Strawberry Shortcake Cake - cooking recipe

Ingredients

Cake
1 1/2 cups flour
3 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon baking soda
9 tablespoons butter, softened
1 1/2 cups sugar
3 large eggs
1/2 sour cream, room temperature
1 teaspoon vanilla
1 lb strawberry
cream cheese Icing
1/2 lb.cream cheese, room temperature
1 cup butter
1 1/2 lbs powdered sugar, sifted
1 teaspoon vanilla

Preparation

sift flour, salt, baking soda and corn starch.
cream 9 Tb. butter with sugar until fluffy.
Add eggs one at a time, mixing well.
Add sour cream and vanilla and mix until combined.
Add sifted ingredients and mix on low speed until barely combined.
Pour into a greased & floured 8\"pan and bake @350 for 45 minutes.
Remove cake from pan as soon as you pull it out of oven and cool completely.
slice cake in half. Slice strawberries and sprinkle with 3 Tb. sugar so all the juices come out. Smash them with a fork and let sit 5 - 10 minutes.
spread strawberries on cake. Do NOT place top half of cake on strawberries yet. Place whole cake in the fridge or freezer for about 30minutes or so, wheil you make icing.This will make icing it easier.
ICING:
cream cream cheese& butter. Add powder sugar, vanilla, and dash of salt. Mix until light & fluffy.
Remove cake from fridge/freezer.
Use a little less then 1/3 of icing and spread on strawberries. Place top layer of cake on. Spread remaining icing on cake.
leave plain or garnish with sliced strawberries.
IMPORTANT: Cake is best served slightly cold. (Icing will soften at room temperature, so store in fridge).