Friday, April 1, 2011

Strawberry Country Cake



Strawberries are plentiful and affordable at the grocery stores and farmers markets right now.  They also happen to be our favorite fruit.  I made this Strawberry Country Cake last summer and have been looking forward to making it again.  It's like a huge family size strawberry short cake.  I like my "short cakes" like a cake instead of like a biscuit.  This cake is moist and just the right sweetness to compliment the sweet strawberries.

This recipe makes 2 cakes, and you only need 1 for this recipe.  You can either freeze the extra cake, or you can dust it with powdered sugar or drizzle a glaze over top and serve it to those in your family who don't like strawberries (my hubby!).

Cake Ingredients:

1 1/2 sticks unsalted butter, room temperature
2 cups sugar
4 eggs
3/4 cup sour cream
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1 tsp vanilla extract
2 cups all purpose flour
1/4 cup corn starch
1 tsp baking soda
1/4 tsp salt

Filling Ingredients:

1 pint heavy cream
1/2 cup powdered sugar
1 tsp vanilla extract
1 lb. strawberries, hulled and sliced

Preheat oven to 350 degrees.  Butter the bottom of two 8-inch cake pans.  Then line them with parchment paper and butter and flour the lined pans.

In a large stand mixer, cream the butter and sugar until light and fluffy.  Add the eggs one at a time, beating after each addition.  Add the sour cream, zests, and vanilla and mix well, scraping the bowl as needed.

In a separate bowl, sift together the flour, corn starch, baking soda, and salt.  Slowly add to the wet ingredients and mix just until combined and smooth.

Pour the batter evenly into the prepared cake pans and smooth the tops.  Bake for 30-40 minutes, or until toothpick in center of cake comes out clean.  Let cool in the pan for 20 minutes.  Run a knife around the edges of pans and invert cakes onto a wire rack to cool completely.

You can make the filling while the cakes cool.  In a large stand mixer, use a whisk attachment to whip the heavy cream until soft peaks form.  Add the powdered sugar and vanilla and continue to whip until firm peaks form.

Slice one of the cakes in half with a long serrated knife.  Place the bottom half onto a cake plate, spread with 1/2 of the whipped cream, and add a layer of strawberries.  Place the top half of cake onto strawberries, spread with the remaining whipped cream, and decorate with strawberries.  Dust with powdered sugar and serve.  Enjoy!


Note:  Cover leftovers with plastic wrap and store in the refrigerator.  The extra cake can be wrapped in plastic wrap, then in foil, and stored in the freezer. 

Recipe Source:  Ina Garten - Barefoot Contessa Parties!

13 comments:

  1. Your strawberry country cake looks just beautiful! I love the cake recipe with the orange and lemon zest - that will give such a nice flavour. This looks like the perfect spring dessert.

    I'd love it if you would come along and link up to Feed Me Tweet Me Follow Me Home this week and share it. Have a wonderful weekend!

    ReplyDelete
    Replies
    1. I read a article under the same title some time ago, but this articles quality is much, much better. How you do this.. birthday cakes bakersfield ca

      Delete
  2. Hi Rhondi!

    Thank you so much for visiting Concetta's Cafe today! We must think alike with our strawberries recipes! Your cake sounds delish!! I love anything with strawberries too - and this is perfect for summer!
    Have a great weekend.
    <><
    Concetta

    ReplyDelete
  3. Toni @ Tnt-cookApril 01, 2011

    Great minds think alike !! Hope you enjoy the cookbook. Share some of the recipes you make from it !!

    ReplyDelete
  4. I love the simplicity of this cake mixture, but gives a powerful punch in the 'wow' factor! Just eye chatching and decadent with all those fresh strawberries! Thanks for calling by twistedvines..have a wonderful weekend! yvette

    ReplyDelete
  5. That looks so yummy. I love strawberry desserts.

    ReplyDelete
  6. This cake looks amazingly delicious! It is making my mouth water! Can't wait for strawberry season here in Michigan! I will try this recipe, for sure.

    ReplyDelete
  7. This is seriously my kind of dessert. I love strawberry shortcake but I too love it like cake and not a biscuit.

    ReplyDelete
  8. We have strawberries! We love strawberries and love them with a shortcake. Love sweet over biscuit too. Thanks for sharing :)
    mickey

    ReplyDelete
  9. This looks so yummy with all those fresh strawberries and that whipping cream - oh my!

    ReplyDelete
  10. Love Strawberry Cake...This looks amazing.

    ReplyDelete
  11. Thank you for sharing this lovely cake with Feed Me Tweet Me Follow Me Home last week. Please do come by and share another post or your blog home page with us again this week. The linky is now up.

    ReplyDelete

I love that you stopped by and are taking the time to leave a comment! I really enjoy reading them all. Thanks so much!

Related Posts with Thumbnails