Ingredients:
• 1 – Strawberry sponge cake
• 1 cup – strawberries, cleaned and hulled
• 1/4 cup – Sugar granulated
• 1/2 cup – Sugar powdered
• 1/4 tsp – Strawberry essence
• 1/4 tsp – vanilla essence
• 1 cup – chilled whipped Cream
• 1/4 cup – chocolate curls
Method:
- Clean, halve, wash and put strawberries in a heavy pan.
- Sprinkle granulated sugar, toss lightly with wooden spatula.
- Place on low heat, sprinkling 3 tbsp. water over the berries.
- Allow sugar to melt, berries to soften, and simmer for a minute more.
- Take off fire, allow to cool completely at room temperature.
- Drain berries, save liquid, keep aside till required.
- Beat chilled cream and powdered sugar till thick enough to hold in peaks.
- Keep chilled till required.
- Cut cooled cake into half horizontally.
- Soak both halves with the drained strawberry liquid.
- Spread 1 tbsp. whipped cream over top of lower half.
- Spread out strawberries over cream, evenly.
- Save a few for decorating on top.
- Put 2 tbsp. cream over strawberries, spreading evenly.
- Place upper portion of cake to sandwich strawberry filling.
- Spread out remaining whipped cream over top and sides of cake.
- Decorate with the saved strawberries, and chocolate curls.
- Chill for an hour before serving.
Recipe courtesy of Saroj Kering