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Strawberry Country Cake Recipe

Strawberry Country Cake

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (69)

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Average Rating:

Total Reviews: 69

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  • 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.

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  • 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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  • on January 04, 2013

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    Dense but very moist and the orange zest gives it a nice light flavor. Cut into 3 inch cake rounds and put Dole Strawberries and juice with fresh whipped cream and made individual strawberry short cakes. Wonderful

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  • on December 02, 2012

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    Our favorite cake, we bake it every year. It's easy to substitute the strawberries (with peaches for example in winter.

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  • on October 21, 2012

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    Amazingly simple and yet delicious cake! The simplicity of the ingredients makes this cake so much delicious! Loved it!

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  • on June 04, 2012

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    I love this cake! It is simple to make & the flavor is awesome & buttery with just the right amount of sweetness. It has a much finer crumb than pound cake. The cake is not a tall cake in the pan but it will make two 8" round layers WHICH you can slice horizontally & actually have a 4 layer cake w/o it falling apart. It also freezes nicely. Flash freeze it on cookie rack in the freezer for about 30 minutes so that it is firm. Then put each piece in a gallon zip lock bag & into the freezer for later. If the cake seems like it will stick to the plastic bag, put wax paper or parchment paper around it. Use a long piece & kind of wrap it like a "U" shape over the cake & slide into the zip lock bag. When you need it for dessert, just pull out & slice. Then when you are ready to serve whipped cream & strawberries on it, it's a done deal.

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  • on May 27, 2012

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    Thanks Ina...My grownup boys, (College x 2 got a taste and coming back for more tomorrow. Awesome

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  • on May 13, 2012

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    The cake had good flavor, but it was very dry. I had cooked it for less than the time Ina has in the recipe. I would try another recipe next time, which is very disappointing because I am usually a big Ina recipe fan.

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  • on May 03, 2012

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    I usually like Ina's recipes, but this one was not a hit. It came out really dry. I am at high altitude (over 5000 ft so no doubt that is the reason why, but I didn't like the cake well enough to make it again and try some high alt mods.

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  • on January 23, 2012

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    delicious

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