Just a few short weeks ago, my strawberry plants were producing like crazy. I froze some, made strawberry freezer jam with some, and enjoyed the rest. I think I made strawberry shortcakes at least six times. I had used biscuits and Redi-whip for my shortcakes, but really wanted a good strawberry short”cake” recipe so off to the internet I went.
I had to look no further than the Food Network’s site, because that is where this Ina Garten beauty was located. Her strawberry country cake filled my need for a wonderful, delicious, and moist cake with whipped cream and fresh berries.
12 tbsp. unsalted butter, room temperature
2 cups granulated sugar
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1/2 tsp. grated lemon zest
1/2 tsp. granted orange zest
1/2 tsp. vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 tsp. salt
1 tsp. baking soda
1 cup heavy cream, chilled
3 tbsp. additional granulated sugar
1/2 tsp. additional vanilla extract
1 pint fresh strawberries, hulled and sliced
Preheat your oven to 350 degrees. Prepare two 8” cake pans with Baker’s Joy and wax paper. Sift together the flour, cornstarch, salt and baking soda. Set this aside.
Hull slice the strawberries and set aside. If you want a little extra sweetness in the berries, sprinkle just a little sugar on them and let them set a while. The juices and flavors will develop.
Cream the butter and 2 cups of sugar on high until light and fluffy. On medium speed, add the eggs 1 at a time, then the sour cream, zests, and vanilla. Scrape down the sides of the bowl as needed. On low speed, slowly add the flour mixture to the butter mixture. Combine just until smooth.
Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pans for 15 minutes then remove and allow to cool completely.
After the cake has cooled, prepare the filling by whipping the cream with 3 tablespoons of sugar and 1/2 teaspoon of vanilla until stiff peaks form. Slice one of the cake layers in half and spread 1/2 of the whipped cream on the bottom. Scatter half of the sliced strawberries on top of the cream and replace the top of the cake. Spread the remaining whipped cream on top and scatter the remaining strawberry pieces. You can freeze the other cake layer or just make a double helping of the whipped cream and strawberry topping.
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