Strawberry and mascarpone cream verrines

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Ingredients
For the cake:
280 g flour
25 g cornstarch
1/2 teaspoon of salt
1/2 teaspoon baking powder
170 g unsalted butter, soft
300 g powdered sugar
1 teaspoon lemon peel
4 large eggs
1 1/2 teaspoons vanilla extract
280 g fresh cream
Strawberry layer
500 g fresh strawberries, diced, plus 12 small whole ones for garnish
45 g powdered sugar
Cream layer
475 ml liquid cream
200 g room temperature mascarpone
1/2 teaspoon vanilla extract
90 g powdered sugar
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Preparation:
For the cake:
Preheat the oven to 180 degrees C. butter and flour a baking sheet.
In a bowl mix the flour, cornstarch, salt and baking powder, set aside.
In the bowl of a mixer, whisk together the butter, sugar and lemon zest. Add eggs one at a time and mix in vanilla.
Add 1/3 of the flour mixture and mix just until combined then add 1/2 of the sour cream and mix just until combined, repeat with flour and cream once more then finish mixing in the last 1/3 of the flour mixture and mix just until combined.
Pour and spread the batter evenly into the prepared baking sheet. Bake in preheated oven for about 15 to 20 minutes.
Remove from oven and let cool completely. Once cooled, cut with a cookie cutter the size of the verrines.
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For the strawberry layer:
Mix diced strawberries with sugar. Let stand 10 minutes.
For the cream layer:
In a large bowl, whip chilled cream until whipped.
In another bowl, whip mascarpone until smooth, add powdered sugar and vanilla and whip well. Add cream cheese mixture and whip until fully incorporated.
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Assemble the verrines:
Place cupcakes in the bottom of the verrines. Add a spoonful of strawberries to each cake.
Transfer cream mixture to a pocket for ease and arrange cream on top of the strawberry layer. Repeat the layering process once more if necessary and finish with the cream.
Garnish each verrine with a fresh strawberry. Chill for at least 1 hour and serve.