°1 cup multipurpose flour, plus more dust
°1.5 tbsp corn starch
°0.25 teaspoon salt
°0.25 teaspoon baking soda
°0.25 teaspoon baking powder
°6 tbsp unsalted butter
°0.75 Cup Sugar Sweetheart
°0.5 tsp lemon peel
°0.75 tsp vanilla extract
°283g sour cream
°1 pound fresh strawberry cut into cubes, plus 12 pounds full of decorating
°45 grams sugar darling
°475 ml heavy cream
°170g cream cheese
°90g sugar powder
In the mixing bowl, whisk together the flour, cornstarch, salt, baking soda and baking powder, set aside.
In an electric mixer bowl with paddle accessory, whisk the butter, sugar and lemon zest until pale and fluffy.
Mix the eggs one by one and then mix the vanilla.
Add 1/3 of the flour mixture and mix until just combined, then add 1/2 of the sour cream and mix until combined with the flour and sour cream again, then finish by mixing in the last 1/3 of the flour mixture and mix until combined (scrape the bowl to ensure it is evenly combined).
Pour and spread the mixture evenly in a frying pan.
Bake in the preheated oven until the toothpick in the middle comes out clean, about 18-22 minutes.
Remove from the oven and cool completely on a wire rack. Once cool, cut into 24 rounds the size of candy cups.
Flip the strawberry cubes with sugar (frozen strawberries cannot be used in this recipe. It is very damp and the flavour is not good!).
Let rest be 10 minutes. In a large mixing bowl using an electric hand mixer, whisk the heavy cream until soft peaks form.
In a separate medium mixing bowl, mix the cream cheese until smooth, add the powdered sugar and vanilla and whisk until light and thin.
Add the cream cheese mixture to the heavy cream and whisk until solid peaks form.
Place 6 rounds of cake in 6 fairly long candy cups. Add a spoonful of strawberries over each round cake.
Transfer the cream mixture to a pipe bag with a large circular tip and a tube cream mix above the strawberry layer.
Repeat proc layers