Ingredients for Strawberry Country Cake
- Unsalted Butter
- 1/4 cup powdered sugar
- 4 large eggs
- 1 cup sour cream
- Lemon, Zest Of
- Orange Zest
- Vanilla Extract
- All Purpose Flour
- Cornstarch
- Kosher Salt
- 1 teaspoon baking soda
- Heavy Whipping Cream
- Fresh Strawberries
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How to Make Strawberry Country Cake
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the sour cream, lemon and orange zests, and vanilla extract. Mix well.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 40-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, level the tops of the cakes if necessary.
- To make the whipped cream filling, beat the cold heavy cream in a chilled bowl until soft peaks form.
- Gradually add the powdered sugar and continue beating until stiff peaks form.
- Slice one cake horizontally to create two layers.
- Place one cake layer on a serving platter. Spread half of the whipped cream over the cake layer.
- Top with most of the sliced strawberries.
- Place the second cake layer on top. Spread the remaining whipped cream over the top and sides of the cake.
- Decorate the top of the cake with the remaining sliced strawberries.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
308g
Fat
140g
Carbs
38g
