I call this a cake because it starts with baking regular yellow cake. The traditional shortcake is more of a sweet biscuit-like dough baked to golden perfection and topped with strawberries and whipped cream. That is also very delicious, don't get me wrong (perhaps I shall try that recipe this summer as well), but I didn't want to fiddle with biscuit dough. This past weekend, I also had a graduation cake to make with Swiss Meringue Buttercream. Turned out awesome! And it made the 1.5 hour trip to Richmond, frozen and packed in a cooler!
|VCU- my alma mater!|
Split the cake layers then place one split layer on the cake board and place a 4" wide plastic band (found in cake supply stores) around the cake tightly. Then secure with tape. Add a layer of the glazy strawberries (1/2 the mixture) then place another cake layer on top. Then add some whipped cream...
Then another cake layer. Then the rest of the strawberries, then the final cake layer. Fill the rest of the top with the whipped cream and add a border with a cupcake tip. Chill in the refrigerator to set the layers (or place in the freezer if you're short on time).
I added a bit of writing in red.