Hamdi Saidani This Strawberry Country Cake Recipe is a moist and classic recipe, which is made with sour cream and fresh strawberries. It’s the perfect summer dessert, ready in about 1 hour and 20 minutes, plus cooling time.
Strawberry Country Cake Recipe Ingredients
For the Cake:
- 12 tablespoons (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
For the Filling and Topping:
- 1 cup (1/2 pint) heavy cream, chilled
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract
- 1 pint fresh strawberries, hulled and sliced
How To Make Strawberry Country Cake Recipe
- Prep the oven and pans: Preheat the oven to 350°F. Butter the bottom of two 8-inch round cake pans. Line them with parchment paper, then butter and flour the lined pans.
- Cream butter and sugar: In the bowl of an electric mixer, beat the room temperature butter and sugar on high speed until light and fluffy.
- Add wet ingredients: On medium speed, add the eggs one at a time. Then, add the sour cream, lemon zest, orange zest, and vanilla. Scrape down the bowl and mix well.
- Combine dry ingredients: In a separate bowl, sift together the flour, cornstarch, salt, and baking soda.
- Finish the batter: On low speed, slowly add the dry ingredients to the wet ingredients and mix just until the batter is smooth. Do not overmix.
- Bake the cakes: Pour the batter evenly into the two prepared pans and smooth the tops. Bake for 40 to 45 minutes, until a toothpick inserted into the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 30 minutes before turning them out onto wire racks to cool completely to room temperature.
- Make the whipped cream: In a clean mixer bowl, whip the chilled heavy cream, sugar, and vanilla on high speed until firm peaks form.
- Assemble the cake: Use a long, serrated knife to slice one of the cooled cake layers in half horizontally. Place the bottom half on a serving platter. Spread with half of the whipped cream and top with sliced strawberries. Place the top half of the cake on, spread with the remaining cream, and decorate with more strawberries.
Recipe Tips
- How to get a moist cake? Using room temperature ingredients—especially the butter, eggs, and sour cream—is crucial. They emulsify better to create a smooth batter, which results in a more tender and evenly baked cake.
- Can I make this ahead of time? Yes. You can bake the cake layers a day in advance, let them cool completely, and wrap them well in plastic wrap. The whipped cream can also be made ahead and stored in the fridge. Assemble the cake just before serving for the best results.
- How to prevent the cake from sticking? The three-step method of buttering, lining with parchment, and then buttering and flouring the parchment is a foolproof way to ensure your cake layers release perfectly every time.
- What’s the best way to slice a cake layer in half? For a clean, even cut, use a long, serrated bread knife. Score the outside of the cake first to create a guide, then gently saw through the layer.
What To Serve With Strawberry Country Cake
This cake is a perfect dessert all on its own, but it’s best enjoyed with a simple beverage that complements its sweetness.
- A hot cup of coffee or tea
- A glass of fresh-squeezed lemonade
- A glass of champagne or prosecco for a celebration
How To Store Strawberry Country Cake
- Refrigerate: Once assembled, the cake should be stored in the refrigerator because of the fresh whipped cream. It’s best enjoyed within 2 days, as the cake will start to absorb moisture from the cream and berries. The second, unfrosted cake layer can be wrapped well and frozen for up to 3 months.
Strawberry Country Cake Nutrition Facts
- Calories: 480 kcal
- Carbohydrates: 55g
- Protein: 6g
- Fat: 27g
- Saturated Fat: 16g
- Sodium: 280mg
- Fiber: 2g
- Sugar: 38g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What is the difference between this and a strawberry shortcake?
This recipe is for a tender, moist, butter-based cake. A traditional strawberry shortcake is made with a scone-like biscuit, which has a firmer, flakier texture.
Can I use frozen strawberries?
Yes. Thaw the strawberries completely and drain any excess liquid before slicing and using them in the filling. You can toss them with a little sugar to help create a nice syrup.
Can I bake this in a 9×13-inch pan?
Yes, you can bake the entire batter in a single 9×13-inch pan. The baking time will be similar, around 40-45 minutes. You can then serve it as a single-layer sheet cake, topped with the whipped cream and strawberries.
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Strawberry Country Cake Recipe
Description
A wonderfully moist and tender butter cake with a hint of citrus, layered with fresh whipped cream and sweet, juicy strawberries.
Ingredients
Instructions
- Preheat oven to 350°F. Prep two 8-inch cake pans with butter, parchment, and flour.
- Cream butter and sugar. Beat in eggs, sour cream, zests, and vanilla.
- In a separate bowl, sift together all dry ingredients.
- On low speed, mix the dry ingredients into the wet until just combined.
- Divide batter between pans and bake for 40-45 minutes. Cool completely.
- Whip cream with sugar and vanilla until firm peaks form.
- Slice one cake layer in half horizontally and fill with whipped cream and strawberries.
Notes
- Using room temperature ingredients is crucial for a tender, evenly baked cake.
- Do not overmix the batter after adding the flour, as this can result in a tough cake.
- The recipe makes two full cake layers; you only need one for a single layered cake, so you can freeze the second for later.
- For the best results, assemble the cake on the day you plan to serve it.
Strawberry Country Cake Recipe
