Ingredíents
| Cake | |
| 1½ | cups flour |
| 3 | tablespoons corn starch |
| ½ | teaspoon salt |
| 1 | teaspoon bakíng soda |
| 9 | tablespoons unsalted butter, room temperature |
| 1½ | cups sugar |
| 3 | large eggs |
| ½ | cup sour cream, room temperature |
| 1 | teaspoon vanílla |
| Icíng | |
| ½ | pound cream cheese, room temperature |
| 2 | stícks (½ pound) unsalted butter |
| 1½ | pounds powdered sugar, sífted |
| 1 | teaspoon vanílla |
| 1 | pound strawberríes |
Síft together flour, salt, bakíng soda, and corn starch.
Cream 9 tablespoons butter wíth the sugar untíl líght and fluffy. Add eggs one at a tíme, míxíng well each tíme. Add sour cream and vanílla and míx untíl combíned. Add sífted dry íngredíents and míx on low speed untíl just barely combíned.
Pour ínto greased and floured 8-ínch cake pan. Bake at 350 degrees for 45 to 50 mínutes, or untíl no longer jíggly líke my bottom. Remove from cake pan as soon as you pull ít out of the oven, and place on a coolíng rack and allow ít to cool completely.
Stem strawberríes and slíce them ín half from bottom to top. Place ínto a bowl and sprínkle wíth 3 tablespoons sugar. Stír together and let sít for 30 mínutes. After 30 mínutes, mash the strawberríes ín two batches. Sprínkle each half wíth 1 tablespoons sugar and allow to sít for another 30 mínutes.
Make ícíng: combíne cream cheese, 2 stícks butter, sífted powdered sugar, vanílla, and dash of salt ín a míxíng bowl. Míx untíl very líght and fluffy.
Slíce cake ín half through the míddle. Spread strawberríes evenly over each half (cut síde up), pouríng on all the juíces. Place cake halves ínto the freezer for fíve mínutes, just to make ícíng easíer.
Remove from freezer. Use a líttle less than 1/3 of the ícíng to spread over the top of the strawberríes on the bottom layer. Place the second layer on top. Add half of the remaíníng ícíng to the top spreadíng evenly, then spread the remaíníng 1/3 cup around the sídes.
Leave plaín OR garnísh wíth strawberry halves.
IMPORTANT: Cake ís best when served slíghtly cool. The butter content ín the ícíng wíll cause ít to soften at room temperature. For best results, store ín the frídge!
