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White Chocolate Strawberry Cake

This White Chocolate Strawberry Cake features tender layers of moist cake infused with silky white chocolate, layered with fresh, juicy strawberries. The cake is finished with whipped cream and a bright strawberry glaze, creating a harmonious balance of creamy sweetness and fruity brightness, with a final appearance that’s both elegant and inviting.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g white chocolate good quality blocks or chips
  • 200 g unsalted butter European-style preferred
  • 200 g sugar superfine recommended
  • 4 large eggs room temperature
  • 1 tsp vanilla extract
  • 250 g cake flour or all-purpose with cornstarch
  • 1 tsp baking powder
  • pinch salt
  • 300 g strawberries ripe, hulled and sliced
  • 200 ml heavy cream for whipping

Equipment

  • Oven
  • Cake pans
  • Double boiler or microwave
  • Mixer (hand or stand)
  • Sifter
  • Spatula
  • Wire rack
  • Knife or cake leveler

Method
 

  1. Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) round cake pans and line their bottoms with parchment paper.
  2. In a heatproof bowl, melt the white chocolate over a double boiler or in short bursts in the microwave, stirring until smooth. Let it cool slightly.
  3. In a large mixing bowl, beat the butter and sugar together with a mixer until the mixture is light, fluffy, and pale, about 3-4 minutes. This creates a smooth, fragrant base.
  4. Add the eggs one at a time, beating well after each addition, until the mixture is glossy and well combined.
  5. Stir in the cooled white chocolate and vanilla extract until evenly incorporated, filling the air with a rich, sweet aroma.
  6. Sift together the cake flour, baking powder, and salt. Gradually add these dry ingredients to the wet mixture on low speed, just until combined, maintaining a smooth batter.
  7. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Tap the pans gently on the counter to release any trapped air.
  8. Bake for 25-30 minutes, or until the cakes turn golden and a toothpick inserted in the center comes out clean. The edges should be set and slightly pulling away from the pan.
  9. Remove from the oven and let the cakes cool in their pans for 10 minutes. Then, transfer them to a wire rack and cool completely until firm and springy to the touch.
  10. Meanwhile, prepare the strawberry glaze by slicing the strawberries and mashing a few to release their juices, creating a vibrant, fragrant syrup.
  11. If necessary, level the cooled cake layers with a serrated knife. Spread a layer of strawberry glaze on the first cake, then top with the second, pressing gently for adhesion.
  12. Whip the heavy cream until soft peaks form, then spread it evenly over the assembled cake. Drizzle the remaining strawberry glaze over the top for a shiny, fruity finish.
  13. Chill the cake for at least 30 minutes to set the flavors and frosting. Slice carefully and serve to enjoy the luscious layers of white chocolate and fresh strawberries.

Notes

For best flavor, use high-quality white chocolate and ripe strawberries. Make sure to cool the cake layers completely before assembling to prevent melting the whipped cream. The cake can be stored in the refrigerator for up to 24 hours, but serve at room temperature for optimal texture.