Preheat your oven to 350°F. This is a crucial step as a properly heated oven ensures that the cake bakes evenly and rises perfectly. The scent of baked goods will soon fill your home!
Butter the bottom of two 8-inch cake pans. Then, line them with parchment paper and butter and flour the lined pans. This will prevent the cake from sticking to the pans, making it easier to remove once baked. It’s a little extra work but worth it!
In the bowl of a KitchenAid stand mixer, cream the unsalted butter and granulated sugar on high speed until light and fluffy. This should take about 3 to 5 minutes. You’ll notice a change in color and texture; the mixture will become pale and airy.
Reduce the speed to medium and add the eggs, one at a time. Make sure to mix well after each addition. Follow this by adding the sour cream, lemon zest, orange zest, and vanilla extract, scraping down the sides of the bowl as needed. This helps incorporate all the flavors evenly throughout the batter.
In a separate bowl, sift together the all-purpose flour, cornstarch, kosher salt, and baking soda. This step is important as it aerates the dry ingredients and ensures there are no lumps.
On low speed, gradually add the sifted flour mixture to the butter mixture. Mix just until combined, being careful not to overmix. The batter should be smooth, and you’ll see little bubbles forming that indicate it’s ready.
Pour the batter evenly into the prepared cake pans. Smooth the tops with a spatula to make sure they bake evenly. Now it’s time for the oven!
Bake in the center of the oven for 40 to 45 minutes. Keep an eye on them; when a toothpick inserted into the center comes out clean, they’re done. The cakes will develop a golden color, and your kitchen will smell heavenly!
Let the cakes cool in the pans for about 30 minutes before removing them to wire racks. This allows them to set and makes it easier to handle without breaking.
If you’re using one cake, wrap the second well and freeze it for later. If you’re serving both, let them cool completely to room temperature.
To make the filling, whip the heavy cream, granulated sugar, and vanilla extract in the mixer fitted with the whisk attachment until firm peaks form. This will create a lovely, airy filling that holds its shape beautifully.
Slice one of the cakes in half horizontally with a long, sharp knife. Place the bottom slice of the cake on a serving platter, spread with half of the whipped cream, and scatter with the sliced fresh strawberries. Cover with the top slice and spread with the remaining whipped cream. Decorate with more strawberries on top for a stunning presentation.
