STRAWBERRY SHORTCAKE INSPIRED BY DEATH NOTE

Preheat oven to 350° F

For the Batter

In a microwave safe bowl, combine butter and milk. Microwave until just melted, about 30 seconds.

Grease and line the bottom of your cake pan with parchment paper using the fold-and-cut method if you don't have a pre-cut circle. Line the sides of the pan with parchment paper just above the lip of the cake pan to maintain perfect shape.

In a stand mixer with the whisk attachment, combine eggs, granulated sugar, honey, and salt. Whisk at an accelerated speed to creamy, golden ribbons, about 5 minutes.

Sift cake flour into the wet mixture, folding in with a rubber spatula.

Fold the butter and milk mixture from earlier into the batter gently to maintain the cake's airy texture.

Transfer the batter into your prepared cake pan and tap lightly to get rid of large air bubbles.

Bake at 350° for 30-35 minutes or until golden brown. Let the cake cool completely.

For the Cake Prep

Once the cake has cooled completely, drizzle honey on top of your cake turner before placing a piece of parchment paper on top, using the honey as glue for stability.

Transfer the cooled cake from the pan to the cake turner and level the top with a bread knife. Cut the cake horizontally to form 2 even layers, using the cake turner for an even cut.

Flip each half of the cake onto cardboard rounds for easy handling during the assembly process. The thicker half will be your cake's bottom. Set aside.

For the Whipped Cream Frosting

In a stand mixer with the whisk attachment, combine heavy cream, vanilla extract, powdered sugar, and salt. Whip on low for about 3-4 minutes until soft peaks form. Creamy, but not too stiff

Prepare a piping bag with a pastry tip while the stand mixer works on the frosting. Transfer the whipped cream to the piping bag.

For the Assembly

Gently wash and dry the strawberries. Slice off the tops, then halve or slice each berry for layering.

On the cake turner, drizzle honey on a piece of parchment paper then center the bottom layer of the cake on top. This will anchor the cake during the assembly process.

Pipe a layer of whipped cream in a spiral starting from the center and smoothing it out with an offset spatula. Arrange strawberries on top, followed by another layer of whipped cream to seal the strawberries in.

Add the top layer of the cake and repeat the piping of whipped cream on top, smoothing it out with a bench scraper for an even finish.

Spread a thin, even layer of whipped cream over the top and sides of the cake. Use a bench scraper to smooth it out for a clean finish.

Decorate: Pipe decorative shells or swirls around the edge of the cake using the remaining whipped cream. Place halved strawberries on top, arranging them to your liking.

Allow the cake to chill in the fridge for at least 1 hour before slicing.

When ready to serve, cut generous slices and admire the fluffy layers and fresh strawberries.