Strawberries and Cream Cake (Filling & Assembly)

Cream Filling Recipe:

1. This is a very loose recipe because you can taste it along the way to make it how you like. Start by whipping your heavy cream in a cold bowl on medium-high speed until medium-soft peaks form. Then add in the maple syrup, yogurt, and salt, and mix on low speed until well combined. Give it a taste. If you’d like you can add more of anything. I like to keep it just barely sweetened and slightly tart so it’s still very mild and pairs well with the cake and strawberries. Once the taste is as you like it, whip it again on low or medium low speed until it’s nice and thick. Be very careful not to over-whip it at this point or it will become grainy! But we do want it a little *extra* whipped so it’s nice and stable.

CAKE ASSEMBLY:

1. Make sure your cake layers are well cooled before assembling (ideally in the fridge, or freezer if you’re in a hurry). Add a small dollop of cream onto your cake plate or stand. Place one layer of cake down. Add a layer of your favorite jam, or you can use mashed fresh or frozen berries. Add half of the cream on top. Press strawberries into the middle area to create a little “stand” between this cake layer and the next. Add on your next cake layer, add the jam and cream and a nice pile of strawberries and enjoy!