Strawberry Shortcake Trifles

Strawberry Shortcake Trifle - All the flavors of the classic strawberry shortcake but with a soft cake layer instead of biscuit, and served in individual cups for a fun party or after dinner treat treat! Always a must on the summer to do list!

Ingredients

Cake

2 cups (284g) all-purpose flour, plus more for dusting pan
3 Tbsp (26g) cornstarch
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
12 Tbsp (170g) unsalted butter, softened
1 1/2 cups (315g) granulated sugar
1 tsp lemon zest
4 large eggs
1 1/2 tsp vanilla extract
1 cup (283g) sour cream (I used light because it's what I had on hand)

Strawberry layer

2 lbs fresh strawberries, diced, plus 12 more small whole for garnish
3 1/2 Tbsp (45g) granulated sugar

Cream layer

2 cups (475ml) heavy cream
6 oz (170g) cream cheese, softened
1/2 tsp vanilla extract
3/4 cup (90g) powdered sugar

Instructions

For the cake: Preheat oven to 350 degrees. Butter and flour an 18 by 13-inch rimmed baking sheet. 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.

Full Reading: https://www.cookingclassy.com/strawberry-shortcake-trifles/