- 12
Ingredients
- FOR TWO CAKES:
- 3/4 C. unsalted butter (1 1/2 sticks) at room temperature
- 2 C. sugar
- 4 extra-large eggs at room temperature
- 3/4 C. sour cream at room temperature
- 1/2 tsp. grated lemon zest
- 1/2 tsp. grated orange zest
- 1/2 tsp. pure vanilla extract
- 2 C. all-purpose flour
- 1/4 C. cornstarch
- l/2 tsp. kosher salt
- 1 tsp. baking soda
- FILLING FOR EACH CAKE - DOUBLE FOR TWO CAKES:
- 1 C. heavy whipping cream (1/2 pint),
- chilled
- 3 T. sugar
- 1/2 tsp. pure vanilla extract
- 1 pint fresh strawberries, hulled and sliced
Preparation
Step 1
1. Preheat oven to 350°F. Butter and flour 2 8" cake pans.
2. Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests and vanilla, scraping down the bowl as needed. Mix well.
3. 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.
4. Pour the batter evenly into the pans; smooth the tops with a spatula and bake in the center of the oven 40-45 minutes, until a toothpick comes out clean.
5. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.
6. To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. 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 half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining whipped cream. Decorate with strawberries.