Strawberry Dome Cake

1. Make the strawberry glaze. In a medium saucepan, add sugar, cornstarch, juice of lemon and strawberries. Cook over medium-high heat, stirring constantly until sugar is dissolved, strawberries have released their natural juices, and mixture is thickened. (this should take 2-5 minutes)

Remove from the heat.

Using an immersion blender or food processor (wait for mixture to cool 10 minutes if using food processor), blend until mixture is smooth.

Pour the mixture through a fine mesh sieve to remove the strawberry seeds.

Cover with plastic wrap and set in refrigerator until ready to use.

2. Make the cake. Preheat oven to 350F. Line a 9-inch round baking pan with parchment paper and spray with nonstick cooking spray. Set aside until ready to use.

Using a large bowl and handmixer, or stand mixer fitted with the paddle attachment, add the sugar, butter, oil, eggs, sour cream, Greek yogurt, milk and vanilla extract. Beat to combine, then add in the sifted flour, baking powder, baking soda and salt. Mix just until batter is combined.

Pour batter into prepared cake pan.

Bake cake in preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Set cake on wire cooling rack and allow to completely cool.

Once cool, cut the dome off the top of the cake to make the cake flat, then cut the cake in half horizontally.

Cut the top layer of cake into a 6-inch circle.

3. Make the whipped cream filling. In the bowl of a stand mixer fitted with the whisk attachment, add the heavy cream, powdered sugar, and softened cream cheese. Beat on medium-high speed until stiff peaks form.

Add in the cut up strawberries and mix just until combined.

4. Assemble. Using a 9-inch round bowl (it should measure 9-inches at the top, widest part), place plastic wrap so that it completely covers the bowl, and some of the plastic wrap hangs over the edges.

Place strawberry slices on the bottom and up the sides of the bowl. It’s okay if some of the slices don’t stick, because the strawberry glaze will help them stay in place.

Place 1/3 of whip cream mixture on the bottom and spread until smooth.

Place the 6-inch cake layer on top of the whip cream mixture.

Place the rest of the whip cream mixture on top, then place the 9-inch cake layer on top, with the bottom of the cake facing up.

Cover the top with plastic wrap then allow to chill in the refrigerator for 4 hours, or up to overnight.

5. Remove the cake from the refrigerator and uncover. Place your serving plate on top, then invert the cake and remove the plastic wrap. Serve and enjoy!