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–+ servings
Fresh strawberry layered cake with whipped cream and fruit garnish, perfect for special occasions.

White Chocolate-Strawberry Cake

Bree Hester
4.75 from 8 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 45 minutes
Cooling + Chilling Time 5 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 8 servings
Calories 922 kcal

Ingredients
  

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.
    Flour being sifted in a stainless steel mesh strainer for baking.
  • 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.
    Cream cheese and butter mixture in a stand mixer for baking recipes.
  • 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.
    Pouring milk into a stand mixer with batter, making cake or bread.
  • 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.
    Cream and white chocolate chips in mixing bowls for baking, on a wooden countertop.
  • 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.
    Whisking eggs for baking in a stainless steel bowl with strawberries on the side.
  • 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.
    Fresh strawberry shortcake with sliced strawberries on top and whipped cream, perfect for summer dessert.
  • 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.
    Fresh strawberry shortcake with whipped cream and layers of sponge cake on a white plate.
  • Slice and serve immediately or cover and refrigerate.

Nutrition

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