Preheat oven to 190°C. Slice the sponge cake horizontally into two. Bake them in the preheated oven for three minutes at 190°C.
Whisk cream along with powdered sugar till it forms soft peaks. Take strawberry crush in a bowl, add beaten fresh cream and mix gently. Slice the kiwi lengthwise.
Hull the strawberries and slice. Slice the pineapple. Remove the sponge slices from the oven and place on a plate. Spread the cream mixture.
Arrange the pineapple slices all round followed by strawberry slices and kiwi slices. Put the roasted nuts in the center and sprinkle white chocolate on top.