# Strawberry shortcake "frosting" question

**URL:** <https://boards.straightdope.com/t/strawberry-shortcake-frosting-question/68518>\
**Category:** Factual Questions\
**Created:** [June 12, 2001, 7:35am UTC](https://boards.straightdope.com/t/strawberry-shortcake-frosting-question/68518 "2001-06-12T07:35:47Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![sethdallob](https://avatars.discourse-cdn.com/v4/letter/s/e36b37/32.png) [@sethdallob](https://boards.straightdope.com/u/sethdallob)\
**Post date:** [June 12, 2001, 7:35am UTC](https://boards.straightdope.com/t/strawberry-shortcake-frosting-question/68518/1 "2001-06-12T07:35:47Z")

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I’m making a strawberry shortcake for Father’s Day - one of those two-layer with a layer of whipped cream and strawberries in between and another layer of cream n’ berries on the top. I know how to make the cake portion, but everytime I make the cream, within an hour or two it is ‘dissolved’, and the layers collapse. Does anyone know how bakeries make a creamy topping (not a frosting) and layer seperator that will stay?

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**Author:** ![SkeptiJess](https://avatars.discourse-cdn.com/v4/letter/s/ea666f/32.png) [@SkeptiJess](https://boards.straightdope.com/u/SkeptiJess)\
**Post date:** [June 12, 2001, 1:33pm UTC](https://boards.straightdope.com/t/strawberry-shortcake-frosting-question/68518/2 "2001-06-12T13:33:12Z")

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[Here](http://www.recipesource.com/desserts/frosting/02/rec0247.html) you go. You just need a tad of unflavored gelatin to stabilize the whipped cream. BTW, strawberry shortcake – YUM! What kind of ‘cake’ do you use?

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**Author:** ![sethdallob](https://avatars.discourse-cdn.com/v4/letter/s/e36b37/32.png) [@sethdallob](https://boards.straightdope.com/u/sethdallob)\
**Post date:** [June 12, 2001, 4:12pm UTC](https://boards.straightdope.com/t/strawberry-shortcake-frosting-question/68518/3 "2001-06-12T16:12:48Z")

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Just 3 layers of your standard 4 egg white cake recipe…

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**Author:** ![MinkMan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/minkman/32/19170_2.png) [@MinkMan](https://boards.straightdope.com/u/MinkMan)\
**Post date:** [June 12, 2001, 5:18pm UTC](https://boards.straightdope.com/t/strawberry-shortcake-frosting-question/68518/4 "2001-06-12T17:18:24Z")

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Other stabilzers that can be added to whipped cream are a pinch of cream of tartar, or one marshmallow that has been softened in a microwave for ~10 seconds.