Strawberry shortcake with white chocolate whipped cream using a classic sponge cake is a simple, easy, elegant dessert that appeals to practically everyone.
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.
Originally published on March 21, 2010.
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.
Like this White Chocolate Strawberry Shortcake recipe?
Plus you’ll see daily recipe suggestions from decadent desserts to quick delicious weekday meals too.
You can also sign up for our FREE newsletter to know immediately when we add new recipes. You’ll also get weekly suggestions for great family friendly meals and desserts too!
- 1 two layer sponge cake recipe here
- 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 tsp vanilla
- ½ 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 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.
Total prep time does not include time for the cake to cool when it comes out of the oven.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.