White Chocolate-Strawberry Cake

By Bree Hester Jump to Recipe

Celebrate the flavors of summer with this beginner-friendly recipe for a sophisticated dessert that layers on the freshness!

Living in Northeast Ohio, I understand on a cellular level that summer is fleeting. I revel in every warm, sunny day and cherish the local produce that’s available for only a short time. Whether it’s asparagus in April or sweet corn in August, I seek out opportunities to fill my plate with seasonal offerings.

Strawberry season runs from about May through June here—and this white chocolate-strawberry cake recipe makes the most of those precious, heart-shaped berries! It helps you create a gorgeous feast for both the eyes and the taste buds. Moist, springy yellow cake infused with notes of vanilla and just a hint of tang from the buttermilk rests between thick layers of whipped white chocolate frosting that’s lighter than air. And just when you think it’s the same as any other cake, you bite into a juicy slice of fresh strawberry. Each bite is a celebration of the vibrant and ephemeral joy of summer!

I’ve made this cake in the off-season with strawberry jam or purée instead of fresh fruit. It was fine—a little more concentrated and consistent in flavor and maybe a touch moister—but not nearly as delicate or refined. I’ve also added fresh blueberries to the layers, which amps up both the visual appeal and the juicy flavors.

The transformation of white chocolate ganache

Whipped white chocolate ganache begins as a classic ganache, with warm cream gently melted together with chocolate chips or chunks. But it transforms into something much dreamier once it’s fully chilled and then beaten! Instead of the rich, pourable glaze we associate with dark chocolate ganache, whipping incorporates air and makes the mixture lighter and fluffier—closer to a cross between buttercream and whipped cream. Because white chocolate is sweeter and higher in cocoa butter, it creates a frosting that tastes creamy and luxurious but still feels soft and cloudlike, which keeps a tall layer cake like this one from being too heavy.

How do I store leftovers?

Refrigerate your white chocolate strawberry cake within 2 hours of assembling. Store leftovers in a well-sealed cake saver or airtight container in the fridge for up to 3-4 days. You can also freeze slices or an entire cake for up to 2 months, but note that the strawberries will soften over time. Wrap tightly in plastic wrap, then place inside a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge. Let refrigerated cake sit at room temp for 20-30 minutes before serving for the best flavor and texture.

Serving suggestions

Serve your white chocolate-strawberry cake alongside other strawberry-focused dishes for a strong pink-and-white theme. A scoop of Strawberry-Basil Ice Cream gives sophisticated vibes, while a Strawberry Milkshake or Strawberry Ice Cream Sodas keep it casual and kid-friendly.

White Chocolate-Strawberry Cake

Bree Hester

4.75 from 8 votes

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 45 minutes mins

Cooling + Chilling Time 5 hours hrs

Total Time 6 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 922 kcal

Ingredients

  

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For The Yellow Cake:

• 4 cups + 2 tablespoons cake flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup unsalted butter at room temperature
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 large eggs at room temperature
• 2 cups buttermilk

For The White Chocolate Frosting:

• 2/3 cup heavy cream
• 8 ounces white chocolate chips or bars, chopped
• 2 tablespoons unsalted butter

For Layering And Garnish:

• Fresh strawberries sliced

Instructions

 

Make The Cake:

• Preheat oven to 350°F. Grease 2 9-inch cake pans and line with parchment paper.
• In a medium mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
  
• In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed for 3-4 minutes until very light and fluffy.
  
• Add the vanilla, then add the eggs one at a time, beating until smooth after each addition and scraping down the sides occasionally.
• With the mixer on low, add the flour mixture in 3 additions, alternating with the buttermilk in 2 additions, beginning and ending with the flour, and mixing just until combined.
  
• Divide the batter evenly between the 2 prepared cake pans, smoothing the top with a spatula.
• Bake for 35-40 minutes until the edges are lightly golden, the center springs back when gently pressed, and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
• Remove from oven and let cool in the pan on a wire rack for 10 minutes.
• Run a thin knife around the edge of the cakes, remove from pans, and return to the wire rack to cool completely before frosting, 45-60 minutes.

Make The Frosting:

• Place the white chocolate and softened butter in a heatproof medium mixing bowl.
• In a small saucepan over medium heat, warm the cream until it is hot and just beginning to simmer around the edges—steaming but not boiling—about 3-5 minutes.
  
• Pour the warmed cream over the white chocolate and let sit for 5 minutes.
• Whisk the mixture until smooth and uniform. Let the mixture cool to room temperature, about 20-30 minutes, then cover and refrigerate until thoroughly chilled and slightly thickened, 2-4 hours or overnight.
  
• Using a hand mixer or the whisk attachment of a stand mixer, beat the chilled white chocolate mixture on low speed, then increase to medium-high and whip until light, fluffy, and spreadable, 3-5 minutes. Stop as soon as it holds soft to medium peaks to avoid overwhipping and curdling

Assemble And Finish The Cake:

• Once the cake layers have completely cooled, it's time to assemble the cake. Dollop about 1 tablespoon of frosting in the center of a cake plate and place one cake layer upside-down on top of it. This will help it remain immobile.
• Spread about 1/2 cup of the frosting over the top of the cake layer. Pat the sliced strawberries dry, then arrange them in a single layer on top of the frosting.
  
• Carefully place the second cake layer on top of the strawberries. If it feels unstable, spread a small amount of frosting over the strawberries, then place the cake layer on top.
• Spread the remaining frosting over the top cake layer and garnish as desired with sliced or whole strawberries.
  
• Slice and serve immediately or cover and refrigerate.

Nutrition

Calories: 922kcalCarbohydrates: 113gProtein: 14gFat: 47gSaturated Fat: 28gSodium: 732mgFiber: 1g

Keyword cake

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