CAKES MADE WITH YELLOW SPONGE CAKE: My version of "strawberry shortcake" is one of the best ways to make use of a yellow sponge cake made in advance. When strawberries are in season, this is a wonderful dessert to serve.

STRAWBERRY SHORTCAKE:

 

 

 

 

1 x 8-inch yellow sponge cake; see recipe

filling:

    1 quart ripe strawberries, washed and hulled                      

    2 cups whipping cream

    4 tbsp. icing sugar                                                   

½ cup toasted sliced almonds

1 ½ to 2 oz Kirsch, Grand Marnier or Triple Sac liqueur to soak cake

store-bought fruit glaze

 

 

 

Slice strawberries, reserving 8 to10 whole ones for decoration. Coarsely chop toasted almonds. Set aside.

 

Slice cake into 3 layers horizontally. Whip cream until soft peaks form, add icing sugar and whip until stiff. Chill.

 

Place bottom layer of sponge back onto the bottom plate of spring-form cake pan. Open the hinge and remove the ring. Sprinkle liqueur over the cake and spread a layer of whipped cream over it.  Arrange sliced strawberries on this layer of cream. Repeat this process with the 2nd layer; then top it with the top cake layer. Sprinkle liqueur over this; then place the spring-form ring around the cake and close the hinge. Press down on the cake slightly. Chill cake for 2-3 hours.

 

Take cake out of refrigerator and remove the spring-form mould. Cover the entire cake with a smooth layer of cream; then coat the sides of cake all around with the chopped almonds. Slice reserved whole berries lengthwise in half and use them to decorate the circumference of the cake. Arrange sliced strawberries decoratively over the rest of cake.

 

Make glaze according to package instruction and brush it over strawberries to glaze. Chill at least 4 hours before serving.