Strawberry Drip Cake
A stunning dessert with layers of moist, fluffy cake infused with fresh strawberries, creamy strawberry frosting, and topped with white chocolate drip and vibrant decorations.
Servings: 12 servings
Calories: 600kcal
Ingredients
For the cake
- 2.5 cups all-purpose flour The foundation of our cake, providing structure.
- 2.5 teaspoons baking powder Ensures a light, fluffy texture.
- 0.5 teaspoon salt Enhances the overall flavor balance.
- 1 cup unsalted butter, softened Adds richness and moisture.
- 2 cups granulated sugar The sweetener that complements the strawberries.
- 4 large eggs Provides stability and richness.
- 1 cup whole milk Contributes to a tender cake crumb.
- 1 tablespoon vanilla extract Infuses a warm, sweet aroma.
- 0.5 cup strawberry puree The star ingredient, delivering fresh strawberry flavor.
For the frosting
- 1.5 cups unsalted butter, softened Creates a smooth and creamy frosting.
- 6 cups powdered sugar Sweetens and thickens the frosting.
- 0.5 cup strawberry puree Enhances the frosting’s flavor.
- 1 teaspoon vanilla extract Adds depth to the frosting.
For the chocolate drip
- 1 cup white chocolate chips Melts down beautifully for our drip.
- 0.5 cup heavy cream Helps create a velvety consistency for the ganache.
For decoration
- Fresh strawberries Fresh strawberries Brightens the cake and adds freshness.
- Sprinkles Sprinkles Adds a fun, festive touch.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
Mixing
- In a separate bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add eggs one by one, mixing well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with whole milk, starting and finishing with dry ingredients. Fold in strawberry puree.
Baking
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool completely in the pans before transferring to a wire rack.
Frosting
- Beat the softened butter until creamy. Gradually add powdered sugar, strawberry puree, and vanilla extract, beating until smooth.
- Level the cakes if necessary, then stack them, spreading a layer of strawberry frosting between each layer and around the sides.
Dripping
- Combine white chocolate chips and heavy cream in a microwave-safe bowl. Heat in 30-second intervals, stirring until smooth. Cool slightly before using.
- Pour white chocolate ganache over the top of the cake, allowing it to drip down the sides.
Decorating
- Decorate the top with fresh strawberries and sprinkles.
Notes
Use ripe, fresh strawberries for best flavor. Consider adding lemon zest to the frosting for depth. You can use milk instead of heavy cream for a lighter ganache.