PH
Y
Yours
Serves 10 to 12
Cake
- 12tablespoons unsalted butter, softened
- 1 3/4cups granulated sugar
- 4eggs
- 3/4cup sour cream or full-fat yogurt
- Zest of one lemon
- 1teaspoon vanilla extract
- 2cups all-purpose flour
- 1/4cup cornstarch
- 1teaspoon baking soda
- 1/2teaspoon salt
- 1quart strawberries
- 2 to 4tablespoons granulated sugar
- 8ounces mascarpone cheese, softened
- 2cups heavy cream
- 1teaspoon vanilla extract
- Preheat oven to 350° F. Butter and flour two 8-inch cake pans.
- Sift the flour, cornstarch, baking soda, and salt together into a bowl.
- Cream butter and sugar together until light and fluffy, about 5 minutes. Add the eggs one at a time, mixing for 30 seconds after each addition. Add the sour cream, zest, and extract.
- Gently mix the flour into the butter mixture until just combined. Divide the batter between the prepared pans and bake for 25 to 30 minutes, or until a cake tester comes out clean. Cool the cakes in the pans for 10 minutes, then turn out onto a cooling rack to cool completely.
- While the cakes are cooling, hull and slice the strawberries. Sprinkle with 2 tablespoons sugar and stir gently. Taste the berries and add more sugar if they need more sweetness. Let the strawberries macerate for at least 15 minutes.
- Whip the cream to soft peaks, then add in 1 tablespoon of sugar and the vanilla extract. Gently fold in the mascarpone.
- To assemble the cake, slice each cake round horizontally to make 2 layers. Place a layer of the cake on a serving plate or pedestal, cover with a generous dollop of whipped cream and a third of the strawberries. Repeat with the remaining cake layers, making sure to save a spoonful of cream and a spoonful of strawberries to garnish the top. Enjoy immediately. This cake is best served on the day that it is made.
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