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.