Strawberry and Cream Layer Cake

3️⃣ Strawberry Filling

1. In a small saucepan, combine the strawberries, sugar, lemon juice, water, and cornstarch.Mix before heating so the cornstarch dissolves evenly, preventing lumps.
2. Cook over medium-low heat until the mixture thickens and becomes jam-like.Stir frequently as the strawberries release their juice. The filling should become glossy and coat the spoon.
3. Cool completely at room temperature.This prevents the warm mixture from melting the cream layers during assembly.

4️⃣ Creamy Frosting

1. Whip the cold cream, powdered sugar, and vanilla until stiff peaks form.Chill the bowl and beaters for best results. The frosting should hold firm peaks without collapsing.
2. If desired, add 2 tablespoons of strawberry puree to give it a light pink color.Fold gently to maintain the whipped cream’s structure.

5️⃣ Assembling the Cake

1. Place the first cake layer on a serving stand.Ensure it is level for a stable base; trim the top slightly if needed.
2. Spread a thin layer of whipped cream on top.This creates a moisture barrier so the filling doesn’t soak into the cake.
3. Add a layer of strawberry filling and smooth it out.Keep the filling slightly away from the edges to prevent it from spilling out under the weight of the next layer.
4. Add the second layer and repeat the same steps.Press gently to secure each layer without squeezing out the filling.
5. Place the final layer and cover the entire cake with cream.Apply a thin crumb coat first, chill briefly, then add a smooth final layer for a clean finish.
6. Decorate the top with fresh strawberries or cream using a piping bag.Choose ripe, firm strawberries for the best appearance and flavour.

Once assembled, keep the cake refrigerated until serving. The flavours meld beautifully as it chills, and the cream sets to a soft, stable texture perfect for slicing.