Hi, Loren. Best thing to do in this instance is to use a little bit of Instant ClearJel in the sugar you use to sweeten the whipped cream with. For a 3-layer cake you'll want 2 to 3 cups of heavy cream before whipping. Combine 2 tablespoons of granulated or superfine sugar (more or less to your taste) and 1/2 teaspoon Instant ClearJel. Whip the cream to soft peaks, add the sugar/ClearJel mixture, and whip until medium peaks form. After your layers are completely cool, fill, stack, and crumb coat the cake using the stabilized whipped cream. Refrigerate for 20 minutes, frost with your finish coat, then freeze the whole, finished cake (I assume strawberries are happening at the time the cake is served). You can make the cake a full day or two ahead this way. The ClearJel will keep the whipped cream from separating or weeping, and help any piping hold its shape. If you like, you can certainly bake the layers the day before and finish the cake the morning before you take it to its destination. Susan

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