Description
A delightful dessert featuring fluffy cake layers, creamy strawberry frosting, and a beautiful white chocolate drip.
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 tablespoon vanilla extract
- 1/2 cup strawberry puree
- 1 1/2 cups unsalted butter, softened (for frosting)
- 6 cups powdered sugar
- 1/2 cup strawberry puree (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1 cup white chocolate chips (for drip)
- 1/2 cup heavy cream (for drip)
- Fresh strawberries (for decoration)
- Sprinkles (for decoration)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
- In a bowl, whisk together flour, baking powder, and salt. Set this mixture aside.
- In another bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk. Mix until just combined, then gently fold in the strawberry puree.
- Divide the batter evenly into the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely.
- To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, strawberry puree, and vanilla extract. Beat until the mixture is smooth and fluffy.
- Level the cake layers if needed. Stack them together, spreading strawberry frosting between each layer and around the outside of the cake.
- In a microwave-safe bowl, combine white chocolate chips and heavy cream. Heat in 30-second intervals, stirring until smooth. Let the ganache cool slightly.
- Pour the white chocolate ganache over the cake, allowing it to drip down the sides.
- Finish by topping with fresh strawberries and sprinkles for a decorative touch.
Notes
For best results, make your own strawberry puree using fresh strawberries. Store the cake in an airtight container at room temperature for up to three days or in the refrigerator for about a week.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: Strawberry, Cake, Dessert, Drip Cake, Baking