Strawberry Shortcake Cake

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Food-wise, the 4th of July is a gorge-fest of American staples that, unlike Thanksgiving, can’t hold “But it’s healthy!” as a valid excuse for binging. Dessert of some form is usually included in the festivities, and while traditional cakes are too rich, and ice cream cakes too prone to melting for the occasion, this cake version of a strawberry shortcake is summer-approved. In searching for cake recipes, I wanted a sponge cake/traditional cake hybrid that could stand alone, rather than as a base for the strawberries and whipped cream. Ina Garten’s (yes, again) strawberry country cake recipe was just that-not too spongy or dense, and ripe with flavor, complements of the orange and lemon zest. Pair with fruit and a scoop of vanilla ice cream (if you dare). Recipe is below the pictures-enjoy, and have a great weekend!!

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(As I wanted three tiers, I doubled the below recipe for four cakes).

Ingredients

  • 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 flour
  • 1/4 cup cornstarch
  • 1/2 teaspoon kosher salt
  • 1 teaspoon baking soda

Cake Filling

  • 1 cup (1/2 pint) heavy cream, chilled
  • 3  tablespoons sugar *
  • 1/2 teaspoon pure vanilla extract
  • 1 pint fresh strawberries, hulled and sliced

* I used confectioners’ sugar instead

Directions

1. Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans. Butter the bottoms of the pan, line them with parchment paper and then butter and flour the pans.

2. 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 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.

3. 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 one cake, wrap the second well and freeze.

4. 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.

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5 comments

  1. This looks beautiful for 4th of July! Love the presentation. Thanks for sharing!

    1. Thank you so much!! Much appreciated :]

  2. Barbara Paschka · · Reply

    You make it look so easy and yet so elegant!

    1. Always harder having to take pictures, but definitely an easy recipe!

  3. yum yum! i want to try it :D

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