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Strawberry-Lychee Shortcake

1 pint sliced, fresh strawberries
4 tablespoons sugar
1 cup ricotta cheese
1 can lychees or 2 cups fresh lychees
6 individual sponge shortcakes

In a small bowl, crush half of the strawberriess. Add remaining strawberries and 2 tablespoons sugar. Refrigerate until ready to serve.

In a second small bowl, combine ricotta cheese, lychees and remaining sugar; blend well

Place shortcakes on serving plate and top each with cheese-lychee mixture. Spoon strawberries over filled shortcakes.

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