This recipe was inspired by the strawberry shortcake served at Disney’s Sunshine Seasons restaurants. They call is shortcake, but it’s not the biscuit type common in the South. Disney’s is a sponge cake with layers of cream and strawberries. I do not really know much about Fraisier Cakes, but Disney’s seems to be more of a Fraisier Cake than a shortcake.
Sunshine Seasons Strawberry Shortcake
The Sunshine Seasons strawberry shortcake has a base consisting of two very thin cake layers sandwiching a layer of strawberry glaze. On top of the two thin layers rests a layer of whipped cream and strawberries, a thicker layer of cake, more glaze, another layer of whipped cream and strawberries, and a final layer of cake.
The top layer of whipped cream seemed a little thicker than the whipped cream that was between the layers so they must combine the top layer of whipped cream with cream cheese. I also noticed the middle layer of cake seemed like a different kind of cake than the top and bottom layers, but now I think it’s just because the middle layer absorbed more moisture.
I made three versions of the cake this weekend — two adapted from recipes that people said were from Disney and one using one of my favorite sponge cakes with oil. The one we liked the best was one of the supposed Disney versions, only the recipe clone didn’t give all the steps on assembly so I had to come up with my own method. By the time I got to this version of the cake, I was a little slap happy with carving and this piece isn’t the greatest representation, but I am going to stick with the method I used for all future versions of this cake.
This cake was good when I first made it, but I’ve decided there are better ones out there which are less work. I’m going to come up with a more streamlined version, but until then I recommend the Strawberry and Cream Layer Cake from The New York Times. It already has a lot of good reviews so you can’t go wrong.