White Chocolate and Strawberry Cake
White Chocolate and Strawberry Cake is a luxurious dessert featuring layers of moist cake infused with sweet white chocolate and fresh, juicy strawberries. The combination creates a delicate balance of creamy richness and fruity brightness, making it a perfect choice for special occasions.
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.
Notes
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.