White Chocolate Strawberry Cake

2
Damen 0

"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."

Ingredients 1 h 15 m {{adjustedServings}} servings 524 cals

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 524 kcal
  • 26%
  • Fat:
  • 18.5 g
  • 29%
  • Carbs:
  • 85.8g
  • 28%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 232 mg
  • 9%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Grease two 9-inch round cake pans and line with waxed paper.
  3. Mix flour and baking powder in a bowl.
  4. Beat white sugar, butter, and gelatin together in a separate bowl until fluffy; add eggs, one at a time, beating well with each addition.
  5. Stir alternately flour mixture then milk, into sugar mixture to form a smooth batter. Stir vanilla extract and strawberries into batter until combined.
  6. Divide batter between prepared cake pans.
  7. Bake in the preheated oven until a toothpick inserted into the center of both cakes comes out clean, 25 to 30 minutes; cool completely.
  8. 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.
  9. Stir confectioners' sugar into cream cheese mixture until a smooth frosting forms. Allow to cool and set.
  10. 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.
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Reviews 2

  1. 2 Ratings

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chefg
8/13/2012

this cake came out really gummy and the strawberry puree sank to the bottom of each layer. the frosting also needed less powdered sugar, because when I mixed it into the white chocolate and cream it became very stiff, and hard to frost with. Both the cake and the frosting were a bad consistency. Definately not making again.

Cathy
7/22/2014

I baked this cake for a colleague at work because it was her birthday and everyone, I mean everyone, loved it! It is dense and with the frosting it is a very rich cake. I ended up having to make more frosting because I didn't have quite enough. That might have been because I baked a 9" round and not 8". My husband made a special trip to my workplace at lunch just so he could get a piece. He said he knew it would be good because he saw what went into it. I did not have any problem with the purée sinking to the bottom of the cake. It is a keeper!