Recipe(tried): Shortcakes/ Ricotta cream cake

Hi Lisa! I have never heard of sugar cream cake per say and have tried to look through all my baking books and recipes...I do have a recipe for a Ricotta Cream Cake and I'm going to post my recipe for shortcakes which have cream in them and are delicious with fresh fruit...Good luck! I have not tried the Ricotta Cream Cake but the shortcakes are tried and true...If you like them sweeter you can add more sugar...but I think if you try them you'll find them quite pleasing...
Maybe the cake your looking for goes by another name? Can you describe it?

Shortcake:

2 cups unsifted self-rising all-purpose flour
2 1/2 tablespoons sugar
1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
3/4 cup milk (can use light cream)
2 tablespoons light cream

Heat oven to 400 degrees F. Grease baking sheet. In medium-size bowl, combine flour and sugar. With pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Stir in milk until a very soft dough forms, being careful not to overwork the dough.
Divide dough into six equal pieces and drop onto prepared baking sheet. Lightly pat each piece into a round and brush with light cream. Bake 20 to 25 minutes or until shortcakes are golden brown. Transfer to wire rack and cool completely. Ricotta Cream Cake

For this triple-decker dessert, bake 1 big cake in a jelly-roll pan, then cut it into 3 rectangles.
Cake

5 large eggs, separated
1 teaspoon vanilla extract
1/2 cup plus 1 tablespoon granulated sugar
1/4 teaspoon cream of tartar
1/4 teaspoon salt
3/4 cup cake flour (not self-rising)
3 tablespoons lemon juice
confectioners' sugar

Ricotta Filling

1 container (15 ounces) ricotta cheese
1/4 cup granulated sugar
1/2 cup heavy or whipping cream
2 cups sliced strawberries

Garnish

confectioners' sugar
whole strawberries with leaves
orange-peel strips

1. Prepare Cake: Preheat oven to 375 degrees F. Grease 15 1/2" by 10 1/2" jelly-roll pan; line with waxed paper. Grease paper and dust with flour.
2. In large bowl, with mixer at high speed, beat egg yolks, vanilla, and 1/4 cup granulated sugar until very thick and lemon-colored, about 5 minutes; set aside.

3. In small bowl, with clean beaters and with mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form. Beating at high speed, gradually sprinkle in 1/4 cup granulated sugar until sugar dissolves and egg whites stand in stiff peaks when beaters are lifted.

4. With rubber spatula, gently fold beaten egg whites into beaten egg yolks, one-third at a time. Sift and fold flour, one-third at a time, into egg mixture.

5. With metal spatula, spread batter evenly in pan. Bake 10 minutes or until top of cake springs back when lightly touched with finger.

6. Meanwhile, in cup, mix lemon juice with 1 tablespoon water and remaining 1 tablespoon granulated sugar until sugar dissolves.

7. Spread clean cloth towel over large wire rack; sprinkle towel with confectioners' sugar. When cake is done, immediately invert hot cake onto towel. Carefully peel off waxed paper and discard. Brush cake with lemon-juice mixture; cool cake completely.

8. Meanwhile, prepare Ricotta Filling: In medium bowl, with spoon, stir ricotta cheese and granulated sugar until blended. In small bowl, with mixer at medium speed, beat cream until stiff peaks form. Fold whipped cream into cheese mixture, one-third at a time.

9. Assemble cake: Invert cake onto large cutting board. With serrated knife, trim 1/4 inch off edges of cake. Cut cake crosswise into 3 rectangles (about 10" by 5" each). Place 1 cake layer, syrup side up, on platter. With metal spatula, spread half of ricotta filling (about 1 1/4 cups) over cake. Top with 1 cup sliced strawberries. Place another cake layer, syrup side up, over strawberries. Top with remaining ricotta filling and strawberries. Place last cake layer, syrup side down, over strawberries. Refrigerate 1 hour or up to 4 hours.

10. To serve, sprinkle top with confectioners' sugar. Garnish with strawberries and orange-peel strips.