I've been asked to make a three tiered wedding cake that is as close to strawberry shortcake as can be. Because the wedding will be outdoors, I can't use whipped cream. Argh! My instincts tell me to make a not-so-sweet cream cheese frosting and whip the crap out of it until it's as fluffy as possible. Any other thoughts? If anyone else has done a strawberry shortcake wedding cake and has some advice, I'd be grateful. (I'm a young pastry cook that's never been to culinary school. I have done about a dozen wedding cakes, but they've all been pretty standard). Thanks!