Good Bite says: Jaden shares an excellent, yet simple way to make cake from scratch in her Strawberry Country Cake recipe. The warm, moist cake is then covered in rich vanilla cream and fresh sliced strawberries. This is the ultimate summer cake recipe, perfect for Leos and outdoor soirees. The creamy color, light cake and sweet fruit is like a ray of sunshine in your mouth.

Ingredients

• Cake
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
• 2 cups sugar
• 4 extra-large eggs, at room temperature
• 3/4 cup sour cream, at room temperature
• 1/2 tsp. grated lemon zest
• 1/2 tsp. grated orange zest
• 1/2 tsp. pure vanilla extract
• 2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 tsp. kosher salt
• 1 tsp. baking soda
• 
  
• Filling
• 1 cup (1/2 pint) heavy cream, chilled
• 3 Tbs. sugar
• 1/2 tsp. pure vanilla extract
• 1 pint fresh strawberries, hulled and sliced

Directions

Step 1
Preheat oven to 350°F. Butter bottom of two 8" cake pans. Line with parchment paper. Butter and flour lined pans.

Cream butter and sugar on high speed in electric mixer, until light and fluffy. On medium speed, add eggs, one at a time, then sour cream, zests, and vanilla, scraping bowl as needed. Mix well. Sift together flour, cornstarch, salt, and baking soda. On low speed, slowly add flour mixture to butter mixture, combine until smooth.

Pour batter evenly into pans, smooth tops, and bake in center of oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in pans for 30 minutes, then remove to wire racks and let cool to room temperature. If only using one cake, wrap other and place in freezer.

Step 2
To make filling whip cream, sugar, and vanilla in a mixer fitted with whisk attachment, until firm.

Step 3
Slice one cake in half with long, sharp knife. Place bottom slice of cake on serving platter, spread with 1/2 of whipped cream, and scatter with sliced strawberries. Cover with top slice of cake and spread remaining cream. Decorate with strawberries.

Related

1 Comments