How do I make a two tiered strawberry shortcake without everything coming out of its sides once i place fondant on it? Typically I've used 35% cream for this type of cake that was not covered in fondant. Do I do the same? I have two communion cakes coming up and both orders are the same. Please help me!!

...anyone...?

So, basically it's a fresh-strawberry filled fondant iced cake, right?

Don't use whipped cream for the dam or for under the fondant. If you want to use whipped cream and strawberrie sas the filling, that would be okay, but use a good thick buttercream for the dam and then buttercream under the fondant. Also, make sure the filling isn't too thick.

As for tier support, as always, it's the dowel/board system that holds up the upper tiers, not the cakes themselves, so what the cake is made of should not be an issue.

Humm... well I've never done one covered in fondant... but I would probably do just the filling with the cream and strawberries..then crumcoat in a regular buttercream to support the fondant.