Description
A delightful Strawberry Drip Cake featuring layers of strawberry cake, strawberry filling, and a luscious strawberry frosting, topped with a beautiful white chocolate drip.
Ingredients
- Strawberry Cake
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup unsalted butter, softened
- 1½ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- ½ cup whole milk
- ½ cup strawberry puree
- ½ cup finely chopped fresh strawberries
- Strawberry Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup strawberry puree
- 2 tsp vanilla extract
- 2–3 tbsp heavy cream or milk
- Pinch of salt
- Strawberry Filling
- 1½ cups chopped fresh strawberries
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- Chocolate Drip
- ½ cup white chocolate chips
- 3 tbsp heavy cream
- 1–2 drops pink or red gel food coloring, optional
- Decoration
- Fresh strawberries
- Strawberry halves
- Whipped cream, optional
- Sprinkles or small cake decorations, optional
Instructions
- Preheat the oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, beat the softened butter and sugar for 2–3 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the dry ingredients alternately with the milk, mixing just until combined.
- Fold in the strawberry puree and chopped strawberries. Do not overmix.
- Divide the batter evenly among the prepared pans.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Add the strawberries, sugar, and lemon juice to a small saucepan and cook over medium heat for about 5 minutes, stirring occasionally.
- Mix the cornstarch and water in a small bowl. Stir into the strawberries and cook for another 1–2 minutes until thickened. Cool completely before using.
- Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, 1 cup at a time.
- Add the strawberry puree, vanilla, and salt. Beat until fluffy, adding heavy cream or milk 1 tablespoon at a time until you reach a smooth, spreadable consistency.
- Place the first cake layer on a cake board or serving plate. Spread a layer of strawberry frosting over the top. Add some of the cooled strawberry filling, keeping it slightly away from the edge.
- Place the second cake layer on top and repeat. Add the final cake layer.
- Cover the entire cake with a thin crumb coat of frosting and refrigerate for 30 minutes.
- Apply the final layer of frosting and smooth the sides and top. Chill the cake again for at least 30 minutes before adding the drip.
- Place the white chocolate chips in a heatproof bowl. Heat the heavy cream until hot but not boiling. Pour it over the chocolate and let sit for 1–2 minutes. Stir until completely smooth. Add a tiny amount of gel food coloring if desired.
- Let the drip cool slightly so it is thick enough to cling to the cake but still flows easily. Test a small drip on the side of the chilled cake.
- Drip the chocolate around the edges of the cake, allowing some to run naturally down the sides. Spread the remaining chocolate over the top if desired.
- Pipe small swirls of whipped cream or frosting around the top edge. Decorate with fresh strawberries and strawberry halves.
- Chill for 30–60 minutes before slicing.
Notes
- Use ripe, flavorful strawberries for the best strawberry taste.
- Make sure the strawberry filling is completely cool before assembling the cake.
- Chill the cake well before adding the drip so the chocolate sets quickly.
- If the drip is too thick, add a little warm cream. If it is too thin, allow it to cool longer.
- For cleaner slices, refrigerate the finished cake before serving and use a warm, sharp knife.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg