Strawberry Country Cake *

12 Tbsp butter, at room temperature
2 cups sugar
4 extra large eggs, at room temperature
3/4 cup sour cream, at room temperature
1/2 tsp grated lemon zest
1/2 tsp grated orange zest
1/2 tsp vanilla extract
2 cups all purpose flour
1/4 cup cornstarch
1/2 tsp kosher salt
1 tsp baking soda

For icing:
2 cups heavy cream, chilled
6 Tbsp sugar
1 tsp vanilla
1 pint fresh strawberries, hulled and sliced

Preheat oven to 350.  Butter the bottom of 2 8 inch cake pans and lightly flour.  Cream the butter and sugar on high speed until light and fluffy.  Add the eggs, one at a time, then the sour cream, zests, and vanilla.  Mix well.  Stir together the flour, cornstarch, salt and baking soda.  On low speed, slowly add the flour mixture to the butter mixture and combine just until smooth.

Pour the batter evenly into each of the pans and smooth the tops.  Bake in the center of the oven for 35-45 minutes, until a toothpick comes out clean.  Let cool in the pans for 30 minutes, then remove to wire racks and let cool to room temperature.

To make the icing:  Whisk the cream, sugar and vanilla until firm.

Place one cake on a serving platter, spread with 1/2 the whipped cream and scatter with sliced strawberries.  Place second cake on top of the bottom iced cake.  Spread the second cake with remaining whipped cream and sliced strawberries.