← Replies in Japanese Strawberry Shortcake Recipe

Hi! I’d recommend freezing the plain sponge cake in an airtight container (keeps for up to 3 months). Simply defrost the cake before decorating when ready :))

I used to work at a bakery and we always froze cakes, uncovered, ahead of time. Just make sure there's ample space in the freezer and make sure you've pulled it out at least an our in advance to bring it back to temperature.

Thanks!!

Also as a follow up, what percent cream do I use?