White Chocolate Strawberry Sponge Shortcake

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White Chocolate Strawberry Sponge Shortcake

When writing about a great sponge cake last week, I mentioned using it in this sort of a shortcake recipe. It must have stuck in my brain for the last few days so I made this version using a white chocolate flavored whipped cream as a treat at lunch yesterday when my sister and nephew came to visit. It took almost no time at all to put this together and was appreciated as much or more than many more complex desserts. Needless to say, leftovers were hard to find.

Originally published on March 21, 2010.

• 1 two layer sponge cake ( recipe here: http://rockrecipes.blogspot.com/2010/03/best-sponge-cake.html )
• 2 pounds strawberries, sliced
• 1/4 cup white granulated sugar
• 2 1/2 cups whipping cream
• 6 ounces white chocolate, melted and cooled to lukewarm
• 2 tsp vanilla
• 1/2 cup icing sugar

Begin by slicing the strawberries and tossing them with the sugar. Allow to sit for at least a half hour, gently tossing occasionally with a rubber spatula. The sugar will begin to draw out the juice in the strawberries and combine with the sugar to form a strawberry syrup.

Combine the whipping cream, icing ugar and vanilla and whip to soft peaks. Gently fold in the cooled, melted white chocolate using a rubber spatula.

Place the first layer of sponge cake on a cake plate and using a fork, stab holes in the cake all over the surface. Spoon about 1/3 of the strawberry syrup over the cake and allow it to absorb into the cake. Cover the cake with half of the whipped cream mixture and then half of the sliced strawberries. Repeat this process for the top layer of the cake. Drizzle the top of the cake with the remaining strawberry syrup.