Ingredients
For the Cake
- 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 recommended)
For the Strawberries
- 2 lbs fresh strawberries, diced, plus 12 small whole for garnish
- 3 1/2 Tbsp (45g) granulated sugar
For the Cream Layer
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 3/4 cup (90g) powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare Cake Batter: Preheat oven to 350°F (175°C). Butter and flour an 18-by-13-inch rimmed baking sheet. In a large bowl, whisk together flour, cornstarch, salt, baking soda, and baking powder. Set aside.
- Mix Wet Ingredients with Sugar: In the mixing bowl of a stand mixer fitted with the paddle attachment, beat softened butter, granulated sugar, and lemon zest until pale and fluffy. Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- Combine Dry and Wet Ingredients Alternately: Add one-third of the flour mixture and mix just until combined. Then add half of the sour cream and mix gently until combined. Repeat with the remaining flour and sour cream in the same manner, ending with the last third of flour mixture. Scrape down sides to ensure even mixing.
- Bake the Cake: Pour and spread the batter evenly into the prepared baking sheet. Bake for 20–24 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely on a wire rack.
- Cut Cake Rounds: Once cooled, cut the cake into 24 rounds the size of your dessert cups. Save any leftover cake for another use, refrigerated or frozen.
- Prepare Strawberries: Toss diced strawberries with granulated sugar in a bowl. Let them rest for 10 minutes to macerate and release their juices.
- Whip Heavy Cream: In a large mixing bowl, use an electric hand mixer to whip the heavy cream until soft peaks form. No need to clean the beaters before the next step.
- Prepare Cream Cheese Mixture: In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, whipping until the mixture is light and fluffy.
- Combine Cream Mixes: Add the cream cheese mixture to the whipped heavy cream and continue whipping until stiff peaks form.
- Assemble Trifles: Place one cake round into each of 12 tall dessert cups. Spoon a portion of the macerated strawberries over the cake round.
- Pipe Cream Layer: Transfer the cream mixture to a piping bag fitted with a large round tip and pipe an even layer of cream over the strawberries. Repeat the layering with another cake round, strawberries, and cream to fill each cup.
- Garnish and Serve: Top each trifle with one small whole fresh strawberry. For best results, serve within an hour. The cake can be baked and cut a day in advance, but prepare the strawberries and cream mixture just before serving.
Notes
- The cake rounds can be chilled or frozen for later use if not assembling immediately.
- Light sour cream works well for the cake batter, but full-fat can be used for richer flavor.
- Ensure cream cheese is softened to avoid lumps in the cream layer.
- Use fresh, ripe strawberries for the best flavor in the strawberry layer.
- Assembling just before serving maintains freshness and texture, especially to keep the cake from becoming soggy.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian