Ingredients:
Cake
- 2 c. all purpose flour
- 3 Tbs. cornstarch
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 3/4 c. (12Tbs.) unsalted butter, softened
- 1-1/2 c. sugar
- 1 tsp. lemon zest
- 4 large eggs
- 1-1/2 tsp. vanilla
- 1 c. sour cream
Strawberry Layer
- 2 lbs fresh strawberries +12 for garnish
- 3-1/2 Tbs. sugar
Cream Layer
- 2 c. heavy cream
- 6oz cream cheesem softened
- 1/2 tsp, vanilla extract
- 3/4 c. powdered sugar
Directions:
Cake Layer
1. Preheat oven to 350. Grease and flour an 18×13″ rimmed baking sheet. In a mixing bowl, whisk flour, cornstarch, salt, baking soda, and baking powder; set aside.
2. In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter, sugar, and lemon zest until pale and fluffy. Mix in eggs one at a time, then mix in vanilla.
3. Add in 2/3 c. of the flour mixture and mix until just combined. Then add 1/2 c. sour cream and stir until just combined. Repeat with the flour and sour cream once more, then end by mixing the last of the flour until just combined.
4. Pour and spread batter evenly into prepared baking sheet. Bake 20-40 min. until the toothpick comes out clean.
Strawberry Layer
1. Toss diced strawberries with sugar. Let rest 10 min.
Cream Layer
1. Whip heavy cream until soft peaks form.
2. In a separate medium bowl, whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy. Add cream cheese to heavy cream and whip until stiff peaks form.
Assembly of Trifles:
1. Cut the cake into 12 rounds using a biscuit cutter or the top of a jar. Layer cake, then strawberries, then cream, and repeat. Garnish with a strawberry on top.