Wow, we know who the baker in this family is...not me!!
We love the idea of a piled-high, messy, tangy, tasty berry shortcake, and made it come true. Using her Aunt's home- grown and homemade quince jelly, my gifted baker daughter swirls berries in a warm bath of this sweet and sour glaze as an extra layer of flavour.
The cake, keeping it simple. A mix of your favorite golden box cake and a box of vanilla pudding for an extra moist consistency. Sophie used 2- 8" cake pans for 2 thin layers and then a 6" cake pan for the crowning layer. This creates a nice shelf on which to pile on the berries.
In between is the real magic. Whip 35% cream with some maple syrup, and then fold in about a cup of thick Greek yogourt. This will make for the tangy but still sweet and creamy compliment to the berries.
Sliver some fresh mint to sprinkle on top for color and another element of a surprising summery bite.
Assemble any way you want. At this point all you want to do is EAT!!
Would also be a fun presentation layered in a glass trifle type of cake serving dish so you can see all the elements.
This is an un-fussy, amazing cake to serve on any day.
Tassie...move over! Haha
