It’s strawberry season here in the East Coast and we went berry picking over the weekend. We got over 5 lbs of strawberries and I know I have to make something out of it or it will go bad. Fresh strawberries will only keep well in the fridge for a couple of days after which they lose they flavor and shrivel.
Jam was first and foremost in my mind but I wasn’t able to get small canning jars. So I decided to make strawberry shortcake instead. I was able to get a mini chiffon cake from my favorite bakeshop so this saved me a lot of time.
First, prep your strawberries by washing, drying and removing the stems before slicing then set aside. Make your whipped cream frosting. You will need 1 cup cold heavy cream , 2 tbsp powdered sugar and 1 tbsp vanilla. Place everything in a well chilled mixing bowl and whip until stiff (note: I placed my mixing bowl and beaters in the freezer 15-30 minutes before making my frosting).
To assemble, slice your chiffon cake in half then spread some frosting on the lower half of your cake before layering it with some strawberries. Then carefully place the other half of your cake on top then spread your remaining frosting and decorate with some sliced and whole strawberries.
