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!
Light, yet rich. Perhaps a touch of annisette would send taste buds into overload?
You ARE crazy 🙂
Hi Lisa!! Your cake looks soooo delicious! I want to try to make it but am wondering how many ozs in a stick of butter? And is all purpose flour just plain flour without rising ingredients??
I am in Australia so am not familiar with some of your cooking terms!! However I did grow up using pounds and ounces so can work them out no problem!
Your cards are all gorgeous too – I am going to spend some more time now looking at more of your posts!!
Cheers, Jean
1 stick of butter equals 1/4 pound or 4 oz.
All purpose flour is indeed plain old regular flour without rising agents. thanks for your comment!