Best 3 Fresh Strawberry Cake With White Chocolate Chips Recipes

Indulge in a delightful culinary journey with our tantalizing Fresh Strawberry Cake with White Chocolate Chips. This delectable treat combines the sweetness of plump, juicy strawberries with the creamy richness of white chocolate chips, all nestled in a moist and fluffy vanilla cake. Each bite is an explosion of flavors, textures, and colors that will delight your senses.

This article presents a comprehensive guide to crafting this exquisite cake, featuring three delectable recipes: a classic vanilla cake batter, a luscious strawberry filling, and a simple white chocolate ganache. The vanilla cake batter forms the foundation of this culinary masterpiece, providing a tender and airy base for the other components. The strawberry filling, bursting with the vibrant flavors of fresh strawberries, adds a delightful sweetness and tanginess. Finally, the white chocolate ganache, with its smooth and creamy texture, serves as the crowning glory, enveloping the cake in a layer of pure indulgence.

Whether you're a seasoned baker or just starting your culinary adventures, this article will guide you through each step of the process, ensuring success from start to finish. Detailed instructions, helpful tips, and stunning visuals accompany each recipe, providing you with the confidence to create a masterpiece that will impress your friends and family.

So, gather your ingredients, preheat your oven, and embark on this delightful baking journey. Let the tantalizing aroma of freshly baked cake fill your kitchen as you create this symphony of flavors and textures.

Here are our top 3 tried and tested recipes!

HOMEMADE STRAWBERRY CAKE

Homemade Strawberry Cake image

The one thing that sets this strawberry cake apart from others? Reduce fresh strawberry puree down and add to the best white cake batter.

Provided by Sally

Categories Cakes

Time 6h

Number Of Ingredients 19

Ingredients

2 and 1/2 cups (285g) cake flour (spoon & leveled)
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
1 and 3/4 cups (350g) granulated sugar
5 large egg whites, at room temperature
1/3 cup (75g) sour cream or plain yogurt, at room temperature
2 teaspoons pure vanilla extract
1/2 cup (120ml) whole milk, at room temperature*
1/2 cup reduced strawberry puree (see note)*
optional: 1-2 drops red or pink food coloring
1 cup (about 25g) freeze-dried strawberries*
one 8-ounce block full-fat cream cheese, softened to room temperature
1/2 cup (1 stick; 115g) unsalted butter, softened to room temperature
3 cups (360g) confectioners' sugar
1-2 Tablespoons milk
1 teaspoon pure vanilla extract
salt, to taste

Steps:

Make the reduced strawberry puree and allow it to cool completely. See note. You can make it a few days ahead of time and store it covered in the refrigerator or cover and freeze it for up to 3 months. Thaw before using in the recipe.
Preheat the oven to 350°F (177°C). Grease and lightly flour two 9-inch cake pans.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk *just* until combined. Do not overmix. Whisk in 1/2 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Stir in food coloring, if desired. (I use 1 small drop.)
Pour batter evenly into cake pans. Bake for around 24-25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around 1/2 cup crumbs. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese for 1 minute on high speed until completely smooth and creamy. Beat in the butter until combined. Add the confectioners' sugar, strawberry powder, 1 Tablespoon milk, and vanilla and beat on medium-high speed until combined and creamy. Add 1 more Tablespoon of milk to slightly thin out, if desired. Taste, then add a pinch of salt if needed. Yields about 3 cups of frosting.
First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with frosting. Top with 2nd layer and spread the remaining frosting all over the top and sides. Refrigerate for at least 45 minutes before slicing. This helps the cake keep its shape when cutting- it could slightly fall apart without time in the fridge.
Cover leftover cake tightly and store in the refrigerator for 5 days.

WHITE CHOCOLATE STRAWBERRY CAKE

White Chocolate Strawberry Cake image

Cake baking is my specialty and this is one of my favorites. The moist, flavorful strawberry cake and the rich, creamy cream cheese and white chocolate frosting combine to create a decadent dessert.

Provided by Damen

Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 13

Ingredients

2 ¾ cups cake flour
2 ½ teaspoons baking powder
2 cups white sugar
1 cup butter, softened
1 (3 ounce) package strawberry flavored Jell-O®
4 eggs
1 cup milk
1 teaspoon vanilla extract
½ cup strawberries, pureed
4 ounces cream cheese
4 ounces white chocolate baking squares
3 tablespoons heavy whipping cream
4 cups confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Grease two 9-inch round cake pans and line with waxed paper.
Mix flour and baking powder in a bowl.
Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
Divide batter between prepared cake pans.
Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
Stir cream cheese, white chocolate, and heavy whipping cream in a saucepan over medium heat until combined and white chocolate is melted, about 5 minutes.
Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
Spread a layer of frosting over the top of one cake. Place the second cake on top of frosting layer. Frost the top of second cake and sides of both cakes with remaining frosting.

Nutrition Facts : Calories 524.1 calories, Carbohydrate 85.8 g, Cholesterol 89.4 mg, Fat 18.5 g, Fiber 0.5 g, Protein 5.7 g, SaturatedFat 11.1 g, Sodium 231.8 mg, Sugar 65.5 g

STRAWBERRY-WHITE CHOCOLATE CHIP COOKIES

Strawberry-White Chocolate Chip Cookies image

Chewy chocolate chip cookies with the amazing addition of crushed, freeze-dried strawberries.

Provided by Tricia

Time 35m

Yield 32

Number Of Ingredients 12

Ingredients

2 ounces freeze-dried strawberries
2 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon baking powder
1 cup unsalted butter, softened
1 cup brown sugar
½ cup white sugar
2 large eggs
2 teaspoons vanilla extract
¾ teaspoon strawberry extract
2 cups white chocolate chips

Steps:

Place a rack in the center of the oven and preheat to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Crush freeze-dried strawberries to a fine consistency.
Sift flour, baking soda, salt, and baking powder together in a bowl.
Beat butter, brown sugar, and white sugar together in a larger mixing bowl until fluffy. Add eggs, crushed strawberries, vanilla extract, and strawberry extract. Mix in dry ingredients in three additions, adding white chocolate chips with the last addition.
Scoop cookies with a 1 1/2 tablespoon-sized scoop and place onto the prepared baking sheets, 2 inches apart.
Bake in the preheated oven until lightly golden, about 14 minutes. Remove from the oven and let cool on the cookie sheets for 3 to 5 minutes before removing to wire racks to cool completely.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 26.1 g, Cholesterol 29.3 mg, Fat 10.1 g, Fiber 0.4 g, Protein 2.5 g, SaturatedFat 6.1 g, Sodium 140.8 mg, Sugar 16.2 g

Tips:

For the best results, use fresh, ripe strawberries. If strawberries are not in season, you can use frozen strawberries that have been thawed and drained.
To make sure the cake is cooked through, insert a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done.
Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
If you don't have white chocolate chips, you can use regular chocolate chips or even chopped nuts.
To make a glaze for the cake, mix together 1 cup of powdered sugar and 1-2 tablespoons of milk. Drizzle the glaze over the cooled cake.

Conclusion:

This fresh strawberry cake with white chocolate chips is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, and the white chocolate chips add a touch of sweetness and richness. The glaze gives the cake a beautiful shine and makes it even more irresistible. Whether you are serving it at a party or enjoying it at home with your family, this cake is sure to be a hit.