Pip's Plate

I wanted to do strawberry shortcake, but chow.com came out with this recipe as we were planning the menu. so to make things easier, we purchased pre-made angel food cake rectangles and sliced those in half. it worked beautifully and tasted wonderful. This is another recipe from the weekend menu for the Creative Retreat.

Strawberry Whipped Cream Cake

serves: 10-12

For the cake:

2 prepackaged angel food cakes (the rectangle ones work really well)

For the berries:

2 pints strawberries, rinsed and hulled (about 4 cups)

2 tablespoons granulated sugar

1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)

1 1/2 teaspoons vanilla extract

1 teaspoon grated lemon zest

For the filling:

1/2 cup mascarpone cheese

1/2 cup heavy cream

For the frosting:

1 tablespoon vanilla extract

6 tablespoons granulated sugar

3 cups heavy cream

Directions

For the berries:

1. Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
2. Strain macerated berries and reserve syrup separately.

For the filling:

1. Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting:

1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
2. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)

To assemble:

1. Using a long serrated knife, slice each of the cakes in half lengthwise (so you can fill the middle). Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
2. Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
3. Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.