What’s Christmas Baking without a cake?? This Strawberry Cake with White Chocolate Buttercream is a great match and simply divine!!
It is so fun whenever I get a chance to make a cake. I made this cake for a Christmas party and it was so delicious. The strawberry cake is a great bite and the white chocolate buttercream makes me close my eyes whenever I eat it. I love white chocolate!!!
I have always wanted to make a strawberry cake but I had to search and tried lots of recipe. Most of them does not enough Strawberry taste but i finally find the secret! It’s Strawberry gelatin. It just gives it a punch of Strawberry flavor. It’s like Strawberry on to the umpth degrees!!
To make this wonderful cake, first you cream the butter,sugar, strawberry gelatin. You want it to be nice and mixed together and fluffy.
When it’s ready, while the mixer is on low speed, add room temperature eggs, one by one. Mix again until it is evenly mixed.
The next step is to add the liquid which is milk and the dry mixture. When adding these two to a batter alternatively, you want to start with dry mixture and end with dry mixture. So it goes, DRY – MILK – DRY – MILK – DRY – MILK – DRY. Do not over-mix.
Last but not least, you add the goodness of the strawberry puree and the vanilla. The smell is just soooooo good!!!
When you have your batter ready, you want to divide the mixture evenly into your greased pan. I like to measure with a scale because if I just eyeball it, it usually does not come out even. So each pan weighs a total of 26 oz. After 25 to 30 minutes you open your oven and the fragrance of strawberries will just make your nose very happy. Delicious!!
After the cake is cooled, I like to put them in the refrigerator for a few hours to make them firm. Don’t forget to warp them with plastic wrap so it doesn’t absorb any odors.
This is a fun tip that you can use whenever you’re doing a layer cake. Schmear a dollop of frosting at the top of your cake pedestal so you can put the cake on top. This is to prevent the cake from sliding to and fro while you are frosting the cake. I speak from experience!! 😛 😛
Another great tip for frosting cakes is to make put parchment paper at the bottom of the bottom layer cake.
Frost one layer, frost the second layer, and the frost all the surface. Here comes my favorite part about making this cake ! Whenever I want to put something on a cake, I like to do it on a plate first. That way if I make a mistake or if there’s something that I want to change, I can do it on the plate and not on the cake itself.
Cut into the cake and you can enjoy this beautiful and delicious cake!!!
Tips for making this Strawberry cake with White Chocolate Buttercream:
- Make the cake 1 day ahead and refrigerate. Before you assemble, take it out of the refrigerator and leave it out at room temperature for 30 minutes.
- After frosting the cake, refrigerate the cake for about 30 minutes so the frosting will set.
- Put the strawberry on top right before you serve it.
Happy Baking!!
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- 2 cups strawberries, hulled, and cut in half
- 1/3 cup sugar
- 2 cups sugar
- 1 (3oz) package strawberry gelatin
- 1 cup butter, softened
- 4 eggs
- 2 3/4 cups sifted cake flour
- 2 1/2 tsp baking powder
- 1 cup milk, room temperature
- 1 tbsp vanilla extract
- 1/2 cup strawberry puree
- 2 cups butter, softened
- 6 cups powdered sugar
- 1/2 cup heavy cream
- 2 tsp vanilla extract
- 12 oz white chocolate chips
Ingredients
Strawberry Puree
Strawberry Cake
White Chocolate Buttercream
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- Blend the Strawberry and sugar together in a blender.
- Put in an airtight container.
- Preheat oven to 350 degrees F. Grease 2 9-in round cake pan with magic pan release and line with parchment paper.
- In a medium bowl, mix together the sifted cake flour and baking powder. This is your dry mixture.
- In a stand mixer bowl, cream together butter, sugar, and strawberry gelatin.
- With the mixer on low speed, add eggs one at a time. Mix well.
- Blend in alternatively dry mixture and milk. Start with dry mixture and end with dry mixture.
- Blend in the strawberry puree and vanilla extract. With a spatula mix until everything is combined but do not overmix.
- Divide batter evenly into the 2 pans.
- Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
- Cool in the pans for 10 minutes before taking the cake out of the pans.
- Refrigerate for 2 hours or overnight.
- Melt the white chocolate chips in the microwave with 30-seconds increments. 3 times 30 seconds should be enough. Stir with a spoon and let cool.
- In a stand mixer bowl, cream together butter and sifted powdered sugar. Mix for about 3 minutes.
- Scrape the sides of the bowl and add heavy cream and vanilla.
- Mix again and add the melted white chocolate.
- Mix for another 3 minutes until you get the right consistency.
Adapted from : All Recipes and The Bewitchin Kitchen
