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Strawberry Country Cake




Source of Recipe


Barefoot Contessa Paties by Ina Garten,


Recipe Introduction


this is the nmost delicious cake to make when strawberries are in season. The recipe makes to 8-inch cakes. If you are not using the second cake, let it cool completely, wrap in plastic, and freeze for up to 6 months.


Recipe Link: http://foodnetwork.com

List of Ingredients




3/4 cup unsalted butter (1 1/2 sticks) at room temperature
2 c. sugar
4 extra-large eggs at room temperature
3/4 c. sour cream at room temperature
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp pure vanilla extract
2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp kosher salt
1 tsp baking soda

For the filling for each cake:
1 c. heavy whipping cream (1/2 pint), chilled
3 T. sugar
1/2 tsp pure vanilla extract
1 pint fresh strawberries, hulled & sliced



Recipe



Preheat the oven to 350 degrees. Butter & flour two 8-inch cake pans.

Cream the butter & sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one 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 with a spatula, 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.

To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom half of the cake on a serving platter, spread with half 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.