Ina Garten's Perfect Summer Cake is just that—a beautifully light, perfectly balanced dessert that screams summer. With its airy texture, citrusy zest, and a sweet whipped cream filling studded with fresh strawberries, this cake is an absolute crowd-pleaser. Whether you're hosting a summer dinner, bringing a dessert to a barbecue, or simply indulging in a sweet treat, this cake is guaranteed to shine.
Why Everyone Will Love This Recipe
This cake has it all: light, fluffy layers, a citrusy hint from the lemon and orange zest, and the richness of sour cream to create the perfect texture. The whipped cream filling adds a luscious sweetness, and the strawberries on top? They’re the ideal finishing touch, bursting with flavor and freshness. Plus, it’s easy to make and pairs perfectly with a glass of chilled white wine or iced tea for an afternoon treat. Whether served at a special gathering or for a simple family dessert, it’s sure to be a hit.
What Is Ina Garten’s Perfect Summer Cake?
Ina Garten’s Perfect Summer Cake features two layers of light and moist cake flavored with zesty lemon, orange, and vanilla. The cake is filled and topped with freshly whipped cream and ripe strawberries, making it a perfect dessert for showcasing seasonal fruit. With just the right amount of sweetness, the cake remains balanced, light, and never too heavy, making it an ideal dessert for any summer occasion.
Cooking Tips
- Room temperature ingredients: Make sure your butter, eggs, and sour cream are at room temperature for the best texture and consistency in the batter.
- Don’t overmix: When adding the flour mixture to the butter mixture, mix just until smooth to avoid dense, tough cake layers.
- Sift your dry ingredients: Sifting the flour, cornstarch, salt, and baking soda helps ensure a light, airy cake texture.
- Whip the cream to firm peaks: For the best filling texture, be sure the cream is whipped to firm peaks before adding sugar and vanilla.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
While fresh strawberries are ideal, you can use frozen ones if fresh strawberries aren’t available. Just make sure to thaw them and drain off any excess liquid to prevent the cake from getting soggy.
Can I make this cake ahead of time?
Yes, the cake layers can be made ahead of time. Let them cool completely, wrap them in plastic wrap, and store them at room temperature for up to 2 days. The whipped cream filling is best made fresh, but you can whip the cream ahead of time and store it in the fridge for a few hours before assembling the cake.
Can I substitute the sour cream?
You can substitute the sour cream with plain Greek yogurt for a slightly tangier flavor or buttermilk for a lighter texture.
How do I make sure the cake layers don’t stick?
Be sure to butter and flour the cake pans well before adding the batter. You can also line the bottom of the pans with parchment paper for extra insurance.
How should I store the leftovers?
If you have leftover cake, store it in an airtight container in the refrigerator for up to 2 days. The whipped cream may start to soften, but the cake will still be delicious.
How to Store
Store the cake in the refrigerator, covered loosely with plastic wrap or in an airtight container. It’s best enjoyed within 1–2 days to ensure the cake stays fresh and the whipped cream remains firm.
How to Freeze
While this cake is best served fresh, you can freeze the individual cake layers if needed. After baking and cooling, wrap each cake layer tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the fridge before assembling with fresh whipped cream and strawberries.
Ingredients
For the 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:
- 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
Step-by-Step Instructions
- Preheat the oven: Set your oven to 350°F (175°C). Butter and flour two 8-inch round cake pans.
- Cream the butter and sugar: In a large bowl, use an electric mixer with a paddle attachment to cream the butter and sugar on high speed until light and fluffy, about 3 minutes.
- Add the eggs and wet ingredients: On medium speed, add the eggs one at a time, followed by the sour cream, lemon zest, orange zest, and vanilla extract. Scrape down the bowl as needed and mix until combined.
- Mix the dry ingredients: In a separate bowl, sift together the flour, cornstarch, salt, and baking soda.
- Combine the wet and dry ingredients: Slowly add the flour mixture to the butter mixture on low speed. Mix just until the batter is smooth.
- Bake the cake layers: Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula and bake in the center of the oven for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cakes: Let the cakes cool in the pans for 30 minutes, then remove them from the pans and place them on wire racks to cool completely.
- Prepare the whipped cream: In a chilled bowl, whip the heavy cream with sugar and vanilla extract until firm peaks form.
- Assemble the cake: Slice one of the cooled cakes in half horizontally. Place the bottom layer on a serving platter, spread with half of the whipped cream, and scatter with half of the sliced strawberries. Top with the second cake layer, spread with the remaining whipped cream, and decorate with the rest of the strawberries.
- Serve and enjoy: Slice and serve the cake immediately, or refrigerate it for up to 2 days.
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