Ingredients
Scale
- 2 lb container of strawberries, hulled and quartered
- 2 tbsp sugar
- 1 tsp cornstarch
- 1 tsp corn syrup (optional, helps with shine)
- 1/2 cup (120g) milk
- 1 tbsp lemon juice
- 1/4 cup (56g) unsalted butter, softened
- 1/2 cup + 2 tbsp (125g) sugar
- 1 large egg + 1 egg white
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp kosher salt
- 3/4 cup (96g) all-purpose flour or 1-to-1 gluten-free baking flour, spooned and leveled
- 6 oz full fat cream cheese, softened
- 1/2 cup (55g) powdered sugar
- 1 1/2 cups (360g) heavy whipping cream
Instructions
- In a medium saucepan, combine 1 pound of the quartered strawberries with sugar. Heat over medium, stirring until the sugar dissolves (about 2 minutes).
- Mix cornstarch with 1 tablespoon of water in a small dish. Stir this mixture into the saucepan until the sauce starts to glaze the strawberries (about 1 minute). If using corn syrup, mix it in now as well.
- Remove the saucepan from heat and fold in the remaining 1 pound of quartered strawberries. Set aside.
Notes
For a healthier version, consider using less sugar or a sugar substitute.
Make sure to let the cake cool completely before layering with strawberries and whipped cream for the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 27g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.