Can anyone suggest a filling to go with my white cake? They have requested sliced strawberries, and are picking up early Sunday morning. Could I use whipped cream? I will be making this Saturday night.

I like to start with a filling of either buttercream or stabilized whipped cream, then top it with fresh, sliced strawberries with strawberry glaze (the red kind you find in the refrigeration section of the produce aisle). SMBC would probably be delicious too. It's like an amped-up version of strawberry shortcake!

thanks for the reply. Two questions:
1. to stabilize the whip cream I add gelatin?
2. I am mostly use butter cream as a filling could I just use butter cream with sliced strawberries? I feel like the butter cream would be too sweet and heavy for the strawberries.

I use the fluffy american buttercream as a filling and sliced strawberries. It has worked out well for me. I make sure they are completely dry before slicing and adding. It is a very popular seller for me.

I made a white cake with a vanilla mousse and sliced strawberries for my brothers wedding and they ate the entire three tiered cake. The mousse is simple just take two cups whipping cream and one small box of instant vanilla pudding whip until peaks form. Make sure you slice your berries and lay them on paper towels to absorb the juice. I like to lay paper towels on top and gently press. This combo was so good and the mousse stays nice and stable.

You can stabilize the whipped cream with gelatin, but I prefer piping gel.

For my answer ans sweettreats, don't confuse stability with shelf stable. Stability refers to the whipped cream not breaking down. It still requires refrigeration.

I have used IMBC with strawberries, but my IMBC is not sweet. I used puree and fresh.