I baked a strawberry cake which tastes very sweet so I would like to use stabilized whipped cream for filling, along with a layerof fresh strawberries on top of the whipped cream - will this make the cake soggy if I make it a day ahead of serving? Thanks for any advice on this!!
I would suggest spreading a very thin layer of white buttercream on each layer of your cake where it will touch the whipped cream..kind of like a crumb coat. It won't show when sliced because it will blend in with the whipped cream, but it will act as a barrier to prevent the whipped cream from soaking into your cake. Since it will be very thin, the sweetness of the buttercream shouldn't add too much sweetness to your cake (which is what you're trying to avoid!).
Fresh Strawberry filling threads:
(With recipes, hints & tips.)
Not with satbilized whip cream, not even 3 days later, and I didn't even have thin layer of buttercream.