Once your cake is baked and cooling, prepare your strawberries.
Set aside a few whole strawberries for garnish. Remove the stems on the remaining strawberries and cut lengthwise into thick slices. Be sure not to slice the strawberries too thin as they will soften. Combine the cut strawberries, sugar, vinegar and salt in a glass bowl. Leave to macerate for 20-30 minutes.
Using an electric hand mixer, whip the heavy cream to soft peaks. Add the sugar gradually while whisking until you have stiff peaks.
Place your cake on a serving plate or pedestal. Smother the whipped cream all over the top. Using a slotted spoon, remove the strawberries from the liquid that has accumulated in the bowl. Carefully spoon the strawberries onto the cream, taking care to not drip any liquid on the cream. Garnish with the whole strawberries, fresh mint and edible flowers.
I love using my simple yogurt cake recipe as the base for this dessert. However, feel free to use any vanilla cake you like. I have even been known to use store bought pound cake when I have run out of time to make something!
Don’t worry about the flowers if you don’t have any. I had a bunch growing on my rosemary herb plant so I used those.