Ina Garten's Strawberry Country Cake

Ina Garten's Strawberry Country Cake

Ina Garten's Strawberry Country Cake

For many years, in my early adult life, my mom would make Ina's Strawberry Country Cake for my birthday, which happens to land on the first day of summer. ☀️

Cassandra making Ina Garten's Strawberry Country Cake

Cassandra assembles Ina Garten's Strawberry Country Cake

The cake is fresh, light, and simple requiring only a few basic ingredients. The whipped cream and berries are delicious together and because there's no frosting, it's not too sweet yet satisfying for both adults and kids.


Ina Garten's Strawberry Country Cake

The best part about this cake is that it makes two!  You can either freeze one or prepare both. The cakes can be made ahead of time and it’s easy to prepare the whipped cream and strawberries right before serving.

Cassandra and her Strawberry Country Cake

I continue to make this cake once a year. I love having one of the cakes in my freezer to pull out for a last minute get together.  Cassandra-


Ina's Strawberry Country Cake


3/4 cup unsalted butter (1-1/2 sticks) at room temperature
2 cups sugar
4 extra-large eggs at room temperature
3/4 cup sour cream at room temperature
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup cornstarch
1/2 teaspoon kosher salt
1 teaspoon baking soda

For the Filling for Each Cake:

1 cup heavy whipping cream (1/2 pint), chilled
3 tablespoons sugar
1/2 teaspoon pure vanilla extract
1 pint fresh strawberries, hulled and sliced
Preheat the oven to 350 degrees. Butter and flour two 8-inch cake pans


Cream the butter and sugar on high speed until light and fluffy in the bowl of an electric mixer fitted with a paddle attachment. On medium speed, add the eggs, one 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 with a spatula, 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.

To make the filling for one cake, whip the cream by hand or in a mixer until firm; add the sugar and vanilla. Slice one of the cakes in half with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with sliced strawberries. Cover with the top slice of the cake and spread with the remaining cream. Decorate with strawberries.

Copyright 2001, Barefoot Contessa Parties! by Ina Garten, All Rights Reserved

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I seen the recipe it looks yummy. I will make this for the 4th of July gathering.

O Horton

Love your recipes and I love your cookbooks. I am a dedicated baker with every known tool a baker needs. I am also a pretty good cook and love fixing meals for family.

It is summer! Of course, we need a strawberry cake that is easy to prepare. I will love making this very soon and taking the recipe to Duck, NC beach house so that I can make it again for visiting family.

Keep them coming. Hugs to you, Sharon

Sharon Strickland

I make this cake a lot specially for Father’s Day everybody loves it I have a picture of it too looks beautiful

Estelle Stravato Barr

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