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INGREDIENTS:
- Cake
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 eggs
- 1 lemon, zested
- 1/2 tsp vanilla
- 2 cups unbleached all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp salt
- 1 tsp baking soda
- Filling
- 1 cup heavy cream, chilled
- 3 Tbsp granulated sugar
- 1/2 tsp vanilla
- 2 cups strawberries, hulled and sliced
- Topping
- 1 cup dehydrated strawberries
- 1 cup vanilla wafers
- 4 Tbsp butter, melted
- Pinch of salt
DIRECTIONS:
Preheat oven to 350°. Butter and flour 2 (8″) cake pans.
To make the cake, in the bowl of a stand mixer fitted with the paddle attachment, cream butter and granulated sugar. On low speed, add eggs, one at a time. Then add sour cream, lemon zest, and vanilla, scraping down bowl as needed.
In a small bowl, sift together flour, cornstarch, salt, and baking soda. On low speed, slowly add flour mixture to butter mixture and combine until smooth.
Divide batter evenly into prepared pans. Smooth tops with a spatula and bake until a toothpick comes out clean, 40-45 minutes. Let cool in pans for 30 minutes. Then transfer to wire racks and let cool completely. Reserve 1 cake layer for another use.
To make the filling, using a hand mixer, whip cream until stiff peaks form. Add sugar and vanilla and stir to combine.
To make the topping, in a food processor with blade attachment, add dehydrated strawberries and vanilla wafers and pulse until coarse crumbs. Add butter and salt and pulse 1-2 more times. Transfer to a small bowl.
Slice one of cakes in half horizontally and place bottom slice on a serving platter. Spread half of whipped cream onto cake and sprinkle with strawberries and half of topping mixture. Cover with top slice of cake and spread with remaining cream and topping mixture. Decorate with strawberries as desired.