Strawberry Country Cake | Recipes

Name: Strawberry Country Cake | Recipes
Cuisine: American
Ingredients: 3/4 cup unsalted butter (1-1/2 sticks) at room temperature; 2 cups sugar; 4 extra-large eggs at room temperature; 3/4 cup sour cream at room temperature; 1/2 teaspoon grated lemon zest; 1/2 teaspoon grated orange zest; 1/2 teaspoon pure 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 (1/2 pint), chilled; 3 tablespoons sugar; 1/2 teaspoon pure vanilla extract; 1 pint fresh strawberries, hulled and sliced

4 steps

Strawberry Country Cake from Barefoot Contessa. Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans Cream the butter and 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 slice of the cake on a serving platter, spread with half of 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.

Updated at: Thu, 17 Aug 2023 07:35:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories633.7 kcal (32%)

Total Fat28.8 g (41%)

Carbs87.5 g (34%)

Sugars58.6 g (65%)

Protein8.5 g (17%)

Sodium273.2 mg (14%)

Fiber1.9 g (7%)

% Daily Values based on a 2,000 calorie diet

Ingredients

8 servings

¾ cupunsalted butter

at room temperature

2 cupssugar

4eggs

extra - large, at room temperature

¾ cupsour cream

at room temperature

½ teaspoonlemon zest

grated

½ teaspoonorange zest

grated

½ teaspoonpure vanilla extract

2 cupsall-purpose flour

¼ cupcornstarch

½ teaspoonkosher salt

1 teaspoonbaking soda

1 cupheavy whipping cream

chilled

3 tablespoonssugar

½ teaspoonpure vanilla extract

1 pintfresh strawberries

hulled and sliced

Instructions

Step 1

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

Step 2

Cream the butter and 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.

Step 3

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.

Step 4

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 slice of the cake on a serving platter, spread with half of 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.