Cook’s Illustrated mentions in its write-up that this is a “special occasion” cake, and indeed it is. The cake is much more involved than our usual strawberry shortcake, but perhaps more suited to a formal occasion. We just made a couple small changes to the recipe. We left out the Kirsch since we didn’t have it and didn’t think it was necessary. Rather than using a food processor to mash the berries we used a good old fashioned potato masher, which of course worked fine. Cool in pan 10 minutes, then invert cake onto greased wire rack; peel off and discard parchment. Invert cake again; cool completely, about 2 hours. It does help to freeze the cake after it has cooled to make it easier to cut horizontally in later steps. Strawberry filling Strain the juices from berries and reserve (you should have about 1/2 cup). Put the strawberries in a bowl and use a potato masher to mash them; set aside. Whipped cream Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups). Assemble the cake Using large serrated knife, slice cake into three even layers. Place bottom layer on cardboard round or cake plate and arrange ring of 12-20 strawberry halves, cut sides down and stem ends facing out, around perimeter of cake layer. Pour one half of puréed berry mixture (about 3/4 cup) in center, then spread to cover any exposed cake. Gently spread about one-third of whipped cream (about 1 1/2 cups) over berry layer, leaving 1/2-inch border from edge. Place middle cake layer on top and press down gently (whipped cream layer should become flush with cake edge). Repeat with 12-20 additional strawberry halves, remaining berry mixture, and half of remaining whipped cream; gently press last cake layer on top. Spread remaining whipped cream over top; decorate with remaining cut strawberries. Serve immediately, or keep chilled. If the whipped cream warms to room temperature it will be harder to keep stable while cutting.
