Ingredients
For the cake:
- 4 eggs
- 1 cup unsalted butter room temperature
- 1 cup sugar
- 1½ cup Mitsides all-purpose flour
- ½ cup sour cream
- 1 teaspoon salt
- 2 teaspoon vanilla
- ½ teaspoon baking powder
For the Trifle:
- 5 cups strawberries cut in half
- ½ cup granulated sugar
- ¼ cup strawberry jam
- 120g cream cheese, softened
- ½ can sweetened condensed milk
- 300ml fresh cream, whipped
Method
- Preheat oven to 180°C. Butter and flour a 23×13 cm baking tin.
- In a medium bowl whisk together the flour, salt, and baking powder then set aside.
- With a mixer beat the butter until creamy. Add the sugar in and mix until light and fluffy. Add the eggs one at a time while mixing at medium speed until fully incorporated. Add the sour cream, and vanilla and mix until incorporated.
- Add the flour mixture and mix until combined. Transfer the batter into the tin and even it out a bit. Bake for about 40 minutes or until the center is set and a skewer comes out clean.
- Allow to cool in the tin for about 10 minutes before transferring to a cooling rack.
- Meanwhile start to prepare the remaining trifle ingredients. Mix the sugar and the strawberries and put in the fridge.
- Using a handmixer mix the cream cheese and the condensed milk. Whip the fresh cream and add half of it in the cream cheese mixture. Leave the other half for the top.
- Cut the cooled cake in small squares around 3cm x 3cm.
- Assemble the trifle in 3 layers adding ⅓ of each every time: Add the cake pieces, strawberry jam, strawberries, cream and repeat 3 times. After the final layer add some strawberries on top. You can sprinkle with some crushed almonds, pistachios or white chocolate shavings.
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