Strawberry Shortcake

Ingredients:

Cakes

• 110 g + 1 tbsp unsalted butter, softened
• 1.5 cups + 3 tablespoons granulated sugar
• 3 large eggs
• 0.5 cup sour cream at room temperature
• 1 tsp vanilla extract
• 1.5 cups premium flour
• 3 tablespoons cornstarch
• 0.5 tsp salt
• 1 teaspoon of baking soda

Strawberry

• 450 g strawberries, hulled and halved
• 3 tbsp. granulated sugar

Cream cheese frosting

• 1 package (220 g) of cream cheese at room temperature
• 220 g unsalted butter
• 700 g powdered sugar, sifted
• 1 tsp vanilla extract
• 1/4 teaspoon salt

Preparation:

1. Preheat oven to 350°F (175°C). Grease and flour a 22cm round cake pan at least 2 inches deep (or divide the dough into 2 pans).
2. Cakes:
   
   Beat the butter and sugar with a mixer until fluffy. Add the eggs one at a time, beating well after each addition. Add the sour cream and vanilla extract. Mix until fully incorporated. Sift together the flour, cornstarch, salt, and baking soda and add to the bowl with the butter. Knead until smooth. Pour the batter into the pan and bake for 45-50 minutes, or until the cake is springy. Carefully remove the cake from the pan and let it cool completely.
3. Mash the strawberries with a potato masher or fork (reserve a few berries for garnish). Sprinkle the strawberries with sugar. Stir and let sit for a few minutes. After a few minutes, the berries will release their juices.
4. To make the frosting, combine the cream cheese, butter, powdered sugar, vanilla extract, and salt in a bowl. Beat with a mixer until fluffy. Warning: you'll want to eat this frosting before you even use it on your cake.
5. Assembly:
   
   Using a sharp knife, cut the cake in half horizontally. This is easier if you cut around the entire perimeter of the cake, cutting only halfway around. Place the two cakes cut-side up on the counter. Cover both halves with an equal amount of strawberries. Then—this is the important step!—freeze the cakes for 15-20 minutes to allow the strawberries to set and make it easier to spread the glaze.
6. Remove the cake layers from the freezer and place one on a cake stand or platter. Spread a little less than a third of the frosting on top. Top with the second cake layer and spread more frosting on top. Carefully cover the outside of the cake with the remaining frosting. Lovely! Decorate the top with strawberries. Store any leftovers in the refrigerator. The cake can be made up to 24 hours in advance.