Table of Contents
Strawberry Country Cake. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter,…
Barefoot Contessa Parties! Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed.
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.
Add the strawberries and sugar and stir gently to combine. Using a 2 1/4-inch ice cream scoop, spoon the batter into the muffin cups to fill the liners.
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