Strawberry Country Cake

8 Apr

This cake is simple, gorgeous and easy to make. Perfect for a weekend at Mrs. Weiner’s (yes, another post from that very productive wknd!)  I’d say the cake is somewhere between a yellow cake and a sponge cake- would you agree Rach & Reed? My mother used to buy something like this for passover- so I nostalgically spent a while looking for it- or a similar recipe.  But my search for strawberry shortcake gave me lots of biscuit type recipes– until this, which I finally found in the place I should have looked first– but under a different name: Ina’s Strawberry Country Cake.  This recipe makes two cakes- but only uses one- which you cut in half.  Can freeze the other cake- or save it for your book group ;). Don’t be intimidated by slicing a cake in half, as I was, just take a long serrated bread knife and sort of going around the cake, making a shallow cut, then go back over and cut further into the cake- does that make sense?  Reed showed me how– but I’m sure there are lots of demo videos online–I noticed our friend Jamie (we all know i refer to cooking channel people as if i know them) has one on his website. This recipe is not kosher for passover, but I feel like it could be with some matzoh meal/potato starch substitutions- or could at least give you ideas on how to jazz up your kosher 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

Cream filling:
1 cup (1/2 pint) heavy cream, chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled [take stem off] and sliced

Preheat the oven to 350 degrees F.
Butter the bottom of two 8-inch cake pans. Then line them with parchment paper and butter and flour the lined pans [can trace pans to cut out circle pieces of parchment- I don’t remember doing this step- just buttered and floured but parchment never a bad idea.]
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. If using 1 cake, wrap the second well and freeze.
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. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.


3 Responses to “Strawberry Country Cake”

  1. rew April 8, 2011 at 11:30 am #

    This cake was so totally scrumptious and Tessa did an amazing job slicing the layers and assembling all compoenents for a perfect cake:starberry:whipped cream ratio in every bite. I would agree that it’s a shortcake-type cake combined with a bit of yellow cake consistency/flavor. YUM!

  2. non jew April 8, 2011 at 11:32 am #

    WHAT IS PASSOVER? You seem like a knowledgeable young Jewish woman and I would like to know more about passover.

  3. Lauren April 8, 2011 at 12:35 pm #

    This looks delicious!!!!

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