Strawberry Shortcake 
Three layer 8" cake. |
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Macerate for 1 hour
strawberries, reserve 8 for decoration |
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sugar |
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Start baking Yellow Sponge Cake and then prepare strawberries while baking and cooling.
Cool sponge completely.
Cut vertical notch to aid in assembly.
Cut in half horizontally.
Freeze remaining half or defrost already made one.
Put 1 cake slice on large dinner plate.
Mix drained diced & macerated strawberries with 500-750 ml stabilized whipping cream to create filling.
Place mixture on top of cake, and press outwards until almost to the edge. Pat smooth.
Using notch, align and place other cake base on top.
Repeat for final layer.
Crumb coat cake using small amount of whipped cream, place in freezer for 20 minutes. Place remaining cream in fridge and cover.
Take cake out, and place on cake wheel.
Frost with remaining cream. Use excess cream to help arrange strawberries on top if necessary.
Place sliced strawberries on top in circular star burst pattern starting at the edge with the biggest slices.
Perimeter strawberries should be flat, but remaining strawberries should be angled slightly to create flower effect.
Cover and let firm up overnight in fridge.
Can be left out in cool room temperature for several hours before/after serving.
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Note
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2015-07-26 Use about 60% of the weight in strawberries of whipped cream. Use remainder for top and sides of cake. |
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Note
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2019-09-11 You can make two 6" cakes with the ingredients listed for a single 6" case by being very conservative with the frosting outside and the fruit inside. Use .75X sponge cake recipe though enough for 3x6" rounds. There may be enough for a ramekin or two. The cakes will not be finished evenly, use a "rough" frosting layer. |