Re: golden vs. rum classic genoise for a strawberry shortcake, I think I might prefer the golden. Although I do like Strawberry savarin, which pairs rum with strawberries, so maybe.
Re: will it stand up in a tiered cake, I’m sorry I don’t know. If the fruit started to compress/give off liquid, the layers might shift. But I’ve never done it, perhaps it works fine if not composed too far ahead. Hopefully one of the pros that frequents the forum will chime in when they get a chance during what must be a very busy time of year for them (wedding cake season).
but refrigerated until the very last possible minute. And I’d feel much better about the cake cutting coming very early on in the festivities so the cake could be brought back to the kitchen for refrigeration!
