Description
Barefoot Contessa strawberry country cake delivers rustic elegance with fresh berries nestled between light vanilla layers. Creamy frosting and sweet strawberries create a delightful dessert perfect for summer gatherings and special occasions you’ll savor with each delectable bite.
Ingredients
Scale
Main Ingredients:
- 170g (¾ cup / 1½ sticks) unsalted butter, at room temperature
- 400g (2 cups) caster sugar
- 4 extra-large eggs, at room temperature
- 250g (2 cups) plain flour
- 250g (1 pint) fresh strawberries, hulled and sliced
Dairy and Flavoring Ingredients:
- 180ml (¾ cup) sour cream, at room temperature
- 240ml (1 cup) double cream (heavy whipping cream, US), chilled
- ½ teaspoon grated lemon zest
- ½ teaspoon grated orange zest
- 1 teaspoon pure vanilla extract
Dry and Leavening Ingredients:
- 30g (¼ cup) cornflour
- ½ teaspoon fine sea salt
- 1 teaspoon bicarbonate of soda
- 3 tablespoons caster sugar
Instructions
- Prepare the baking environment by preheating the oven to 180°C (160°C fan) / 350°F. Grease two 20-centimeter (8-inch) cake pans with butter and dust with flour to prevent sticking.
- Using a stand mixer, cream the butter and sugar together on high speed until the mixture becomes pale, light, and fluffy, which should take approximately 3-4 minutes.
- Reduce the mixer speed to medium and incorporate eggs one at a time, ensuring each is fully integrated before adding the next. Mix in sour cream, freshly grated lemon zest, orange zest, and vanilla extract, scraping down the bowl’s sides to ensure even distribution.
- In a separate mixing bowl, sift together flour, cornflour (cornstarch), salt, and bicarbonate of soda (baking soda) to remove any lumps and ensure even mixing.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and a smooth batter forms. Avoid overmixing to maintain the cake’s delicate texture.
- Evenly divide the batter between the prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 40-45 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 30 minutes, then carefully transfer to a wire rack to cool completely. This prevents the cakes from becoming soggy.
- Prepare the whipped cream by beating double cream until it forms firm peaks. Gently fold in sugar and vanilla extract until well combined.
- Once cooled, slice one cake horizontally to create two layers. Place the bottom layer on a serving plate and spread half the whipped cream evenly. Scatter sliced fresh strawberries over the cream.
- Carefully position the top cake layer and cover with the remaining whipped cream. Garnish with additional fresh strawberries for a beautiful and appetizing presentation.
Notes
- Pull ingredients from the fridge 30 minutes before baking to soften and blend seamlessly.
- Coat cake pans with butter, then dust with flour, creating a non-stick surface for perfect release.
- Gently spoon flour into measuring cups, sweeping excess with a straight edge for precise measurements.
- Mix batter minimally after adding dry ingredients to preserve the cake’s delicate, tender crumb.
- Refrigerate whipped cream tools and bowl beforehand to help cream maintain its fluffy, stable texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 420
- Sugar: 30g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 120mg