Strawberry Shortcake: Mother’s Birthday Cake

I was mulling over what to make for my mother’s birthday this year and went on a huge hunt for the perfect birthday cake.  I had to shop with my mom’s strict criteria for desserts in mind: less sugar, less butter, less fat %, no chocolate, and little to no icing/frosting required.  It was quite the hunt.  I spent around two days hunting for the perfect cake recipe that would finally bring a smile to her face, especially as it’s for her birthday.  I ended up settling on a strawberry shortcake seeing as the last batch of strawberries we got from the supermarket were delicious.  The recipe was simple, required very little sugar and butter, and it had enough detail in it that I could work with to customize to her liking.

Strawberry Shortcake

Serves 24 people (1 slice each)

Recipe is adapted from The Pioneer Woman



  • 1-1/2 cup flour (I used Cake/Pastry Flour)
  • 3 Tablespoons Corn Starch
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 9 Tablespoons Unsalted Butter, Softened
  • 1-1/2 cup Sugar
  • 3 eggs
  • 1/2 cup Sour Cream, Room Temperature
  • 1 teaspoon Vanilla


  • 1/2 pound Cream Cheese, Room Temperature
  • 2 sticks Unsalted Butter
  • 1-1/2 pound Powdered Sugar, Sifted
  • 1 teaspoon Vanilla
  • 450g Strawberries

Instructions (Cake)

1. Sift  flour, salt, baking soda, and corn starch together in a large bowl and then set aside.

2. Using a mixer, cream 9 tablespoons butter with the sugar.

3. Add eggs one at a time, mixing well each time. Add sour cream and vanilla and mix until combined.

4. Add sifted dry ingredients and mix until the mixture is homogeneous

5. Pour mixture into 8-inch cake pan. Bake at 350 degrees for 45 minutes (it took me around 40 minutes).  You can test to see if it’s cooked in the center by using a toothpick.

6. Remove from cake pan as soon as you pull it out of the oven, and place on a cooling rack and allow it to cool completely.

Instructions (Icing)

Note: You may choose a different icing to use from the one below.  My mother actually suggested cream and strawberries as opposed to this icing.

1. Wash and stem strawberries before drying them on a towel.  Make sure to leave some strawberries on the side for garnishing (I set aside 6 strawberries).

2. Cut the strawberries you wish to use for the layer in the cake into small pieces (you may choose to smash strawberries together).  Set aside.

3. In a medium bowl, use a mixer to combine cream cheese, 2 sticks butter, sifted powdered sugar, vanilla, and dash of salt. Mix until all the ingredients are blended together and when the icing stiffens a little.  If the cake hasn’t cooled down by now, you may want to store your frosting in the freezer or fridge (this depends on when you want to ice the cake).

4. When cooled, slice cake in half through the middle. Spread the icing generously onto the bottom cake before laying the strawberries onto top.

5. Place the top layer on top and use the remaining icing to cover both the top and the sides.  *Remember to put on a generous amount for the best icing effects.

6. Garnish cake as you like. (I garnished mine by cutting the strawberries thinly and putting them around the sides of the cake as well as on the top.  I used the last strawberry and made a rose out of it before using decorating gel to write the message)

7. Place in the fridge overnight for the best result.



About Happy Mango

Hi, I'm Happy Mango and this is my blog. Feel free to look around and leave comments!

Posted on 01/31/2012, in In the Kitchen and tagged , , . Bookmark the permalink. Leave a comment.

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