Strawberry Shortcake Cake

Hubby and I went strawberry picking the other day. I actually had never gone, but we’ve been going through SO MANY strawberries recently that I thought it would be a good idea. We went with our friends K and A. We drove out to Tougas Farms on Saturday morning. We started with some warm fresh out of the fryer strawberry donuts. They were delicious with just a hint of strawberry. Hubby and I also split a strawberry slush. It was basically just some strawberries blended with some ice. It was very refreshing.


We did get rained on in the middle of our strawberry picking adventures. It wasn’t anything horrible but we did get a bit wet. Hubby and I came home with ~12 pounds of strawberries. We figured we’d be able to eat our way through about 6 of those pounds, but to go through the rest, I’ve decided to highlight even more strawberry recipes this week. So today I’m kicking off a second Week of Strawberry recipes. Be sure to check back each day to see what I’m doing with all these fresh strawberries.


The first thing that these freshly picked strawberries went in to was a cake. Hubby announced this year that he was going to make me a cake for my birthday. I was honestly shocked. Hubby has never baked anything in his life. Growing up with him mom being a great cook and baker, then living with me, he’s never been in a position to need to bake something himself. So I was very excited to see how it went.


Hubby asked that I give him a few recipes from my to-bake list and he’d choose from there. I gave him three cake recipes that didn’t look too complicated. He chose this Strawberry Shortcake Cake recipe from The Pioneer Woman. He baked the cake the night before and wrapped it in saran wrap and put it in the fridge. The next day, after our fresh strawberries were washed and dried, he continued with the filling and frosting.


This cake was very tasty. We took leftovers to work and I kept having people stop by to thank me for the cake. I had to correct them and tell them that Hubby had made it (we work in the same building). I have to admit, Hubby’s cake was awesome. I might commission him out to do some baking for me more often! I was in the kitchen giving him tips, but he did it all himself. Even the frosting of the cake.

This cake did get pretty soggy on day 3. I would definitely serve it the same day you put the strawberry filling in the cake. Definitely let it set for a while so the strawberry filling soaks into the cake layers. The second day, it was also delicious.

Two Years Ago: Inside Out Stuffed Peppers and Ropa Vieja

Check out my SECOND week of Strawberry Recipes HERE

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Strawberry Shortcake Cake

Yield: 12

Ingredients:

For the Cake
1 1/2 cup flour
3 Tbsp corn starch
1/2 tsp salt
1 tsp baking soda
9 Tbsp unsalted butter, softened
1 1/2 cup sugar
3 eggs
1/2 cups greek yogurt, room temperature
1 tsp vanilla

For the Frosting
1/2 pounds cream cheese, room temperature
2 sticks unsalted butter
1 1/2 pound powdered sugar, sifted
1 tsp vanilla
1 pound strawberries

Directions:

For the Cake
Sift together flour, salt, baking soda, and corn starch.

Cream 9 tablespoons butter with the sugar until light and fluffy. Add eggs one at a time, mixing 1 minute after each addition. Add yogurt and vanilla and mix until combined. Add sifted dry ingredients and mix on low speed until just barely combined.

Pour into greased and floured 9-inch cake pan. Bake at 350 degrees for 45 to 50 minutes, or until no longer jiggly. 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.

Stem strawberries and slice them in half from bottom to top. Place into a bowl and sprinkle with 3 tablespoons sugar. Stir together and let sit for 30 minutes. After 30 minutes, mash the strawberries in two batches. Sprinkle each half with 1 tablespoons sugar and allow to sit for another 30 minutes.

For the Frosting
Combine cream cheese, butter, powdered sugar, vanilla, and dash of salt in a mixing bowl. Mix until very light and fluffy.

Assemble the Cake
Slice cake in half through the middle. Spread strawberries evenly over each half (cut side up), pouring on all the juices. Place cake halves into the freezer for five minutes, just to make icing easier.

Remove from freezer. Use a little less than 1/3 of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining 1/3 cup around the sides.

Leave plain or garnish with strawberry halves.

Cake is best when served cool. Store in the fridge.

Recipe adapted from The Pioneer Woman

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47 Responses to “Thick and Chewy Oatmeal Raisin Cookies”

  1. #
    1
    Liz — February 14, 2014 at 9:21 am

    Thank you for the nice recipe. Happy Valentine’s Day to you and your family.

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    Nutmeg Nanny — March 5, 2014 at 8:40 pm

    Oh yum, I adore thick chewy oatmeal cookies 🙂 these look like perfection!

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    kayla — May 11, 2014 at 7:54 am

    “2 dozen large cookies” my butt! i followed this recipe and got 16 cookies the size of my 17 month old’s fist 🙁 they’re kinda bland, not a big fan. i’ve had much better!

