This delightful Strawberry Country Cake by Barefoot Contessa is a simple, rustic dessert perfect for summer gatherings. Moist layers of buttery cake are generously filled with fresh strawberries and whipped cream, creating a treat that’s both elegant and comforting. Using common ingredients, this cake is as flexible as it is delicious.
Ingredients Needed
For the Cake:
- 170g (¾ cup / 1½ sticks) unsalted butter, at room temperature
- 400g (2 cups) caster sugar
- 4 extra-large eggs, at room temperature
- 180ml (¾ cup) sour cream, at room temperature
- ½ teaspoon grated lemon zest
- ½ teaspoon grated orange zest
- ½ teaspoon pure vanilla extract
- 250g (2 cups) plain flour
- 30g (¼ cup) cornflour
- ½ teaspoon fine sea salt
- 1 teaspoon bicarbonate of soda
For the Filling (Per Cake):
- 240ml (1 cup) double cream (heavy whipping cream, US), chilled
- 3 tablespoons caster sugar
- ½ teaspoon pure vanilla extract
- 250g (1 pint) fresh strawberries, hulled and sliced
How To Make Strawberry Country Cake
- Preheat the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Butter and flour two 20cm (8-inch) cake tins.
- Cream the butter and sugar: In a stand mixer, beat butter and sugar on high speed until light and fluffy.
- Add eggs and flavourings: Reduce to medium speed and add eggs one at a time, then mix in sour cream, lemon zest, orange zest, and vanilla, scraping down the bowl as needed.
- Mix dry ingredients: In a separate bowl, sift together flour, cornflour, salt, and bicarbonate of soda.
- Combine wet and dry: On low speed, slowly add the dry ingredients to the wet mixture and mix just until smooth.
- Bake the cakes: Divide the batter evenly into the prepared cake tins and smooth the tops. Bake for 40–45 minutes, or until a skewer inserted comes out clean. Let cool in the tins for 30 minutes, then transfer to a wire rack to cool completely.
- Whip the cream: Whip the double cream until firm, then add sugar and vanilla and mix until combined.
- Assemble the cake: Slice one of the cakes in half horizontally. Place the bottom slice on a serving plate, spread with half the whipped cream, and scatter with sliced strawberries. Cover with the top half and spread with the remaining cream. Decorate with more strawberries.
Recipe Tips
- Use Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
- Properly Prepare Cake Pans: Thoroughly butter and flour the cake pans to prevent sticking and allow for easy removal.
- Measure Flour Accurately: Spoon flour into your measuring cup and level off with a knife to avoid dense cake layers.
- Avoid Overmixing: Once dry ingredients are added, mix just until combined to keep the cake tender.
- Chill Whipped Cream: Keep whipped cream cold to maintain its structure and prevent it from becoming runny.
How To Store Leftovers
- Refrigerate: Store leftover Strawberry Country Cake in an airtight container in the fridge for up to 3 days.
- Freeze: Wrap leftover Strawberry Country Cake layers in cling film and freeze for up to 2 months. Thaw overnight in the fridge before assembling.
Nutrition Facts
Serving Size: 1 slice (1/12 of cake)
- Calories: 420
- Total Fat: 22g
- Saturated Fat: 14g
- Cholesterol: 120mg
- Sodium: 180mg
- Potassium: 150mg
- Total Carbohydrate: 50g
- Dietary Fiber: 1g
- Sugars: 30g
- Protein: 5g
Try More Recipes:
- Barefoot Contessa Tri-berry Muffins
- Barefoot Contessa Ultimate Pumpkin Pie With Rum Whipped Cream
- Barefoot Contessa Make-ahead Cranberry Sauce Recipe
- Barefoot Contessa German Chocolate Cake
- Barefoot Contessa Bittersweet Chocolate Cake
Barefoot Contessa Strawberry Country Cake
Description
This delightful Strawberry Country Cake by Barefoot Contessa is a simple, rustic dessert perfect for summer gatherings. Moist layers of buttery cake are generously filled with fresh strawberries and whipped cream, creating a treat that’s both elegant and comforting. Using common ingredients, this cake is as flexible as it is delicious.
Ingredients
For the Cake:
For the Filling (Per Cake):
Instructions
- Preheat the oven: Preheat the oven to 180°C (160°C fan) / 350°F. Butter and flour two 20cm (8-inch) cake tins.
- Cream the butter and sugar: In a stand mixer, beat butter and sugar on high speed until light and fluffy.
- Add eggs and flavourings: Reduce to medium speed and add eggs one at a time, then mix in sour cream, lemon zest, orange zest, and vanilla, scraping down the bowl as needed.
- Mix dry ingredients: In a separate bowl, sift together flour, cornflour, salt, and bicarbonate of soda.
- Combine wet and dry: On low speed, slowly add the dry ingredients to the wet mixture and mix just until smooth.
- Bake the cakes: Divide the batter evenly into the prepared cake tins and smooth the tops. Bake for 40–45 minutes, or until a skewer inserted comes out clean. Let cool in the tins for 30 minutes, then transfer to a wire rack to cool completely.
- Whip the cream: Whip the double cream until firm, then add sugar and vanilla and mix until combined.
- Assemble the cake: Slice one of the cakes in half horizontally. Place the bottom slice on a serving plate, spread with half the whipped cream, and scatter with sliced strawberries. Cover with the top half and spread with the remaining cream. Decorate with more strawberries.
Notes
- Use Room Temperature Ingredients: Ensure butter, eggs, and sour cream are at room temperature for a smoother batter and better texture.
- Properly Prepare Cake Pans: Thoroughly butter and flour the cake pans to prevent sticking and allow for easy removal.
- Measure Flour Accurately: Spoon flour into your measuring cup and level off with a knife to avoid dense cake layers.
- Avoid Overmixing: Once dry ingredients are added, mix just until combined to keep the cake tender.
- Chill Whipped Cream: Keep whipped cream cold to maintain its structure and prevent it from becoming runny.
Barefoot Contessa Strawberry Country Cake