MY GO-TO DESSERT

I can't believe I haven't posted this yet, but strawberries are so beautiful and tasty now, that I am feeling the need to make my favorite go-to dessert—Ina Garten's Strawberry Country Cake.  I have made a few changes to the recipe (more zest), but it is basically hers. FANTASTIC! Not very sweet—which I prefer. The strawberries provide all the sweetness you need. The texture is like a dense pound cake.  Your guests will LOVE IT!  I have made it many times and it is ALWAYS a hit.  (You can either bake one cake to use now... or make two—just wrap the second in plastic and freeze for up to six months.) This is especially pretty if you serve it on a pedestal cake plate.

Strawberry Country Cake

(from the Barefoot Countessa Parties! cookbook)

each cake = 6-8 servings

*You can make two cakes and freeze one.

CAKE INGREDIANTS	1 – 8” CAKE	* 2 – 8” CAKES
Unsalted butter at room temperature	¾ stick	1-1/2 stick
Sugar	1 cup	2 cups
Eggs	3 Large	6 large
Sour Cream at room temperature	3/8 cup	¾ cup
Grated lemon zest	1 lemon	2 lemons
Grated orange zest	1 orange	2 oranges
Pure vanilla extract	½ tsp	1 tsp
All purpose flour	1 cup	2 cups
Cornstarch	2 Tbsp.	¼  cup
Kosher salt	¼ tsp	½ tsp
Baking soda	½ tsp	1 tsp

NOTE: make sure you use 8-inch pans. (I bought mine in the Giant.) If you try to get away with 9-inch pans, the cake will be way too thin and dry.

Preheat oven to 350 degrees.  Butter and flour cake pan.

Cream the butter and sugar on high speed until light and fluffy.

One medium speed, add the eggs, one at a time.

Then add sour cream, zests, and vanilla.  Mix well- scrap down sides as necessary.

Shift dry ingredients together.

On low speed slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour batter into pan smooth top with spatula.

Bake in center of oven for 40-45 minutes or until a toothpick comes out clean.  Let cool in the pan for about 30 minutes, then remove to wire rakes and let cool to room temperature.

FILLING INGREDIANTS
Heavy whipping cream	½ pint
Sugar	3 Tbsp
Pure vanilla extract	½ tsp
Fresh strawberries, hulled and sliced	1 pint or more

Whip cream until firm, add sugar and vanilla.  Slice cake in half with long, sharp knife.  Place he bottom slice of he cake on serving platter, spread with half of the whipped cream and scatter with strawberries.  Cover with the top slice of the cake and spread with remaining cream and decorate with strawberries.