We had it as one of our wedding cakes. Worth it IMO.
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Long ago and far away…our Ladies League put on a fancy schmancy fabulous ‘tea’ every year.
Here is part of the menu. I don’t have recipes, just suggestions.
Everyone was served one of each. Very filling, but heavy on the carbs!
Tiny portions of:
Ham on light rye
Deviled egg on whole wheat
Chicken salad in a cream puff shell
Cucumber (English) and cream cheese on white
Mini quiches
Curried chicken salad on a tiny biscuit
Open faced crab on a baguette slice
For desserts we offered:
A teeny chocolate brownie
A tiny raspberry jelly thumbprint cookie
A teeny slice of Kahlua cream cake
A small Madeleine
Bitty lemon tart
Cream cheese pound cake mini square
Tea (English Breakfast) and Coffee and Decaf (local roast) offered
It was always a successful function.
Best of luck with your adventure!
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I think Strawberry Shortcake gets bastardized into something lighter and cakier by some Canadians. 
There’s certainly a bakery “strawberry shortcake” tradition is the US that’s basically a strawberry cream cake, sponge cake layers with whipped cream frosting and strawberries.
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I saw this presented on ATK last year. Looks nice enough.
Can you get into the kitchen the day or days before to set up and store items to be
processed at the last hour?
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I always like how Felicity Cloake compares recipes in her column.
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Did you mean this comment for @mig rather than me ?
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Oh dear. Sorry!
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No worries 
Yes, I can use the church’s industrial kitchen in advance, especially for storage. Last year I took a bunch of stuff to the church the day before, and we assembled the sandwiches and the sponges right in the church kitchen the morning of the event.
I’d rather do all the baking and cooking at home, though, where I am experienced with the equipment.
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Last year, I had to make a batch of scones from scratch the morning of the event because I “lost” several dozen in my home freezer. I burnt the ones I baked at the church, predictably.
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I think you doing Bundts is absolutely inspired! The plus is that it’s something you excell at; a better choice with less handling headaches, one and done with just perhaps the icing. Brava!
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Why, thank you. It’s definitely my wheelhouse, and I also have intel that the local ladies love a Mig Bundt
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Yay! That takes care of a large portion of your catering.
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I would probably prefer that.
Oh right! I remember feeling very invested in you finding them!
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Hah, thanks The support here was very kind, all the way through.
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Pedants. It’s like I have to teach my phone Pedant every time I use it.
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I can’t remember which recipe I used in 2021. I would have looked at Delia, Nigella, Great British Chefs, and the BBC site. I didn’t want to use jam, when local strawberries were in season.
Here are a whole bunch of other linked recipes in Felicity’s column.
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Alright, a half-recipe of the pistachio cake is in the oven in a 6-cup bundt. I cracked open one of the two jars of extremely fancy pistachio paste I ordered from Sicily during the pandemic, but never used. Needless to say, it is… incredibly delicious. So is the batter that contains it.
The cake recipe has optional “natural” green food coloring, which I declined to include for this test. Unless the cake comes out a really unappetizing color, I hope to not use food coloring at all.
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I love those Felicity Guardian columns, too, that explicitly compare different recipes, techniques, and ingredients for the same dish. I have used them often.
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