I have an order for a 12'' strawberry shortcake for next week. I plan on using frozen strawberrys so it is juicier. Should I use pound cake or sponge cake. Also will whip cream be o.k. in the filling? Also would SMBC be good on this cake, or should I try Rich's Bettercream? The couple really loves strawberry shortcake, so I want to keep it as close as possible to that taste. The cake is for a rehersal dinner so they will probably have it sitting out for a few hours. I live in Wisconsin so the temps are pretty cool right now. Any advise is greatly appreciated! TIA!

hello? anyone?