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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This is easy and it looks rustic and lovely. A terrific summer dessert. From Ina Garten's Barefoot Contessa's Parties Ingredients:
3/4 cup unsalted butter, at room temperature |
2 cups sugar |
4 eggs, at room temperature |
3/4 cup sour cream, at room temperature |
1/2 teaspoon grated lemon, zest of |
1/2 teaspoon grated orange zest |
1/2 teaspoon vanilla extract |
2 cups all-purpose flour |
1/4 cup cornstarch |
1/2 teaspoon kosher salt |
1 teaspoon baking soda |
1 cup heavy whipping cream |
3 tablespoons sugar |
1/2 teaspoon vanilla extract |
1 pint fresh strawberries, hulled and sliced |
Directions:
1. Preheat the oven to 350 degrees F.
2. Butter and flour 2 8-inch cake pans.
3. Cream the butter and sugar on high speed until fluffy.
4. On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
5. Mix well.
6. Sift together the remaining dry ingredients.
7. Add the dry mixture to the mix slowly on low speed.
8. Mix until smooth.
9. Bake for 40-45 minutes until a toothpick comes out clean.
10. Let cool completely.
11. Reserve one cake for later.
12. To make the filling for one cake, whip the cream until firm.
13. Add the sugar and vanilla.
14. Slice the cake in half to make two rounds.
15. Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
16. Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.
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