further to my preference for asian-style desserts, i made this strawberry shortcake for dad's 70th birthday. i used a sponge cake recipe from America's Test Kitchen and for the frosting i whipped 2 cups of heavy cream with 2 T of sugar. i tried using some soften gelatin to stabilize the frosting since i had to make this a day before (too much to do for dad's big day). the gelatin didn't quite combine completely with the cream creating some unappealing web-like clumps. turns out the whipped cream held up pretty well (for at least 2 days) on the cake so i don't think it's necessary for future whipped-cream frostings.
in any case, this is my favorite kind of dessert: light, fresh, not-too-sweet. i'll definitely beef up the strawberry middle layer (the sponge cake can take the load as i've learned) and continue to experiment to perfect this.
