Strawberry Cream Layer Cake with White Chocolate Drip Recipe
If you’re searching for a show-stopping dessert with layers of dreamy strawberry cream and a dazzling white chocolate finish, look no further! This Strawberry Cream Layer Cake with White Chocolate Drip is a glorious celebration cake that combines pillowy vanilla sponge, clouds of whipped cream studded with fresh berries, and a lush, glossy white chocolate drip. Every slice promises a sweet symphony of flavors and a touch of elegance, making this cake just as perfect for special occasions as it is for a weekend treat.
Ingredients You’ll Need
The magic of a gorgeous Strawberry Cream Layer Cake with White Chocolate Drip comes from simple, high-quality ingredients. Each component—from fresh strawberries to silky white chocolate—brings its own unique flavor, ensuring your cake is bursting with color and taste in every bite.
- All-purpose flour: The base of a light, fluffy cake that holds up well to luscious cream and fruity filling.
- Baking powder & baking soda: Ensure your cake rises beautifully and stays soft and tender.
- Salt: A pinch sharpens flavors and balances the sweetness.
- Unsalted butter (softened): Gives the cake rich flavor and a tender crumb—don’t forget to bring it to room temperature!
- Sugar: Sweetens the cake perfectly and adds to the cake’s moist texture.
- Eggs: Provide structure and help the cake hold its lovely height.
- Vanilla extract: Adds warmth and floral notes that bring all the layers together.
- Buttermilk: Its tang ensures a soft and supple cake that isn’t too sweet.
- Heavy cream: Whips up into a cloud-like filling that’s light but rich—perfect for folding with fresh berries.
- Powdered sugar: Keeps the whipped cream smooth and just sweet enough.
- Fresh strawberries: Juicy, sweet, and bursting with flavor, they are the star of the filling!
- White chocolate chips: Melt into a silken ganache for that signature drip.
How to Make Strawberry Cream Layer Cake with White Chocolate Drip
Step 1: Prep Your Cake Pans and Oven
Start by preheating your oven to 350°F (175°C) and greasing three round cake pans, lining the bottoms with parchment paper for easy removal later. This first step promises perfectly baked cakes that won’t stick to the pan—worth every extra second!
Step 2: Cream Butter and Sugar
Beat the softened butter and sugar together until pale and fluffy, about 3 to 4 minutes. This critical step introduces air, giving your Strawberry Cream Layer Cake with White Chocolate Drip its iconic lightness.
Step 3: Add Eggs and Vanilla
Add the eggs, one by one, mixing well after each. Blend in the vanilla extract. This ensures a silky, cohesive batter that bakes up tender and flavorful.
Step 4: Combine Dry and Wet Ingredients
Whisk together the flour, baking powder, baking soda, and salt in one bowl. Alternate adding the dry mixture and buttermilk to your wet mix, beginning and ending with the dry. This gentle mixing prevents overworking the batter, keeping your cake moist and airy.
Step 5: Bake the Cake Layers
Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25 to 30 minutes, or until the cakes are golden and a toothpick comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely—patience yields the best layers!
Step 6: Make the Strawberry Cream Filling
Whip the heavy cream, powdered sugar, and vanilla to stiff peaks. Gently fold in sliced strawberries for flecks of juicy freshness. The cream should be luscious yet stable enough to support the next cake layer.
Step 7: Assemble the Layers
Once the cakes are fully cool, spread a generous layer of strawberry cream between each cake layer. Stack carefully, making sure each layer is level. Don’t be afraid to sneak a taste—it’s that good!
Step 8: Make and Add the White Chocolate Drip
Warm the heavy cream just until steaming (not boiling), then pour over the white chocolate chips. Stir until smooth and glossy. Allow it to cool slightly; it should thicken just enough for a slow, dreamy drip when you spoon it over the chilled cake edges.
Step 9: Garnish and Finish
Artfully top the cake with extra strawberries, letting their vibrant color pop against the creamy backdrop and the white chocolate drip. Chill the cake before serving for neat slices and the prettiest presentation.
How to Serve Strawberry Cream Layer Cake with White Chocolate Drip
Garnishes
For a dazzling finish, crown your Strawberry Cream Layer Cake with White Chocolate Drip with halved or whole fresh strawberries. You can also add a handful of white chocolate curls, edible flowers, or a sprinkle of powdered sugar for extra flair. Let your creativity shine—it’s impossible to over-decorate this stunner!
Side Dishes
Keep sides light and refreshing: serve with a crisp glass of sparkling rosé, a pot of floral tea, or a platter of mixed berries. If you want to turn your gathering into a full dessert spread, a tangy lemon sorbet balances this cake’s sweetness beautifully.
Creative Ways to Present
This is the cake that wows at birthdays and baby showers, but try slicing it into bars for a picnic or layering the components in dessert jars for individual trifles. A petite tower of mini-cakes or cupcakes using the same ingredients can also make an elegant wedding dessert table!
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Cream Layer Cake with White Chocolate Drip in an airtight container in the fridge for up to three days. The fresh strawberries and cream stay delightful, and the cake remains moist and delicious—perfect for next-day snacking!
Freezing
You can freeze the unfrosted cake layers, tightly wrapped in plastic and foil, for up to two months. Let them thaw at room temperature, then fill and frost with fresh cream and strawberries before serving. It’s best to avoid freezing the assembled cake, as whipped cream and strawberries don’t thaw well.
Reheating
Cakes with cream fillings are best enjoyed cold or at room temperature. If you prefer a softer bite, allow chilled slices to sit out for 10–15 minutes before serving. Microwaving isn’t recommended, as it can melt the filling and compromise the white chocolate drip.
FAQs
Can I use frozen strawberries for the filling?
While you can use frozen strawberries, fresh strawberries yield the brightest flavor and texture in the filling. If using frozen, thaw them first, drain thoroughly, and pat dry to prevent the cream from becoming runny.
What’s the secret to a perfect white chocolate drip?
Let the ganache cool slightly before dripping; it should be thick yet pourable. Chilling the assembled cake before adding the drip helps it set instantly and gives you that picture-perfect cascade.
Can I make the whipped cream filling in advance?
Yes! You can whip the cream and sugar a couple of hours ahead, storing it covered in the fridge. Fold in strawberries just before assembling for the freshest taste and texture.
How do I keep cake layers from slipping?
Make sure the cake and filling are well-chilled before you start stacking and after assembling. This helps stabilize the layers and prevents sliding, especially when applying the white chocolate drip.
Is this recipe suitable for cupcakes?
Absolutely—you can bake the cake batter in cupcake tins, fill the centers with the strawberry cream, and finish with a mini white chocolate drip for adorable single-serve treats!
Final Thoughts
It’s truly hard to beat the charm and flavor of a homemade Strawberry Cream Layer Cake with White Chocolate Drip. Each bite bursts with freshness, creaminess, and luxurious sweetness. If you’re in the mood to treat yourself and your loved ones, give this recipe a try—and let it become a new favorite in your celebration dessert line-up!
