Strawberry blast

Strawberry flavour sponge cake
6 eggs
200ml warm milk
100ml warm water
4 cups flour
10ml strawberry essence
2 pinches of salt
30ml baking powder
560ml caster sugar
300g unsalted butter, softened

Filling: strawberry mouse
12 strawberries
125ml caster sugar
I cup heavy whip cream
Extra berries for topping

Strawberry puree
1021g fresh strawberries
170g sugar
2 teaspoon lemon zest
1 tablespoon lemon juice
1 pinch salt

White chocolate ganache
I kg white chocolate chunks
400ml fresh cream
2.5ml Rubine food coloring powder

Method:
Strawberry flavour sponge cake
1. Preheat oven to 180 degrees C
2. Grease and line 4cm cake tins
3. Place unsalted butter in a bowl and sift in the dry ingredients
4. Add the eggs, milk and strawberry essence
5. Beat for 3 minutes but hand or 1 minute and 30 seconds with an electric mixer at low speed
6. Spoon mixture into tins equally
7. Bake for 25-20 minutes until skewer comes out clean
8. Once cooled level the cakes

Filling: strawberry mouse
1. Clean and slice the strawberries, In a blender or food processor
2. Add the sliced strawberries and the sugar and puree.
3. Remove 1/2 a cup of puree and set aside.
4. In a cold bowl add the cream and beat until stiff peaks form. 5. Fold in the remaining puree (not the 1/2 cup) gently.
6. Divide the 1/2 cup of puree between the 4 small/medium** glasses and top with the strawberry mousse.
7. Refrigerate for approximately 1 hour or even over night if desired.
8. Top with fresh sliced strawberries on one of the cake sponge

Strawberry Puree
1. Blend strawberries for a smoother texture for the strawberry puree
2. Place strawberries and sugar into a small saucepan and bring to a simmer over med heat
3. Once bubbling, reduce heat to low and let slowly reduce until berries begin to break up and liquid is almost gone.
4. Occasionally stir the mixture to prevent burning. Add in lemon zest, juice and salt and stir to combine.
5. Transfer to another container and let cool before use.
6. Onced cooled spread onto the cake sponge