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Ingredients
Scale
- 2 cups (284g) all-purpose flour, plus more for dusting pan
- 3 Tbsp (26g) cornstarch
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 12 Tbsp (170g) unsalted butter, softened
- 1 1/2 cups (315g) granulated sugar
- 1 tsp lemon zest
- 4 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup (283g) sour cream (light version recommended)
- 2 lbs fresh strawberries, diced, plus 12 small whole for garnish
- 3 1/2 Tbsp (45g) granulated sugar (for strawberries)
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract (for cream)
- 3/4 cup (90g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and prepare the baking sheet.
- Whisk dry ingredients together, set aside.
- Cream butter, sugar, and lemon zest until fluffy.
- Add eggs one at a time and mix in vanilla extract.
- Gradually mix in dry ingredients and sour cream alternately.
- Spread batter in prepared sheet and bake for 20-24 minutes.
- Cool completely and cut out rounds.
- Toss strawberries with sugar and let sit.
- Whip heavy cream until soft peaks form.
- Whip cream cheese, sugar, and vanilla until fluffy, then fold into whipped cream.
- Layer cake, strawberries, and cream in cups, repeating as necessary.
- Garnish with whole strawberries and serve immediately.
Notes
Ensure the cake has cooled completely for better layering.
Prepare the cake a day ahead for flavor blending, but add cream and strawberries just before serving.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking, Assembling
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 22
- Sodium: 150
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 1
- Protein: 4
- Cholesterol: 80