There’s something magical about the combination of white chocolate and strawberries. The creamy sweetness of white chocolate pairs perfectly with the juicy, slightly tart flavor of fresh strawberries, creating a dessert that feels both indulgent and refreshing. This cake brings those flavors together in the most delightful way, making it perfect for celebrations or simply treating yourself.
White Chocolate Strawberry Cake Recipe
Creating this delightful White Chocolate Strawberry Cake is simpler than it seems. Follow my step-by-step instructions to achieve a moist cake layered with creamy white chocolate and fresh strawberries.
Ingredients
Cake:
- 2 ½ cups (300 g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- ½ cup (120 ml) sour cream, room temperature
- 1 cup (175 g) chopped strawberries, fresh or frozen (thawed and drained)
White Chocolate Ganache Filling:
- 8 oz (226 g) white chocolate, finely chopped
- ½ cup (120 ml) heavy cream
Frosting:
- 1 ½ cups (338 g) unsalted butter, softened
- 4 cups (500 g) powdered sugar
- 6 oz (170 g) melted white chocolate, cooled
- 2–3 tbsp heavy cream
- 1 tsp pure vanilla extract
- Pinch of salt
Decoration:
- ½ cup (100 g) diced strawberries
- White chocolate curls or shavings (optional)
Instructions
Prepare the Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Using a stand mixer or hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 3–4 minutes.
- Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Reduce the mixer speed to low and alternate adding the dry ingredients and milk–sour cream mixture. Begin and end with the dry ingredients, mixing just until combined.
- Gently fold in chopped strawberries with a spatula. Do not overmix.
- Divide the batter evenly among the prepared pans and smooth the tops with a spatula.
- Bake for 23–25 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the White Chocolate Ganache Filling:
- Heat the heavy cream in a small saucepan over low heat until it just begins to simmer. Do not boil.
- Remove from heat and pour over the finely chopped white chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
- Allow the ganache to cool at room temperature until it thickens enough to spread, about 30–40 minutes.
Prepare the Frosting:
- In a large mixing bowl, beat the softened butter on medium-high speed until creamy, about 2 minutes.
- Gradually add powdered sugar, mixing on low speed to avoid a sugar cloud.
- Add melted, cooled white chocolate, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed until the frosting becomes smooth and fluffy.
Assemble the Cake:
- Level the cake layers with a serrated knife or cake leveler if needed.
- Place one cake layer on a serving plate or cake stand. Spread an even layer of white chocolate ganache on top.
- Add diced strawberries over the ganache, then place the second cake layer on top.
- Repeat the process with the second layer. Place the final cake layer on top and spread a thin crumb coat of frosting.
- Chill the cake for 15 minutes, then frost the entire cake generously with the remaining frosting.
Decorate:
- Garnish with white chocolate curls or shavings and extra diced strawberries.
- Chill the cake for at least 30 minutes before slicing to allow the layers to set.
Ingredients
This White Chocolate Strawberry Cake is crafted with simple yet decadent ingredients for a mouthwatering dessert. Below, you’ll find everything you need for the cake, strawberry filling, and white chocolate frosting.
For The Cake
- 2 ½ cups (310g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup (240ml) whole milk, room temperature
- ½ cup (120ml) sour cream, room temperature
- 4 ounces (115g) white chocolate, melted and slightly cooled
For The Strawberry Filling
- 1 pound (450g) fresh strawberries, hulled and diced
- ⅓ cup (65g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
For The White Chocolate Frosting
- 1 cup (240ml) heavy cream, chilled
- 8 ounces (225g) white chocolate, chopped
- 1 cup (225g) unsalted butter, softened
- 3 ½ cups (450g) powdered sugar
- 1 teaspoon vanilla extract
Tools And Equipment
To create this White Chocolate Strawberry Cake, having the right tools and equipment makes the process smoother and ensures professional results. Below is a detailed list of everything I use:
- Mixing Bowls: I use a set of large and medium-sized bowls for mixing the cake batter, strawberry filling, and frosting separately.
- Hand Mixer or Stand Mixer: An electric mixer is essential for creaming butter and sugar, as well as achieving a smooth frosting consistency.
- Measuring Cups and Spoons: Accurate measurements are key in baking. I recommend both dry and liquid measuring tools.
- Spatula: A silicone spatula is perfect for scraping down the sides of the bowl and folding ingredients together without overmixing.
- Whisk: I use a whisk to combine dry ingredients and to smooth out textures in the frosting.
- 8-inch Round Cake Pans (2-3): These ensure the cake layers bake evenly. I line them with parchment paper for easy removal.
