Ingredients
Scale
- 1 cup All-purpose flour
- 1 1/2 TBSP Cornstarch
- 1/4 tsp Salt
- 1/4 tsp Baking soda
- 1/4 tsp Baking powder
- 6 TBSP Unsalted butter (room temperature)
- 1/2 cup White granulated sugar
- Zest of a small lemon
- 3/4 tsp Pure vanilla extract
- 2 Large eggs (room temperature)
- 1/2 cup Sour cream (room temperature)
- 1 lb Strawberries (rinsed, dried, and cut into small cubes)
- 2 TBSP White granulated sugar
- 4 oz Cream cheese (room temperature)
- 1/2 tsp Pure vanilla extract
- 3/4 cup Powdered sugar (sifted)
- 1 cup Heavy cream (cold)
Instructions
- Preheat oven to 350°F (175°C). Grease an 8-inch round cake pan.
- In a medium bowl, whisk flour, cornstarch, salt, baking soda, and baking powder.
- In a large bowl, beat butter and sugar until fluffy. Add lemon zest and vanilla; mix well.
- Incorporate eggs one at a time and then stir in sour cream.
- Gradually combine dry ingredients into wet until just mixed; do not overmix.
- Pour batter into the prepared pan and bake for about 15 minutes until a toothpick comes out clean. Cool completely before cutting into cubes.
- Combine cut strawberries with sugar in a bowl; let sit for 10 minutes to macerate.
- Beat cream cheese with vanilla until smooth; gradually mix in powdered sugar.
- Whip heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- In your trifle dish or glasses, layer cake cubes, sweetened strawberries, and whipped cream mixture repeatedly until all ingredients are used; finish with whipped cream on top.
- Refrigerate for at least one hour before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 310
- Sugar: 34g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg