This Strawberry Short Cake is really pretty and shows best when you make it with 4 layers, alternating between strawberry filling and cream filling. Top with the best ripe strawberries you can buy.
Tip : Combine 2 tablespoons of vanilla instant pudding powder when you are whipping the heavy cream, check for sweetness before adding sugar. The addition of the vanilla powder will help set the whipped cream so that you can keep it for several hours before serving.
Ingredients
- 1 recipe Sponge Cake
- 2 quarts strawberries
- 1 cup whipping cream
- 2 tbsp instant vanilla pudding powder
Instructions
- Gather all ingredients before starting recipe.
Cake (day before)
- Make cake per the Sponge Cake recipe, this can be done the day before.
Strawberries (day before)
- Reserve 10-12 whole strawberries. leaving the leaves on, for garnish.
- Remove stems and slice one and one half quart of strawberries, layer in a bowl and sprinkle each layer with a teaspoon of sugar.
Filling
- Whip 1 cup of whipping cream, adding 2 tablespoons of vanilla instant pudding during the mixing. Mix until the cream holds stiff peaks but before it turns to butter.
Assembly
- Slice the sponge cake in half, you can use a round form or you can use a jelly roll pan.
- Place sponge cake on parchment paper halves on your serving platter so that while you are filling the cake, you can keep the platter clean. When you are done, you should be able to slide the 2 halves of parchment paper out and leave the cake on the platter.
- Starting with sliced strawberries, place sliced strawberries on the bottom layer.
- Top this layer with another layer of sponge cake and spread the sponge with a 1/3 of the vanilla cream.
- Top this layer with the next sheet of sponge cake, and repeat.
- Spread the top layer of sponge cake with vanilla cream and decorate with quartered strawberries. Leave the leaves on for a bit of contrast.
