Ingredients
Scale
- 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
- Strawberry layer:
- 2 lbs fresh strawberries, diced
- 12 small whole strawberries for garnish
- 3 1/2 Tbsp (45g) granulated sugar
- Cream layer:
- 2 cups (475ml) heavy cream
- 6 oz (170g) cream cheese, softened
- 1/2 tsp vanilla extract
- 3/4 cup (90g) powdered sugar
Instructions
- Preheat oven to 350°F. Butter and flour an 18×13-inch baking sheet.
- Whisk dry ingredients in a bowl: flour, cornstarch, salt, baking soda, and baking powder.
- Cream butter, sugar, and lemon zest until fluffy. Mix in eggs one at a time, then vanilla.
- Alternately mix in flour mixture and sour cream in three parts, ending with flour.
- Spread batter evenly in the pan. Bake for 20-24 minutes, until a toothpick comes out clean.
- Cool completely, then cut into 24 rounds.
- Toss diced strawberries with sugar and let sit for 10 minutes.
- Whip heavy cream until soft peaks form.
- In another bowl, whip cream cheese, powdered sugar, and vanilla until fluffy. Fold into whipped cream.
- Assemble cups: cake, strawberries, cream. Repeat layers. Garnish with whole strawberries.
- Serve within an hour for best results.
Notes
- Make cake a day ahead; prepare cream and strawberries just before serving.
- Leftover cake can be frozen for later use.
- Light sour cream works well in this recipe.
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 32g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 140mg