°1 cup multi-purpose flour, more dust

°1.5 tablespoons corn starch

°0.25 tsp salt

°0.25 tsp baking soda

°0.25 tsp baking powder

°6 tablespoons unsalted butter

°0.75 cup Sweetheart Sugar

°0.5 tsp lemon zest

°2 Eggs

°0.75 tsp vanilla extract

°283g sour cream

°1 pound fresh cubed strawberries, plus 12 decorative pounds

°45 grams of honey sugar

°475 ml thick cream

°170g cream cheese

°90g powdered sugar


In the bowl, whisk together the flour, cornstarch, salt, baking soda and baking powder.

In an electric mixer bowl with paddle accessory, beat the butter, sugar and lemon zest until light and fluffy.

Mix the eggs one by one, then mix the vanilla.

Add 1/3 of the flour mixture and mix until it is just combined, then add 1/2 of the sour cream and mix until the flour and sour cream again, then finish by mixing the last 1/3 of the flour mixture and mix until combined (scrape the bowl to ensure it is evenly combined).

Pour and spread the mixture evenly in a skillet.

Bake in preheated oven until toothpick in the middle comes out clean, about 18-22 minutes.

Remove from the oven and cool completely on a rack. Once cooled, cut into 24 rounds the size of candy cups.

Flip the strawberry cubes with sugar (frozen strawberries cannot be used in this recipe. They are very wet and taste bad!).

Let stand for 10 minutes. In a large bowl with an electric mixer, beat the cream until soft peaks form.

In a separate mixing bowl, mix the cream cheese until smooth, add the powdered sugar

Enjoy !