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White Chocolate Strawberry Cake

This cake combines a tender, crumbly sponge with a luscious white chocolate filling and fresh strawberries, creating a delightful balance of creamy, tangy, and sweet flavors. The process involves melting white chocolate, folding fresh berries into batter, and layering with strawberry jam and frosting for a rustic, inviting look. The final appearance is a slightly imperfect, juicy, and glossy cake that promises a nostalgic, summer-inspired treat.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: dessert
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g white chocolate high quality, chopped finely
  • 1/4 cup heavy cream for melting with white chocolate
  • 1 1/2 cups cake flour sifted
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter softened
  • 1 cup sugar
  • 3 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries hulled and chopped
  • 1/2 cup strawberry jam optional, for filling
  • additional white chocolate shavings or strawberries for decoration

Equipment

  • Oven
  • Mixing bowls
  • Electric mixer
  • Rubber spatula
  • Cake pans (8-inch round)
  • Cooling rack
  • Saucepan
  • Knife or cake leveler

Method
 

  1. Start by preheating your oven to 180°C (350°F). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy removal.
  2. Place the chopped white chocolate and heavy cream in a saucepan over low heat. Stir gently until the chocolate is fully melted and the mixture is smooth and glossy. Remove from heat and let cool slightly.
  3. In a large mixing bowl, sift together the cake flour, baking powder, and salt. Set aside.
  4. In another bowl, beat the softened butter and sugar with an electric mixer until the mixture is light, fluffy, and slightly pale, about 3-4 minutes.
  5. Add eggs one at a time, beating well after each addition to ensure they are fully incorporated.
  6. Stir in the vanilla extract, then slowly pour in the slightly cooled white chocolate mixture, mixing until smooth and evenly combined.
  7. Gradually fold in the sifted dry ingredients, mixing just until the batter is smooth. Gently fold in the chopped strawberries to add bursts of juicy flavor.
  8. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  9. Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
  10. Let the cakes cool in their pans for about 10 minutes, then transfer to a wire rack to cool completely. Meanwhile, warm the strawberry jam slightly if using as filling.
  11. Once cooled, spread a thin layer of strawberry jam on one layer if desired, then stack the second layer on top.
  12. Frost the top and sides of the cake with whipped white chocolate frosting or whipped cream, smoothing gently with a spatula.
  13. Decorate with fresh strawberries, white chocolate shavings, or additional berries for a pretty finish. Chill the cake briefly to set the frosting before slicing and serving.

Notes

For a rustic look, don’t worry if the layers are slightly uneven. The juicy strawberries and glossy white chocolate glaze make it irresistibly charming. Chill the cake before slicing for cleaner cuts.