Strawberries & Cream Cake

Shells:
3 eggs, 3 C. cake flour
1½ C. whipping cream, 3 tsps. baking powder
1½ C. sugar, ½ tsp. Kosher salt
1 tsp. vanilla

Preheat oven to 350 degrees. Beat eggs in small bowl until light. In a larger bowl, beat cream until light and fluffy. While beating, add the eggs and gradually add sugar, then vanilla. Sift together dry ingredients and, while beating, gradually add to the cream mixture until thoroughly incorporated. Bake 35 to 40 minutes. Wait 2-3 minutes and invert and cool thoroughly on racks. Chill.

Filling:
1 C. sugar, 2 Tbls. cornstarch
4 Tbls. water, 6 C. fresh, chilled strawberry bites

Mound sugar in medium saucepan. Add 2 Tbls. water around the outside and heat, without stirring over medium high heat until sugar is dissolved. Remove from heat. Add 2 cups fruit, stir gently and return to heat until berries lose color. Remove with slotted spoon. Strain the liquid with a fine strainer. Add remaining water to corn starch and mix thoroughly. Add to syrup and return to heat. Cook and stir until very thick. Remove from heat and chill well by placing bowl in an ice water bath or into the refrigerator. Stir into remaining strawberries. Using a turntable, spoon immediately into tunnel areas of chilled cake shells. Do not over or under fill. To assemble, place bottom layer on a flat platter. Place the top layer directly in front of you and the plated layer behind it. Grasp top layer with its cooling rack, like its a sandwich, and flip it onto the bottom layer.

Glaze:
1½ C. powdered sugar, ½ tsp. Vanilla
½ C. heavy cream, 6 cold strawberries with tops
1 Tbls. butter softened

Blend first four ingredients until smooth. Reserve ¼ cup and, using a turntable, pour remainder around the perimeter of the cake and into the center in a spiral motion. Allow to drip. Dip berries 2/3 in glaze and use as garnish. Chill until serving. Serves 12. *** Note: Fresh fruit filled cakes are best served the same day they are filled.