This cake is June on a fork- juicy strawberries promise the bounty of summer to come, the light genoise is a pleasant change from heavy winter chocolate and caramel flavors, and (at least here in the PNW) the weather is still cool enough not to destroy the cloak of whipped cream. I found this recipe more simple and delightful than I had expected. I love whipped cream, but somehow I don't usually care for it as a frosting. I'm also more of a biscuit-style strawberry shortcake kind of girl, but I couldn't help but be charmed by this adorable cake. It is lovely to eat and lovely to look at! The only challenge was slicing the rather thin cake into 3 layers. My middle layer was quite thin and sort of disappeared into the berries and cream. I found that it kept improving over about 24 hours and than began to break down. This one was a sweet surprise while it lasted!
Find the recipe with our lovely hosts Sophia of Sophia's Sweets and Allison of Sleep, Love,Think, Dine!
Lovely looking cake - and I think I like the idea of the middle layer melting into the berries and cream - almost as if it can't support itself against the flavors of early summer:)
ReplyDeleteCharming, indeed :-)
ReplyDeleteI like the idea of a melted down middle layer... Nice cake.