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!).
1 1/2 sticks unsalted butter, room temperature
2 cups sugar
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
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!