White Chocolate Cake with Strawberry Filling
Indulge in the decadent perfection of this White Chocolate Cake with Strawberry Filling, a dessert that seamlessly blends rich, creamy layers with a sweet and tangy fruit center. This stunning two-layer cake features a moist, buttery crumb infused with melted white chocolate, paired with a luscious homemade strawberry filling bursting with natural flavors. Topped with whipped cream or silky white chocolate frosting, it's a show-stopping treat perfect for birthdays, anniversaries, or any special occasion. Easy-to-follow steps and simple pantry staples make this recipe approachable for bakers of all skill levels. Serve chilled and adorned with fresh strawberries for an elegant touch that will leave your guests begging for seconds.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2.5 teaspoons baking powder
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 units large eggs
- 6 ounces white chocolate, melted
- 2 teaspoons pure vanilla extract
- 1.25 cups whole milk, room temperature
- 2 cups fresh strawberries, hulled and chopped
- 0.5 cups granulated sugar (for filling)
- 1 tablespoon lemon juice
- 2 cups whipped cream or white chocolate frosting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs one at a time, beating well after each addition. Then, mix in the melted white chocolate and vanilla extract.
Gradually alternate adding the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined; avoid overmixing.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the oven for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake layers bake, prepare the strawberry filling. In a medium saucepan, combine the chopped strawberries, 1/2 cup sugar, and lemon juice. Cook over medium heat, stirring often, until the strawberries break down and the mixture thickens slightly, about 8–10 minutes. Remove from heat and let cool completely.
Once the cakes are baked, let them cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
To assemble, place one cake layer on a serving plate or cake stand. Spread a generous layer of the cooled strawberry filling over the top. Place the second cake layer on top.
If desired, frost the cake with whipped cream or a white chocolate frosting. Decorate with fresh strawberries for an extra touch.
Chill the assembled cake in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
Slice and enjoy your homemade White Chocolate Cake with Strawberry Filling!
Nutrition Facts
Calories |
7861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 445.1 g | 571% | |
| Saturated Fat | 271.4 g | 1357% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1831 mg | 610% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 920.2 g | 335% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 666.3 g | ||
| Protein | 88.6 g | 177% | |
| Vitamin D | 7.9 mcg | 39% | |
| Calcium | 1094 mg | 84% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 2172 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
