Strawberry Cake

Ingredients:

1 (11 oz.) Sara Lee frozen pound cake

16 oz. fresh strawberries

1 pint whipping cream, divided

1 tsp. sugar

3 oz. white chocolate

2 oz. semi-sweet chocolate

Defrost pound cake according to directions on lid. Keep whipping cream refrigerated until needed. Wash and gently pat dry strawberries. Pick out 12-15 berries to slice and cut their green tops off. Set aside. 
To whip the whipping cream, you will need a large metal or glass bowl.  Pour 1 1/4 c. of the chilled cream into the bowl and start whipping with mixer. When it starts to thicken, stop the mixer, add the sugar, and continue to whip until soft peaks form. 
Place  the bottom cake layer on your serving plate. If you are going to use a liqueur wash (see bottom), brush it now. Cover the cake layer with half of the whipped cream, then a layer of strawberries.
Place the second layer on and repeat the steps. Finish by placing the top layer on the cake. Place the cake in the refrigerator to keep cool. 
Ganache:

Finely chop the white chocolate and place in a cup. Pour 1/4 c. of whipping cream over the chocolate in the cup and place in the microwave. Microwave for 15 second intervals and stir in between each round. Stir until all of the chocolate and cream are combined  and if necessary microwave a bit more. Let the white ganache sit on the counter to cool while you prepare the semi-sweet chocolate ganache. Chop the dark chocolate thoroughly and prepare it the same way as the white chocolate. Use 2 oz. semi-sweet chocolate and 1 ounce of whipping cream.  Stir the chocolate thoroughly and add more cream if you need to. You want the ganache to pour like maple syrup. When the white chocolate is no warmer than body temperature, remove the cake from the refrigerator and slowly pour the white chocolate over the cake. Allow to gently run off the edge and make puddles of chocolate on the serving plate. When the coating of white ganache has hardened, gently pour the semi-sweet ganache over the top and allow it to flow over the edge and make little dark puddles of chocolate on top of the white chocolate ganache. Place a few strawberries on plate for decoration.

You can brush on a liqueur on the cake layers to make the cake’s texture more moist. Use a pastry brush and brush at least 2 T. of your chosen flavor per layer. With some flavors like a coffee liqueur, you can be more generous. On this cake, I like to use Kahlua or Tia Maria. If you don’t want to use alcohol, you can mix 2 T. of espresso powder, 4 T. very hot water, and 1 T. sugar together for your flavor wash. A light brushing of lemonade or limeade concentrate would work well too.