What's a better way in using up all those strawberries in season? Make a Strawberry Shortcake! This shortcake was made extra special because my sister came home for a visit. I've been searching for the perfect strawberry shortcake for the longest time, as far as I can see there are two kinds of strawberry shortcake (1) its with some kind of biscuit & (2) is with a sponge cake, I personally prefer the latter.
Its a basic sponge cake recipe however I added a tablespoon of honey to keep the cake moist. I baked the batter in two separate tins and cooled in on a wire rack. While waiting for the cakes to cool, I make the frosting/filling. I use 2 cups whipping cream, roughly chopped 2 cups of hauled and cleaned fresh strawberries, 1/4 cup sugar (depending on how sweet the strawberries are). When the cakes are cooled, I spread a huge amount of frosting/filling between the two sponges and spread the remaining frosting/filling on the side and top of the cake,
making it as smooth as possible. Then I plopped it in the freezer to setup the icing for about 2 hours. 20 minutes before serving the strawberry shortcake bring it out of the freezer to thaw out a bit, and you can neatly slice it, with a knife dipped in hot water but wiped dry (unlike what you see in the picture, I couldn't wait for the frosting/filling to firm up in the freezer). Though it still taste great I just look a bit messy. Even my little brother who hates strawberries are the cake with gusto!
I chanced upon this about 2 months ago when my dad and my uncles went to Baguio. Dad was looking for peanut brittles as our pasalubong apparently peanut brittles are not as popular as before so dad can't find them anywhere. 
mixed with semi-sweet chocolates and white chocolates. Its good and crunchy just the way I like them, unfortunately you can taste the local chocolates which makes these treats less special.
