Peach and Strawberry Shortcake Cake
Author: Nicole Nared-Washington from Brown Sugar Food Blog
Prep time: 30 mins
Cook time: 40 mins
Total time: 1 hour 10 mins
Ingredients
  • 3 c. all-purpose flour
  • 2¼ tsp. baking powder
  • ¼ tsp baking soda
  • 1 tsp kosher or any kind coarse salt
  • 2 sticks unsalted butter, room temperature
  • 1¾ c. sugar
  • 4 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • ⅓ cup almond milk, or regular milk, room temp
  • 1 tbsp. pure vanilla extract
  • ½ lb. Frozen Strawberries
  • ½ lb. Frozen Peaches
  • 1 tsp. Lemon juice
  • 2 tbsp. Sugar
  • 2 tsp. Corn starch
  • 2 tsp. Water
  • 8 oz. cream cheese, room temperature
  • ¾ c. powdered sugar
  • 1 tsp. Vanilla extract
  • 2 c. heavy whipping cream
  • 4 c. fresh strawberries and peaches, sliced
Instructions
  1. Preheat oven to 350 Degrees. Butter the bottom and sides of a 10 inch springform baking pan. Place a sheet of parchment paper on the bottom of the pan and set aside.
  2. In a separate bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt) and set aside.
  3. In a separate bowl, using a handheld or standing mixer, blend together the butter until creamy. Add the sugar and mix until light and fluffy. Slowly add the eggs one at a time. Slowly begin to add the dry ingredients to the wet ingredients while also interchanging between the milk. Once the milk has been added, add the sour cream and vanilla extract. Pour the entire cake batter into the pan, smooth the top of the cake with a spatula, and place in oven. Be sure the oven rack is in the middle of the oven and not too far down the bottom. Bake for 30-35 minutes or until toothpick is inserted and comes out clean. Allow to cool completely.
  4. Meanwhile, in a medium size saute pan, add the frozen peaches , strawberries, lemon juice, and sugar and turn on medium heat. Allow the fruit to simmer for about 10 minutes. Do not mash fruit. In a small ramekin, add the cornstarch and water and stir until dissolved. Pour into the fruit mixture as the mixture will thicken and set aside to cool completely.
  5. Next, in a large mixing bowl using a blender, cream the cream cheese. Once creamy, add the powdered sugar. Use a spatula to scrape the sides. While mixing, slowly add the heavy whipping cream on medium speed and mix for about 2-3 minutes until stiff peaks have emerged. Fold in the vanilla extract.
  6. NOTE: IF YOU OVER MIX, THE MIXTURE WILL CURDLE AND TURN INTO BUTTER. YOU WILL KNOW IF YOU MIXED TOO HARD TOO FAST BECAUSE IT WILL LOOK GROSS. IT HAPPENED TO ME THE FIRST TIME.
  7. Place the cooled cake on a serving dish, pour the fruit mixture on top of the cake spreading on top of the cake. Next, spread the whipped cream frosting on top of the fruit mixture, and finally, add the fresh fruit on top of the whipped cream frosting. Keep the fruit packed in the middle of cake to look pretty! Keep at room temperature (as long as the room isn’t too hot) until ready to serve
Recipe by Brown Sugar Food Blog at https://bsugarmama.com/peach-strawberry-shortcake-cake/