Strawberry White Chocolate Buttercream Cake.

As beautiful as it is delicious, this Strawberry White Chocolate Buttercream Cake is an indulgence fit for any celebration and sure to impress.

Strawberry White Chocolate Buttercream Cake.

2020 Update. Well a lot has changed since this recipe first appeared here in 2012.

Just two years after this post, I left my full time job at Memorial University to pursue working on my blog full time.

We can now get up to 3 million page views a month on this website. We are also now approaching 1800 recipes on this website too!

Our following on social media has grown to over 600,000 and like our traffic, grows more every year. Thanks to all our loyal followers who made that happen. 

Stay tuned, there’s plenty of new cooking and baking ideas coming as we head toward the Holiday season.

Strawberry White Chocolate Buttercream Cake.

From April 29th, 2012:

This is a big “pause” moment for me. Today marks the 800th recipe posted on Rock Recipes. Just writing that seems more than a little odd.

On a quiet Saturday afternoon, as I write this recipe, I take a step back to ask the question, “Why the heck am I doing this anyway?” It is a good question and one I’m often asked, so I’ve stopped to consider what the real answer is.

I use White Chocolate Chips in this recipe but you can substitute regular chocolate chips if you prefer.

Cooking and baking has always come naturally to me. As a child, I was transfixed by the possibilities that simple ingredients could be transformed into something greater than the sum of it’s parts.

The fact that only butter and flour could be transformed into puff pastry for example, was magic to me. How was that possible?

The realization that the fusion of simple ingredients to create something much more amazing than its simple components was the catalyst that pushed me forward. In seeking the possibilities, I came quickly to realize that they were endless.

Chop the strawberries. A small dice is good.

Explore those possibilities

Endless possibility in anything that you are passionate about is what enriches your life and makes it better. Even in the early days of beginning to cook, I resisted repetition.

Why have meatloaf for dinner every Tuesday when there were so many more possibilities ?

I think ultimately, that is why I write this blog, to help illuminate the possibilities.Thanks to all who joined along the way. We haven’t exhausted the possibilities yet.

To celebrate I’ve created this terrific layer cake. I always think this cake is even better the next day when the sugar from the frosting has made the berry chunks even more sweet and luscious.

Love homemade cakes from scratch? We’ve put together a collection of the 25 Most Baked Cakes of the last 12 years on Rock Recipes. You are sure to find several to love.

Like this Strawberry White Chocolate Buttercream Cake recipe?

You’ll find hundreds of other sweet ideas in our Cakes & Pies Category and even more in our Desserts Category.

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Yield: 20 servings

Strawberry White Chocolate Buttercream Cake. Our 800th recipe!

Prep Time: 45 minutes

Cook Time: 40 minutes

Total Time: 1 hour 25 minutes

As beautiful as it is delicious, this Strawberry White Chocolate Buttercream Cake is an indulgence fit for any celebration and sure to impress.

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Ingredients

For the Vanilla Cake

• 1 1/2 cups cake and pastry flour
• 1 1/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup butter, at room temperature
• 2 cups sugar
• 4 eggs at room temperature
• 1 tbsp pure vanilla extract
• 1 cup undiluted evaporated milk (straight from the can)

For the Frosting

• 8 cups icing sugar (i.e. powdered sugar, confectioners sugar)
• 2 cups butter
• 1 tsp vanilla extract
• 3 tbsp milk (not too much)
• 2 cups diced fresh strawberries

For the white chocolate ganache topping (optional)

• 1 1/3 cups white chocolate chips
• 1/4 cup whipping cream

Instructions

To prepare the cake

1. Grease and flour two 9 inch cake pans and line the bottom with a circle of parchment paper.
2. Sift together the 2 flours, baking soda & salt and set aside.
3. Cream together the butter and sugar until fluffy.
4. Add the eggs, one at a time, beating well after every addition.
5. Beat in the vanilla extract
6. Gently fold in the dry ingredients in three equal portions, alternately with the evaporated milk. When adding dry and wet ingredients alternately in any baking recipe, always begin and end with the dry ingredients.
7. Pour batter evenly into the prepared 9 inch cake pans.
8. Bake in a 325 degree F oven for about 35-40 minutes or until a toothpick inserted in the center comes out clean. Watch it carefully, you will not want to over bake this cake. As soon as the toothpick comes out clean, remove the cake from the oven.
9. Let it rest in the pans for 5 minutes before turning it out onto a wire rack to cool completely.

To prepare the frosting

1. Using an electric mixer on low, mix the butter and icing sugar together until the butter breaks up and get evenly dispersed throughout the sugar in small pieces.
2. The mixture will still appear dry at this point. This stage ensures even distribution and prevents butter lumps in your frosting.
3. Add the vanilla extract and milk.
4. The milk can be adjusted to make a thicker frosting by adding less or a more spreadable frosting by adding a little more. Use you own judgement here. You do want quite a thick frosting because the chopped strawberries will also add a little juice when the strawberries are folded in.
5. When the icing reaches the desired consistently continue to beat it on high speed for 5 minutes to incorporate more air into the frosting to make it lighter and fluffier.
6. Fold in the diced strawberries.
7. Frost the middle and sides evenly with the frosting and chill the cake for several hours or overnight before adding the white chocolate ganache glaze.

To prepare the White Chocolate Ganache Glaze

1. In a double boiler melt together the white chocolate and whipping cream.
2. Stir this mix constantly and get it off the heat as soon as the chocolate is melted. You do not want this mixture hot but just luke warm; as close to the melting point as possible. Let it cool down if it gets too hot.
3. Working as quickly as you can, ( a lazy susan is a big help if you have one) pour the ganache directly in the center of the cake, and then using an icing spatula spread it evenly over the top of the cake, letting it drip off the sides.
4. Garnish with chopped white chocolate and fresh strawberries.

Notes

For butter and/or shortening based frostings like this, I do store the cake in the refrigerator but take it out at least an hour before serving to let the frosting warm up to room temperature.

Cold frosting is too hard and letting the cake warm up allows this frosting to return to the creamy texture it is meant to have.

Nutrition Information

Yield

20

Serving Size

1
Amount Per Serving Calories 656Total Fat 34gSaturated Fat 21gTrans Fat 1gUnsaturated Fat 10gCholesterol 117mgSodium 343mgCarbohydrates 86gFiber 1gSugar 71gProtein 5g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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