White Chocolate Strawberry Cake – Homemade yellow cake with whipped white chocolate ganache and sliced srawberries. Perfect for summer.
Is 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.
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
Sift together the cake flour, baking powder, baking soda, and salt. Set aside.
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.
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.
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.
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.
Pour the cooled white chocolate into the bowl of a mixer, and beat until it becomes fluffy.
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.
Garnish with whole strawberries.
Keep the cake in the refrigerator.