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) and prepare the lemon cake batter by mixing flour, cornstarch, baking soda, baking powder, salt, butter, sugar, lemon zest, vanilla extract, eggs, and sour cream.
- Pour the batter into a greased pan and bake for about 15 minutes until a toothpick comes out clean.
- While the cake bakes, toss cubed strawberries with sugar and let sit to release juices.
- Beat cream cheese with powdered sugar and vanilla until smooth; whip cold heavy cream until soft peaks form and fold into the cream cheese mixture.
- Once cooled, cut the cake into cubes. In a trifle dish or glasses, layer cake cubes, strawberries, and whipped cream cheese mixture until all ingredients are used.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 trifle glass (150g)
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg