White Chocolate Strawberry Cake

A delightful blend of creamy white chocolate and fresh strawberries, this cake is perfect for any celebration.

Ingredients

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1/2 cup strawberry puree
• 1 cup chopped white chocolate

For the Frosting:

• 1 cup unsalted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon vanilla extract
• 1/4 cup strawberry puree
• 1/2 cup melted white chocolate, cooled

Instructions

1. Prepare the Oven and Pans:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix the Dry Ingredients:
   In a medium bowl, whisk together the flour, baking powder, and salt.
3. Cream Butter and Sugar:
   In a large bowl, cream the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Combine Wet Ingredients:
   Mix in the vanilla extract and strawberry puree. Gradually add the dry ingredients, alternating with milk, and mix until smooth.
5. Add White Chocolate and Bake:
   Fold in the chopped white chocolate, then divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
6. Make the Frosting:
   In a large bowl, beat the softened butter until smooth. Gradually add the powdered sugar, vanilla extract, and strawberry puree, mixing until creamy. Stir in the melted white chocolate and beat until fully combined.
7. Assemble the Cake:
   Spread the frosting between the cake layers, then frost the top and sides of the cake.
8. Garnish and Serve:
   Garnish with fresh strawberries if desired.

Tips

• Smooth Frosting: For a smoother frosting, make sure the melted white chocolate has cooled before adding it to the buttercream.
• Strawberry Puree: For extra flavor, use fresh, ripe strawberries to make your puree.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

FAQs About White Chocolate Strawberry Cake

1. Can I use frozen strawberries for the puree?
   Yes, thaw and drain them first for the best consistency.
2. Can I make the cake ahead of time?
   Absolutely! Bake the cake a day ahead, wrap it tightly, and frost the day you plan to serve it.
3. Can I substitute the white chocolate?
   If you prefer, try using milk chocolate or dark chocolate for a different twist.
4. What can I use if I don’t have whole milk?
   You can substitute with any milk of your choice, but whole milk adds richness.
5. Can I make this cake gluten-free?
   Yes, use a gluten-free all-purpose flour blend to make it gluten-free.

This White Chocolate Strawberry Cake combines creamy white chocolate with fresh strawberries, making it a perfect treat for gatherings and celebrations!