Strawberry Shortcake:

9 tbsp unsalted butter (preferably Land ‘O’ Lakes)

1 ½ cups all-purpose flour (preferably King Arthur’s All-Purpose Flour)

3 tbsp cornstarch

1 tsp baking soda

½ tsp salt

1 ½ cups plus 2 tbsp granulated sugar

3 large eggs (preferably brown organic eggs)

½ cup sour cream, at room temperature

1 tsp vanilla extract (preferably Watkin’s Pure Baking Vanilla)

1 pound strawberries, plus more to garnish



1 ½ pound (3- 4 cups) powdered sugar, sifted

8 oz cream cheese, at room temperature

2 sticks unsalted butter, softened (preferably Land ‘O’ Lakes)

1 tsp vanilla extract (preferably Watkin’s Pure Baking Vanilla)

Dash of salt




  1. Preheat the oven to 350 degrees F. Grease and flour 2 8-inch cake pans. You can use parchment paper if you like; just be sure to grease the pans before you place the parchment paper in the pans and then spray the pan again.
  2. For the Strawberry Cake: Sift together the flour, cornstarch, baking soda, and salt. In a stand mixer fitted with a paddle attachment (or use a hand mixer), cream the butter with 1½ cups of sugar until light and fluffy (about 2 minutes). 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 on low speed until just barely combine.
  3. Cut about 5-7 strawberries (save 2-3 of the largest for garnish) and mix them into the batter with a wooden spoon or spatula. Pour the batter into the prepared cake pan. Bake for 45-50 minutes or until cake centers are no longer jiggly. Use a toothpick to insert into the middle of the cakes to ensure they are done. Remove the cakes from the pans immediately and place on a cooling rack and allow to cool completely before frosting.
  4. While the cakes are cooling, cut the remaining strawberries into thin (about a ½ inch) circles or rounds. Place in a bowl and mix with the 2 tablespoons of sugar. Place the sugar covered strawberries into the refrigerator until ready to use (about 30 minutes).
  5. For the Cream Cheese Frosting: combine the powdered sugar, cream cheese, butter, vanilla, and a dash of salt in a mixing bowl or stand. Mix until light and fluffy (about 3-4 minutes). You don’t want the frosting to be too thin, so be careful not to overbeat. It should sit comfortably onto the spatula or wooden spoon.
  6. Cake Assembly: Once the cakes are cooled, place one cake top side down. It’s ok if the top is a little bumpy. Spread about 1 inch of frosting over the top, and then place the refrigerated sugar-coated strawberries in a nice circular pattern around the cake layer. Then, place the second cake (bottom down this time) on top of the strawberries and frosting carefully. Gently press down to get a slight seal. Frost the top and sides of the cake generously. Make sure to allow the frosting to extend over the bottom of the cake to cover any space/gaps that might be there. Then, garnish the cake with 2-3 of the largest strawberries on top of the cake. Bon appetite!


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~This recipe is a variation of a recipe found on