-
1
Preheat oven to 350F.
-
2
Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides.
-
3
Line bottom of pans with parchment paper.
-
4
Sift first 4 ingredients into medium bowl.
-
5
Using electric mixer, beat butter and 1 cup sugar in large bowl until well blended.
-
6
Beat in sour cream, orange juice, orange peel and vanilla.
-
7
Add eggs 1 at a time, beating well after each addition.
-
8
Add dry ingredients and beat until well blended.
-
9
Divide batter between prepared pans; smooth tops.
-
10
Bake cakes until light golden and tester inserted into center comes out clean, about 28 minutes.
-
11
Cool cakes in pans on rack 30 minutes.
-
12
Turn cakes out onto racks and cool completely.
-
13
Meanwhile, hull and slice 1 basket strawberries.
-
14
Place in medium bowl.
-
15
Add preserves and 2 tablespoons sugar; toss to blend.
-
16
Let stand at room temperature until juices form, about 2 hours.
-
17
Place 1 cake layer, flat side up, on platter.
-
18
Top with sliced berry mixture in even layer.
-
19
Spread 1 cup Whipped Crme Frache over berry mixture.
-
20
Top with second cake layer, flat side down, pressing slightly.
-
21
To make basket weave, spread 1* cups Whipped Crme Frache over top and sides of cake; then follow directions in the box at right.
-
22
Or to frost simply, spread all of Whipped Crme Frache over top and sides of cake.
-
23
(Can be made 8 hours ahead.
-
24
Cover with cake dome and refrigerate.)
-
25
Mound remaining whole berries in center of cake.
