3/4 Unsalted Butter
2 Sugar
4 Eggs
3/4 Sour Cream
1/2 Lemon, Zest Of
1/2 Orange Zest
1/2 Vanilla Extract
2 All-Purpose Flour
1/4 Cornstarch
1/2 Kosher Salt
1 Baking Soda
1 Heavy Whipping Cream
3 Sugar
1/2 Vanilla Extract
1 Fresh Strawberries


Preheat the oven to 350 degrees F.
Butter and flour 2 8-inch cake pans.
Cream the butter and sugar on high speed until fluffy.
On medium speed add the eggs one at a time, then sour cream, zests and vanilla.
Mix well.
Sift together the remaining dry ingredients.
Add the dry mixture to the mix slowly on low speed.
Mix until smooth.
Bake for 40-45 minutes until a toothpick comes out clean.
Let cool completely.
Reserve one cake for later.
To make the filling for one cake, whip the cream until firm.,
Add the sugar and vanilla.
Slice the cake in half to make two rounds.
Place the bottom half on the platter and spread half of the whipped cream on top and cover with most of the strawberries.
Place the second half on top, and repeat with the cream and decorate with the rest of the strawberries.