Strawberry Cream Layer Cake with White Chocolate Drip
Strawberry Cream Layer Cake with White Chocolate Drip is a delightful dessert that’ll impress anyone. It’s perfect for celebrations or just a sweet treat at home. This cake is light and fluffy, layered with rich strawberry cream and topped with a beautiful white chocolate drip.
Why Make This Recipe
This recipe is a great choice because it combines the fresh taste of strawberries with smooth cream and sweet white chocolate. It’s not only visually appealing but also delectable. If you want a dessert that brings joy to your family and friends, this cake is a winner. It’s perfect for birthdays, anniversaries, or any gathering where a delicious cake is needed.
How to Make Strawberry Cream Layer Cake with White Chocolate Drip
Ingredients
- 4 large eggs
- 1 cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp vanilla extract
- Pinch of salt
- 1 1/2 cups strawberries, chopped
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 4 oz cream cheese, softened
- 1 cup strawberry jelly or store-bought red fruit jelly
- 1 cup white chocolate chips
- 1/2 cup heavy cream
- Fresh strawberries (for decoration)
- Seedless grapes (for decoration)
- Whipped cream rosettes (for decoration)
Directions
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Make the Cake: Preheat your oven to 350°F (175°C). Grease and line two rectangular pans with parchment paper. In a bowl, beat the eggs and granulated sugar until fluffy. Add in the vanilla extract. Gently fold in the all-purpose flour, baking powder, and a pinch of salt. Pour the batter into the pans and bake for 20–22 minutes. Once done, let the cakes cool completely, then cut each cake in half to create 4 thin layers.
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Prepare Strawberry Cream: In a saucepan, cook the chopped strawberries with 2 tablespoons of sugar and 1 tablespoon of lemon juice over medium heat for about 5–7 minutes. Cool the mixture. In a separate bowl, whip the heavy cream with powdered sugar and vanilla until it forms stiff peaks. In another bowl, beat the softened cream cheese until smooth. Fold the whipped cream and strawberry compote into the cream cheese mixture until fully blended.
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Layer the Cake: Take one sponge layer and place it on a serving tray. Spread a layer of strawberry cream evenly on top. You can also add sliced jelly or extra fresh strawberries. Continue layering until all 4 layers are stacked.
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White Chocolate Drip: Heat the 1/2 cup of heavy cream until it simmers. Pour it over the white chocolate chips and let it sit for 2 minutes. Then stir until the mixture is smooth. Allow it to cool slightly, then carefully pour it over the edges of the cake to create drips.
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Decorate: Finish by decorating the top with whipped cream rosettes, fresh strawberries, and seedless grapes.
How to Serve Strawberry Cream Layer Cake with White Chocolate Drip
Slice the cake into pieces and serve it on plates. It pairs well with a glass of milk or a cup of tea. This cake is not just sweet; it looks amazing too, making it a centerpiece for any dessert table.
How to Store Strawberry Cream Layer Cake with White Chocolate Drip
To store, cover the cake with plastic wrap or keep it in an airtight container. It can be stored in the refrigerator for up to 3-4 days. If you know you won’t finish it quickly, consider storing the layers separately until you are ready to serve to keep everything fresh.
Tips to Make Strawberry Cream Layer Cake with White Chocolate Drip
- Make sure your eggs are at room temperature before mixing; they whip better.
- Be gentle when folding the whipped cream into the cream cheese mixture to keep it airy.
- Let the white chocolate mixture cool slightly before pouring to ensure proper drips.
- Use fresh strawberries for decoration to give it that fresh and colorful look.
Variation
You can swap strawberries for other fruits, such as raspberries or blueberries, for a different flavor profile. You can also use dark chocolate instead of white chocolate for a richer taste.
FAQs
1. Can I make this cake ahead of time?
Yes, you can make the cakes and store them wrapped in plastic wrap a day or two before assembling.
2. What can I use instead of cream cheese?
You can substitute cream cheese with mascarpone cheese for a slightly different texture and flavor.
3. How can I make the cake more stable for transportation?
Consider adding a layer of ganache or a thicker layer of cream between the layers to keep everything firm during transport.
