Here's the recipe just in case you want it. It is probably my favorite yellow cake. Watch the baking time. I didn't have a problem, but just in case.
EXPORTED FROM LIVING COOKBOOK
STRAWBERRY COUNTRY CAKE***** Servings: 8 Yield: 2 (8-inch) cakes 11 cups
Use COOK'S ILLUSTRATED's strawberry filling and Whipped Cream and Cream Cheese fronting.
Preparation Time: 30 minutes Cooking Time: 45 minutes Inactive Time: 1 hour and 15 minutes Total Time: 2 hours and 30 minutes
12 TBS. (1½ sticks) unsalted butter, at room temperature
2 cups sugar
4 extra-large eggs, at room temperature
¾ cup sour cream, at room temperature
½ tsp. grated lemon zest
½ tsp. grated orange zest
½ tsp. pure vanilla extract
2 cups all-purpose flour
¼ cup cornstarch
½ tsp. kosher salt
1 tsp. baking soda
8 servings STRAWBERRY FILLING (CI RECIPE)
8 servings WHIPPED CREAM AND CREAM CHEESE FROSTING (CI RECIPE)
Preheat the oven to 350° F.
Butter the bottom of two 8" cake pans. Then line them with parchment paper and butter and flour the lined pans.
Cream the butter and sugar on high speed in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. On medium speed, add the eggs, 1 at a time, then the sour cream, zests, and vanilla, scraping down the bowl as needed. Mix well. Sift together the flour, cornstarch, salt, and baking soda. On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.
Pour the batter evenly into the pans, smooth the tops, and bake in the center of the oven for 40 to 45 minutes, until a toothpick comes out clean. Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature. If using 1 cake, wrap the second well and freeze.
Slice one of the cakes in half or thirds with a long, sharp knife.
Place the bottom slice of the cake on a serving platter and place sliced berries evenly around edges (they will be visible once layers are assembled).
Cover center of cake completely with half of pureed strawberries.
Spread one-third of whipped cream over berries, leaving ½-inch border from edge.
Press last layer into place, spread with remaining cream, and decorate with berries.
Recipe Type: Cakes, Desserts, Ina Garten, Strawberries
Author: Ina Garten
Source: Barefoot Contessa
Web Page:
http://www.foodnetwork.com/recipes/ina- ... index.html