- Parchment Paper: I cut round sheets to fit the cake pans, preventing sticking.
- Cooling Rack: This allows the cake layers to cool completely before assembly without trapping heat underneath.
- Small Saucepan: I use this to cook the strawberry filling and melt the white chocolate.
- Cake Leveler or Serrated Knife: For even layers, it’s helpful to trim the tops of the baked cakes if needed.
- Offset Spatula: This is ideal for spreading frosting smoothly across the cake and between layers.
- Cake Turntable: While not essential, a cake turntable makes decorating much more manageable.
- Pastry Bag and Piping Tip: I use these for decorative frosting application.
- Microplane or Grater: Optional but useful for grating white chocolate for garnish.
- Kitchen Scale: For precise ingredient measurements, especially when working with white chocolate.
Having these tools on hand makes each step more manageable and helps achieve consistent results when preparing this indulgent dessert.
Directions
In this section, I’ll guide you through the step-by-step process of creating the White Chocolate Strawberry Cake. From prepping your tools to assembling the final masterpiece, follow along to achieve bakery-quality results right at home.
Prep
- Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
- Measure all your ingredients carefully using a kitchen scale for precision. Room temperature ingredients, such as eggs, butter, and sour cream, are essential for smooth mixing.
- Chop the white chocolate for the frosting and ganache, and set aside. Hull and chop the fresh strawberries for the filling.
Making The Cake
- In a large mixing bowl, whisk together 2¾ cups of all-purpose flour, 2½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set aside.
- In another bowl with an electric mixer, cream 1 cup of unsalted butter and 1¾ cups of granulated sugar on medium speed until light and fluffy. This takes about 3-4 minutes.
- Add 4 eggs one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract.
- Reduce the mixer speed to low and alternately add the dry ingredients and a mixture of 1 cup whole milk and ½ cup sour cream, beginning and ending with the dry mix. Do not overmix.
- Gently fold in 6 ounces of melted white chocolate until fully incorporated. The batter should be smooth and creamy.
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a cooling rack to cool completely.
Preparing The Strawberry Filling
- In a small saucepan, combine 3 cups of chopped fresh strawberries, ¼ cup of granulated sugar, and 1 tablespoon of lemon juice.
- Cook over medium heat, stirring occasionally, until the strawberries release their juices and the mixture starts to boil. This should take about 5-7 minutes.
- In a small bowl, whisk 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Slowly pour it into the saucepan, stirring constantly.
- Simmer the mixture for an additional 3-4 minutes until thickened. Remove from heat and let it cool completely before using.
Making The White Chocolate Frosting
- In a microwave-safe bowl, heat 6 ounces of chopped white chocolate with 3 tablespoons of heavy cream in 20-second intervals. Stir until smooth and melted. Let it cool to room temperature.
- In a large mixing bowl, beat 1 cup of unsalted butter on medium speed until creamy and pale, about 2 minutes.
- Gradually mix in 4 cups of powdered sugar, one cup at a time, on low speed. Scrape down the sides of the bowl as needed.
- Add the cooled white chocolate mixture and 1 teaspoon of vanilla extract. Beat on medium-high speed until fluffy and smooth, about 2-3 minutes.
Assembling The Cake
- Use a cake leveler or serrated knife to level the tops of the cooled cake layers if needed.
- Place one cake layer on a cake turntable or serving platter. Pipe a ring of white chocolate frosting around the edge to create a border.
- Spread half of the cooled strawberry filling inside the frosting border. Repeat with the second cake layer and remaining filling.
- Top with the final cake layer and spread a thin crumb coat of frosting over the entire cake. Chill the cake for 30 minutes to set.
- Apply a final layer of white chocolate frosting, smoothing with an offset spatula. Use any remaining frosting to pipe decorative borders. Grate white chocolate with a microplane for garnish and top with fresh strawberries if desired.
Tips For Success
To ensure your White Chocolate Strawberry Cake turns out perfectly, I’ve compiled a list of tried-and-true tips to guide you through the process with confidence. Follow these tips to achieve a moist, flavorful, and visually stunning cake every time.
Measure Ingredients Accurately
Use a kitchen scale to weigh your ingredients for the most precise measurements. This ensures the perfect balance between flour, sugar, and liquids, especially when working with baking recipes where accuracy is key.
Room Temperature Ingredients
Bring all refrigerated ingredients like butter, eggs, milk, and sour cream to room temperature. This helps them incorporate evenly into the batter for a smoother texture and consistent bake.
