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1
For the strawberry shortcake: Preheat the oven to 350 degrees F. Grease and flour an 8-inch cake pan.
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2
Sift together the flour, cornstarch, baking soda and salt.
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3
In a stand mixer fitted with a paddle attachment, cream the butter with 1 1/2 cups of the granulated sugar until light and fluffy.
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4
Add the eggs one at a time, mixing well after each addition.
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5
Add the sour cream and vanilla, and mix until combined.
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6
Add the sifted dry ingredients and mix on low speed until just barely combined.
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7
Pour the batter into the prepared cake pan.
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8
Bake until no longer jiggly like my bottom, 45 to 50 minutes.
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9
Remove the cake from the pan as soon as you pull it out of the oven.
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10
Place the cake on a cooling rack and allow it to cool completely.
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11
Stem and halve the strawberries, and mash then them.
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12
Sprinkle the strawberries with the remaining 2 tablespoons granulated sugar and allow to sit for 30 minutes.
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13
For the icing: Combine the powdered sugar, cream cheese, butter, vanilla and dash of salt in a mixing bowl.
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14
Mix until very light and fluffy.
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15
Slice the cake in half to make 2 smaller cakes.
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16
Spread the strawberries evenly over each cut side of the cake halves, pouring on all the juices as well.
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17
Place the cake halves into the freezer for 5 minutes, just to make icing the cake easier.
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18
Remove the cake halves from the freezer.
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19
Use a little less than one-third of the icing to spread over the top of the strawberries on the bottom layer.
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20
Place the second layer of cake on top.
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21
Add half of the remaining icing to the top spreading evenly, then spread the remaining icing around the sides.
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22
Leave plain or garnish with strawberry halves.
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23
Serve slightly cool.
