Go Back

White Chocolate Strawberry Cake

This White Chocolate Strawberry Cake combines tender layers of vanilla sponge with a luscious white chocolate frosting and fresh strawberries. The cake is built through gentle folding and layering, resulting in a light, creamy texture with vibrant bursts of fruit and silky sweetness. Its elegant appearance is perfect for celebrations or a special summer treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ¾ cups cake flour sifted
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 4 oz white chocolate high-quality, at least 28% cocoa butter
  • ½ cup unsalted butter softened
  • 1 cup superfine sugar
  • 2 large eggs room temperature
  • ½ cup buttermilk or sour milk
  • 1 ½ cups fresh strawberries or thawed frozen, drained
  • 1 cup heavy cream chilled
  • 1 teaspoon vanilla extract

Equipment

  • Oven
  • Cake pans (20cm/8-inch)
  • Mixing bowls
  • Electric Mixer or Whisk
  • Spatula
  • Cooling rack
  • Parchment paper
  • Knife or cake leveler

Method
 

  1. Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. In a bowl, sift together the cake flour, baking powder, and salt. Set this dry mixture aside for later.
  3. Gently melt the white chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring until smooth. Let it cool slightly so it doesn't cook the eggs.
    1 ¾ cups cake flour
  4. In a large mixing bowl, beat the softened butter and superfine sugar with an electric mixer until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
    1 ¾ cups cake flour
  5. Add eggs one at a time, beating well after each addition to incorporate air and create a smooth batter.
    1 ¾ cups cake flour
  6. Stir in the cooled white chocolate until fully blended into the batter, giving it a smooth, glossy appearance.
    1 ¾ cups cake flour
  7. Alternate adding the sifted dry ingredients and buttermilk to the wet mixture, starting and ending with the dry, mixing gently after each addition until just combined.
    1 ¾ cups cake flour
  8. Gently fold in the chopped strawberries, taking care not to deflate the batter and to keep the bright fruit bits evenly distributed.
    1 ¾ cups cake flour
  9. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
  10. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden brown. The edges should slightly pull away from the pan.
  11. Allow the cakes to cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely. This helps set the structure and prevents sogginess.
  12. Meanwhile, whip the chilled heavy cream with the vanilla extract until soft peaks form, then fold in the melted white chocolate for a smooth, glossy frosting. Chill briefly if needed to thicken.
    1 ¾ cups cake flour
  13. Place one cake layer on your serving plate, spread a thin layer of frosting over it, and arrange sliced strawberries on top. Cover with the second layer and frost the top and sides smoothly.
  14. Decorate the top with additional fresh strawberries for a beautiful finish. Chill the cake for at least 30 minutes to allow the frosting to set before slicing and serving.

Notes

Use ripe, fragrant strawberries for the best flavor. Chill the frosting before spreading for a clean finish. For a lighter version, substitute some of the white chocolate with a berry compote.