1 cup all-purpose flour, plus more for dusting pan
1.5 Tbsp cornstarch
0.25 tsp salt
0.25 tsp baking soda
0.25 tsp baking powder
6 Tbsp unsalted butter
0.75 cups granulated sugar
0.5 tsp lemon zest
0.75 tsp vanilla extract
283g sour cream
1 lbs fresh strawberries, diced, plus 12 more small whole for garnish
45g granulated sugar
475ml heavy cream
170g cream cheese
90g powdered sugar
In a mixing bowl whisk together flour, cornstarch, salt, baking soda and baking powder, set aside.
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.
Add 1/3 of the flour mixture and mix just until combined then add in 1/2 the sour cream and mix just until combined, repeat with flour and sour cream once more then end by mixing in last 1/3 of the flour mixture and mixing just until combined (scrape down bowl to ensure it’s evenly combined).
Pour and spread batter evenly into pan .
Bake in preheated oven until toothpick inserted into center comes out clean, about 18-22 minutes.
Remove from oven and cool completely on a wire rack. Once cool cut into 24 rounds the size of your dessert cups.
Toss diced strawberries with sugar (Frozen strawberries can’t be used in this recipe. They’re too soggy and the flavor isn’t as good!).
Let rest 10 minutes. In a large mixing bowl using an electric hand mixer whip heavy cream until soft peaks form.
In a separate medium mixing bowl whip cream cheese until smooth, add powdered sugar and vanilla and whip until light and fluffy.
Add cream cheese mixture to heavy cream and whip until stiff peaks form.
Place 6 cake rounds in 6 fairly tall dessert cups. Add a spoonful of strawberries over each cake round.
Transfer cream mixture to a piping bag fitted with a large round tip and pipe cream mixture over strawberry layer.
Repeat layering process once more. Garnish each with a fresh strawberry.
Serve within an hour for best results. Enjoy!!!!!