Strawberry White Chocolate Cake

This Strawberry White Chocolate Cake is a delightful dessert that brings together the sweetness of fresh strawberries and the creamy richness of white chocolate. Moist, fluffy cake layers are complemented by a luscious white chocolate frosting and juicy strawberries, making it a perfect choice for any celebration or special occasion.

Why You’ll Love This Recipe

This cake is a beautiful combination of fruity freshness and smooth decadence. The white chocolate adds a luxurious texture and depth to the cake, while the strawberries offer a natural sweetness and bright flavor that balances the richness. It’s elegant enough for a special gathering, yet simple enough to make at home with basic ingredients. Whether you’re celebrating a birthday, hosting a spring brunch, or simply indulging in a weekend bake, this cake is sure to impress.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream

• Whole milk

• Fresh strawberries (diced and whole for decoration)

• White chocolate (melted for the batter and chopped for the garnish)

• Heavy cream (for the frosting)

• Cream cheese (for the frosting)

• Powdered sugar (for the frosting)

Directions

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix in the sour cream and melted white chocolate until well combined.

5. Add the dry ingredients alternately with the milk, starting and ending with the dry mixture. Gently fold in the diced strawberries.

6. Divide the batter evenly between the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

8. For the frosting, beat the cream cheese until smooth. Add the powdered sugar and beat until combined. Slowly add the melted white chocolate and heavy cream, beating until light and fluffy.

9. Assemble the cake by spreading frosting between the layers and around the outside. Garnish with chopped white chocolate and whole strawberries.

10. Refrigerate for at least 30 minutes before serving for best texture.

Servings and timing

This recipe yields 10–12 servings.
Preparation time: 25 minutes
Baking time: 30 minutes
Cooling and assembly time: 1 hour
Total time: approximately 2 hours

Variations

• Berry Medley Cake: Replace half of the strawberries with raspberries or blueberries for a mixed berry flavor.

• Strawberry Jam Filling: Add a layer of strawberry jam between the cake layers for extra sweetness.

• White Chocolate Ganache Frosting: Swap the cream cheese frosting for a white chocolate ganache for a richer finish.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend in place of regular flour.

• Cupcake Version: Turn the batter into cupcakes and reduce baking time to 18–20 minutes.

Storage/Reheating

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture.
To freeze, wrap slices individually in plastic wrap and foil. Freeze for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before serving.
Reheating is not recommended, as it may affect the texture of the frosting and fruit.

FAQs

What type of white chocolate should I use?

Use high-quality white chocolate bars, not chips, as they melt more smoothly and offer better flavor.

Can I use frozen strawberries instead of fresh?

Yes, but thaw and drain them well to avoid adding excess moisture to the batter.

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature.

How do I prevent the strawberries from sinking to the bottom?

Toss the diced strawberries in a little flour before folding them into the batter. This helps suspend them throughout the cake.

Can I use white chocolate chips in the frosting?

It’s better to use melted white chocolate bars for a smoother frosting texture, but chips can work in a pinch.

Can I omit the cream cheese from the frosting?

Yes, you can substitute it with more butter or mascarpone, but the flavor and texture will differ slightly.

How do I know when the cakes are done baking?

Insert a toothpick into the center of the cake; if it comes out clean or with a few crumbs, it’s done.

Is this cake overly sweet?

The balance between the tart strawberries and the sweet white chocolate ensures it’s rich without being overly sweet.

What size cake pans should I use?

Two 8-inch round pans work well. You can also use 9-inch pans, but adjust the baking time slightly.

Can I make this cake dairy-free?

Use dairy-free substitutes for butter, cream cheese, milk, and white chocolate, though the texture and taste may vary.

Conclusion

This Strawberry White Chocolate Cake is a celebration of flavors and textures—light, moist, and bursting with berry goodness, all wrapped in a smooth and creamy white chocolate frosting. Whether for a holiday, birthday, or afternoon tea, it’s a show-stopping dessert that everyone will remember. Try this recipe and indulge in the perfect harmony of strawberries and white chocolate.