STRAWBERRY COUNTRY CAKE

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Strawberry Country Cake image

This is easy and it looks rustic and lovely. A terrific summer dessert. From Ina Garten's Barefoot Contessa's Parties

Provided by Gay Gilmore

Categories     Dessert

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 15

3/4 cup unsalted butter, at room temperature
2 cups sugar
4 eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 teaspoon grated lemon, zest of
1/2 teaspoon grated orange zest
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 cup heavy whipping cream
3 tablespoons sugar
1/2 teaspoon vanilla extract
1 pint fresh strawberries, hulled and sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter and flour 2 8-inch cake pans.
  • Cream the butter and sugar on high speed until fluffy.
  • On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
  • Mix well.
  • Sift together the remaining dry ingredients.
  • Add the dry mixture to the mix slowly on low speed.
  • Mix until smooth.
  • Bake for 40-45 minutes until a toothpick comes out clean.
  • Let cool completely.
  • Reserve one cake for later.
  • To make the filling for one cake, whip the cream until firm.
  • Add the sugar and vanilla.
  • Slice the cake in half to make two rounds.
  • Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
  • Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.

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