In hotel school, ‘shortcake’ was really a glorious, layered butter cake, along with some simple syrup, sliced fresh berries, and a custard and cream filling, aka crème legere. It was fancy but easy and it makes a fine company dessert when I want something that is not cheesecake, not chocolate, not difficult, and pretty as a spring bouquet. This recipe features a cupcake batter layer cake, with a special cream filling, berries and a shower of white chocolate curls. Gorgeous. (Photo illustrates a decorating version of the cake but recipe instructions differ slightly; feel free to decorate the cake as you wish - two layers, or three and various finishing touches.
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Hi there, fellow home and pro baker and fan of