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 the oven to 350°F (175°C). In a bowl, mix flour, cornstarch, salt, baking soda and powder.
- In another bowl, beat butter and sugar until fluffy. Add lemon zest and vanilla; then mix in eggs one at a time followed by sour cream.
- Combine dry ingredients with wet mixture until just blended. Pour into greased pan and bake for 15 minutes until golden brown. Cool completely before cubing.
- Toss diced strawberries with sugar and let sit for 10 minutes to macerate.
- Beat cream cheese with vanilla until smooth; gradually add powdered sugar. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture.
- In a trifle dish or cups, layer cake cubes, strawberries, and cream mixture repeatedly until ingredients are used up. Top with remaining whipped cream.
- Chill for at least an hour before serving.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 325
- Sugar: 29g
- Sodium: 80mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 56mg