|Granulated sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Bourbon/Rum / maraschino liqueur||1⁄2 Cup (8 tbs)|
|Whipping cream||3 Cup (48 tbs)|
|Sifted powdered sugar||3⁄4 Cup (12 tbs)|
|Orange liqueur||1⁄4 Cup (4 tbs)|
|Frozen strawberries||10 Ounce, thawed and drained (1 Package)|
|Unsweetened cocoa powder/2 squares of 2 ounces semisweet chocolate, grated||2 Tablespoon|
|Chopped walnuts||2 Tablespoon|
|Chopped candied orange peel||2 Tablespoon|
Prepare Sponge Cake in 13x9x2-inch baking pan.
Slice cake vertically into strips 13 inches long and 1/4 inch wide.
Stir together granulated sugar, water, and bourbon till sugar is dissolved.
Pour about 1/3 of the syrup mixture into a 13x9x2-inch pan.
Dip both sides of one strip of cake into the syrup mixture; place against bottom and sides of a 2 1/2-quart mixing bowl.
Continue moistening and arranging strips in bowl till bowl is completely lined, cutting strips to fit.
Add syrup to pan as necessary.
Combine 1 cup of the cream, 1/4 cup of the powdered sugar and 2 tablespoons of the orange liqueur.
Beat just till soft peaks form.
Fold in drained strawberries.
Spread in cake-lined bowl.
Combine 1 cup of the cream, 1/4 cup of the powdered sugar and the brandy; beat just till soft peaks form.
Fold in cocoa and nuts.
Spread over strawberry layer.
Combine remaining cream, remaining powdered sugar and remaining orange liqueur; beat just till soft peaks form.
Fold in orange peel.
Spread over chocolate layer.
Dip additional cake strips into remaining syrup mixture and place atop orange layer, cutting as necessary to cover surface.
Cover and freeze 6 to 8 hours.
Unmold onto serving plate.
If desired, pipe with additional whipped cream and sprinkle with shaved chocolate.
To serve, cut into wedges.