Imagine a dessert that captures the essence of spring. A cake that’s not just delicious, but a vibrant celebration of fresh, seasonal flavors. Look no further than this White Chocolate and Strawberry Cake.
This delightful creation boasts a moist and fluffy white chocolate cake base, a sweet and tangy strawberry filling, and a dreamy white chocolate frosting that ties it all together.
Each bite is a symphony of textures and tastes, with the richness of white chocolate perfectly complementing the bright acidity of the strawberries.
This recipe is more than just a dessert; it’s an experience. It’s perfect for any occasion, from a casual afternoon tea with friends to a show-stopping centerpiece for a baby shower or a birthday celebration.
And the best part? It’s surprisingly easy to make! Even beginner bakers can whip up this delightful cake with no fancy equipment or advanced baking skills.
So, get ready to impress your guests with a dessert that’s guaranteed to be a crowd-pleaser!
How To Prepare White Chocolate and Strawberry Cake?
Recipe Overview
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Yield: One 9-inch round cake (about 10-12 slices)
Equipment Needed:
- 9-inch round cake pans (2),
- parchment paper,
- mixing bowls,
- electric mixer,
- spatula,
- cooling rack
Ingredients
For the Cake:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 8 ounces white chocolate, melted and cooled slightly
For the Strawberry Filling:
- 2 cups fresh strawberries, diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the White Chocolate Frosting:
- 1 cup unsalted butter, softened
- 8 ounces white chocolate, melted and cooled slightly
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
How To Make White Chocolate And Strawberry Cake
Prepare the Cake:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
3. Combine the flour, baking powder, and salt; stir into the batter alternately with the milk. Fold in the melted white chocolate.
4. Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
Make the Strawberry Filling:
5. In a saucepan, combine diced strawberries and sugar. Cook over medium heat, stirring constantly until strawberries release their juices and soften, about 5-7 minutes.
6. In a small bowl, mix cornstarch and water until smooth; stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and let cool completely.
Prepare the White Chocolate Frosting:
7. In a large bowl, beat butter until creamy. Beat in melted white chocolate.
8. Gradually add powdered sugar, beating until smooth. Add heavy cream, 1 tablespoon at a time, until desired spreading consistency is achieved.
Assemble the Cake:
9. Place one cake layer on a serving plate. Spread with cooled strawberry filling. Top with second cake layer.
10. Frost top and sides of cake with white chocolate frosting. Decorate as desired.
A Special Note:
This recipe offers a base to unleash your creativity. Feel free to experiment with different frostings, fillings, and decorations. Top the cake with edible flowers, chocolate shavings, or fresh mint leaves for an extra touch of elegance.
Nutrition Facts White Chocolate and Strawberry Cake
| Nutrition | Amount |
|---|---|
| Calories | 480 |
| Total Fat | 26g |
| Cholesterol | 115mg |
| Sodium | 200mg |
| Total Carbohydrate | 58g |
| Protein | 5g |
Tips for Baking Success:
1. Don’t overmix! Once the dry ingredients are incorporated, stop mixing. Overmixing can lead to a tough cake.
2. Let the cake cool completely before frosting. This ensures the frosting sets properly and doesn’t melt.
3. Use room temperature ingredients. This allows for even mixing and a smooth batter.
4. For a richer flavor, toast the white chocolate before melting it. Spread the chopped chocolate on a baking sheet and bake in a preheated oven at 350°F (175°C) for 5-7 minutes, or until lightly golden brown.
Serving Suggestions:
Garnish your cake with fresh strawberries, sliced white chocolate, or edible flowers for a touch of elegance.
Serve this cake alongside a scoop of vanilla ice cream or whipped cream for an extra decadent dessert experience.
This cake is perfect for baby showers, bridal showers, spring picnics, or any occasion that calls for a touch of sweetness.
Variations To Suit Your Taste:
1. Chocolate Ganache: Substitute the white chocolate frosting with a dark chocolate ganache for a more intense chocolate flavor. Simply heat heavy cream and pour it over chopped dark chocolate. Let it sit for a few minutes, then whisk until smooth and glossy.
2. Strawberry Swirl: Add a swirl of fresh strawberry puree to the batter before baking for a beautiful marbled effect.
3. Fruity Twist: Swap the strawberries in the filling for other seasonal fruits like raspberries, blueberries, or peaches.
4. Nutty Delight: Fold in chopped toasted almonds or pecans into the batter for a delightful textural contrast.
Health Benefits You Might Not Know
While cake might not be considered the epitome of healthy eating, there are some surprising benefits to incorporating fresh strawberries into your diet.
Strawberries are a rich source of vitamin C, an essential nutrient that supports our immune system and promotes healthy skin. They’re also low in calories and fat, making them a guilt-free indulgence.
Conclusion
This white chocolate and strawberry cake is more than just a dessert; it’s an experience. It’s a celebration of fresh, seasonal flavors combined with classic baking techniques.
With its delightful texture, vibrant color, and irresistible combination of flavors, this cake is sure to be a crowd-pleaser. So, preheat your oven, gather your ingredients, and get ready to bake a slice of sunshine!
Here’s More Delicious Chocolate Cakes
Strawberry Covered Chocolate Cake
Strawberry Filling Chocolate Cake
White Chocolate and Strawberry Cake
Equipment
- 9-inch round cake pans (2),
- parchment paper,
- Mixing bowls
- electric mixer,
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 8 ounces white chocolate melted and cooled slightly
For the Strawberry Filling:
- 2 cups fresh strawberries diced
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
For the White Chocolate Frosting:
- 1 cup unsalted butter softened
- 8 ounces white chocolate melted and cooled slightly
- 4 cups powdered sugar
- 2-3 tablespoons heavy cream
Instructions
Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine the flour, baking powder, and salt; stir into the batter alternately with the milk. Fold in the melted white chocolate.
- Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in pans on wire racks for 10 minutes, then invert onto wire racks to cool completely.
Make the Strawberry Filling:
- In a saucepan, combine diced strawberries and sugar. Cook over medium heat, stirring constantly until strawberries release their juices and soften, about 5-7 minutes.
- In a small bowl, mix cornstarch and water until smooth; stir into strawberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat and let cool completely.
- Prepare the White Chocolate Frosting:
- In a large bowl, beat butter until creamy. Beat in melted white chocolate.
- Gradually add powdered sugar, beating until smooth. Add heavy cream, 1 tablespoon at a time, until desired spreading consistency is achieved.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread with cooled strawberry filling. Top with second cake layer.
- Frost top and sides of cake with white chocolate frosting. Decorate as desired.