Strawberry Shortcake

Here it is, the recipe I promised you. And let me tell you, it does not disappoint! This is one of the best strawberry shortcakes that I have had. The "shortcake" part is really just pound cake, but it is the best pound cake ever. It's dense and smooth almost like a cheesecake. You could use frozen berries, but fresh is best. The berries really take center stage in this dish.

One of the best parts of this dessert is that you can make it all days in advance and assemble whenever you are ready to eat. It will keep a couple of days assembled, but it is best fresh.

This recipe is versatile. The original one calls for (2) 9-inch round cakes and you spoon the toppings over each individual piece when you serve. I made a sheet cake and cut it into three rectangles and stacked them. You could even cut out individual circles from the sheet cake and serve mini strawberry tarts.

Strawberry Shortcake Swensen (Adapted from Joanee Fluke's novel: The Strawberry Shortcake Murder)

*Note: This recipe makes a lot! It is meant for two 9-inch rounds, but it made one sheet cake and one 19 by 13in rectangle. (I made one for dessert and had mom take the other to her work.)

For Pound Cake
3 sticks butter (softened) (1 1/2 cups)
2 cups white sugar
4 eggs
1 cup sour cream
1/2 teaspoon baking powder
1 teaspoon vanilla
2 cups cake flour ( used All Purpose and it came out fine)

Preheat oven to 325 degrees.

Cream softened butter and sugar in a bowl of an electric mixer. Add eggs one at a time, and beat until they are nice and fluffy. Then add the sour cream, baking powder, and vanilla. Mix it all up and add the flour, one cup at a time, and beat until the batter is smooth and has no lumps.

Pour batter into pan (either two nine inch cake rounds, two 13 by 9 inch pans, or a sheet pan). Bake for 45-50 minutes. ***NOTE*** My cakes in the sheet pan and the 3 by 9 pan were done after only 20 minutes!! Make sure to check early to see if they are done. You will know they are done when the edges are slightly brown and come away from the side of the pan and you can insert a toothpick in the center and it comes out clean. DO NOT OVER BAKE!!!

When cakes are done allow to cool in the pans on a rack for 20 minutes.

***The original recipe stresses to chill the cakes for 48 hours-- bake the cakes 2 days in advance, cool it, wrap it in plastic wrap and then foil, and freeze it until you need it. I can't wait that long. I let the cakes cool and then ate them right away. They were perfect.

Strawberries and Creme Fraiche
1 pint strawberries
1/4 cup white sugar
2 cups heavy whipping cream
1/2 cup sour cream
1/2 cup brown sugar

Wash and cut strawberries (into slices) sprinkle with white sugar. RESERVE SOME PRETTY WHOLE ONES FOR DECORATION. Refrigerate until ready to use.

Whip cream with brown sugar. When it hold a firm peak, fold in the sour cream. Refrigerate until ready to use.

Assembling

You can do this her way or my way or your way.

Her way: Simple and easy. Cut pound cake into slices, top with strawberries and creme fraiche, sprinkle with brown sugar.

My way: More involved, looks really pretty, can assemble beforehand. Cut sheet cake (or 13 by 9 rectangle) into 3 equal rectangles. Fit a piping bag (or zip-lock bag) with a large star tip and fill with creme fraiche. Lay one rectangle on your serving platter. Pipe bursts of creme fraiche on top. Cover with half of the strawberries.*See picture below* Top with another piece of pound cake and do the same with creme fraiche and strawberries and top with last slice of pound cake. Take a little creme fraiche and smooth on top of the last piece of pound cake. Use the piping bag again to make pretty swirls around the top border. Make one large dot of creme in the middle and place a large berry on top. Sprinkle with brown sugar.

*First layer*