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Decadent White Chocolate Covered Strawberry Cake

white chocolate covered strawberry cake - featured image
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A rich and moist white chocolate cake layered with fresh strawberries and silky white chocolate ganache, perfect for parties and special occasions.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour, sifted
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ¾ cup (180ml) whole milk, room temperature
  • 6 oz (170g) white chocolate, melted and slightly cooled
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 8 oz (225g) white chocolate, chopped (for ganache)
  • ½ cup (120ml) heavy cream
  • Optional: 1 tablespoon strawberry jam (for brushing cake layers)
  • Powdered sugar for dusting (optional)
  • Fresh mint leaves for garnish (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch cake pans or line them with parchment paper.
  2. Sift together the flour, baking powder, and salt. Set aside.
  3. Cream the butter and sugar using a mixer on medium-high speed for 4-5 minutes until pale and fluffy.
  4. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
  5. Pour in the melted white chocolate (cooled) and mix on low speed until combined.
  6. Alternate adding the dry ingredients and milk, starting with a third of the flour mixture, then half the milk, mixing gently until combined.
  7. Divide batter evenly between prepared pans and smooth tops. Tap pans gently to release air bubbles.
  8. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto a wire rack to cool completely.
  10. Prepare ganache by heating heavy cream until just simmering, pour over chopped white chocolate, let sit 2 minutes, then stir until smooth. Cool to room temperature but keep spreadable.
  11. Assemble cake by placing one layer on a plate, optionally brushing with strawberry jam, spreading ganache, and scattering half the sliced strawberries.
  12. Top with second cake layer, cover with remaining ganache, decorate with remaining strawberries, dust with powdered sugar, and garnish with mint leaves.
  13. Chill cake for at least 30 minutes before serving.

Notes

Use a double boiler or microwave in short bursts to melt white chocolate without burning. Let cake layers cool completely before assembling to prevent ganache from melting. For gluten-free, substitute almond flour; for vegan, use coconut oil and dairy-free white chocolate and milk alternatives. If ganache firms too much, warm gently in microwave for 10 seconds and stir.

Nutrition

Keywords: white chocolate cake, strawberry cake, party cake, easy dessert, white chocolate ganache, fresh strawberries, moist cake

Find it online: https://elvafood.com/decadent-white-chocolate-covered-strawberry-cake-recipe-easy-and-perfect-for-parties/