Strawberry Shortcake CAKE w/ White Chocolate Whipped Cream Frosting

My boyfriend loves strawberry shortcake, and in Japan, Strawberry Shortcake doesn't refer to the strawberry ,biscuit, whipped cream conglomerate we know in the U.S...instead, it`s more like a sponge cake with whipped cream icing and strawberries on top.


For the sponge cake, I used the Super-Minimal Sponge Cake, You can use whatever you want.


MAKE FROSTING.
8-9 oz of heavy whipping cream
1.5 oz of white chocolate (that number can be a little bit preference)
2 tsp of sugar


1)combine 1.4 ounces of the whipping cream (about 8.5 tsp) and the white chocolate. If you're brave, melt it in the microwave. I took the safe route and put it over water on the stove. Melt it, but be careful to not burn it! 

 2)  Combine the remaining whipping cream and the sugar in a bowl. Start whipping! After it begins to become a light whipped cream,incorporate the white chocolate mixture. 
☆ Cream whips easier and nicer when chilled, so underneath your bowl, put a larger bowl filled with water and ice to keep it cool!!!

h☆ It should be THICK and ripple like the cellulite on Tyra Bank`s thighs☆

 3) Put the whipped cream mixture into the refrigerator.  Next, we MAKE SYRUP.


          3tbs of water
          1.5 tbs sugar
          1 tbsp of alcohol of choice (optional) ((I used Cointreau)) 
Mix this, and then either microwave or heat on the stove until sugar is dissolved.

 4) Carefully slice the very top off of the cake, to get a flat working surface. Then, I cut the cake  into two layers. Three would have been beautiful, though, if you're willing to do that.

- Using a kitchen brush, wet the top of one layer with the syrup mixture. This will keep crumbs in as well as prevent weeping when we put the cream and fruit on. 

 5) After spreading the syrup, generously cover the layer with whipped cream. Carefully lay sliced strawberries on top of the cream. After positioning the strawberries, spread a thin layer of whipped cream on top of them. Just enough to barely cover them.

 6)  Put the second layer on.

 7) Quickly coat the cake with a thin layer of the cream. Then, proceed to put it into the fridge and allow to set up for a couple hours.

 8) Remove from refrigerator, and generously ice the cake, using a rubber spatula to smooth it out afterwards.

 ☆ Put the remaining whipped cream into a piping bag and fit with whatever tip your heart desires. Or. Be frugal (poor) like me, and stick it into a ziploc bag, cutting a tip out of the corner

 ☆　I did a continuing ribbon around the top, and a dotted border on the bottom

 ☆ haha cut a slice into a strawberry, and use melted chocolate for the eyes. Cracks me up how much free time I seem to have...

 ☆ I used my homemade marzipan roses, chocolate squares, strawberries, and rolled cookies to decorate the cake. Splashes of powdered sugar and dragees made it complete!

 Happy birthday Jun!!!!