White Chocolate Strawberry Cake

white chocolate strawberry cake recipeIs it hot where you are? It sure is hot in Kansas. Living on the West coast, I forgot what humidity is like. Our skin looks great, but I forgot just how sticky and muggy humidity can be. I felt so bad for the people today moving in across the street, it was 102 with obscene amounts of humidity. I should have been a good neighbor and brought them some popsicles. When it is hot like this, I am uninspired to cook and to eat. Which has not happened in eons. The not feeling like eating part that it is. Usually by this time, I have had my 4th of July menu planned for weeks. This year, not so much.

Although, looking at these pictures again (I made this cake long before we left California) I could go for a slice of this beauty. A whipped white chocolate ganache covering layers of fresh strawberries, and homemade yellow cake. I made the cake layers from scratch, but by all means, use your favorite cake mix if it makes your life easier. I used a yellow cake recipe from smitten kitchen. I know that the idea of making a cake from a box sounds like it will be so much easier, but really, making cake is not hard. I feel so very domestic when I make cake on my own. People are very impressed when you tell them too. I never tell them how easy it is, I really should let them in on the secret, then they can feel domestic too. This frosting is also incredibly easy. Melt together some chocolate and cream, chill it, and then whip until fluffy. You can also make this frosting with milk and dark chocolate if you would like. Milk chocolate frosting is heaven. If you add some blueberries, you have a beautiful 4th of July red, white, and blue cake.

white chocolate strawberry cake recipeYellow Cake:

4 cups plus 2 Tablespoons cake flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 (1 cup) sticks room temperature butter
2 cups sugar
2 teaspoons vanilla
4 room temperature eggs
2 cups buttermilk

White Chocolate Frosting:

8 ounces white chocolate (I used chips, but you can also chop bars or squares)
2 Tablespoons butter
2/3 cup heavy cream

strawberries

white chocolate strawberry cake recipeSift together the cake flour, baking powder, baking soda, and salt. Set aside.

white chocolate strawberry cake recipeCream the butter and sugar until light and fluffy. Add the vanilla. Add the eggs one at a time, scraping after each egg goes in.

white chocolate strawberry cake recipeAdd the buttermilk. Slowly add the flour mixture, and stop the mixer as soon as the ingredients are incorporated. Pour the batter into 2 (9-inch) cake pans that have been greased (I use Bakers Joy) and for insurance, line the bottom of the pans with parchment. Bake in a 350 degree oven for 35 to 40 minutes. When a toothpick comes out clean, they are finished. Place the pans on a cooling rack for 10 minutes. Turn the cakes out and let them cool completely.

white chocolate strawberry cake recipeTo make the frosting, heat the cream in a small saucepan over medium heat, let the cream come to a gentle bubble. In another bowl, add the white chocolate chips and butter.

white chocolate strawberry cake recipePour the cream over the white chocolate. Let the mixture sit for 5 minutes. Whisk until the mixture comes together and is smooth. Chill in the fridge until it comes to room temperature.

white chocolate strawberry cake recipePour the cooled white chocolate into the bowl of a mixer, and beat until it becomes fluffy.

white chocolate strawberry cake recipePlace one cake layer on a cake plate. I put a little dab of frosting on the plate and then put the cake on top of that, it acts like glue, and the cake does not move. Add a layer of white chocolate frosting. Top with sliced strawberries. Add the second cake layer. Use the remaining frosting for the top layer.

white chocolate strawberry cake recipe

Garnish with whole strawberries.

white chocolate strawberry cake recipeKeep the cake in the refrigerator.

White Chocolate Strawberry Cake

White Chocolate Strawberry Cake

Yield: serves 8

Yellow buttermilk cake with whipped white chocolate ganache and strawberries.

Ingredients

Yellow Cake:

  • 4 cups plus 2 Tablespoons cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 (1 cup) sticks room temperature butter
  • 2 cups sugar
  • 2 teaspoons vanilla
  • 4 room temperature eggs
  • 2 cups buttermilk

White Chocolate Frosting:

  • 8 ounces white chocolate (I used chips, but you can also chop bars or squares)
  • 2 Tablespoons butter
  • 2/3 cup heavy cream
  • strawberries

Instructions

  1. Sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  2. Cream the butter and sugar until light and fluffy. Add the vanilla. Add the eggs one at a time, scraping after each egg goes in.
  3. Add the buttermilk. Slowly add the flour mixture, and stop the mixer as soon as the ingredients are incorporated. Pour the batter into 2 (9-inch) cake pans that have been greased (I use Bakers Joy) and for insurance, line the bottom of the pans with parchment. Bake in a 350 degree oven for 35 to 40 minutes. When a toothpick comes out clean, they are finished. Place the pans on a cooling rack for 10 minutes. Turn the cakes out and let them cool completely.
  4. To make the frosting, heat the cream in a small saucepan over medium heat, let the cream come to a gentle bubble. In another bowl, add the white chocolate chips and butter.
  5. Pour the cream over the white chocolate. Let the mixture sit for 5 minutes. Whisk until the mixture comes together and is smooth. Chill in the fridge until it comes to room temperature.
  6. Pour the cooled white chocolate into the bowl of a mixer, and beat until it becomes fluffy.
  7. Place one cake layer on a cake plate. I put a little dab of frosting on the plate and then put the cake on top of that, it acts like glue, and the cake does not move. Add a layer of white chocolate frosting. Top with sliced strawberries. Add the second cake layer. Use the remaining frosting for the top layer.
  8. Garnish with whole strawberries.
  9. Keep the cake in the refrigerator.
Nutrition Information:

Amount Per Serving:Calories: 0 Total Fat: 0g

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46 Comments

  • That looks delicious Bree! And anything with strawberries is a big hit here, so this one is going to be bookmarked 🙂

    Reply
  • Yes — it has been very hot in Kansas. Blech. I stay inside with the air conditioning when it is like this, I just can’t deal with the humidity 🙂

    Those are absolutely beautiful pictures of your cake. I have never used that type of whisk before. Is it for whipping any types of foods specifically or does it work like a general whisk, just in a different design?