    • beantownbaker — May 12th, 2014 @ 4:56 pm

      Sorry to hear you didn’t enjoy this recipe 🙁

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    Denise — May 30, 2014 at 11:15 am

    Making my second batch of these delicious cookies. The best Oatmeal/Raisin cookie recipe I’ve tried. Thank you!

    • beantownbaker — September 2nd, 2014 @ 7:06 pm

      So glad you enjoyed this recipe!

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    Bella Z — May 31, 2014 at 5:16 pm

    These were fantastic. I only got about ten cookies from the batch so I made sure to double it the next time. Everyone loved them. 🙂

    • beantownbaker — September 2nd, 2014 @ 7:08 pm

      Glad you liked these 🙂 I have updated the recipe to reflect the yield change.

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    Jenn — June 11, 2014 at 8:25 am

    The cookies were thick, moist and chewy. This is an awesome recipe! Definitely doubling the recipe and adding some m&m’s next time. My family loved them, thanks!

    • beantownbaker — September 2nd, 2014 @ 7:12 pm

      Adding M&Ms is a great idea! I’m going to have to do that next time myself.

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    dixie — August 9, 2014 at 11:31 pm

    Just made my 4th batch! And I must say, I’m a great big fan of oatmeal raisin cookies and these were perfection!!! Thank you so much for sharing!

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      Wow, 4 batches! That’s awesome. Glad you have enjoyed them.

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    Garmtz — August 10, 2014 at 6:37 pm

    While it only yielded 17 cookies for me, they were chewy and yummy! Will be baking more soon! 🙂

    • beantownbaker — September 2nd, 2014 @ 7:29 pm

      So glad you enjoyed them.

  9. #
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    Jacquoline — August 22, 2014 at 11:49 am

    Thank you for the recipe!

    I bake your cookies for our homeless clients at our “lunch club”. I can honestly say that a batch of 24 disappears within 5 – 7 minutes flat. 😉

    Definitely the best oatmeal cookie recipe I’ve ever tried.

    • beantownbaker — September 2nd, 2014 @ 7:31 pm

      So glad these are a hit for you!

  10. #
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    Pam — August 28, 2014 at 10:49 am

    Made these last night. Still chewy in a ziploc today. These are the biggest, softest homemade cookies oatmeal cookies ever. I doubled and got 28 fist size cookies. I like mine with extra flavor, so I doubled the cinnamon and vanilla and added a few dashes of pumpkin pie spice. I also substituted dried cherries for raisins Delicious and a smidge tart. If you want your family and friends to question whether you actually made these or bought them in a bakery, this is the recipe for you!! Thanks beantownbaker!

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed these cookies!

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    Naomi — August 29, 2014 at 10:10 am

    I loved this recipe. If they didn’t turn out well, you didn’t do it right! However, the measurements only made 8 large cookies. But they were chewy and delicious so I’m just going to try doubling the mixture 🙂

    • beantownbaker — September 2nd, 2014 @ 7:32 pm

      So glad you enjoyed it. I’ve updated the yield in the recipe.

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    Becky — October 22, 2014 at 8:35 pm

    Three words: Yum, yum, yum! I’m not a fan of oatmeal raisin cookies, but I made them because my boyfriend likes them. I’ve been converted! Thanks for the recipe.

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    Sati — November 8, 2014 at 12:33 am

    I am always looking for different oatmeal raisin cookie recipes and really enjoyed this one! My husband said yummmy too while eating them. I will definitely save this recipe for future use. Thanks for sharing! 🙂

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    Melissa — November 9, 2014 at 8:44 pm

    Just made a double batch of these. They TASTE amazing, but are flat as pancakes. Does anyone know what I’ve done wrong??

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    Tiffany — November 12, 2014 at 1:15 pm

    Followed the recipe and While these tasted great they came out a lil dry not too sure why ??? I will try again

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    jenn — November 23, 2014 at 11:04 pm

    How many calories per cookie?

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    Yazmin — January 4, 2015 at 4:23 am

    Can I substitute the flour for self raising flour?

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    joe — January 21, 2015 at 3:24 pm

    I got 9 perfectly huge cookies. Delicious and hearty using whole rolled oats. I think this time I’ll plump the raisins in some vanilla rum.

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    Kasia — January 25, 2015 at 3:04 pm

    Oh my god I think I may have died and gone to cookie heaven…
    I made these tonight and they are hands down the BEST cookies I think I have EVER tasted. EVER.

    Just in case anyone is interested I made a few adjustments for food allergies…

    Replaced the egg for 1/4 cup unsweetened Apple sauce

    Subbed the all purpose flour for the same amount of cassava flour… I think tapioca could work too.

    I also only had half the amount of unsalted butter as I ran out so I made the rest of the measure up with lard.

    Thanks for the incredible recipe – I’ll definitely make these again…and again…

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    Marianne — February 6, 2015 at 8:08 pm

    Do you know how many grams one cookie would be?

