White Chocolate Strawberry Shortcake
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Using a classic sponge cake with white chocolate whipped cream, this strawberry shortcake is a simple, easy, elegant dessert that appeals to practically everyone.
Originally published March 2010.
When I was writing about a great sponge cake last week, I mentioned using it in this sort of a shortcake recipe. That must have stuck in my brain for the last few days.
My sister and nephew came to visit for lunch yesterday so I made this version using a white chocolate flavoured whipped cream as a treat.
It took almost no time at all to put this together and was appreciated more than much more complex desserts. Needless to say, leftovers were hard to find.
Update: White Chocolate Strawberry Shortcake
Since the original post this recipe has become a real go-to favorite dessert at our house, especially at the height of summer strawberry season.
My daughter loves it so much it has been her birthday cake for the last few years as well.
It makes a wonderfully light but satisfying finish to any home cooked meal and is particularly good as the perfect finish to a summer barbecue meal.
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White Chocolate Strawberry Shortcake
Ingredients
- 2 eight-inch sponge cakes (link to our recipe in the instructions)
- 2 pounds strawberries , sliced
- ¼ cup white granulated sugar
- 2½ cups whipping cream
- 6 ounces white chocolate , melted and cooled to almost room temperature.
- 2 teaspoon vanilla
- ½ cup icing sugar
Instructions
Click here for our Sponge Cake Recipe.
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 sugar 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 ⅓ 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.
Notes
Recipe instructions updated May 2024.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 349Total Fat 25gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 8gCholesterol 67mgSodium 57mgCarbohydrates 31gFiber 2gSugar 27gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
I made this cake for my friend's birthday and everybody loved it. Thanks for the great recipe (both the cake and the topping)
Thanks a lot for such a nice recipe. I am surely going to try it.
How close is this to The Original Cakerie? Thnxs.
I don't know The Original Cakerie. Where is that?
Looks great! Should try with some fresh strawberries. Wonder if it works with cherries.
Had chance to try this at a newly opened restaurant and it tasted great.
This is a perfect dessert on a warm day, especially after a fully fatty meal! Last time I made it, the white chocolate solidified into tiny chips when I mixed it in with the cream, do you know why this happens? Is there some way I can prevent this?
Thank you!
Yummy... Can’t wait to make this! Thanks.