| Level: | Easy |
| Total: | 3 hr 45 min |
| Active: | 30 min |
| Yield: | 12 servings |
Ingredients
- Nonstick baking spray, for the parchment
- 1 1/2 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, at room temperature
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 6 strawberries, halved
- Fresh mint leaves, for serving
- 1 1/2 cups granulated sugar
- 3 tablespoons cornstarch
- One 3.5-ounce package strawberry-flavored gelatin
- 2 1/2 pounds fresh strawberries, hulled and halved
- 1 1/2 cups plain Greek yogurt
- 1 1/2 cups cold heavy cream
- 3/4 cup granulated sugar
- 3 tablespoons brown sugar
Instructions
- For the cake: Preheat the oven to 350 degrees F. Line a rimmed baking sheet with parchment and spray with baking spray.
- Sift together the flour, cornstarch, baking soda and salt in a bowl.
- In the bowl of an electric mixer fitted with a paddle attachment, cream the granulated sugar and butter until light and fluffy, 2 to 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the sour cream and vanilla and mix until combined. Add the sifted dry ingredients and mix on low speed until just barely combined.
- Pour into the prepared baking sheet and bake until the cake is golden and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Set aside and allow to cool completely.
- For the strawberries in sauce: Put the granulated sugar, cornstarch, gelatin and 1 1/2 cups water in a saucepan. Stir together and bring to a boil. Cook until starting to thicken, then remove from the heat. Put the strawberries in a bowl and pour over the sauce, gently tossing together. Set aside in the fridge and allow the mixture to thicken, stirring occasionally, 10 to 15 minutes.
- For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the yogurt, cream, granulated sugar and brown sugar on high until smooth and silky.
- Once the cake is cool, flip out onto a cutting board and remove the parchment. Cut the cake into 1.5-inch cubes.
- To assemble the trifle, place half of the cake pieces into the bottom of a trifle dish or large glass bowl. Top with half of the strawberries in sauce, then half of the sweet yogurt cream. Repeat the layers of cake, strawberries in sauce and cream. Garnish with fresh halved strawberries and mint leaves. Cover and place in the refrigerator to chill for at least 2 hours.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 629 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 91 g |
| Dietary Fiber | 2 g |
| Sugar | 72 g |
| Protein | 15 g |
| Cholesterol | 113 mg |
| Sodium | 249 mg |
Reviews
I have made this so many times. It’s a family favorite for sure and not just the family. Everywhere I take it people are so impressed and love it. Easy and fancy. I don’t use the yogurt cream just make my own whipped cream and I add extra strawberries. So good!!
My husband made this yesterday – it is amazing! First I have to say that the smell just from the cake baking is beyond heavenly…..and the yogurt cream – well I could eat that alone.
It is very rich & decadent. There are a couple places you could lighten up the amount of sugar if you want it to be less sweet – and it would still be fabulous.
It is very rich & decadent. There are a couple places you could lighten up the amount of sugar if you want it to be less sweet – and it would still be fabulous.
Delicious. Used a 9 X 13 cake pan to bake the cake at 350 degrees for 25 minutes.
This was such a good dessert for summer! I was a little worried about all of the components together but they work really well! This is going to be the dessert I take to the 4th of July cookout every year from now on.
Most decadent trifle I’ve ever eaten!!
Adding this to my recipe box.
Thanks to Ree for sharing one of her family’s favorites.
Adding this to my recipe box.
Thanks to Ree for sharing one of her family’s favorites.
She also didn’t add the 1 1/2 cups water into the Strawberry part
Delicious desert and great sponge cake recipe on it’s own!!
Very happy with the results and my family was just as pleased. Used a 1/2 sheet cake pan to bake the cake and added an additional 5 minutes to cooking time. Would recommend making the strawberry glaze first so it can cool off while making cake. Have always liked sweetened sour cream with strawberries or whip cream with them too. What a great idea of combining the two! Just can’t go wrong with Ree’s recipes. Thank you, Pioneer Woman
My daughter made this and it was absolutely delicious and I don’t even eat strawberries. She used cool whip instead of the yogurt cream. I will be making this.
My family loved it! The cake has great flavor and it tasted even better the 2nd day! Definitely a keeper!