Strawberry Shortcake!



My baby girl turned 1 ka”h, and I just can’t believe how fast each day and night goes by.

To celebrate, I baked this delicious strawberry shortcake that is a favorite of ours.

You can make this cake with any fruit you’d like or even serve the cake plain with ice cream or plain whipping cream or sour cream! (The cake is DELICIOUS!)

Here’s the recipe, I hope you enjoy it as much as we did!

Strawberry Country Cake Recipe

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature (Earth Balance)
2 cups sugar
4 extra-large eggs, at room temperature
3/4 cup sour cream, at room temperature (Tofutti Sour Cream)
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 for each cake:
1 cup (1/2 pint) heavy cream, chilled (I used Rich’s Whip, which I NEVER use since it’s so unhealthy, but once in a while, makes it a treat!)
3 tablespoons sugar (I omitted)
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled 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.

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.

Copyright 2001, Barefoot Contessa Parties!, All Rights Reserved

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