Strawberry Shortcake Murder

Modified from Joanne Fluke's Strawberry Shortcake Murder

***The shortcake needs to chill for 48 hours so plan ahead!***

Shortcake:

**Needs to sit for 48 hours**

1 1/2 cups softened butter

2 cups sugar

4 eggs

1 cup sour cream

1/2 tsp baking powder

1 tsp vanilla

2 cups flour

Generously butter and flour two 9-inch round cake pans. (The recipe says Pam doesn't work...I haven't tried it that way yet so I can't comment.)

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

Pour the batter into the prepared pans and bake at 325 degrees for 45-50 minutes (should be golden brown).

Cool in the pans on a rack for 20 minutes. Run a knife to loosen and then turn them on racks to finish cooling. After the cakes are completely cool, wrap each one in plastic wrap, sealing tightly. Wrap these packages in foil and store them in the refrigerator for 48 hours. Take them out an hour before you serve, but don't unwrap until you are ready to serve.

NOTE: This makes two cakes - if you don't need both freeze one and then half the other recipes. Or half the recipe and only make one (I've done both).

Strawberries:

**Prepare a few hours before serving**

Wash 3 boxes of berries and remove stems. Slice all but a dozen or so, reserving a couple for topping. Taste the berries and ad sugar if they're too tart. Stir and refrigerate, covered tightly.

NOTE: I've used frozen if I don't have fresh (meaning they were too expensive and I was feeling cheap) and this still worked great.

Hannah's Whipped Creme Fraiche

**Can hold for several hours (or actually days....) if you want to make ahead**

2 cups heavy whipping cream

1/2 cup white sugar

1/2 cup sour cream

1/2 cup brown sugar

Whip the cream with the white sugar. When it holds a firm peak fold in the sour cream. You can do this by hand or by using the slowest speed on the mixer.

Assembling:

Okay, the pretty way to do this is do it by slice....I usually just do the entire thing at once. Start with shortcake, then top with strawberries and then creme fraiche and finally sprinkle with brown sugar. Garnish with whole berries (if you are going to do all at once I wouldn't bother with the whole berries).

Serves 12 (each cake serves 6).

Ray loves this - it really is delectable. I'm going to try raspberries with my frozen cake.