This week’s test it out tuesday recipe is one chosen by my sweet little lady . . .

She has had her eye on this recipe for quite some time now. . . .

And is currently obsessed with one story and one story alone.

The poky little puppy.

girlfriend is o-b-s-e-s-s-e-d

It’s the first story we read in the morning, the story we read before lunch, before dinner, before bathtime and before bed.

I can not take it anymore . . .

I need me some shortcake!!!!!!

Lucky I’ve been super good 🙂

I have had strawberry shortcakes before but they have always been a little disappointing. A bit dry, crumbly and never quite hitting the sweet spot you know?

Not this recipe, ladies and gentlemen we have a winner. The recipe I used is from my beloved P-Dub – Girlfriend is the master, she really knows her stuff.

The cake is perfectly moist with just the right hit of vanilla and the macerated strawberries layered on the top are insanely delicious. I think its those juicy berries that really take this shortcake over the top. The sweet strawberry syrup gets soaked up by the vanilla cake layers . . . umm what?! So stinking good!

Seriously . . .

So no digging holes under fences people . . . you need this cake!

Now I should tell you, the recipe I have shared below is half of the original recipe. I like my little 6 inch layer cakes, they are just perfect for our little family. If you want to check out P-Dub’s original posting click here.

Oh and if any of my 42 days to fit friends are reading this – Im not cheating on Brandy’s first food challenge I promise . . . we made this cake last week . . . honest 😉

Strawberry Shortcake Cake
Makes one 2 layer 6inch cake
This recipe re-written and slightly adapted from from The Pioneer Woman Cooks – Food from my Frontier

Ingredients –

1/4 cup (60g) butter, softened
3/4 cup granulated sugar
1 egg
1 egg white
1/4 cup (2 ounces) sour cream (I use chobani 0% plain greek yoghurt instead)
1/2 tsp vanilla extract
3/4 cup plain flour
1 1/2 Tablespoons cornflour
1/4 tsp salt flakes

Strawberries –

1 cup (8 ounces) strawberries, hulled and halved
1 Tablespoon granulated sugar

Cream Cheese Frosting –

4 ounces cream cheese, at room temperature (I used about 1/2 a tub of Philadelphia Extra light)
1/2 cup unsalted butter (I use cream/dream whip instead . . . I prefer my cream cheese frosting more creamy . . . do what you feel)
3/4 cup icing sugar, sifted
1/2 teaspoon vanilla extract
1/8 teaspoon salt flakes

Method –

1 – Preheat oven to 175’C (350’F). Grease and flour cake pans (I used 2 x 6 inch but you could just bake it in one pan and slice it in half), make sure the pan is at least 2 inches deep.

2 – To make the cake batter, beat together butter and sugar until fluffy. Add the egg followed by the egg white, beating well after each addition.

3 – Add the sour cream (or Chobani) and vanilla then mix until just combined.

4 – Sift together the flour, cornflour, salt and baking soda and add it to the bowl.

5 – Mix it together until just combined.

6 – Divide evenly between the pans and bake for 20-25 mins, or until the cake is no longer jiggly.

7 – Carefully remove the cake from the pans and allow to cool completely.

8 – Next mash the strawberries with a potato masher or a fork.

9 – Sprinkle the strawberries with the sugar. Toss them around and allow them to sit for a little while.

10 – They’ll give off this beautiful liquid after several minutes. Try not to drink it with a straw.

11 – To make the frosting, combine the cream cheese and butter (or cream/dream whip) powdered sugar, vanilla and salt in a mixing bowl and mix until very light and fluffy. Warning: You will feel like eating this bowl of icing before you get it on the cake. For real!

12 – To assemble the cake, use a sharp knife to cut it in half through the middle if you used just one cake pan. It’s easier if you go all around the perimeter of the cake, slicing only half way through the circle the whole way around.

13 – Lay your two halves cut side up.

15 – Cover both halves with an equal amount of strawberries. Then – This is an important step!- Place the cake halves in the freezer or 15-20 mins. This’ll firm up the surface of the strawberries just a bit so that it’s easier to spread on the icing.

16 – Remove the cakes from the freezer and place one layer on a cake stand or platter. Cover with a little less than a third of the icing.

17 – Place the second cake layer on top, then spread the top with another third of the frosting.

18 – Carefully ice the outside of the cake with the remaining frosting.

You can decorate the top with strawberry slices too if you like.

Leftover cake should be stored in the fridge.

Cake can be made up to 24 hours in advance.

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Nutritional Info (approx per slice/1-12th with frosting) obtained using fatsecret.com –

Cal – 156
Fat – 2
Carbs –24g
Protein – 4g
Fiber –  0g