This recipe is from Ina Garten and it's a perfect dessert for summer. The cake recipe makes two cakes, one to use and one to freeze.
For the Cake:
12 Tbs. unsalted butter, at room temperature
2 c. sugar
4 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. vanilla extract
2 c. all-purpose flour
1/4 c. cornstarch
1/2 tsp. kosher salt
1 tsp. baking soda
For the filling for each cake:
1 c. (1/2 pint) heavy cream
3 Tbs. sugar
1/2 tsp. vanilla extract
1 pint fresh strawberries, hulled and sliced
Directions:
Preheat oven to 350 degrees.
Butter the bottom of two 8-inch cake pans. Then line with parchment paper and butter and flour the lined pans.
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 one at a time, then sour cream, zests and vanilla. Scrape 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 30-35 minutes, until a toothpick comes out clean. Let cool in the pans 30 minutes, then remove to wire racks and cool to room temperature. If using one 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.
*Note: The original recipe listed the baking time as 40-45 minutes. Mine were done after about 32 minutes. You don't want to overbake or the cake will dry out.