Prep Pans Properly
Line your 8-inch cake pans with parchment paper after greasing them to prevent sticking. Even greased pans can sometimes fail, but parchment paper guarantees flawless cake release every time.
Melt White Chocolate Gently
When melting your white chocolate, use a double boiler or microwave it in 15-second intervals, stirring between each session. White chocolate burns quickly, so gentle heat is crucial.
Don’t Overmix the Batter
Once you’ve combined your wet and dry ingredients, mix until just combined. Overmixing creates too much gluten, which can make the cake dense rather than light and fluffy.
Cool the Cake Layers Completely
Allow your cake layers to cool fully on a wire rack before assembling. Warm layers can cause the filling and frosting to slide, ruining the structure of your cake.
Macerate Strawberries for Decor
If you’re adding fresh strawberries on top of the cake, sprinkle them with a little granulated sugar beforehand. This enhances their sweetness and makes them glisten beautifully.
Chill the Cake Before Frosting
Refrigerate the assembled cake layers for at least 30 minutes before applying frosting. This stabilizes the cake and makes spreading the frosting much easier.
Use a Cake Turntable
A cake turntable makes frosting and decorating your cake much simpler. It helps you achieve smooth, even frosting layers and clean edges.
Test for Doneness
Check if the cake layers are baked by inserting a toothpick into the center. If it comes out clean or with a few crumbs, they’re done. Avoid overbaking as it will lead to a dry texture.
Store Leftovers Properly
After serving, cover the cake tightly and store it in the refrigerator for up to 3-4 days. Let individual slices come to room temperature for the best flavor and texture before enjoying again.
By implementing these tips, you’ll set yourself up for success in creating a show-stopping White Chocolate Strawberry Cake that tastes as amazing as it looks.
Make-Ahead And Storage Instructions
When it comes to preparing this White Chocolate Strawberry Cake ahead of time, there are a few efficient strategies to save time while maintaining its delicious flavor and texture. Proper storage is crucial to keep the components fresh and ready for assembly.
Make-Ahead Steps
- Cake Layers: I bake the cake layers up to 2 days in advance. Once cooled completely, I wrap each layer tightly in plastic wrap to lock in moisture and prevent them from drying out. I store them at room temperature if assembling within a day or refrigerate them for up to two days.
- Strawberry Filling: The strawberry filling can also be made ahead. I prepare this up to 3 days in advance, transfer it to an airtight container, and refrigerate it. Before assembly, I stir it well to ensure the consistency is smooth and even.
- White Chocolate Frosting: I often prepare the frosting a day ahead. Once made, I store it in an airtight container in the refrigerator. Before using, I let it sit at room temperature for about 30 minutes, then re-whip it using an electric mixer to get back its fluffy texture.
- Decorations: Grating white chocolate and washing and drying fresh strawberries can also be done a day in advance. I store the grated chocolate in a sealed container at room temperature and the strawberries in the refrigerator.
Storage Instructions
- Assembled Cake: After assembling the entire cake, I store it in the refrigerator under a cake dome or in an airtight container for up to 3 days. This preserves the freshness of the frosting and keeps the layers moist. I recommend letting the cake sit at room temperature for about 30 minutes before serving to soften the frosting slightly.
- Leftovers: For any leftover slices, I place each piece in an airtight container or tightly cover them with plastic wrap. Slices can be refrigerated for up to 3 days. For added freshness, I recommend placing wax or parchment paper between layers if stacking pieces.
- Freezing Options: When freezing, I place individual cake layers, unfrosted, in plastic wrap and tightly cover them with aluminum foil. These can stay in the freezer for up to 2 months. To freeze the frosting, I store it in an airtight container, leaving a bit of room for expansion, and freeze for up to 1 month. Before use, I thaw components in the refrigerator overnight and bring them to room temperature before assembly. Assembled cakes, while not ideal for freezing, can be frozen for short periods by wrapping them in multiple layers of plastic wrap and foil.
By following these make-ahead and storage instructions, preparing the White Chocolate Strawberry Cake becomes seamless, without compromising its delightful flavor and quality.
Conclusion
Creating a White Chocolate Strawberry Cake is a truly rewarding experience that combines indulgent flavors with a stunning presentation. With the right ingredients, tools, and a little patience, this dessert transforms into a show-stopping centerpiece for any occasion.
Whether you’re celebrating a special moment or simply treating yourself, this cake offers the perfect balance of sweetness and freshness. By following the detailed steps and tips provided, you’ll achieve a professional-quality dessert that’s as beautiful as it is delicious.
Take your time, enjoy the process, and savor every bite of this irresistible creation.