Strawberry Country Cake

Source: Barefoot Contessa Parties! by Ina Garten
Yield: Two 8-inch Cakes, Each Serves 6-8

Cakes:
3/4 c unsalted butter, softened
2 c sugar
4 extra large eggs at room temperature
3/4 c sour cream at room temperature
1/2 t grated lemon zest
1/2 t grated orange zest
1/2 t vanilla extract
2 c all-purpose flour
1/4 c cornstarch
1/2 t kosher salt
1 t baking soda

Filling (for each cake)
1 c heavy whipping cream, chilled
3 T sugar
1/2 t vanilla extract
1 pint strawberries, hulled & sliced

Preheat oven to 350 F. Butter and flour two 8-inch cake pans.
Sift together flour, cornstarch, salt, and baking soda then set aside.
Cream the butter & sugar until light and fluffy. Add eggs one at a time on medium speed, beating completely. Add sour cream, zests, and vanilla. Mix well. Slowly add flour mixture on low speed and combine just until smooth.
Divide batter evenly between the two pans and smooth tops with a spatula. Bake 40-45 minutes until a toothpick inserted in the center comes out clean. Cool in pans for 30 minutes then turn out onto wire racks to cool completely.
Whip cream until firm then add sugar and vanilla. Slice one cake in half. Place bottom half onto a serving platter and top with half the whipped cream and strawberries. Cover with top slice and spread with remaining cream. Decorate with strawberries.

Lemon Bars

Source: Barefoot Contessa Parties! by Ina Garten
Makes: 20 Squares or 40 Triangles

Crust
1/2 lb unsalted butter, softened at room temperature
1/2 c granulated sugar
2 c all-purpose flour
1/8 t kosher salt

Filling
6 extra large eggs, room temperature
3 c granulated sugar
2 T grated lemon zest (4-6 lemons)
1 c freshly squeezed lemon juice
1 c all-purpose flour

Confectioner's Sugar, for dusting

Preheat the oven to 350 degrees.

Crust: Combine flour and salt and set aside. Cream the butter and sugar until light. On low speed, add flour mixture until just combined. Gather dough into a ball and press into a 9X13X2 inch baking pan building up a 1/2" edge on all sides. Chill for 30 minutes to 1 hour.
Bake for 15 to 20 minutes until very lightly browned. Cool completely on a wire rack.

Filling: Whisk together all ingredients and pour over cooled crust. Bake for 30-35 minutes until set. Cool to room temperature. Dust with confectioner's sugar and cut into squares or triangles.