Strawberry Country Cake

Show: Barefoot ContessaEpisode: Elegant and Easy

Rated: 5 stars out of 5Rate itRead users' reviews (46)

RECIPE
COMMENTS & REVIEWS(46)

Cook Time:
45 min
Level:
Intermediate
Yield:
2 (8-inch) cakes

Times:

Prep: 30 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 15 min

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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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Comments & Reviews

recipe Strawberry Country Cake
Brenda New York, NY 08-26-2009
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Easy and impressive
Rated: 5 stars out of 5

I think the last time I made a cake from scratch was high school cooking class (15 years ago) and this has inspired me to... bake more! It is a dense cake but it is supposed to be. The whipped topping that goes along with the recipe is the perfect compliment. Ina knows what she's doing. The zest in the batter is the key to the deliciousness! I took the advice of other reviewers and doubled the whipped topping for the cake...a great suggestion. I also froze one cake for a few months and it tasted just as good when thawed. This cake was an absolute hit at both parties.Read more
recipe Strawberry Country Cake
cory mountlake terrace, WA 07-09-2009
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Awesome cake- have you tried it in cupcake form?
Rated: 5 stars out of 5

LOVE LOVE LOVE this cake. SO good. Question for you all out there- ever tried to make it as cupcakes? I am wondering about... the baking time and if the temp is still good. Ina rocks- gotta love her and everything she makes! :)Read more
recipe Strawberry Country Cake
Brigid Worcester, MA 07-05-2009
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Delicious
Rated: 5 stars out of 5

This cake is wonderful. I agree with the other reviews to take it out 5-10 min earlier. Everyone loved it!
recipe Strawberry Country Cake
Laura Altoona, PA 05-21-2009
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Excellent!!
Rated: 5 stars out of 5

I made this for a BBQ last weekend. It was a big hit. I ended up putting crushed almonds on top of it, which really added... to the taste. I was amazed at how light the cake was...when I first looked at the recipe I figured it was going to be heavy and sit like a brick, but it's actually pretty light when everything is said and done. Definitely worth the time to make!Read more
recipe Strawberry Country Cake
Aimee Los Angeles, CA 01-11-2009
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YUMMY!
Rated: 5 stars out of 5

This cake is awesome. I will definitely make it again. The thing I would change is the cooking time it's too long. The edges... came out kind of crunchy( the inside was still good) after 40 minutes, maybe 30 -35 minutes next time. The whipped topping was perfect. I doubled the amount of strawberries for this recipe because what was called for didn't seem to be enough.Read more
recipe Strawberry Country Cake
shira san mateo, CA 08-27-2008
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Easy and Delicious!
Rated: 5 stars out of 5

I have to concur after reading through alot of the reviews. this cake is delicious! I have now made this cake twice with a... couple variations, but here are a few helpful details. 1) Definitely make double to triple the amount of whip cream! 2) Add a bit of lemon zest into the whipped cream for added flavor. 3) It also goes great as a frosted cake by adding Good Vanilla Buttercream as a frosting and whipped cream in the middle. 4) I think her cook time is too long (or my oven is not as good), cook for 5 or so minutes less then what her recipe calls for, otherwise, the sides will be too brown (and a bit hard) 5) Consistency is more like a pound cake, but that is on purpose and it has better flavor than just a generic cake mix. 6) Remember the batter recipe is enough for (2) 8" round, completed cakes. They are meant to be cut down the middle. This is a bit confusing when reading the recipe (Not sure why she did it that way)Read more