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White Chocolate Strawberry Cake

This White Chocolate Strawberry Cake showcases the delicate sweetness of white chocolate paired with bright, juicy strawberries. The cake is made by gently folding melted white chocolate and fresh strawberries into a tender batter, then baking until golden and moist. The final appearance is light, airy, and inviting, with a subtle pink hue and fresh strawberry accents, perfect for spring celebrations or a simple brunch.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cake flour preferably cake flour for a tender crumb
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract prefer pure vanilla
  • 1/2 cup white chocolate finely chopped or chips
  • 3/4 cup fresh strawberries hulled and sliced
  • Strawberry glaze: extra fresh strawberries for mashing into glaze

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons
  • Cake pans
  • Parchment paper
  • Cooling rack

Method
 

  1. Preheat your oven to 180°C (350°F). Grease two 20cm (8-inch) round cake pans, then line the bottoms with parchment paper for easy release.
  2. In a large bowl, whisk together the cake flour, baking powder, and salt until well combined. Set aside.
  3. Melt the white chocolate gently over low heat or a double boiler until smooth, then let it cool slightly.
  4. In a separate bowl, cream the butter and sugar together with a whisk or mixer until the mixture is pale, fluffy, and fragrant, about 3-4 minutes.
  5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until incorporated.
  6. Stir in the melted white chocolate until the batter is smooth and evenly colored.
  7. Gradually add the dry ingredients to the wet batter, folding gently with a spatula until just combined. Avoid overmixing to keep the batter airy.
  8. Gently fold in the sliced strawberries, distributing them evenly without deflating the batter.
  9. Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25-30 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.
  10. Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting or serving.
  11. For the strawberry glaze, mash some fresh strawberries with a little sugar until smooth. Spread the glaze over the cooled cake layers or drizzle on top for a fresh, tangy finish.
  12. Assemble the cake layers, adding a layer of strawberry glaze between each, then finish with a light drizzle or dusting of powdered sugar. Slice and enjoy this tender, juicy, and subtly sweet cake.

Notes

Use ripe, fragrant strawberries for maximum flavor. Be gentle when folding in strawberries to keep the batter airy. Let the cake cool completely before frosting or glazing for the best texture.