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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 photo of finished uncut cake

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 photo of a single slice of cake on a white plate

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.

White Chocolate Chips for Cranberry White Chocolate Magic Cookie Bars

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.

Diced strawberries in a clear glass measuring cup

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.

Strawberry White Chocolate Buttercream Cake photo of completed cake with title text added for Pinterest

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.

Top Ten cake recipes photo collage with title text for Pinterest


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.

It’s easy to keep up with the latest home style cooking & baking ideas from Rock Recipes. Be sure to follow Rock Recipes Facebook Page and follow us on Instagram

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Strawberry White Chocolate Buttercream Cake photo of a single slice on a white plate with title text added for Pinterest

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Strawberry White Chocolate Buttercream Cake photo of finished uncut cake
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.


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


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.


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



Serving Size


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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Barry C. Parsons

Tuesday 5th of March 2013

Sounds like you had extra juicy berries. You might need to add more icing sugar if the berries are extra ripe and juicy.


Tuesday 5th of March 2013

I made this recipe & it was delicious, but the strawberries started to break down and the juice was oozing everywhere making the layers can I fix this problem?

Sandra Lee

Monday 16th of July 2012

This looks and sounds amazing. I've been on the hunt for an over the top white cake and this might be it.


Saturday 12th of May 2012

I made this yesterday to bring to a bbq. Everyone loved it! My son has asked me to make it for his birthday. It's delicious! The fresh strawberries put such a wonderful taste on the icing, and the cake itself is nice and moist. It's a very sweet treat, so you only need a small piece to be satisfied. Thanks, Barry for another great recipe. As my husband said: It's a keeper.


Friday 4th of May 2012

Can't wait to make it

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