Lotus Cake Studio sent me this post via email, because she's been having trouble posting on Chef Talk: I recently started supplying my friend’s vegetarian restaurant with vegan cakes. The big seller is a veganized version of a strawberry shortcake: 3 layers of vanilla sponge cake with organic strawberry filling and a very airy vanilla buttercream. Right now, the cakes are just sliced and put on a plate. When I get some time, I’m supposed to help the owner figure out a simple plating plan that his wait staff can throw together. The strawberry shortcake is the only one I’m stumped on. I’ve finished it a number of ways and I’m not happy with any of them. 1). How would you finish it? 2). How would you plate it?