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Monday, January 11, 2016

Strawberry Shortcakepien - Mondays With MiMi



     Carlee's brother, K.C. has been talking about making a turducken for several years now.  He decided this was the year to give it a try.  Carlee posted some pictures of the process.  I will tell you that it was a major hit with our family.  After we chose the weekend Carlee and I decided I should make a piecaken to be the perfect ending for this special meal.   Last year, I made a spice cake with a pumpkin pie in the middle.  Unfortunately, that was before Carlee started this blog so we have no recipe for that.  Strawberry shortcake is one of our favorite desserts so I thought it would be fun to make a strawberry pie buried in a shortcake.  Mine did not turn out perfectly, but I will put the corrections that I would make in the directions.

-MiMi



Strawberry Shortcakepien

For the strawberry pie:

1 pie crust for a double pie
1/2 cup flour
1/4 cup cornstarch
3/4 cup sugar
4 cups of unsweetened frozen strawberries, partially thawed


  1. Preheat oven to 450 F.
  2. Place one pie crust in a pie tin that has been fitted with aluminum foil.  Dock (poke with a fork several times) the crust.  Brush it with beaten egg.  Cut a piece of parchment paper to fit and place over the bottom crust.  Weigh it down with pie weights.  Cover the edges so they won't brown and bake in a preheated oven for 8 minutes.
  3. Meanwhile, stir together the flour, cornstarch and sugar.  Stir this mixture into the strawberries.
  4. Remove par-baked crust from the oven and remove the parchment paper and pie weights.
  5. Fill the pie with the strawberry mixture.  Cover with the second pie crust and pinch the edges together.  Cut a couple of slits into the top pie crust.
  6. Bake at 450 F for 10 minutes then lower the heat to 350 F and bake for an additional 50 to 60 minutes.  Make sure that filling is bubbling and the top crust is golden brown.
I would suggest making this a day ahead of time and refrigerating it after it cools before putting it together with the cake batter. 


For the shortcake:

10 T butter, at room temperature
1 T vanilla extract
4 eggs, room temperature
3 cups cake flour
5 tsp baking powder
1/2 tsp salt
1 1/3 cups buttermilk


  1. Cream the butter, sugar and vanilla until light and fluffy.  Add the eggs one at a time, scraping down the side of the mixing bowl.  Beat well after each addition.
  2. Whisk together the flour, baking powder and salt.  Add dry ingredients to the batter, alternating with the buttermilk in two or three additions.  Beat well.
To assemble:

  1. Preheat oven to 350 F.
  2. Prepare a 10 inch springform pan by spraying it with baking spray or butter and flour the pan. 
  3. Place a little less than half of the cake batter into the bottom of the prepared pan.  
  4. Dump the strawberry pie over into the batter.  Remove the aluminum foil from the pie crust and try to center the pie. 
  5. Spoon the rest of the batter over the top of the pie, making sure that it goes over the edges to fill in the cake pan.
  6. Bake at 350 F for 45 minutes.  Check cake for doneness.  You may need to bake it a little longer.  Let cool in the springform pan for 10 minutes and remove the springform edge.  Let cool completely and then refrigerate.
Since turducken is 3 layers, we needed to add another layer to our desert that goes with it.  I chose to ice it with sweetened cream.  After all, strawberry shortcake would not be complete without the whipped cream.

For the sweetened whipped cream:

2 cup heavy cream
2 T sugar

When ready to serve the cake:

Whip together the cream and sugar until stiff.  Spread over the cold cake and serve.

Warning:  This makes a wonderfully large shortcakepien.  You may need something larger than your average dessert plate to serve it on.
     I served it with homemade vanilla ice cream too.  If you are going to do it, you might as well go all out!

14 comments:

  1. Looks like fun and heaven to me!! Yummo!

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    Replies
    1. It was a lot of fun and a perfect ending to our turducken feast!

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  2. Holy deliciousness!

    Thanks for joining Cooking and Crafting with J & J!

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    Replies
    1. MiMi did great on this one, didn't she? Thanks for hosting!

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  3. Whatt! that's a crazy bunch of goodness, perfect or not! A Pake!! Yum!!

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  4. Piecaken!! I love it! Looks delicious too. Thanks for sharing on Tips & Tricks.

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    Replies
    1. It was the perfect ending to our turducken feast! Thanks so much for stopping by!

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  5. Hi Carlee,
    Wow the strawberry cake looks so amazing and I bet is delicious.
    Thanks for sharing the recipe at Cooking and Crafting with J & J.
    Enjoy the weekend.
    Julie

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    Replies
    1. It was sooo good. A perfectly fitting dessert for our turducken feast! Thanks so much for hosting, Julie!

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  6. This looks extremely delish! I'm gluten free so I could sub in the gluten free flour in the pie crust and perhaps use a gluten free cake mix for the cake. Wow! This is quite the dessert, and who doesn't love strawberry shortcake? If they don't like strawberries I bet you could sub in peaches or blueberries. Whatever you use, this is a show stopper!

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    Replies
    1. I LOVE the idea of doing different fruits. Can you imagine a peach version? We may have to do that soon.

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  7. Oh my goodness,
    I sure NEED a slice of that awesome Strawberry Shortcake. Hope you are having a great day and thanks so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

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    Replies
    1. I would happily share! We really enjoyed it and it seemed like the perfect ending to our Turducken feast!

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