    Reply
    • Me too. The whisk is a cheap $2 whisk from Ikea (I think it is anyway) and I love it. I would not try to whisk cream with it, but it is great for sauces and sifting dry ingredients.

      Reply
  • Those pics look amazing Bree! Not to mention absolutely mouth-watering. Thanks for your recipes and have a good 4th.

    Reply
  • Happy 4th Bree! Hope you are all settling in to your new digs.

    I was wondering… did you stabilize the cream frosting? If not is there a reason? (like the chocolate stabilizes it and additives are not needed?) If this cake were going to sit out for awhile would you recommend adding some kind of stabilizer (like gelatin)?

    Reply
    • The chocolate should have stabilizer in it. Mine sat out for awhile and it was fine. I think that you need to use a high quality white chocolate, white chocolate can be harder to work with.

      Reply
  • Hi Bree – I love your recipe and your photos! They’re gorgeous. I ran into a problem though – when I tried to make the white chocolate frosting, the liquid seemed to separate from the white solids and I ended up with a gloppy grainy mess. Do you have any idea why or how this happened, and how I can prevent this? Thanks!!

    Reply
    • Oh no! White chocolate is notoriously difficult to work with. What kind of chocolate did you use? It might have to do with stabilizers.

      Reply
  • I used Ghirardelli white chocolate chops, I believe. At first I thought it was because I didn’t let it cool enough, but maybe not. What brands do you recommend? Is there anything I can do to stabilize, like add more cream? Thanks!

    Reply
  • Ok….so I tried this one over the weekend and ended up with a mess for frosting as well. I also used the Ghirardelli white chocolate chips…………the frosting was an oily glob! Any idea what might have gone wrong?
    Thanks Bree!

    Reply
  • My frosting didnt come out quite as fluffy as yours did? do you reccomend me to add anything to it?

    Reply
    • I am not sure why, it can be a tricky icing. It might have to do with the kind of white chocolate that you used.

      Reply
  • Just found your website! Love it! I love taking pictures of my finished products as well! Great taste and presentation are BIG with me when it comes to baking and cooking!

    Reply
  • I’m making this cake for school in my culinary class and the cake came out perfect. The only problem is the frosting isn’t as thick as I want it to be and I heated it on high for quite a while. I used a white chocolate bar which was 4 oz and used a different kind of white chocolate to fill in the rest of the 2 oz. that might have something to do with it but I’m really not sure.

    Reply
    • White chocolate can be really hard to work with. I am guessing that it is the combination of two different chocolates, but it is hard to say for sure.

      Reply
  • Do you think this cake could hold under fondant? I was thinking about following all your steps, maybe with a dam though, (my main concern is the strawberries making the cake soggy), and covering the cake in white Choc ganache.

    Reply
    • I think that it would hold, but I think that you would have to serve it pretty soon after you make it. I too would be concerned with it getting soggy.

      Reply
  • Your cake look so yummy! My mother-in-law’s birthday is coming up and she loves strawberries. I’m just wondering is it possible to make this in three 8inch pans to have a three layer cake? Thanks!

    Reply
  • Hey 🙂
    the maximun temperature in my oven is 200 celcius. can i still make this cake using 200 celcius as the baking temperature and baking it for a longer time? if so, for how long?

    Really looking forwad to making this 🙂

    Reply
  • Hello Bree. Can I use ordinary milk instead of heavy cream? I can’t get my hands on heavy cream in this part of the world. Thanks.

    Reply
  • I made this for tonight and effed up the frosting somehow. It just stayed liquidy and didnt fluff up like yours. what the wha? I am going to just do whipped cream with some sugar and vanilla in it but it would have been so nice to have this special frosting. Can you think of what i could have done? I used a white chocolate bar that was shaved up, i remembered the butter, i used 2/3 cup of whip cream (unwhipped obviously). Any ideas?

    Reply
    • oh – never mind. I just read a few more comments and saw that someone else had the same ish… too bad.

      Reply
    • I don’t. I know that white chocolate can be really persnickety sometimes. I’m sorry that it didn’t work out the way that you wanted it to.

      Reply
      • It was still spectacularly delicious. To make use of my white chocolate cream I ended up dividing up the cake to make 4 layers with the plain whipped cream and strawberries between them and then just drizzled the white chocolate sauce over the whole thing at the end. It looked phenomenal and everyone went wild for it. Ill try it again soon!

        Reply
  • Hi Bree,

    I made this supremely delicious cake for my daughter’s birthday.
    The cake was beautifully moist and the texture was perfect.
    The frosting was heavenly !!! I have not loved a frosting more than this one.
    I used the Nestle Milky Bar ….which is what I had and the frosting was still perfect , I plan on using Lindt chocolate the next time I make this . The cake barely lasted a day …and now I have to make one for my mom : )
    my mom : ) Thank you for sharing this wonderful recipe .

    Reply
  • I used this recipe to make the wedding cake for my brother’s and sister-in-law’s wedding. It was a HUGE hit and they kept asking for more long after the wedding was over. I used dulce de leche as the filling and covered it in swiss meringue buttercream.

    Reply
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