Ina garten's strawberry country cake made easier vote now PreviousNext DessertEasy1 hour Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe Ingredients 6 12 tablespoons (1 1/2 sticks or 170g) unsalted butter, at room temperature 2 cups (450g) sugar 4 extra-large eggs, at room temperature 3/4 cup (about 175ml) sour cream, at room temperature (which I replaced with buttermilk) 1/2 teaspoon grated lemon zest 1/2 teaspoon grated orange zest (I omitted this and used only lemon zest) 1/2 teaspoon pure vanilla extract 2 cups all-purpose flour (I replaced with cake flour) 1/4 cup cornstarch (which I omitted since I was using cake flour) 1/2 teaspoon salt 1 teaspoon baking soda For the filling for each cake: 1 cup (1/2 pint) heavy cream, chilled 3 tablespoons sugar 1/2 teaspoon pure vanilla extract (I only used a couple of drops) 1 pint fresh strawberries, hulled and sliced Sliced almonds, lightly toasted (depends how much you want on your cake) View the directions