This Strawberry Country Cake is a tender, citrus-infused two-layer cake topped with fresh whipped cream and sliced strawberries. It balances subtle lemon and orange zests with sour cream richness for a sophisticated yet simple homemade dessert.
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Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 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, 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. If using 1 cake, wrap the second well and freeze.
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm. 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 1/2 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.
Written automatically by CookOS, not by the creator.
Store assembled cake loosely covered in the refrigerator for up to 1 day. Unassembled cake layers keep frozen, wrapped well, for up to 2 months; thaw before frosting.
two 8-inch round cake pans · electric mixer with paddle and whisk attachments · wire cooling racks
Written automatically by CookOS, not by the creator.
Yes. Bake both cake layers, cool completely, wrap the second layer well, and freeze. Thaw before assembling with whipped cream and strawberries the day you serve it.
Bake at 350°F for 40 to 45 minutes. The cake is done when a toothpick inserted in the center comes out clean.
Fresh strawberries are recommended for texture and decoration, but you may thaw and drain frozen berries if needed. Avoid using them in the whipped cream layer as excess moisture will soften the cake.
The recipe yields two 8-inch cake layers. You need two pans to bake both layers simultaneously at 350°F. If you have one pan, bake sequentially, or freeze the second layer for later use.
No. Let the cake cool in the pans for 30 minutes, then turn out onto wire racks to cool completely to room temperature before assembling.
