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White Chocolate Strawberry Shortcake

White Chocolate Strawberry Shortcake

Strawberry shortcake with white chocolate whipped cream using a classic sponge cake is a simple, easy, elegant dessert that appeals to practically everyone.
Course Cakes, Dessert
Cuisine North American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 Servings


  • 1 two layer sponge cake recipe here
  • 2 pounds strawberries , sliced
  • ¼ cup white granulated sugar
  • cups whipping cream
  • 6 ounces white chocolate , melted and cooled to almost room temperature.
  • 2 tsp vanilla
  • ½ cup icing sugar


  1. 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.
  2. 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.
  3. 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.

Recipe Notes

Total prep time does not include time for the cake to cool when it comes out of the oven.