Ingredients:

  • 1 ½ cups All-Purpose Flour (180g)
  • ½ cup Granulated Sugar (100g)
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Salt
  • ½ cup (1 stick) Unsalted Butter (cold, cubed)
  • ½ cup Sour Cream (full fat)
  • 1 Large Egg
  • 1 teaspoon Vanilla Extract
  • 4 cups Fresh Strawberries (hulled and sliced)
  • ¼ cup Granulated Sugar (for maceration)
  • 1 tablespoon Lemon Juice (freshly squeezed)
  • 2 cups Heavy Whipping Cream (very cold)
  • ½ cup Powdered Sugar (sifted)
  • 1 teaspoon Vanilla Extract (for cream)
  • 2 oz Full Fat Cream Cheese (softened) OR 2 tsp unflavored gelatin

Instructions:

  1. If baking the cake: Combine flour, ½ cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Mix egg, sour cream, and 1 tsp vanilla separately. Fold the wet ingredients into the dry until just combined. Spread into a prepared 9-inch pan.
  2. Bake the cake at 375°F (190°C) for 18-20 minutes until lightly golden and cooked through. Cool completely, then cut or crumble the cake into rough 1-inch pieces.
  3. Macerate the Strawberries: Gently toss the 4 cups of sliced strawberries with ¼ cup sugar and the lemon juice. Let stand at room temperature for at least 20 minutes to draw out the juices/syrup.
  4. Prepare the Stabilized Whipped Cream: If using gelatin, bloom it in cold water, let sit, then microwave briefly until dissolved and cool slightly. If using cream cheese, ensure it is softened.
  5. Whip the cream: In a chilled bowl, combine the very cold heavy cream, sifted powdered sugar, and vanilla. Beat until soft peaks form. Gently beat in the softened cream cheese or slowly drizzle in the cooled gelatin until stiff peaks form.
  6. Assemble the Trifle: In 8 individual glass cups or one large bowl, begin layering. Start with a layer of cake cubes, press lightly, and spoon 1-2 tablespoons of the strawberry syrup over the cake.
  7. Top the soaked cake layer with a generous amount of macerated strawberries, followed by a thick layer of the stabilized whipped cream.
  8. Repeat the layering sequence (Cake, Syrup, Berries, Cream) until the glass is filled, finishing with a decorative swirl of cream on top.
  9. Chill: Refrigerate the assembled trifles for a minimum of 2 hours before serving to allow the cake to absorb the moisture and flavors.
  10. Garnish the top of each chilled trifle with a fresh strawberry slice or mint sprig immediately before serving.