Strawberry Country Cake: A Summer ClassicElizabeth Stark
Summer’s all about simple eating, but that doesn’t mean you can’t serve up beautiful treats. This tasty strawberry country cake is easy to make and assemble, and it’s a gorgeous centerpiece for your summer gatherings. Our take on the classic is quite a bit healthier–less sugar, whole wheat flour, and yogurt instead of cream.
So you know it’s healthy, but how does it taste? Delicious of course! The cake has notes of ginger and orange, while the slightly sweet, creamy yogurt compliments the strawberries wonderfully. All in all, an easy, delicious, and beautiful summer cake. What are you waiting for?
Whole Wheat Strawberry Country Cake (adapted from Ina Garten’s Barefoot Contessa: Parties)
for the cake
3/4 cup whole wheat pastry flour
1/4 cup all-purpose flour
2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
6 tablespoons butter, room temperature
3/4 cup sugar
2 eggs, room temperature
1/3 cup sour cream, room temperature
1 tablespoon fresh ginger, peeled and minced
1 teaspoon lemon zest
1 teaspoon orange zest
Preheat oven to 350 degrees. Liberally grease and flour an 8″ round cake pan and set aside.
In a small bowl, combine the flours, cornstarch, baking soda, salt, and spices. In a medium bowl, whip the butter with a beater for several minutes until light and fluffy. Add the sugar, and cream for several more minutes. Add the eggs one at a time, and then the sour cream, ginger, and zests. With speed on low, gradually add the flour, and mix just until combined.
Spoon batter evenly into the prepared baking pan. Bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.
to assemble the cake
3 cups thick Greek yogurt
3 tablespoons maple syrup
1 cup strawberries, sliced
Allow the cake to cool completely. Mix the syrup into the yogurt. Carefully slice the cake in half, and set the bottom half on a platter. Spread 1/2 the yogurt mixture over the cake, dot with half the sliced berries, and place the top half on top. Spread the remaining half of the yogurt, and carefully arrange the remaining berries.
To make ahead, prepare, cool, and slice the cake. Store well wrapped at room temperature for up to a day. The assembled cake holds up nicely at room temperature several hours before serving.