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White Chocolate Strawberry Cake

This elegant cake combines creamy white chocolate with juicy, ripe strawberries to create a light yet indulgent dessert. The process involves melting white chocolate, folding fresh strawberries into a tender cake batter, and layering with a velvety frosting. The final appearance is a beautifully layered cake with a glossy white chocolate finish and fresh strawberry accents, perfect for spring celebrations.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 200 g white chocolate good quality, chopped
  • 150 g unsalted butter softened
  • 150 g granulated sugar
  • 3 large eggs room temperature
  • 200 g cake flour
  • 1 tsp baking powder
  • 250 g ripe strawberries hulled and sliced
  • 100 g cream cheese softened
  • 50 g powdered sugar

Equipment

  • Oven
  • Mixing bowls
  • Saucepan
  • Electric mixer or whisk
  • Cake pans (20cm/8-inch)
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease two 20cm (8-inch) cake pans and line the bottoms with parchment paper for easy removal.
  2. Place the chopped white chocolate in a small saucepan over low heat. Stir gently as it melts into a smooth, creamy liquid with a rich aroma. Remove from heat and let it cool slightly.
  3. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer until the mixture is light, fluffy, and pale in color—about 3-4 minutes. This creates a creamy base for your batter.
  4. Add the eggs, one at a time, beating well after each addition. The mixture should become smooth and slightly thickened. Mix in the slightly cooled melted white chocolate until fully incorporated.
  5. In a separate bowl, sift together the cake flour and baking powder. Gradually fold these dry ingredients into the wet mixture, mixing gently until just combined. Be careful not to overmix to keep the cake tender.
  6. Gently fold in the sliced strawberries, being careful not to crush them and to distribute evenly throughout the batter. The mixture will be slightly lumpy but fragrant with strawberry aroma.
  7. Divide the batter evenly between the prepared cake pans. Use a spatula to smooth the tops for even baking.
  8. Bake in the preheated oven for 25-30 minutes, or until the cakes turn golden and a toothpick inserted into the center comes out clean. You’ll smell a sweet aroma filling the kitchen.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely, about 30 minutes, until they are firm enough to handle.
  10. While the cakes cool, make the frosting by beating the softened cream cheese with powdered sugar until smooth and creamy. Gently fold in the melted white chocolate for a luscious, velvety texture.
  11. Once the cakes are cooled, level the tops if needed. Spread a layer of frosting on the first cake layer, then add some fresh strawberries or more sliced strawberries if desired. Place the second cake layer on top and frost the entire cake with the remaining white chocolate cream cheese frosting. Decorate with additional strawberries or white chocolate shavings for a beautiful finish.
  12. Let the assembled cake rest in the fridge for at least 30 minutes to set the frosting. Slice and serve, enjoying the luscious layers of white chocolate and juicy strawberries in every bite.

Notes

Use good quality white chocolate for best flavor. Drain strawberries well if using frozen to prevent sogginess. Chill the frosted cake to help set the frosting for clean slices.