This cake is so addicting I made two of them in as many days and they are both gone! The recipe is Strawberry Country Cake from a Barefoot Contessa Cookbook, but you can also find the recipe online here. It makes two 8″ cakes, but you could probably use one 9″ deep cake pan and cut either 2 thick layers or make a 3 layer cake that way. The cake recipe was foolproof and flawless for me–I followed it to the letter. I did, however, eyeball the heavy cream and strawberries AND I added sliced bananas to the middle layer because I had some ripening ones on hand.
Yummy and pretty easy. It keeps well in the fridge overnight–doesn’t get soggy at all. I can’t attest to keeping it any longer because it didn’t last more than 1 1/2 days in our house!
