Strawberry Country Cake
Serves: 3
Weldon Lockman
1 January 1970
Based on User reviews:
60
Spice
52
Sweetness
44
Sourness
35
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
3 tbsps
Sugar1 tsp
Lemon Zest (grated)1 tsp
Orange Zest (grated)1 tsp
Pure Vanilla Extract2 cups
All-Purpose Flour1 cup
Cornstarch1 tsp
Kosher Salt1 tsp
Baking SodaDirections:
1
Watch how to make this recipe
2
Preheat the oven to 350 degrees F
3
Butter the bottom of two 8-inch cake pans
4
Then line them with parchment paper and butter and flour the lined pans
5
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy
6
On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed
7
Mix well
8
Sift together the flour, cornstarch, salt, and baking soda
9
On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth
10
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
11
Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature
12
If using 1 cake, wrap the second well and freeze
13
To make the filling for one cake, whip the cream, sugar, and vanilla in a mixer fitted with the whisk attachment until firm
14
Slice one of the cakes in half with a long, sharp knife
15
Place the bottom slice of the cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries
16
Cover with the top slice of the cake and spread with the remaining cream
17
Decorate with strawberries