Instructions

• Preheat oven to 350°F (175°C). Butter and flour an 18-by-13-inch rimmed baking sheet (use additional flour for dusting the pan as needed).
• In a bowl, whisk together 2 cups (284 g) all-purpose flour, 3 Tbsp (26 g) cornstarch, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder. Set the dry mixture aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat 12 Tbsp (170 g) unsalted butter, 1 1/2 cups (315 g) granulated sugar, and 1 tsp lemon zest on medium speed until pale and fluffy, about 3–5 minutes.
• Add 4 large eggs to the butter mixture one at a time, mixing briefly after each egg until incorporated. Mix in 1 1/2 tsp vanilla extract.
• Add the dry flour mixture and 1 cup (283 g) sour cream to the batter in three stages as follows: add one-third of the flour mixture and mix just until combined; add half of the sour cream and mix just until combined; add the next one-third of the flour mixture and mix just until combined; add the remaining half of the sour cream and mix just until combined; finish by adding the last one-third of the flour mixture and mix just until combined. Scrape down the bowl as needed to ensure an even batter.
• Pour and spread the batter evenly in the prepared baking sheet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20–24 minutes. Remove from oven and transfer the pan to a wire rack to cool completely.
• Once the cake is completely cool, use a round cutter sized to your dessert cups to cut 24 rounds. Reserve any leftover cake to chill or freeze for another use.
• In a medium bowl, toss 2 lbs fresh strawberries (diced) with 3 1/2 Tbsp (45 g) granulated sugar. Let the strawberries macerate at room temperature for 10 minutes.
• In a large mixing bowl, using an electric hand mixer, whip 2 cups (475 ml) heavy cream until soft peaks form. Set aside (no need to clean the beaters immediately).
• In a separate medium bowl, beat 6 oz (170 g) softened cream cheese until smooth. Add 3/4 cup (90 g) powdered sugar and 1/2 tsp vanilla extract, and beat until light and fluffy.
• Add the cream cheese mixture to the whipped heavy cream and beat until the mixture holds stiff peaks.
• Transfer the cream mixture to a piping bag fitted with a large round tip or use a spoon to portion the cream. Place 12 cake rounds into 12 tall dessert cups (one round per cup for the first layer).
• Spoon a portion of the macerated diced strawberries over each cake round. Pipe or spoon a layer of the cream mixture over the strawberries.
• Repeat: place a second cake round on top of the cream, add another spoonful of macerated strawberries, then pipe or spoon a final layer of cream.
• Garnish each trifle with one small whole fresh strawberry (from the 12 reserved for garnish).
• Serve within an hour for best texture. The cake rounds can be baked up to a day in advance and kept covered; if you do, wait to prepare the macerated strawberries and the cream mixture until just before serving.