I have a question about using fresh strawberries in cake. Can an assembled cake with fresh strawberry filling be put in the freezer? And do you run into strawberries leeching it’s juices and messing up the fondant.
I’m making a version of this cake for my little’s birthday this weekend. But I’d like to layer and decorate tomorrow, and the party is on Saturday morning. I’m wondering if the strawberries are going to get soggy or make the cake soggy waiting overnight?
I ‘m happy you shared me this beautiful strawberries and cream layer cake. I love your ideas of decorating. I think it’s delicious. I’ll make this cake very soon. Actually this is my first time to join on line lesson.
INGREDIENTS:
2 ½C AP Flour
1 ½C Sugar
1t Baking Soda
1t Salt
2t Cocoa Powder
1 ½C Vegetable Oil
1C Buttermilk, Room Temperature
2 Large Eggs, Room Temperature
2T Red Food Coloring (1 oz)
1t White Distilled Vinegar
1t Vanilla
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