Photo: Strawberry Country Cake Recipe
Ingredients
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 2 cups sugar
- 4 extra-large eggs, at room temperature
- 3/4 cup sour cream, at room temperature
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon grated orange zest
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon kosher salt
- 1 teaspoon baking soda
For the filling for each cake:
- 1 cup (1/2 pint) heavy cream, chilled
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 pint fresh strawberries, hulled and sliced
Directions
Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.
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By manderson230
on June 02, 2013
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Rave reviews from everyone who enjoyed this cake This cake is dense but not in a bad way as you might think from reading other posts. It's like a pound cake consistency and it's great! The lemon and orange zest come through with just a hint of flavor... Perfect for a summer cake. I had to make a cake for 70 guests so I doubled the recipe and baked in 11x15 pans. Then, I completely modified the rest by making a strawberry filling (sugary frozen strawberries withe the liquid cooked thick with corn starch and...more sugar. Then, buttercream frosting. The cake would be great with just a whipped cream frosting because it lighter and the cake's flavor can stand alone but I wanted it to look like a birthday cake - so frosted with buttercream. Yum!!!
By kkww7
on April 01, 2013
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I made this cake this past Easter weekend for my hubby's birthday. It was my first time making a strawberry cake. The whipping cream was extremely delicious but I have to say that the actual cake was a bit on the dense and dry side. I reduced the baking time by 15 minutes already and it was still not as moist as I had hoped. I did not alter anything else on the recipe. Overall, I liked the flavours but I am not sure if I would make it again.
By kiko_concepts_7...
Fort Lauderdale, FL
on April 01, 2013
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I was a guest for Easter dinner and I made this cake. It was a very big HIT!!!! I followed the other reviews advice and doubled the whipped cream and reduced the baking time by 10 minutes and it was soooo good that the Hostess, who claimed to not like desserts, ate 2 servings and wants me to send her the recipe! Everyone else had 2 helpings as well.
Since there were only 5 adults and 1 child I cut both cakes in half and made one 3 layer cake and the next day took one of the other haves and cut that in half vertically and made a 2 layer cake and gave it to my mom. She raved about it as well!!!
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