Strawberry Cream Shortcake
|9 inch vanilla sponge cake||1|
|Grand marnier flavored syrup||1⁄2 Cup (8 tbs)|
|Custard||1 Cup (16 tbs)|
|Fresh strawberries||3 Cup (48 tbs), rinsed, hulled|
|Chantilly cream||3 Cup (48 tbs)|
|Strawberry glaze||2⁄3 Cup (10.67 tbs)|
Slice spongecake into 2 equal layers.
Brush each layer with syrup.
Garnish first layer with custard.
Top with 2 cups (500 mL) strawberries, then 1 cup (250 mL) Chantilly cream.
Cover with second spongecake layer.
With a spatula, coat shortcake with.
Dip remaining strawberries in strawberry glaze.
Set in a crown on top of shortcake.
Using a spatula or pastry bag with a fluted nozzle, decorate center of shortcake with remaining Chantilly cream.
Refrigerate or serve at once.