Description
Ina Garten’s strawberry country cake delivers classic Southern charm with layers of fresh strawberries nestled between tender vanilla cake. Sweet cream frosting and ruby-red fruit create a delightful dessert centerpiece you’ll savor with summer’s most delicious memories.
Ingredients
Scale
Main Ingredients:
- 2 cups all-purpose flour
- 2 cups sugar
- 4 large eggs, room temperature
- 1 cup heavy whipping cream, chilled
- 1 pint fresh strawberries, sliced
Dairy and Fats:
- ¾ cup (170 grams) unsalted butter, room temperature
- ¾ cup (170 grams) sour cream, room temperature
- 3 tablespoons sugar
- ½ cup (120 milliliters) heavy whipping cream, chilled
Seasonings and Enhancers:
- ½ teaspoon lemon zest
- ½ teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ¼ cup (30 grams) cornstarch
- ½ teaspoon kosher salt
- 1 teaspoon baking soda
Instructions
- Preheat the oven to 350°F (177°C). Prepare two 8-inch (20.32 centimeters) cake pans by greasing and flouring them thoroughly to prevent sticking.
- In a large mixing bowl, cream the butter and sugar until light and fluffy, approximately 3-4 minutes. Incorporate eggs one at a time, ensuring each is fully blended before adding the next. Mix in the sour cream, lemon zest, orange zest, and vanilla extract. Periodically scrape down the bowl’s sides to maintain an even consistency.
- Sift flour, cornstarch, salt, and baking soda together in a separate bowl. This technique eliminates lumps and ensures a smooth, uniform texture for the cake batter.
- Gradually incorporate the dry ingredients into the wet mixture using low-speed mixing. Blend until just combined, being careful not to overmix, which can result in a dense cake.
- Divide the batter evenly between the prepared cake pans, smoothing the surfaces with a spatula. Bake for 40-45 minutes, checking doneness by inserting a toothpick into the center; if it emerges clean, the cakes are ready.
- Allow cakes to cool in pans for 30 minutes, then carefully transfer to wire racks to cool completely. This prevents moisture accumulation and maintains the cake’s structural integrity.
- Whip the chilled heavy cream until stiff peaks form. Gently fold in powdered sugar and vanilla extract, creating a light and airy whipped cream.
- Carefully slice one cake horizontally into two layers. Place the bottom layer on a serving platter. Spread half the whipped cream and arrange sliced strawberries evenly.
- Position the second cake layer on top. Cover with remaining whipped cream and garnish generously with fresh strawberry slices. Refrigerate briefly before serving to set the cream.
Notes
- Select ripe, vibrant strawberries with deep red color for maximum visual appeal and flavor impact.
- Slice strawberries moments before cake assembly to preserve their bright color and prevent soggy layers.
- Room temperature ingredients guarantee smoother mixing and create a more consistent cake texture.
- Gently fold batter to avoid overmixing, which can result in a dense, tough cake with compromised delicacy.
- Cover and refrigerate leftover cake for two days maximum, allowing it to rest at room temperature for 15-20 minutes before serving to restore its soft, tender crumb.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 680
- Sugar: 54 g
- Sodium: 160 mg
- Fat: 36 g
- Saturated Fat: 23 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 85 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 130 mg