This Delicious Strawberry Country Cake by Ina Garten is prepared using unsalted butter, sugar, eggs, sour cream, and all-purpose flour. This Strawberry Country Cake recipe is a dessert that takes about 1 hour and 30 minutes to prepare and can serve up to 8 people.

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Ina Garten Strawberry Country Cake Ingredients

3/4 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
3/4 cup sour cream, room temperature
1/2 tsp lemon zest
1/2 tsp orange zest
1/2 tsp vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 tsp kosher salt
1 tsp baking soda

Strawberry Filling Ingredients:

1 cup heavy whipping cream, chilled
3 tbsp sugar
1/2 tsp vanilla extract
1 pint of fresh strawberries, sliced

How To Make Ina Garten Strawberry Country Cake

Fire Up Your Oven: Let’s get rolling by setting your oven to 350°F. While it’s heating up, grease and flour two 8-inch cake pans so they’re ready to go.
Whisk the Wet Stuff: In a large mixing bowl, beat the butter and sugar together until it’s looking fluffy and inviting. Crack the eggs in one at a time, giving each one a moment to blend in before adding the next. Follow up with the sour cream, lemon zest, orange zest, and vanilla. Don’t forget to scrape down the sides of the bowl occasionally.
Sift the Dry Ingredients: Grab another bowl and sift together the flour, cornstarch, salt, and baking soda. This makes sure everything combines evenly and keeps the cake light and airy.
Mix It All Together: Now the magic happens! Gradually add your dry mix into the wet mix on a low speed. Just mix until everything is combined nicely—don’t overdo it.
Bake Your Cake: Pour the batter evenly into your prepared pans and smooth out the tops. Pop them in the oven and bake for 40-45 minutes. How do you know it’s done? Stick a toothpick in the center; if it comes out clean, you’re golden. Let the cakes cool in the pans for about 30 minutes, then flip them out onto wire racks to cool completely.

For the Strawberry Filling

Whip It Good: In a bowl, whip the chilled cream until it forms firm peaks. Sprinkle in the sugar and vanilla and give it another quick beat.
Layer the cake: Cut one of your cakes in half horizontally. Place the bottom layer on your serving platter. Slather on half of your whipped cream and lay down a layer of those freshly sliced strawberries. Top it with the other half of the cake and spread on the remaining whipped cream. Finish it off with a generous layer of strawberries.

Recipe Tips

Add some flair with citrus: Enhance the flavor profile by incorporating a bit more lemon or orange zest into the batter.
Ensure even baking: Rotate your cake pans halfway through baking to promote even color and prevent one side from rising more than the other.
Keep the whipped cream stable: Add a tablespoon of mascarpone or cream cheese to the whipped cream to keep it firm and luscious longer.
Enhance strawberry flavor: Macerate the sliced strawberries in a tablespoon of sugar and a splash of vanilla before using them in the filling to intensify their flavor.

What To Serve With Strawberry Country Cake

Serve your Strawberry Country Cake with a scoop of basil ice cream, a drizzle of balsamic reduction, mint-infused whipped cream, lemon zest sprinkles, and a light dusting of powdered sugar for an innovative twist.

You can also pair it with a glass of sparkling rosé, elderflower cordial, or a freshly brewed mint tea for a refreshing complement.

How To Store Strawberry Cake

To Refrigerate: Place the Strawberry Country Cake in an airtight container or wrap it tightly with plastic wrap to keep it fresh. It’s best consumed within 2-3 days to enjoy its optimal flavor and texture.

To Freeze: This cake is best enjoyed fresh, due to the delicate whipped cream and fresh strawberries. Freezing might cause the textures to change unfavorably, so it’s not recommended for this particular recipe.

Frequently Asked Questions

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries for the filling, but ensure they are thoroughly thawed and drained to prevent the cake from becoming soggy. Fresh strawberries are preferred for their texture and flavor.

What can I substitute for sour cream in the cake?

Greek yogurt is a great substitute for sour cream in this cake. It maintains the cake’s moist texture while providing a similar tangy flavor profile, which complements the sweetness of the fruits.