Ingredients

- 12 tablespoons (1 1/2 sticks or 170g) unsalted butter, at room temperature
- 2 cups (450g) sugar
- 4 extra-large eggs, at room temperature
- 3/4 cup (about 175ml) sour cream, at room temperature (which I replaced with buttermilk)
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon grated orange zest (I omitted this and used only lemon zest)
- 1/2 teaspoon pure vanilla extract
- 2 cups all-purpose flour (I replaced with cake flour)
- 1/4 cup cornstarch (which I omitted since I was using cake flour)
- 1/2 teaspoon salt
- 1 teaspoon baking soda

For the filling for each cake:
- 1 cup (1/2 pint) heavy cream, chilled
- 3 tablespoons sugar
- 1/2 teaspoon pure vanilla extract (I only used a couple of drops)
- 1 pint fresh strawberries, hulled and sliced
- Sliced almonds, lightly toasted (depends how much you want on your cake)

Description

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