White Chocolate Strawberry Cake
This White Chocolate Strawberry Cake is as delicious as it is beautiful! Fluffy white cake made from scratch, filled with my mom’s homemade strawberry sauce, and frosted with a whipped white chocolate buttercream that is TO DIE FOR.
This post has been sponsored by Dixie Crystals. All thoughts and opinions are my own.
This elegant White Chocolate Strawberry Cake is actually really simple to make when you know the right tricks…
TIPS & TRICKS TO MAKE WHITE CHOCOLATE STRAWBERRY CAKE:
- You see that beautiful pink drop down the sides of the cake? Guess what!? It’s store-bought strawberry frosting! While this cake is 99.999999999% made completely from scratch, I didn’t see any reason to make decorating the cake complicated so I took a shortcut! Scoop out about ¼ cup of canned frosting, nuke it for a few seconds, and then drip it down the sides of a chilled cake for pink perfection 👌🏻.
- Chocolate curls have been my nemesis for a lot of years. I’ve never been able to pull them off until now. Recently I saw a tip to use a potato peeler and a sliiiiiiightly warmed chocolate bar to make chocolate curls. And by “slightly warmed,” I mean just barely. Like, not melted at all. Just warm enough that your fingerprint can make the slightest impression in the chocolate. I’m talking maybe 10 seconds in the microwave for a large chocolate bar (like a baking bar of chocolate). Then run the potato peeler along the edge to create perfect curls like the ones on top of this cake!
- It’s really important to bring the ingredients specified to room temperature. This is a step that I’ve always skipped in the past, but I’ve recently discovered WHY it’s worth taking the extra time to bring cake ingredients to room temp. If you’ve ever been frustrated about having dried out, not-super-tender-and-fluffy homemade cakes, it’s probably because you are using cold ingredients. Simply bringing your eggs, fats (butter), and liquids (in this case, milk) to room temp before making the batter.
- I do this by placing my eggs in warm water for about 5-10 minutes and microwaving my butter on the “soften” setting. Milk is a little trickier– I usually microwave about half of the milk I need (and it’s always too hot) and then add the remaining cold milk so it evens out to about room temp.
- I’ve found that the number one most important trick to successfully making a free-standing layer cake is to freeze the cake for a bit after almost each step. It’s a little tedious, but it makes a big different when it comes time to decorate. I highly recommend freeze-time at each of these points in the process:
- After you’ve added the second layer of cake on top of the first layer of filling, freeze for at least 30 minutes.
- Once you’ve added the third layer of cake on top of the second layer of filling, freeze for at least another 30 minutes.
- Apply the crumb coat, and then let the cake freeze completely (a few hours).
- Finally, after the outer layer of buttercream, freeze for about 10-15 minutes before adding the drip.
- Keep chilled until 30 minutes prior to serving.
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- I used Lindor White Chocolate Truffles on the top of my cake to add some height and dimension. But I think there are a lot of different ways you could incorporate white chocolate into the garnish, so get creative!
- I used my mom’s homemade strawberry sauce as the filling for this cake. But you could use a store-bought filling if you need to cut some corners. You could also use a different kind of fruit! In the past, I’ve subbed blueberries, raspberries, peaches, and blackberries.
- Also… this white chocolate buttercream is the bomb.com. You’ll never go back to anything else after you’ve tried it once!
I am so excited to announce that I am partnering with Dixie Crystals in 2018 as a brand ambassador and will be creating recipes that you can find on their website! 🙌🏻
YOU CAN FIND THE RECIPE FOR THIS WHITE CHOCOLATE STRAWBERRY CAKE IN ITS ENTIRETY BY CLICKING RIGHT HERE.
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