Strawberry Shortcake

Servings: 6
Ingredients:

2    Or more ounces kirsch, to
-taste
1 qt Heavy cream
1/4 c  Sugar
4 c  Sliced fresh strawberries
8 oz Sliced toasted almonds
10    To 12 whole strawberries

Two 9 inch Strawberry Sponge Cakes

Slice each sponge cake in half horizontally, creating 4 layers. Brush or
sprinkle each layer of sponge cake with a Tbsp. or more of kirsch, to
taste.

Whip the cream gently until it begins to thicken. Sprinkle the sugar on it
and beat until the cream is soft but firm peaks form.

Turn over the browned top of one cake layer and place it, brown side down,
on a serving plate. Save the other brown top layer for the fourth layer of
the cake.

Spread a generous cup of sweetened whipped cream over the layer, then top
with 1/3 of the sliced berries. Place a second layer of cake over the
berries, smooth over it a generous cup of the cream and 1/3 of the berries.
Follow the same pattern with the third layer, using the last of the sliced
berries. Top with the fourth and final cake layer, brown side up. Spread
most of the remaining cream on the sides and top of the cake, reserving
some for cream swirls. Pat sliced toasted almonds onto the sides of the
cake.

Put remaining whipped cream in a pastry bag and pipe swirls onto the top.
Place whole strawberries on top of or beside the swirls. Chill well before
serving.

From: Sheraton World Cookbook Sheraton Harbor Island Hotel, San Diego,
Calif. Shared By: Pat Stockett