Appears in Cook's Illustrated May/June 2006, America's Test Kitchen TV
What could possibly ruin the heavenly trio of cake, cream, and ripe strawberries? How about soggy cake, bland berries, and squishy cream?
To create a sturdy strawberry cream cake recipe with a firm filling and great strawberry flavor, we developed a chiffon-style cake that combined the rich flavor of a butter cake with the light, yet sturdy texture of a sponge cake. For the b...