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    Strawberry Country Cake

    It is my darling son’s birthday.  When asked what he’d like as a birthday cake, my chocolate hating son said ‘Strawberry Shortcake!’ Not one to ever disappoint my darling boy, I asked the gals at Contessa’s Kitchen for tried and true recipes and my friend Linda suggested the Strawberry Country from Ina Garten’s Parties.

    This recipe actually makes two cakes, two layers each.


    • 3/4 C (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 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

    NOTE: I wasn’t paying attention when reading the recipe and somehow paid little attention to it being 1/2 teaspoon each of the zest and made it 1 teaspoon each. It was fine.


    • 1 cup (1/2 pint) heavy cream, chilled
    • 3 tablespoons sugar
    • 1/2 teaspoon pure vanilla extract
    • 1 pint fresh strawberries, hulled and sliced

    NOTE: I diced some of the strawberries and macerated them with a little sugar. Before I added the topping to the bottom layer, I added the macerated strawberries and then the topping and the sliced strawberries.

    Preheat the oven to 350 degrees F.

    Butter and flour two 8″ round cake 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.

    NOTE: For some reason my cakes CAVED in the center. THe cakes were still great, but I need to discover why this happened before I do this again.

    If using 1 cake, wrap the second well and freeze.

    NOTE: Because of my cake caving, I don’t have any cake in my freezer. I just cut the caved part away, so my layers may be a little thicker than normal.

    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.

    NOTE: This is where I added the macerated strawberries.

    Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

    NOTE: This cake was REALLY good! Definitely will make this again. THe flavor was good, not too sweet. The macerated strawberries in the center were terrific!


    One Response

    1. Yeah baby…this looks great…
      I must make one really soon…the berries have been fabulous looking…it is one of our very favorite Ina recipes…

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