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
Mix the flour, cornstarch, salt, baking soda, and baking powder together in a bowl and set aside.
Whisk the butter, sugar, and lemon zest together in the bowl of an electric mixer with the paddle attachment until the mixture is light and fluffy.
Mix each egg separately, then add 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 the flour and sour cream are combined again. Finally, add the last 1/3 of the flour mixture and mix until combined (scrape the bowl to ensure it is evenly combined).
Pour the mix into a frying pan and spread it out evenly.
Bake in an oven that has already been heated for 18 to 22 minutes, or until a toothpick inserted in the middle comes out clean.
Take out of the oven and let cool on a wire rack for the rest of the time.
Once it’s cool, cut it into 24 candy-cup-sized rounds.
Flip the strawberry cubes with sugar (this recipe can’t be made with frozen strawberries).
It’s very wet and doesn’t taste good!).
Let rest be 10 minutes.
Whisk the heavy cream with an electric hand mixer in a large bowl until soft peaks form.
Mix the cream cheese until it’s smooth, then add the powdered sugar and vanilla and whisk until it’s light and thin.
Add the cream cheese mixture to the heavy cream and whisk until stiff peaks form.
Put 6 cake rounds in each of 6 long candy cups.
Give each round cake a spoonful of strawberries.
Move the cream mixture to a piping bag with a large circular tip and a tube cream mix above the strawberry layer.
Layers must be repeated