.
Stem and halve the strawberries, and mash then them. Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl. Mix until very light and fluffy.
Slice the cake in half to make 2 smaller cakes. Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well. Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
Remove the cake halves from the freezer. Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer. Place the second cake layer on top. Add half of the remaining icing to the top, spreading it evenly. Spread the remaining icing around the sides of the cake.
Leave plain or garnish with strawberry halves. Serve slightly cool.
This 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!
This recipe has been updated and may differ from what was originally published or broadcast.
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