The past month was a crazy one.
K and I moved to Vancouver and his parents came for a visit. A really really really long visit.
Okay. By really really really long, I mean 1 month + 2 days + 11 hours +40 minutes.
It’s not like I was counting or anything…
Anyways, they had a great visit. It was nice to be able to spend some quality time with K’s parents and learn a little bit more about them.
So what’s the reason for this cake photo? Well, it just so happens that my future mother in law’s birthday is in January. She’s always been asking about my cakes, so I figured that I should just bake her a birthday cake. Maybe if I feed her enough butter… she will like me more?
After doing some digging around, I finally decided on the cake that I was going to bake. It was a recipe that I bookmarked in early 2010, but had completely forgotten about. Strawberries are one of K’s mom’s favorite fruits so I thought it would be fitting that her first homemade birthday cake is a strawberry one.
The original recipe is from The Pioneer Woman. I changed it up slightly just to adjust the sweetness level.
For the Cake:
1-1/2 Cup Flour
3 TBsp Cornstarch
1/2 Tsp Salt
1 Tsp Baking Soda
½ Cup & 1 TBsp Unsalted Butter, Softened
1-1/4 Cup Sugar
3 Large Eggs
1/2 Cup Sour Cream, Room Temperature
1 Tsp Vanilla
For the Icing:
1/2 pound Cream Cheese, Room Temperature
1 Cup Unsalted Butter
1/2 – 1 pound Powdered Sugar, Sifted
1 teaspoon Vanilla
1 pound Strawberries
- Grease and flour an 8-inch cake pan that is at least 2 inches high. I used a 8′ spring-form
- Preheat oven to 350F or 325F if your oven runs hot like mine
- Sift together flour, salt, baking soda, and corn starch. Mix well
- Cream 1/2 cup + 1 tablespoons of butter with the sugar until light and fluffy. Add the 3 eggs one at a time, mixing well after each addition
- Add sour cream and vanilla into the mixture and stir until combined. Add in the dry ingredients and mix on low speed until just barely combined
- Pour into cake batter in greased pan and bake for 45 to 50 minutes until cake is golden brown and is no longer jiggly
- Remove from cake pan as soon as you pull it out from the oven (this is where a spring-form pan comes in handy), and place on a cooling rack. The cake needs to cool completely before it is iced
- While the cake is baking, hull the strawberries and slice them into halves (or quarters if they are giant mutant strawberries). Place them into a bowl and sprinkle with 2 tablespoons sugar. Stir together and let it sit for about 1 hour
- Slice cake in half through the middle. Spread strawberries evenly over the bottom of the cake half (cut side up), pouring on all the juices. Place cake halves into the freezer for ~5 minutes to make icing easier
- While the cake is chilling, make the icing. Combine cream cheese, butter, sifted powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy
- Remove cake from freezer. Use ~ 1/3 of the icing to spread over the top of the strawberries on the bottom layer, then place the second layer on top. Use the remaining icing to ice the entire cake (top and sides)
- If desired, garnish the cake with more strawberries