Chocolate Strawberry Cornmeal Cake

When developing our spring cake offering, we were drawn to the lightness and simplicity of strawberry shortcake. In place of a biscuit, we begin with delicate sponge cake (containing cornmeal for texture, and cake flour for a tender mouthfeel). We fold chocolate chips into the sponge layers, then top them with ricotta-mascarpone cream studded with fresh California strawberries. The entire cake is enveloped in a strawberry buttercream and adorned with more fresh strawberries.

These cakes are made to order, and require 48-hour advance ordering (for pickup Monday through Friday).

Please keep refrigerated. This 6-inch cake serves eight to 10, and is best enjoyed within three to four days of pickup.