  21. #
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    Julie — February 13, 2015 at 3:17 pm

    Been baking your cookies now for a few months….love them!
    Make a version using ‘fake butter and fake br sugar’ and nobody knows the difference!!

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    Alese — February 20, 2015 at 10:30 am

    Wow, these are the BEST oatmeal cookies I’ve ever had, and I bake a lot. I can taste a little baking soda, but it’s a great recipe. I plan to lessen the baking soda next time. I am so happy I found this recipe, because my other recipe from a cook book was not even edible. I will be making more oatmeal raisin cookies for now on. THANKS.

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    Cassie — February 27, 2015 at 1:48 am

    Listen people. This recipe is the one for you. My cookies turned out to be effing amazing, do you hear me? Of course you don’t. This isn’t audio. DO YOU SEE THESE WORDS? DO YOU UNDERSTAND THEM? These cookies were so good. The recipe made 11 med-large cookies in total for me. And guess what? I ate 8 of those in the span of 12 hours. Needless to say I paid for it, but it was worth it. These cookies are amazing. They held consistency. They were thick yet cooked all the way, and still chewy…. Just. Heaven in my mouth. Hallelujah. Amen.

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    Karin — March 19, 2015 at 5:52 pm

    Hi, looking at the recipe. What happened no baking powder? Why?

  25. #
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    Grace — May 15, 2015 at 11:42 am

    Great!

  26. #
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    Matty — September 24, 2015 at 7:02 pm

    Loved these!! Oatmeal are my favorite and THESE were the best I’ve ever had! I’m wondering if there’d be a way to incorporate pumpkin into these? …and maybe replace raisins with choc chips? Thoughts?

  27. #
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    Marla — November 6, 2015 at 9:03 am

    I goofed and thought I had raisins when I didn’t, and didn’t have quite enough brown sugar. So, I made them with dried cranberries and substituted a bit of white sugar to make up for the brown sugar. They spread out more than what is pictured, but baked up beautiful and tasted wonderful. Can’t wait to make them the “right” way, but it all worked out! Thank you for sharing!

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    Cindy @ Natural Health - Natural Beauty — December 20, 2015 at 10:42 pm

    Oatmeal is a very wonderful food to me. I love using it for my breakfast. Your recipe sounds so delicious. I’ll try this. Thank you for sharing.

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    Lori — December 30, 2015 at 2:34 am

    My husband always talks about how much he loves oatmeal raisin cookies. After five years, I have finally made them… I found this recipe, and needles to say, I will NEVER use another recipe. He has eaten oatmeal raisin cookies all over the world, and loves these best… Your recipe, with all my love thrown into them, how can I go wrong. Thank you so much for the wonderful recipes

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    Geoff — March 2, 2016 at 7:52 pm

    just made these after following recipe to the letter.. all I am saying is what a waste of ingredients. not using this site/blog again.

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    Jeana — June 7, 2016 at 12:14 pm

    I make oatmeal chocolate chip cookies all the time. I love these cookies. I have made them as written and with extra dark chocolate chips and cranberries. Really good both ways. I keep frozen cookie dough in my freezer and make 2 at a time for a quick snack or dessert. I use an ice cream scoop to scoop out, put in my lock and lock containers and freeze. I haven’t bought store bought cookies for years.
    Thank you for this great recipe.

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    laura — June 12, 2016 at 12:59 pm

    Hello,
    Can I make cookie bars with these? Will the cooking time be different?
    thank you

  34. #
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    Marciehatter — August 3, 2016 at 10:11 am

    Just about to make my second batch of these in two days – amazing 🙂

  35. #
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    Erin — September 5, 2016 at 8:55 am

    These are wonderful cookies! I make two dozen at a time and only use 1 1/2 stick of butter and a little less of the brown sugar than called for. I add two heaping cups of raisins and they are super delicious!

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    Ann — November 15, 2016 at 2:56 pm

    I tried these after trying different recipe’s,i have to say these is the best I have ever had,soon as I made them they have done,only a empty plate left,i have to make them twice a week,i don’t it them in the fridge for a hour,i just make them into a small ball and,press gentle on top and cook them on my silicone mat,love them,i also but a bit of melted chocolate on top of some of them.

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    Meme — December 24, 2016 at 6:16 pm

    Tried this recipe twice, both times were a hit. I was concerned about the 2/3 cups light brown sugar, but they actually taste good, for a less blander cookie I would a add more sugar according to taste preference.

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    Mary Alice — May 27, 2017 at 8:49 am

    I adore these cookies…and so does everyone I’ve shared them with! Over the years, I’ve tried variations and come up with a couple changes that work for me. I use Vietnamese Cinnamon and extra strength Mexican vanilla, and I double the amount. Voila – perfect for me!

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